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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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- Characteristics of raw materials and ingredients used in the production of plant-based foods. - Technological processes used in production of plant-based foods. Applicability of different raw materials in food production. Relation between the characteristics of raw material and quality of the final product. - Physical, chemical, biochemical and other changes occurring in raw materials, semi-finished and final foods of plant origin. - Factors influencing the quality of raw materials, semi-finished foods and final foods. - Microbiology of raw materials and foods of plant origin. - Effect of the characteristics of plant-based raw materials on the quality of the final food. - Functional and novel foods of plant origin. - Preparation and evaluation of experiments using modern ICT methods.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| The current state of the issue, which is focused on in the dissertation. |
| The current state of the issue, which is focused on in the dissertation. |
| Previous research in the area of focus of the dissertation. |
| Previous research in the area of focus of the dissertation. |
| Research problems that are currently being solved and are related to the topic of the dissertation. |
| Research problems that are currently being solved and are related to the topic of the dissertation. |
| Strengths of the dissertation topic (benefits, expectations arising from the research). |
| Strengths of the dissertation topic (benefits, expectations arising from the research). |
| Weaknesses of the dissertation topic (problems that may arise during research). |
| Weaknesses of the dissertation topic (problems that may arise during research). |
| Skills |
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| Search available information sources. |
| Search available information sources. |
| Select and sort the relevant literature on the given topic. |
| Select and sort the relevant literature on the given topic. |
| Prepare a literature search on the topic of the dissertation. |
| Prepare a literature search on the topic of the dissertation. |
| Explain the issue on which the dissertation focuses. |
| Explain the issue on which the dissertation focuses. |
| Answer questions related to the issue focused on in the dissertation. |
| Answer questions related to the issue focused on in the dissertation. |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Text analysis |
| Text analysis |
| Background research |
| Background research |
| Conversation |
| Conversation |
| Preparation of a presentation |
| Preparation of a presentation |
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Recommended literature
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. VŠCHT Praha, 2012. ISBN 978-80-7418-145-0.
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