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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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unspecified
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming)
- 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 principles of production technology. |
| Explain the principles of production technology. |
| Describe the production technology. |
| Describe the production technology. |
| Specify the characteristics of the product (shape, appearance etc.). |
| Specify the 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.. Zlín: UTB, 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, 2012. ISBN 978-80-7418-145-0.
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OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
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OWENS, G. (Ed.). Cereals Processing Technology. Woodhead Publishing, 2001. ISBN 9781591243441.
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PRUGAR, J. (Ed.). Kvalita rostlinných produktů na prahu 3. tisíciletí. Brno: VÚPS, 2008. ISBN 9788086576282.
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ROSENTRATER, K.A., EVERS, A. Kent?s Technology of Cereals. 5th Ed. An Introduction for Students of Food Science and Agriculture. Woodhead Publishing, 2017. ISBN 9780081005323.
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