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Lecturer(s)
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Burešová Iva, prof. RNDr. Ph.D.
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Course content
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1. Cereals and alternative crops used in food production, their properties and methods of quality evaluation. 2. Technology of grain processing. 3. Production of bakery products, loosening methods. 4. Production of durable bread. 5. Production of extruded food. 6. Technology of pasta production, including Asian. 7. Technology of starch extraction and starch processing. 8. Food utilization of legumes. 9. Production of sugar and non-chocolate confectionery. 10. Production of cocoa and chocolate confectionery. 11. Potato processing and potato products. 12. Processing of fruits and vegetables. 13. Production of beer, wine and spirits. 14. Soft drinks and bottled mineral water.
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Learning activities and teaching methods
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- Home preparation for classes
- 20 hours per semester
- Preparation for course credit
- 30 hours per semester
- Preparation for examination
- 30 hours per semester
- Participation in classes
- 70 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 |
| Dialogic (Discussion, conversation, brainstorming) |
| 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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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Burešová, I. a kol. Výroba potravin rostlinného původu - Návody do cvičení II. Zlín, 2014. ISBN 978-80-7454-332-6.
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Burešová, I. a kol. Výroba potravin rostlinného původu - Návody do cvičení I. Zlín, 2014. ISBN 978-80-7454-331-9.
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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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DENDY, D.A.V., DOBRASZCZYK, B.J. Cereals and Cereal Products. Chemistry and Technology. Gaithersburg: Aspen Publishers, 2001. ISBN 978-0-8342-1767-6.
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Fellows P. Food processing technology principles and practise. 2000.
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. Praha: VŠCHT, 2012. ISBN 978-80-7418-145-0.
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KOSAŘ., K. a kolektiv . Technologie výroby sladu a piva. VÚPS, Brno, 2003.
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MANLEY, D. (Ed.). Manley?s Technology of Biscuits, Crackers and Cookies. 4th Ed. Amsterdam: Woodhead Publishing, 2011. ISBN 978-1-61344-803-8.
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PRUGAR, J. (Ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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