Course: Fermentation Technology

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Course title Fermentation Technology
Course code KKZP/FT
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 6
Language of instruction Czech
Status of course Compulsory, Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Samková Eva, doc. Ing. Ph.D.
  • Jirotková Dana, Ing. Ph.D.
  • Hasoňová Lucie, doc. MVDr. Ph.D.
  • Smetana Pavel, doc. Ing. Ph.D.
  • Kadlec Jaromír, Dr. Ing.
  • Dadáková Eva, doc. Ing. Ph.D.
  • Bedrníček Jan, Ing. Ph.D.
Course content
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.

Learning activities and teaching methods
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
Learning outcomes
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.
Prerequisites
All students who are required to complete the course will be introduced at the beginning of the semester.

Assessment methods and criteria
Written examination, Test

Exam, participation in exercises, laboratory exercise protocol.
Recommended literature
  • Gőrner, F., Valík Ľ. Aplikovaná mikrobiológia poživatin. 1. vyd. Bratislava. Malé Centrum, 2004. ISBN 80-967064-9-7.
  • Kadlec, P., Melzoch, K., Voldřich, M. Procesy a zařízení v potravinářství a biotechnologiích. Key Publishing, Ostrava, 2013. ISBN 978-80-7418-163-4.
  • 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.
  • Puniya, A.K. Fermented milk and dairy products. CRC Press. Taylor & Francis Group, 2016. ISBN 978-1-4665-7800-5.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Products´ Quality (2017) Category: Agriculture and forestry 2 Recommended year of study:2, Recommended semester: Summer
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Biotechnology (2013) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Summer
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Biotechnology (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Summer
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Biotechnology (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Summer