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Lecturer(s)
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Kůrová Vendula, Ing. Ph.D.
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Gryger Tomáš, Ing.
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Course content
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- Methodology of processing raw material compositions. - Raw material compositions in food production of plant origin, by-products, auxiliary materials. - Raw material compositions in food production of animal origin, animal by-products, auxiliary materials. - Raw material compositions in beverage production, by-products, auxiliary materials. - SuperPro Designer - basic software interface of the student version of the program. - Program SuperPro Designer - program control - creation of basic production diagram I. - Program SuperPro Designer - program control - creation of basic production diagram II. - Program SuperPro Designer - program control - material balance of inputs, intermediates and outputs I. - SuperPro Designer - program control - material balance of inputs, intermediate products and outputs II. - SuperPro Designer - program control - optimization of basic processes I. - SuperPro Designer - program control - optimization of basic processes II. - Creating a model production line I. - Creating a model production line II. - Presentation of the results of creating a model production line.
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Learning activities and teaching methods
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Exercises on PC, Practice exercises, Individual work of students
- Preparation for course credit
- 60 hours per semester
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| learning outcomes |
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| Knowledge |
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| Model the production proces |
| Model the production proces |
| Plan and analyse technological processes |
| Plan and analyse technological processes |
| Skills |
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| Draw up a basic technological scheme |
| Draw up a basic technological scheme |
| Use the basic functions of the Super Pro Designer software tool |
| Use the basic functions of the Super Pro Designer software tool |
| Initialize unit operations |
| Initialize unit operations |
| Modify unit operations |
| Modify unit operations |
| Define raw and auxiliary materials |
| Define raw and auxiliary materials |
| teaching methods |
|---|
| Knowledge |
|---|
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Demonstration |
| Demonstration |
| Skills |
|---|
| Exercises on PC |
| Exercises on PC |
| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Analysis of works made by the student (Technical products) |
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Recommended literature
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Manuál k programu SuperPro Designer..
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Prezentace ze seminářů.
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DOSTÁLOVÁ, J. a kol. Technologie potravin - Potravinářské zbožíznalství. 1. vyd.. Ostrava: Key Publishing, 2014. ISBN 978-80-7418-208-2.
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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. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. 1. vyd.. Ostrava: Key Publishing, 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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