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Lecturer(s)
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Kabeláč Martin, doc. Mgr. Ph.D.
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Course content
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Content of lectures: 1. Processing of fruits and vegetables 2. Processing of meat, poultry, eggs, fish, meat products 3. Milk technology properties of milk, production of liquid, concentrated and dried milk dairy products, butter, fermented milk products 4. Technology of oils, grease, detergents and cosmetics, manufacturing of oils and fats from vegetable and animal raw materials, manufacture of soaps and cosmetics. 5. Fermentation technology raw materials for production of beer, malt and hop growing, brewing Wine production technology 6. Distilleries. The production of yeast and spirits 7. Technology carbohydrates beet sugar production, the production of chocolate, sweets manufacture of bakery products, pasta 8. Fundamentals of food preservation Content of practicals: Lab exercises are designed to determine the content and nature of additives in food. Topics of labs follows the lectures and they are based on fair practices in food processing plants or laboratories focused on food analysis. Listeners will try determination of selected compounds or characteristic indicators of quality food using classic and sophisticated instrumental analysis techniques. Part of the exercise is also an excursion into the food industry.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Demonstration, Laboratory
- Field trip
- 10 hours per semester
- Preparation for exam
- 20 hours per semester
- Preparation for classes
- 20 hours per semester
- Class attendance
- 30 hours per semester
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Learning outcomes
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The scope and objective of the course is to acquaint students with the production and conservation of commonly consumed foods and substances contained in them. Lectures are supplemented by laboratory sessions related to the issue.
The basic knowledge about the food technology and list of compounds presented in foodwith stressed biochemical part will be obtained. The basic methods of quantitative analysis compounds will be learned during the experimental part.
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Prerequisites
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basic knowledge of physical chemistry, structural and dynamical biochemistry
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Assessment methods and criteria
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Test, Development of laboratory protocols
Protocols from laboratory exercises, passing the oral exam on min 50% of points.
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Recommended literature
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Jan VELÍŠEK, Jana HAJŠLOVÁ. Chemie potravin 1-3. 3. vyd. Tábor: OSSIS, 2009.
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Jana DOSTÁLOVÁ a Pavel KADLEC. Potravinářské zbožíznalství: technologie potravin. Vyd. 1. Ostrava: Key Publishing, 2014.
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Pavel KADLEC, Karel MELZOCH a Michal VOLDŘICH. Přehled tradičních potravinářských výrob: technologie potravin. Vyd. 1. Ostrava: Key Publishing, 2012.
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