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Lecturer(s)
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Čuboň Juraj, prof. Ing. CSc.
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Pachlová Vendula, doc. Ing. Ph.D.
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Course content
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- Trends of production of produts with animal origin. - Chemical and biochemical reaction in products with animal origin, emulsifying and stabilizing properties animal proteins. - Aditives in foodstuff of animal origin. - Preservation of foodstuff of animal origin. - Functional foodstuff of animal origin. - Factors which affect quality of products with animal origin.
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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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| Knowledge of chemistry, biochemistry, microbiology, technology, mathematical-statistical methods and active language knowledge. |
| Knowledge of chemistry, biochemistry, microbiology, technology, mathematical-statistical methods and active language knowledge. |
| learning outcomes |
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| Student has deep knowledge from the area of technology of foodstuff of animal origin. |
| Student has deep knowledge from the area of technology of foodstuff of animal origin. |
| teaching methods |
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| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Individual work of students |
| Individual work of students |
| 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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| Composite examination (Written part + oral part) |
| Analysis of the student's performance |
| Analysis of the student's performance |
| Composite examination (Written part + oral part) |
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Recommended literature
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Právní předpisy Evropské unie a České republiky v oblasti výroby potravin a jejich uvádění na trh (například: www.eurlex.eu, www.sbcr.cz)..
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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 (Sweden): Tetra Pak Processing Systems, 1995.
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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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FOX, P.F., GUINEE, T.P., COGAN, T.M., & McSWEENEY, P.L.H. Fundamentals of Cheese Science. Aspen Publication, 2000.
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FOX, P.F., McSWEENEY, P.L.H. Dairy Chemistry and Biochemistry. 1st ed.. London: Blackie Academic & Professional, 1998.
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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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JENSEN, K., DEVINE, C., DIKEMAN, M. Encyclopedia of Meat Sciences. Volume 1-3. 2nd Ed.. Elsevier Academic Press, 2014.
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LAWRIE, R.A., LEDWARD, D.A. Lawrie´s Meat Science. 7th Ed.. Woodhead Publishing Limited, 2006.
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Mead, G.C. Poultry Meat Processing and Quality.1st Ed.. Woodhead Publishing Limited, 2004.
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TAMIME, A.Y., ROBINSON, R.K. Yoghurt - Science and Technology. 3rd Ed.. CRC Press, 2007.
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