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Lecturer(s)
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Prokopová Romana, Ing. Ph.D.
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Burešová Iva, prof. RNDr. Ph.D.
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Course content
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1. Cereals used in food production. 2. Preparation of cereals for grinding. 3. Milling. 4. Raw materials for bread production. 5. Dough leavening methods. 6. Rolls production. 7. Bread making. 8. Fine pastry production. 9. Production of biscuits, wafer, cookies. 10. Production of angel food cake, gingerbread and cereal bars. 11. Extrusion technology in production of long shelf-life foods. 12. Production of pasta. 13. Industrial processes for wheat and corn starch production. 14. Industrial processes for potatoes starch production.
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Learning activities and teaching methods
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Demonstration, Simple experiments, Practice exercises, Individual work of students
- Participation in classes
- 16 hours per semester
- Home preparation for classes
- 70 hours per semester
- Term paper
- 28 hours per semester
- Preparation for course credit
- 33 hours per semester
- Preparation for examination
- 33 hours per semester
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| learning outcomes |
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| Knowledge |
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| Specify the characteristics of raw material. |
| Specify the characteristics of raw material. |
| Explain the basic principles of production technology. |
| Explain the basic principles of production technology. |
| Describe the production technology. |
| Describe the production technology. |
| Specify the basic characteristics of the product (shape, appearance etc.). |
| Specify the basic characteristics of the product (shape, appearance etc.). |
| Explain the requirements specified in the decree. |
| Explain the requirements specified in the decree. |
| Skills |
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| Search for articles, books, video, web sites that can be used to prepare the technology of a simple product production. |
| Search for articles, books, video, web sites that can be used to prepare the technology of a simple product production. |
| Design a production process. |
| Design a production process. |
| Prepare the product according to the production process. |
| Prepare the product according to the production process. |
| Evaluate the product quality (shape, appearance, taste, flavor, etc.). |
| Evaluate the product quality (shape, appearance, taste, flavor, etc.). |
| Modify the production process. |
| Modify the production process. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Demonstration |
| Demonstration |
| Individual work of students |
| Individual work of students |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Written examination |
| Analysis of seminar paper |
| Preparation of a presentation, giving a presentation |
| Oral examination |
| Preparation of a presentation, giving a presentation |
| Analysis of seminar paper |
| Written examination |
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Recommended literature
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BUREŠOVÁ, I., LORENCOVÁ, E. Výroba potravin rostlinného původu - Zpracování obilovin. UTB Zlín, 2013. ISBN 978-80-7454-278-7.
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KADLEC, P. a kol. Technologie potravin ? Přehled tradičních potravinářských výrob. Praha: VŠCHT Praha, 2012. ISBN 978-80-7418-145-0.
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PRUGAR., J. (ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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