Course: Food Industry Equpiments

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Course title Food Industry Equpiments
Course code KKZP/ZSPP
Organizational form of instruction Lecture + Seminary
Level of course Bachelor
Year of study not specified
Semester Winter
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)
  • Kadlec Jaromír, Dr. Ing.
  • Smetana Pavel, doc. Ing. Ph.D.
  • Jirotková Dana, Ing. Ph.D.
  • Samková Eva, doc. Ing. Ph.D.
  • Vácha František, doc. Ing. CSc.
Course content
1. Basic processes of plant and animal raw materials. 2. Legislative requirements for machinery. 3. Legislative requirements for the food industry. 4. Vehicles for the transport of raw materials and live animals. 5. Vehicles for the transport of products. 6. Technical equipment for processing of plant products - fermentation processes (pastry and bakery). 7. Technical equipment for processing of plant products - fermentation processes (beer and spirits). 8. Technical equipment for processing of animal products - dairy industry. 9. Technical equipment for the processing of animal products - the dairy industry. 10. Technical equipment for the processing of animal products - meat industry and poultry processing (slaughtering, cutting plants). 11. Technical equipment for processing of animal products - meat industry and poultry processing (meat production). 12. Technical equipment for fish processing. 13. Technical equipment for special processing - crustaceans, gastropods. 14. Technological units in the manufacturing industry.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Preparation for classes - 36 hours per semester
  • Preparation for credit - 34 hours per semester
  • Semestral paper - 24 hours per semester
  • Preparation for exam - 30 hours per semester
  • Class attendance - 56 hours per semester
Learning outcomes
The aim of the subject is to acquaint students with the basic machinery in the processing of agricultural raw materials. Students will get acquainted with the equipment in individual processing branches of plant and animal raw materials. Within the framework of block exercises, they will familiarize themselves with the composition and operation of basic technical equipment.
Students understand the basic concepts of techniques and machines used in the food industry.
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

Exam, participation in exercises, essay.
Recommended literature
  • Odborné webové stránky dle zadání.
  • Kadlec, K., Kmínek, M., Kaldec, P. Měření a řízení v potravinářských a biotechnologických výrobách. Key Publishing, 2015. ISBN 978-80-7418-232-7.
  • Prugar J. a kol. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha: VÚPS, 2008. ISBN 978-80-86576-28-2.
  • Steinhauser, L. Hygiena a technologie masa. Brno: LAST, 664 s., 1995. ISBN 80-900260-4-4.
  • Steinhauser, L. Hygiena a technologie masa. LAST, Brno, 1995. ISBN 80-900260-4-4.


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 and handling technology (2016) Category: Agriculture and forestry 2 Recommended year of study:2, Recommended semester: Winter
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2013) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Products´ Quality (2017) Category: Agriculture and forestry 1 Recommended year of study:1, Recommended semester: Winter