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Lecturer(s)
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Plášková Anna, Ing.
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Sumczynski Daniela, doc. Ing. Ph.D.
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Course content
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1. Characteristics of fruits, vegetables, legumes, mushrooms and mustard seeds as technological raw materials. 2. Factors influencing their sustainability, direct and indirect conservation methods. 3. Preliminary technological operations - mechanical, physical, chemical. 4. Processing of legumes, production of sterilized cans and ready meals. 5. Production of pulp, extrusions, pulps and succulents. 6. Production of compotes, fruit and vegetable preserves. 7. Production of fruit and vegetable juices and concentrates. 8. Production of sweetened fruits and vegetables. 9. Production of fruit spreads, jams, marmalades, plum jam. 10. Production of tomato and spinach puree, production of ketchup, production of vegetable pastes. 11. Production of dried fruits, vegetables and mushrooms, legumes. 12. Production of frozen fruits and vegetables, legumes and mushrooms. 13. Production of lactic fermented vegetables. 14. Production of pectin and mustard.
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Learning activities and teaching methods
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Simple experiments
- Preparation for examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| define the factors causing spoilage of raw materials |
| define the factors causing spoilage of raw materials |
| describe the principles of sterilization and its application in the food industry |
| describe the principles of sterilization and its application in the food industry |
| describe the production of dried fruit or vegetables |
| describe the production of dried fruit or vegetables |
| describe the production of food by the process of freezing |
| describe the production of food by the process of freezing |
| describe the processing of minor raw materials such as mustard, mushrooms, legumes |
| describe the processing of minor raw materials such as mustard, mushrooms, legumes |
| Skills |
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| calculate the composition of the marinade for compote preparation |
| calculate the composition of the marinade for compote preparation |
| produce a sterilized product and evaluate the sterilization efficiency value |
| produce a sterilized product and evaluate the sterilization efficiency value |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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DOBIÁŠ, J. Technologie zpracování ovoce a zeleniny I a II.. Praha: VŠCHT Praha, 2004.
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GOLIÁŠ, J. Skladování a zpracování ovoce a zeleniny.. Brno: MU, 2014. ISBN 978-80-7509-195-6.
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KADLEC, P. Technologie potravin I.. Praha: VŠCHT, 2002. ISBN 978-80-7080-509-1.
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RAHMAN, M.S. Handbook of Food Preservation. Boca Raton: CRC Press, 2007. ISBN 978-1-57444-606-7.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin II.. Tábor, 2009. ISBN 978-80-86659-16-9.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin I.. Tábor, 2009. ISBN 978-80-86659-15-2.
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ZEUTHEN, P., BOGH-SORENSEN, L. Food Preservation Techniques. Woodhead Publishing, 2003. ISBN 978-1- 85573.
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