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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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- The characteristics of food ingredients and foods of plant origin. - Quality evaluation methods of ingredients, semi-products and products. - Chemical, biochemical and biological changes occuring during food production. - Storing of ingredients, semi-products and food of plant origin. - Physical changes occuring in ingredients, semi-products and foods of plant origin. - Microbiology of ingredients and foods of plant origin. - Chemical hazards concernign foods of plant origin. - Additives and their functional characteristics used in food production. - Functional and novel foods.
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Learning activities and teaching methods
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Methods for working with texts (Textbook, book), Individual work of students
- Preparation for examination
- 50 hours per semester
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| prerequisite |
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| Knowledge |
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| Finished studies focused on food technology or science. |
| Finished studies focused on food technology or science. |
| learning outcomes |
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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 |
| 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 |
| Composite examination (Written part + oral part) |
| Conversation |
| Conversation |
| Composite examination (Written part + oral part) |
| Background research |
| Background research |
| Conversation |
| Conversation |
| Preparation of a presentation |
| Preparation of a presentation |
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Recommended literature
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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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FÖSTE, M., VERHEYEN, C., JEKLE, M., BECKER, T. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies..
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Kadlec, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. 2012. ISBN 978-80-7418-145-0.
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