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Lecturer(s)
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Pachlová Vendula, doc. Ing. Ph.D.
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Course content
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The aim of the course is to expand students' competencies in the areas of animal product processing with emphasis on the importance and possibility of modification of technological operations in terms of food production trends. Furthermore, attention is paid to chemical and biochemical reactions that occur during production.
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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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| characterise the production of selected animal products |
| characterise the production of selected animal products |
| Skills |
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| apply the knowledge from the studies. prepare an independent work on a given topic including the implementation and evaluation of the results of the experiment. apply the knowledge in the state final examination and subsequently in practice. |
| apply the knowledge from the studies. prepare an independent work on a given topic including the implementation and evaluation of the results of the experiment. apply the knowledge in the state final examination and subsequently in practice. |
| 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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| Oral examination |
| Oral examination |
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Recommended literature
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BUŇKA, F., PACHLOVÁ, V., BUŇKOVÁ, L., ČERNÍKOVÁ, M. Mlékárenská technologie I.. Zlín, 2013.
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BYLUND, G. Dairy Processing Handbook. Lund, 1995.
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DIKEMAN, M., DEVINE, C. Encyclopedia of Meat Sciences, Volume 1-3. 2nd Ed.. Elsevier, 2014. ISBN 978-1-68015-340-8.
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Donnelly, C.W. Cheese and Microbes. 1st Ed.. ASM Press, 2014.
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DOYLE, M.P., BUCHANAN, R.L. Food Microbiology: Fundamentals and Frontiers. 4th Ed.. ASM Press, 2014.
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Heldman, R.D. Food Preservation Process Design. 1st Ed.. Elsevier Academic Press, 2011.
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IBARRA-SÁNCHEZ, L. A., EL-HADDAD, N., MAHMOUD, D., MILLER, M. J., KARAM, L. Invited review: Advances in nisin use for preservation of dairy products. Journal of Dairy Science.
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NOLLET, L.M.L. Handbook of Meat, Poultry and Seafood Quality. New York, 2012. ISBN 0122272358.
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