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Lecturer(s)
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Kůrová Vendula, Ing. Ph.D.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Adámek Richard, Mgr. Ph.D.
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Gál Robert, Ing. Ph.D.
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Novotná Tereza, Ing.
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Course content
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1. Work safety and assignment of production of a specific food. 2. Compilation of raw material composition. 3. Creating a production diagram. 4. Material balance of inputs, auxiliary materials and outputs. 5. Application of the principles of food safety management, determination of control measures at the level of critical control points, control points, or operational programs of necessary measures. 6. Selection of chemical, microbiological, physical and sensory evaluation methods suitable for determining the quality and safety of food. 7. Preparation of machinery, raw materials and auxiliary materials. 8. Realization of production I. 9. Realization of production II. 10. Realization of production III. 11. Evaluation of quality and safety of the manufactured product I. 12. Evaluation of quality and safety of the manufactured product II. 13. Evaluation of quality and safety of the manufactured product III. 14. Presentation of the results of the production of a specific food and its quality and safety.
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Learning activities and teaching methods
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Simple experiments, Individual work of students
- Term paper
- 32 hours per semester
- Participation in classes
- 28 hours per semester
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| learning outcomes |
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| Knowledge |
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| Plan the experiment |
| Plan the experiment |
| Perform selected analyses |
| Perform selected analyses |
| Skills |
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| Design the production schema of specified foods and beverages |
| Design the production schema of specified foods and beverages |
| Produce a food with defined properties |
| Produce a food with defined properties |
| Apply technological processes during food production |
| Apply technological processes during food production |
| Identify factors that can have a negative/positive effect in food production |
| Identify factors that can have a negative/positive effect in food production |
| Perform selected analyses to evaluate the quality and functional properties of foods |
| Perform selected analyses to evaluate the quality and functional properties of foods |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Analysis of educational material |
| Analysis of educational material |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Preparation of a presentation |
| Preparation of a presentation |
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Recommended literature
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DOSTÁLOVÁ, J. a kol. Technologie potravin - Potravinářské zbožíznalství. 1. vyd.. Ostrava: Key Publishing, 2014. ISBN 978-80-7418-208-2.
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EDWARDS, W.P. The Science of Sugar Confectionery. Cambridge, 2000. ISBN 0-85404-596-7.
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FEINER, G. Meat Products Handbook: Practical Science and Technology. Cambridge: Woodhead Pub, 2008. ISBN 9781845690502.
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KADLEC, P. a kol. Technologie potravin - Procesy a zařízení v potravinářství a biotechnologiích. 1. vyd.. Ostrava: Key Publishing, 2013. ISBN 978-80-7418-163-4.
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. 1. vyd.. Ostrava: Key Publishing, 2012. ISBN 978-80-7418-145-0.
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LAW, B.A., TAMIME, A.Y. Technology of Cheesemaking. 2nd Ed.. Malden: Blackwell, 2010. ISBN 9781405182980.
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