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Lecturer(s)
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Course content
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1. Cereals applied in the production of foodstuff and milling process of wheat grain. 2. Production technology of bread, and selected pastry products. 3. Production technology of pasta. 4. Sugar production technology. 5. Production technology of confectionery products and chocolate. 6. Malting and brewing technology. 7. Wine production technology. 8. Composition and selected properties of cow's milk. 9. Technological operations in drinking milk production. 10. Technology of fermented dairy products. 11. Production technology of cheeses. 12. Chemical, nutritional and technological properties of the main types of meat, slaughter processing, maturation, cutting and meat defects. 13. Production technology of thermal-treated meat products. 14. Production technology of meat products with extended shelf-life. 15. Composition, technological properties and nutritional value of poultry meat. Slaughter processing of poultry, portioning and processing of poultry meat into poultry meat products. 16. Chemical composition, properties and quality requirements for hen eggs. Technology of hen egg processing into egg-products. 17. Chemical composition and properties of fish muscles. Fish muscles processing technology.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BASAŘOVÁ, G. a kol. Pivovarství: Teorie a praxe výroby piva. Praha, 2010. ISBN 978-80-7080-734-7.
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KADLEC, P. a kol. Procesy potravinářských a biotechnologických výrob. ISBN 80-7080-527-7.
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KADLEC, P. a kol. Technologie potravin II.. Praha, 2008. ISBN 978-80-7080-510-7.
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KADLEC, P. Technologie potravin I.. Praha: VŠCHT, 2002. ISBN 978-80-7080-509-1.
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VELÍŠEK, J. A J. HAJŠLOVÁ. Chemie potravin. Praha, 2009. ISBN 978-80-86659-17-6.
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