Course: Possibility exercitation educational aspect in sustenance and processing foodstuffs

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Course title Possibility exercitation educational aspect in sustenance and processing foodstuffs
Course code KZV/PVAN
Organizational form of instruction Lecture + Lesson + Seminary
Level of course Master
Year of study 2
Semester Winter
Number of ECTS credits 2
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Pešek Milan, prof. Ing. CSc.
  • Schuster Jan, Mgr. Ph.D.
Course content
Food raw materials Engineering and biochemical processes at production groceries Influence technological process on nourishment appreciate, health safeness and quality groceries. Protective function cover, packaging resources. Technology carbohydrate raw materials. Technology processing raw materials animal origin Fermentative technology - maltster, distillery, brewer, viticulture, acetification and leaven, ferment milks and probiotika, Technology fat and oil. Production non-alcoholic drink, mineral, infantile, package waters. Bases dine. Timing food intake and his influence over bodily weight. Psychological aspect revenue groceries

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Monitoring, Laboratory
Learning outcomes
Aims object is gain knowledge problems processing food primary commodities from intent on classification influence technological operation on quality, health safeness, thrift processing and nourishment appreciate foodstuffs. Student familiarization with important aspect dine, regularity revenue as part of daily routine, meaning hots.
Revolting competency in the area adequate application healthy diet
Prerequisites
principles human nourishment to the extent of VPN I and II
KZV/VPN1 and KZV/VPN2

Assessment methods and criteria
Test

Active participation in education, seminar, exercising.
Recommended literature
  • Výživa a potraviny- časopis České společnosti pro výživu. ISSN 1211-846X.
  • Zákon o potravinách a tabákových výrobcích č. 306/2000 Sb..
  • KADLEC A KOL.:. Technologie potravin I. Praha: VŠCHT, 2002.
  • KADLEC A KOL.:. Technologie potravin II. Praha: VŠCHT, 2002.
  • KALAČ, P., ŠPIČKA, J.:. Složení lipidů sladkovodních ryb a jejich význam v lidské výživě. Č. Budějovice: JU ZF, 2006.
  • KUČEROVÁ, J.:. Technologie cereálií. Brno: MZLU, 2004.
  • SEDLÁČKOVÁ, H., OTOUPAL, P.:. Technologie přípravy pokrmů I. Praha: Fortuna, 1998.
  • STEINHAUSER, L. A KOL.:. Hygiena a technologie masa. Brno: LAST, 1995.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Education Study plan (Version): Education concerning to Health Education (2) Category: Pedagogy, teacher training and social care 2 Recommended year of study:2, Recommended semester: Winter