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Lecturer(s)
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Prokopová Romana, Ing. Ph.D.
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Neuwirth Vojtěch, Ing.
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Polášek Zdeněk, MVDr. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Course content
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- Safety. - Processing of milk and production of dairy products I. - Processing of milk and production of dairy products II. - Processing of raw materials of plant origin I. - Processing of raw materials of plant origin II. - Processing of raw materials of plant origin III. - Processing of raw materials of plant origin IV. - Meat processing and production of meat products I. - Meat processing and production of meat products II. - Evaluation of manufactured products.
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Learning activities and teaching methods
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Work activities (Practical training), Practice exercises
- Preparation for course credit
- 60 hours per semester
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| learning outcomes |
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| Knowledge |
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| Knowledge of basic technological principles of production of given food products. |
| Knowledge of basic technological principles of production of given food products. |
| Skills |
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| The student is able to perform a basic classification of production raw materials for a given type of production (meat, milk, raw materials of plant origin) and assess the possibilities of its processing. |
| The student is able to perform a basic classification of production raw materials for a given type of production (meat, milk, raw materials of plant origin) and assess the possibilities of its processing. |
| The student is able to produce selected model samples taking into account current legislation or specified technological parameters. |
| The student is able to produce selected model samples taking into account current legislation or specified technological parameters. |
| The student is able to assess the produced model samples, evaluate the suitability of the choice of raw material composition. |
| The student is able to assess the produced model samples, evaluate the suitability of the choice of raw material composition. |
| The student can identify the pros and cons of the selected technological processes and compare individual products by sensory analysis. |
| The student can identify the pros and cons of the selected technological processes and compare individual products by sensory analysis. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Demonstration |
| Demonstration |
| Skills |
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| Work activities (Practical training) |
| Work activities (Practical training) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of the student's performance |
| Analysis of the student's performance |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
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Recommended literature
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Návody do cvičení.
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EDWARDS, W.P. The Science of Sugar Confectionery. Cambridge, 2000. ISBN 0-85404-596-7.
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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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RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.
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