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Lecturer(s)
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Lapčíková Barbora, doc. Mgr. Ph.D.
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Gál Robert, Ing. Ph.D.
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Lazárková Zuzana, doc. Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Course content
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1. Legislation of food technology, food labeling. 2. Cereal products, pasta, bakery products. 3. Starch, legumes, oilseed products. 4. Natural sweeteners, honey, sweeteners, confectionary, cocoa, chocolate. 5. Ice cream, edible fats and oils, potatoes. 6. Fruits and vegetables, nuts, mushrooms. 7. Tea, coffee, coffee substitutes. 8. Spice, salt, dehydrated products, flavourings, mustard. 9. Milk, milk products, cheese. 10. Meat and meat products. 11. Poultry meat and poultry meat products. 12. Eggs and egg products. 13. Venison, fish, fish products, minority types of meat. 14. Alcoholic and non-alcoholic beverages.
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Participation in classes
- 56 hours per semester
- Home preparation for classes
- 34 hours per semester
- Preparation for course credit
- 10 hours per semester
- Preparation for examination
- 20 hours per semester
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| learning outcomes |
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| Knowledge |
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| clarify the commodity-specific characteristics of individual commodities |
| clarify the commodity-specific characteristics of individual commodities |
| characterise the quality requirements of individual foods according to the requirements of the relevant commodity regulations |
| characterise the quality requirements of individual foods according to the requirements of the relevant commodity regulations |
| characterise the storage requirements of individual foods according to the requirements of the relevant commodity regulations |
| characterise the storage requirements of individual foods according to the requirements of the relevant commodity regulations |
| describe the labelling requirements for foodstuffs as required by Regulation 1169/2011 |
| describe the labelling requirements for foodstuffs as required by Regulation 1169/2011 |
| Skills |
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| prepare a seminar paper on the commodity characteristics of a selected commodity |
| prepare a seminar paper on the commodity characteristics of a selected commodity |
| be familiar with the information given on food packaging |
| be familiar with the information given on food packaging |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| 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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| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
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Recommended literature
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komoditní vyhlášky k jednotlivým potravinám.
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ANDERLE, P., SCHWARZ, H., BORŮVKOVÁ, V., ŠTĚPÁNKOVÁ, V. Zbožíznalství. Praha: SNTL, 2005. ISBN 8090187145.
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DOSTÁLOVÁ, J., KADLEC, P. a kol. Technologie potravin - Potravinářské zbožíznalství. Ostrava: KEY Publishing, 2014. ISBN 978-80-7418-208-2.
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HRABĚ, J., GÁL, R., BUŇKA, F., ROP, O., RŮŽIČKOVÁ, J. Základy zbožíznalství potravin. Zlín: UTB, 2011. ISBN 978-80-7454.
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SIMEONOVOVÁ, J. Zpracování a zbožíznalství živočišných produktů. 1. vyd.. Brno: MZLU, 2003. ISBN 80-7157-7081.
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