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Lecturer(s)
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Burešová Iva, prof. RNDr. Ph.D.
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Prokopová Romana, Ing. Ph.D.
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Course content
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- Cereals used in food production. - Milling technology of cereals. - Bread baking. - Technology of biscuits, cookies and crackers production. - Technology of pasta production. - Sugar technology. - Technology of chocolate and confectionery. - Technology of starch extraction. - Technology of fats and oils. - Fruits and vegetable processing. - Potatoes processing. - Malting and brewing. - Production of ethanol and yeast. - Production of wine and soft drinks.
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Learning activities and teaching methods
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Lecturing, Demonstration, Simple experiments, Practice exercises, Individual work of students
- Preparation for examination
- 180 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 |
| Lecturing |
| Lecturing |
| Individual work of students |
| Dialogic (Discussion, conversation, brainstorming) |
| Individual work of students |
| Dialogic (Discussion, conversation, brainstorming) |
| 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 |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Written examination |
| Written examination |
| Analysis of seminar paper |
| Analysis of seminar paper |
| Oral examination |
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Recommended literature
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BUREŠOVÁ, I., LORENCOVÁ, E. Výroba potravin rostlinného původu - Zpracování obilovin. Zlín, 2013. ISBN 978-80-7454-278-7.
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KADLEC, P. a kol. Procesy potravinářských a biotechnologických výrob. Praha, 2003. ISBN 80-7080-527-7.
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KADLEC, P. a kol. Technologie potravin II. Praha, 2008. ISBN 978-80-7080-510-7.
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KADLEC, P. a kol. Technologie potravin I. Praha, 2008. ISBN 978-80-7080-509-1.
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