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Lecturer(s)
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Bárta Jan, doc. Ing. Ph.D.
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Course content
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The main products of crop production. Cereals, pulses and tuber crops, root and spice crops, fruit and vegetables. Quality requirements and modern methods of quality assessment. Methods of post-harvest treatment and principles of product storage. Processing technology of vegetable products, bakery, starch, distilling, brewing. Non-traditional and complementary food sources. Preservation and preservatives. The content will also be focused according to the problems of the doctoral thesis. The study will make use of new knowledge from the scientific field and scientific literature, including databases.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for exam
- 100 hours per semester
- Class attendance
- 50 hours per semester
- Semestral paper
- 100 hours per semester
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Learning outcomes
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The subject of the doctoral study program. The aim is to acquaint students with plant products used in human nutrition, or livestock in the conditions of Central Europe, the requirements for their quality, methods of evaluating their quality and technologies of their processing. The focus will also be oriented according to the topic of the doctoral thesis and with the use of knowledge from domestic and foreign scientific literature.
Ability to work with scientific literature, including foreign ones. Ability to analyze and synthesize the studied issues.
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Prerequisites
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Completion and successful completion of master's (engineering) studies.
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Assessment methods and criteria
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Combined exam
The student must demonstrate theoretical knowledge of the studied subject matter in the form of an oral or combined exam. Demonstration of knowledge in a credit test or submission of a semester work to the required extent may also be a requirement.
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Recommended literature
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Berk Z. Food Process Engineering and Technology. Academic Press, Elsevier. Burlington, 605 s. (ISBN: 978-0-12-373660-4).
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Berk Z. Food Process Engineering and Technology. Elsevier, 2009. ISBN 978-0-12-373660-4.
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Boye J. I. (ed. Nutraceutical and Functional Food Processing Technology. Wiley Blackwell, Chichester, 382 s. (ISBN 978-1-118-50494-9).
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Kadlec P., Melzoch K., Voldřich M. a kol. Procesy a zařízení v potravinářství a biotechnologiích. KEY Publishing s.r.o., Ostrava, 2013. ISBN 978-80-7418-163-4.
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Kadlec P., Melzoch K., Voldřich M. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. KEY Publishing s.r.o., Ostrava, 2012. ISBN 978-80-7418-145-0.
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Prugar J. (ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí.. Výzkumný ústav pivovarský a sladařský, a.s., Praha, 2008. ISBN 978-80-86576-28-2.
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