Course: Processing of Plant Products

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Course title Processing of Plant Products
Course code KKZP/ZRP
Organizational form of instruction Lecture + Lesson + Seminary
Level of course Bachelor
Year of study 3
Semester Summer
Number of ECTS credits 6
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Kadlec Jaromír, Dr. Ing.
  • Bárta Jan, doc. Ing. Ph.D.
  • Pexová Kalinová Jana, doc. Ing. Ph.D.
Course content
1. Technological and nutritional properties of raw materials of plant origin and their characteristics. 2. - 6. Technology of cereal processing, milling production, bakery and pastry. 7. - 8. Characteristics of individual kinds of oilseeds and technology of oil plant processing - oil pressing and extraction, refining, modified fat production technology and their sorting. 9. Processing legumes - production of fermented and unfermented products, protein concentrates and hydrolysates. 10. - 11. Potato processing technology, potato products and production of native starch and modified starches. Sugar industry - sugar beet processing technology and sugar production. 13. - 14. Technology of canned fruits and vegetables.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Preparation for classes - 45 hours per semester
  • Preparation for credit - 15 hours per semester
  • Preparation for exam - 64 hours per semester
  • Class attendance - 56 hours per semester
Learning outcomes
The aim of the course is to acquire knowledge about basic processing of raw materials of plant origin, especially cereals, oilseeds, legumes, potatoes, sugar beet fruits and vegetables.
Students will obtain knowledge about basic processes of processing of plant raw materials, especially cereals, oil plants, legumes, sugar beet and malt and beer production. This knowledge can be used in the food industry.
Prerequisites
Standard knowledge of chemistry and biology.

Assessment methods and criteria
Combined exam

Requirements on student: Successful passing a credit test, at least 50 points out of 100. Participation in exercises and compulsory excursions.
Recommended literature
  • Čepička J. a kol. Obecná potravinářská technologie. Praha: VŠCHT, 1995. ISBN 80-7080-239-1.
  • Dobiáš, J.:. Technologie zpracování ovoce a zeleniny I, II.. Praha, VŠCHT, 2004.
  • Kadle,c P., Melzoch, K., Voldřich, M. Přehled tradičních potravinářských výrob. Ostrava, KYE Publishing, 2012. ISBN 978-80-7418-145-0.
  • Sluková, M., Pipek, P., Čurda, L., Hinková, A., Rajchl, A., Hrádková, I. Výroba potravin a nutriční hodnota. Praha, VŠCHT, 2016. ISBN 978-80-7080-947-1.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture and Technology Study plan (Version): Agriculture (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Summer
Faculty: Faculty of Agriculture and Technology Study plan (Version): Agricultural Products´ Quality (2017) Category: Agriculture and forestry 1 Recommended year of study:1, Recommended semester: Summer