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Lecturer(s)
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Bártová Veronika, doc. Ing. Ph.D.
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Bárta Jan, doc. Ing. Ph.D.
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Course content
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1. General processing processes: characteristics of individual products, post-harvest treatment, water content treatment (drying methods, lyophilization), disintegration and grinding of plant material, extraction, solubilization, pressing, extrusion, concentration, use of membrane techniques, separation processes, chromatography, fermentation, enzyme applications, etc. 2. Processing of cereals and pseudocereals: milling technologies and related processes, bakery and pastry processing of flours, production of malts and cereal-based complementary products, production of cereal starches 3. Processing of pulses and oilseeds (fruits): processing and treatment of pulse seeds, pressing and extraction of oils/fats from vegetable materials, processing of by-products from pressing and extraction of oilseeds 4. Processing of root crops: treatment and storage of potatoes, production of food products from potatoes, production of potato starch and its derivatives, technology for the production of sugar and alcohol from sugar beet 5. Processing of fruit, vegetables and aromatic plants - preservation methods, fruit and vegetable products, post-harvest treatment of hops and hop products 6. Processing of food waste into functional products
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Learning activities and teaching methods
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Individual preparation for exam, Individual tutoring
- Preparation for exam
- 90 hours per semester
- Preparation for classes
- 20 hours per semester
- Semestral paper
- 80 hours per semester
- Class attendance
- 16 hours per semester
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Learning outcomes
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The aim of the course is to gain a broader knowledge of current trends in the processing of harvested crop products as raw materials for food and non-food production.
The student will have knowledge of the composition, structure and properties of the main plant products (cereals, legumes, oil seeds and fruits, tubers and other harvested products of root crops, hops, vegetables, fruits). The student will have knowledge of the principles of processing of the above mentioned plant products.
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Prerequisites
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Basic knowledge of biology and chemistry, basic knowledge of plant products.
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Assessment methods and criteria
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Combined exam
Mastering the knowledge base of selected chapters in the field of processing of plant products. The course will end with a combined examination (written + oral part).
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Recommended literature
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Čepička J. a kol. Obecná potravinářská technologie. Praha: VŠCHT v Praze 1995. ISBN 80-7080-239-1..
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Dobiáš J. Technologie zpracování ovoce a zeleniny I., II. Praha: VŠCHT v Praze 2004..
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Kadlec P., Melzoch K., Voldřich M. a kolektiv. Procesy a zařízení v potravinářství a biotechnologiích. Key Publishing s.r.o., Ostrava, 497 s. (978-80-7418-163-4). Key Publishing s.r.o., Ostrava, 2013. ISBN 978-80-7418-163-4.
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Kadlec P., Melzoch K., Voldřich M. Přehled tradičních potravinářských výrob. Ostrava: KEY Publishing 2012. ISBN 978-80-7418-145-0..
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Sluková M., Pipek P., Čurda L., Hinková A., Rajchl A., Hrádková I. Výroba potravin a nutriční hodnota. Praha: VŠCHT v Praze 2016. ISBN 978-80-7080-947-1..
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