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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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Jirotková Dana, Ing. Ph.D.
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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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. Processing of beer. 8. Microbial evaluation of raw material quality.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Demonstration
- Preparation for classes
- 20 hours per semester
- Field trip
- 10 hours per semester
- Preparation for exam
- 32 hours per semester
- Preparation for credit
- 20 hours per semester
- Semestral paper
- 35 hours per semester
- Class attendance
- 56 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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Kadlec P., Melzoch K., Voldřich M. Co byste měli vědět o výrobě potravin? (vybrané kapitoly). Ostrava: Key Publishing, 2009.
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Samková, E., Hasoňová, L., Jirotková, D., Konečný, R., Marešová, I., Smetana, P. Zpracování a hodnocení potravinových surovin. Praktická cvičení. 1. vyd.. Č. Budějovice: JU ZF, 2014. ISBN 978-80-7394-489-6.
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