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Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Jirotková Dana, Ing. Ph.D.
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Course content
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Practical worshops: 1. - 2. Processing of selected dairy products. 3. - 4. Processing of selected meat products. 5. Processing of pasta. 6. Processing of bread. 7. Microbial evaluation of raw material quality.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Demonstration
- Class attendance
- 56 hours per semester
- Preparation for classes
- 20 hours per semester
- Field trip
- 10 hours per semester
- Preparation for exam
- 32 hours per semester
- Semestral paper
- 35 hours per semester
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Learning outcomes
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The aim is to support the practical abilities of students due to workshops concerning the quality, processing, and evaluation of selected plant and animal products.
Comprehensive view on quality, processing and safety of selected plant and animal products.
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Prerequisites
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Basic principles of chemistry and biology.
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Assessment methods and criteria
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Test
attend the workshops, submit the protocols
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Recommended literature
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Samková, E., Hasoňová, L., Jirotková, D., Konečný, R., Marešová, I., Smetana, P. Zpracování a hodnocení potravinových surovin. Praktická cvičení.. České Budějovice: JU ZF, 2014.
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Samková, E., Hasoňová, L., Jirotková, D., Konečný, R., Marešová, I., Smetana, P. Zpracování a hodnocení potravinových surovin. Praktická cvičení.. České Budějovice: JU ZF, 2014.
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