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Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Dadáková Eva, doc. Ing. Ph.D.
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Bedrníček Jan, Ing. Ph.D.
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Lorenc František, Ing. Ph.D.
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Course content
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1. - 4. Introduction to fermentation processes and their history. Microorganisms used in fermentation processes and products of their metabolism. Fermentation processes - general scheme. Fermented products - general characteristics and importance. 5. Winemaking and production of organic acids. 6. Beer production. 7. - 8. Fermentation processes of milk and fermented milk products. 9. - 10. Fermentation processes of meat and fermented meat products. 11. Fermentation processes in the bakery. 12. Fermentation of vegetables and spices. 13. Soy and other (Asian) fermentations. 14. Fermentation of coffee, tea, cocoa.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory
- Class attendance
- 56 hours per semester
- Preparation for exam
- 52 hours per semester
- Preparation for credit
- 24 hours per semester
- Preparation for classes
- 48 hours per semester
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Learning outcomes
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The aim of the course is to provide a comprehensive overview of the individual fermentation processes of agricultural products.
Students understand the basic concepts of biomass fermentation and food raw materials in general.
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Prerequisites
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All students who are required to complete the course will be introduced at the beginning of the semester.
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Assessment methods and criteria
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Written examination, Test
Exam, participation in exercises, laboratory exercise protocol.
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Recommended literature
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Gőrner, F., Valík Ľ. Aplikovaná mikrobiológia poživatin. 1. vyd. Bratislava. Malé Centrum, 2004. ISBN 80-967064-9-7.
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Kadlec, P., Melzoch, K., Voldřich, M. Procesy a zařízení v potravinářství a biotechnologiích. Key Publishing, Ostrava, 2013. ISBN 978-80-7418-163-4.
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Mehta, B.M., Kamal-Eldin, A., Iwanski, R.Z. Fermentation. Effects on food properties. CRC Press. Taylor & Francis Group, 2012. ISBN 978-1-4398-5335-1.
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Puniya, A.K. Fermented milk and dairy products. CRC Press. Taylor & Francis Group, 2016. ISBN 978-1-4665-7800-5.
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