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Lecturer(s)
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Pachlová Vendula, doc. Ing. Ph.D.
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Gál Robert, Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Course content
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- Chemical composition of eggs. - Technological properties of eggs. - Processing of eggs into egg products. - Honey processing technology. - Processing of freshwater fish. - Technology of processing freshwater fish meat into fish products. - Processing of marine fish. - Technology of processing marine fish meat into fish products. - Technology of processing clams, snails, cephalopods and other seafood. - Rabbit and rabbit meat processing technology. - Technological operations during game catching and game processing. - Mutton and goat meat processing technology. - Horse meat processing technology. - Processing of crocodile, ostrich, kangaroo meat and other minor types of meat (quail, guinea fowl).
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Define the chemical composition and properties of eggs, the legislative requirements for table eggs and describe the production of egg masses. |
| Define the chemical composition and properties of eggs, the legislative requirements for table eggs and describe the production of egg masses. |
| Define the chemical composition and properties of fish meat, principles of fish processing technology. |
| Define the chemical composition and properties of fish meat, principles of fish processing technology. |
| Define the extraction, chemical composition and properties of honey, legislative requirements for honey. |
| Define the extraction, chemical composition and properties of honey, legislative requirements for honey. |
| Characterise the minority species of animals used in the food industry and the principles of their processing. |
| Characterise the minority species of animals used in the food industry and the principles of their processing. |
| Skills |
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| Determine the table value of fish and evaluate the quality of fish products. |
| Determine the table value of fish and evaluate the quality of fish products. |
| Assess the functional properties of eggs. |
| Assess the functional properties of eggs. |
| Perform basic chemical analysis of honey. |
| Perform basic chemical analysis of honey. |
| Process minority meats into meat products. |
| Process minority meats into meat products. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| 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) |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
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Recommended literature
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BUCHTOVÁ, H. Hygiena a technologie zpracování ryb a ostatních vodních živočichů. VFU Brno, 2001. ISBN 80-7305-401-9.
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IMMERSEEL, F., et al. Improving the Safety and Quality of Eggs and Egg Products, vol. 2 - Egg Safety and Nutritional Quality. Elsevier, 2011. ISBN 978-0-85709-072-0.
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OVENS, C.M. et al. Poultry meat processing. CRC Press Taylor & Francis Group, London, 2010. ISBN 978-1-4398-8216-0.
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PIPOVÁ, M. a kol. Hygiena a technológia spracovania sladkovodních a morských rýb. Košice, 2006. ISBN 80-8077-048-4.
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STEINHAUSEROVÁ, I. a kol. Produkce a zpracování drůbeže, vajec a medu.. Brno, 2003. ISBN 80-7305-462-0.
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WINKLEMAYER, R. a kol. Hygiena zvěřiny. Brno: VFU Brno, 2005. ISBN 80-7305-523-6.
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