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Lecturer(s)
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Polášek Zdeněk, MVDr. Ph.D.
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Course content
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The content of the course is participation in excursions in the dairy, meat and beverage industry and in food producers of plant origin. Specific excursions are selected on the basis of a current agreement with cooperating organizations.
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Learning activities and teaching methods
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Educational trip
- Home preparation for classes
- 2 hours per semester
- Educational trip
- 28 hours per semester
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| learning outcomes |
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| Knowledge |
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| The student identifies critical control points in a relevant food processing plant. |
| The student identifies critical control points in a relevant food processing plant. |
| The student describes the production flows in a relevant operation and evaluates their importance and sequencing. |
| The student describes the production flows in a relevant operation and evaluates their importance and sequencing. |
| Skills |
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| The student analyzes the critical (bottleneck) points in a given operation. |
| The student analyzes the critical (bottleneck) points in a given operation. |
| The student uses his/her knowledge to evaluate the overall level of the relevant food manufacturing operation. |
| The student uses his/her knowledge to evaluate the overall level of the relevant food manufacturing operation. |
| teaching methods |
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| Knowledge |
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| Educational trip |
| Educational trip |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Systematic observation of the student |
| Systematic observation of the student |
| Conversation |
| Conversation |
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Recommended literature
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Prezentační materiály a webové stránky navštívených organizací.
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Dostálová J., Kadlec P. a kol. Technologie potravin Potravinářské zbožíznalství. Ostrava, 2014. ISBN 978-80-7418-208-2.
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FEINER, G. Meat Products Handbook: Practical Science and Technology. Cambridge: Woodhead Pub, 2008. ISBN 9781845690502.
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GRIFFITHS, M. (Ed.). Improving the Safety and Quality of Milk. Improving Quality in Milk Products.. Cambridge: Woodhead Pub., 2010. ISBN 9781845699437.
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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., Melzoch, K., Voldřich, M. a kol. Přehled tradičních potravinářských výrob. Ostrava, 2012. ISBN 978-80-7418-145-0.
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RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.
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