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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. Use of cereal grain in food production. Basic principles of grain mass preparation for milling and the equipment used. Grain milling process, equipment used for milling and their functions. 2. Raw materials used in the production of ordinary pastries. Technology of production of ordinary pastries. Equipment used in the production of ordinary pastries. Ingredients used in bread production. Bread production technology. Equipment used in bread making. 3. Production technology of less common types of bread (tortilla, pita bread, pizza crusts, bagels, pretzels, baked dough products, laminated dough products, pre-baked bread, gluten-free bread, fried products). 4. Principles of production of durable baked goods. Technology for the production of biscuits, wafers, gingerbread and pastries from whipped masses, crackers, biscuits, extruded and puffed foods. 5. Raw materials used to make pasta. Pasta production technology. 6. Raw materials used to obtain starch. Technology of obtaining wheat, potato and corn starch. Processes that occur when mixing starch with water and heating/cooling. 7. Raw materials used in the production of non-chocolate confectionery and chocolate (sugars, sweeteners, fats, additives, etc.). Technology of candy mass preparation. 8. Raw materials and technology for the production of fondant, caramel, dragee, jelly, marshmallows and compresses. 9. The process of harvesting and processing cocoa beans at the place of cultivation. Technological operations with cocoa beans in places of further processing. The importance of individual technological operations in the production of chocolate. 10. Raw materials for obtaining oils. Characteristics of olive, rapeseed, sunflower, coconut oil, palm oil and less common raw materials. Characteristics of vegetable fats. Fat and oil recovery technology. Technology of refining, hydrogenation, fractionation and interesterification of oils/fats. Technology of production of solidified fats and margarines. 11. Food use of fruit. Compote production technology, fruit freezing and drying, production of jelly products from fruit. 12. Food use of vegetables and legumes. Bean and pea processing technology (types of products and their production technology). Spinach and tomato processing technology. Technology of freezing and fermenting vegetables. 13. Meaning of potatoes. Factors influencing the food use of potato tuber. Distribution of potatoes in terms of cooking types. Principles of labeling potatoes for consumption. Potato products and their production technology. 14. Raw materials for coffee production (brief description of the most important types), description of the fruit and its harvest. Processing of coffee cherries into green coffee (wet/semi-dry/dry). Coffee roasting, grinding and packaging. Production of black tea (raw material and technology: loose, bagged). Production of green tea (raw material and technology: Japanese method/ Chinese method), Oolong, Pu-erh. 15. Production of pressed and macerated fruit juices (raw materials, technological process). Define fruit juices, nectars and fruit drinks and describe the technology of making lemonades. 16. Malt production, raw materials for beer production (water, malt, hops, yeast) and beer production technology (malt scrapping, spreading, mashing, draining, hop brewery, wort line, fermentation, maturation, final beer processing). Categorization of beer (table, draft, lager, full, strong, low-alcohol, non-alcoholic). 17. Raw materials for wine production (plant, grape description, table/wine varieties, blue/green varieties). Define the term sugar content and residual sugar. Categorization of wines. Describe the technology of wine production. 18. Raw materials for alcohol production and their treatment and fermentation. Continuous distillation and discontinuous distillation. Production of fruit spirits, Whiskey/Whisky and brandy (Cognac, Armagnac), Calvados, vodka and rum. Production of spirits "cold way" production of liquers
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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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| 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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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BUREŠOVÁ, I., LORENCOVÁ, E. Výroba potravin rostlinného původu - Zpracování obilovin. UTB Zlín, 2013. ISBN 978-80-7454-278-7.
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EDWARDS, W.P. The Science of Sugar Confectionery. The Royal Society of Chemistry, 2000. ISBN 0854045937.
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KADLEC, P. a kol. Technologie potravin ? Přehled tradičních potravinářských výrob. Praha: VŠCHT Praha, 2012. ISBN 978-80-7418-145-0.
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KOSAŘ., K. a kol. Technologie výroby sladu a piva. Brno: VÚPS, 2003. ISBN 80-902658-6-3.
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OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
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PRUGAR., J. (ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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