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Lecturer(s)
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Vácha František, doc. Ing. CSc.
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Course content
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Technological properties of animal food-stuff. Technology processing - standardization, homogenization,purification, filtration methods, pasterization, sterilization, drying, concentration. Milk souring. Production of chees, butter, cream. Production of pig-, beef-, goat-,chicken- meat. Sterilization of meat cans. Production of fish and honey.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory, Excursion
- Class attendance
- 18 hours per semester
- Preparation for exam
- 70 hours per semester
- Semestral paper
- 40 hours per semester
- Preparation for classes
- 22 hours per semester
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Learning outcomes
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The course will provide students with knowledge of technological operations during the processing of raw food products of animal origin and will explain the technological properties of the raw materials. Processing of animal products - standardization, homogenization, separation, classification, heat treatment, cooling, freezing, evaporation and drying, fermentation, membrane filtration, packaging. Technology of processing of the main animal products: milk, meat, eggs, fish and honey.
During the course the student acquires professional and practical basics of processing of individual types of meat, milk, animal fats, eggs and fish, including the principle of technological equipment used in production. They will adopt the principles of food safety and commodity-related legislation.
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Prerequisites
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Gain high school knowledge of biology, chemistry and physics. The basics of food chemistry are an advantage, but not a condition of enrollment.
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Assessment methods and criteria
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Oral examination, Combined exam, Test
Participation in excursions and laboratory exercises simulating production, protocol processing.
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Recommended literature
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Čepička, J. a kol. Obecná potravinářská technologie.. Praha: VŠCHT, Praha, 1995.
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Heiss, R. Lebensmitteltechnologie.. Berlin, Springer Verlag, 1991.
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Kyzlink, V. Teoretické základy konzervace potravin. Praha, SNTL, 1988.
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Pešek, M. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část I a II. České Budějovice: Jihočeská univerzita 1997. České Budějovice, JU ZF, 1997.
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Pipek, P., Jirotková, D. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 3. Hodnocení a zpracování masa, drůbeže, vajec a ryb.. České Budějovice, JU ZF, 2001.
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