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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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Kadlec Jaromír, Dr. Ing.
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Course content
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1. Physical, biological and chemical risks associated with food consumption - basic concepts, health safety. 2. The general characteristics of biological hazards and the factors that affect them. 3. Food safety - connections and distribution of methods leading to its prolongation. 4. Preservatives, sterilization, extenders. 5. Other preservation methods. 6. Risk assessment of products of plant origin. 7. Basic processing processes of crop products (processing of cereals, legumes, oil seeds, potatoes, diabetes, fruits and vegetables). 8. Principle of fermentation processing processes (technology of malt production, beer, wine, spirits, food organic acids and yeast). 9. Risk assessment of animal products and basic processing processes (milk and dairy products. 10. Basic processing processes (meat, poultry products) 11. Animal product risk assessment and basic processing processes (egg, fish, other products of animal origin). 12. Water management in processing plants, recycling technology. 13. Wastes and waste management in the processing of products of plant and animal origin. 14. Biotechnological processes
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory, Excursion
- Class attendance
- 56 hours per semester
- Preparation for classes
- 24 hours per semester
- Semestral paper
- 20 hours per semester
- Preparation for exam
- 60 hours per semester
- Preparation for credit
- 20 hours per semester
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Learning outcomes
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This course will introduce students to the basic principles for working with food products, both of vegetable and animal origin, within a practical environment. Included are requirements for sources of raw materials, energy, water, packaging and waste disposal.
During the course the student will acquire broader theoretical and practical bases of individual production processes, common in the processing of raw materials of animal origin, including the principle of technological equipment used in industrial production. The procedures result in prolonging the shelf life and ensuring the hygienic safety of the food.
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Prerequisites
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Basic knowledge of chemistry and biology.
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Assessment methods and criteria
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Combined exam
attend the laboratory exercises, submit the laboratory protocols
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Recommended literature
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Dobiáš, J. Technologie zpracování ovoce a zeleniny I,II.. Praha ,VŠCHT, 2004.
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Kadlec, P. a kol. Procesy potravinářských a biochemických výrob. Praha, VŠCHT, 2003.
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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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Prugar, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha, VÚPS, 2008.
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