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Lecturer(s)
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Šenkýřová Jana, Ing. Ph.D.
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Polášek Zdeněk, MVDr. Ph.D.
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Course content
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1. Introduction to raw materials production, essential terminology. 2. Cereal production - requirements for the environment, cultivation, anatomical and chemical structure of the caryopsis. 3. Root crops production - requirements for the environment, cultivation, anatomical and chemical structure. 4. Cocoa bean production - requirements for the environment, cultivation, anatomical and chemical structure. 5. Oilseeds production - requirements for, cultivation, anatomical and chemical structure. 6. Fruit and vegetable production - production requirements, anatomical and chemical characteristics of industrially processed fruits and vegetables. 7. Grapevine - requirements for the environment, cultivation, anatomical and chemical structure. 8. Pork production - muscle structure, chemical composition. 9. Beef and lamb production - muscle structure, chemical composition. 10. Poultry production - muscle structure, chemical composition. 11. Milk production - chemical composition and properties. 12. Eggs production - chemical composition and properties. 13. Fish and other seefood production - muscle structure, chemical composition. 14. Honey production.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming)
- Participation in classes
- 42 hours per semester
- Home preparation for classes
- 48 hours per semester
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| learning outcomes |
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| Knowledge |
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| The student has knowledge of the environment, biology and the basics of plant cultivation and animal production. |
| The student has knowledge of the environment, biology and the basics of plant cultivation and animal production. |
| The student is familiar with the composition and basic processing of plant and animal food raw materials. |
| The student is familiar with the composition and basic processing of plant and animal food raw materials. |
| The student has knowledge of the properties of raw materials used for food production. |
| The student has knowledge of the properties of raw materials used for food production. |
| Skills |
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| Based on a given model situation, the student can determine the raw material composition of a given food product. |
| Based on a given model situation, the student can determine the raw material composition of a given food product. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Analysis of a presentation given by the student |
| Analysis of a presentation given by the student |
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Recommended literature
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CHAIYABUTR, N. et al. Milk Production - An Up-to-Date Overview of Animal Nutrition. Management and Health, Publisher: InTech, 2012. ISBN 978-953-51-0765-1.
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JŮZL, M. a kol. ROSTLINNÁ VÝROBA ? III (Okopaniny). 2000. ISBN 80-7157-446-5.
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Prugar J. Kvalita rostlinných produktů na prahu 3. tisíciletí. Praha, 2008. ISBN 978-80-86576-28-2.
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ROBINSON, G. et al. Handbook on the Globalisation of Agriculture (Handbooks on Globalisation series). Publisher: Edward Elgar Pub, 2015.
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STUPKA, R. ŠPRYSL, M., ČÍTEK, J. Základy chovu prasat. ČZU v Praze, 2013. ISBN 978-80-87415-87-0.
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ŠNOBL, J. a kol. ROSTLINNÁ VÝROBA ? IV (Chmel, len, konopí, využití biomasy k energetickým účelům). 2004. ISBN 80-213-1153-3.
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