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Lecturer(s)
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Adámek Richard, Mgr. Ph.D.
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Pachlová Vendula, doc. Ing. Ph.D.
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Course content
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1. Work safety. 2. Milk processing and production of dairy products I. 3. Milk processing and production of dairy products II. 4. Milk processing and production of dairy products III. 5. Milk processing and production of dairy products IV. 6. Processing of raw materials of plant origin I. 7. Processing of raw materials of plant origin II. 8. Processing of raw materials of plant origin III. 9. Processing of raw materials of plant origin IV. 10. Meat processing and production of meat products I. 11. Meat processing and production of meat products II. 12. Meat processing and production of meat products III. 13. Meat processing and production of meat products IV. 14. Product defects and their causes.
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Learning activities and teaching methods
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- Home preparation for classes
- 52 hours per semester
- Participation in classes
- 8 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterise the production of selected dairy, meat and plant products |
| characterise the production of selected dairy, meat and plant products |
| Skills |
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| Produce selected products of dairy, meat and vegetable origin. |
| Produce selected products of dairy, meat and vegetable origin. |
| Predict product changes based on changes in raw material composition. |
| Predict product changes based on changes in raw material composition. |
| Perform sensory evaluation of manufactured products. |
| Perform sensory evaluation of manufactured products. |
| Evaluate the suitability of the raw material composition and propose variation where appropriate. |
| Evaluate the suitability of the raw material composition and propose variation where appropriate. |
| 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 |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
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Recommended literature
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Návody ke cvičením.
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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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LAW, B.A., TAMIME, A.Y. Technology of Cheesemaking. 2nd Ed. Malden: Blackwell, 2010. ISBN 9781405182980.
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RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.
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TAMIME, A.Y., ROBINSON, R.K. Yoghurt - Science and Technology. 3rd Ed.. CRC Press, 2007.
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