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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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1. Chemical composition, properties of pork and beef. Post-mortem changes in the meat of slaughter animals and the course of vision processes in meat. 2. Slaughtering and butchering. Types of meat for culinary and production purposes. Factors influencing the durability of meat. 3. Technology of production of cooked meat products. 4. Technology of production of non-heat-treated durable meat products. 5. Chemical composition of freshwater and marine fish meat. Quality requirements for fish. Technology of fish processing and production of fish products. 6. Chemical composition of milk and its basic physicochemical properties. Acid and enzymatic precipitation of milk. 7. Basic technological operations used in the dairy technology (types of thermal treatments, centrifugation, homogenisation, deaeration and deodorisation). 8. Technology of liquid milk (dairy) products manufacturing. 9. Technology of butter and processed cheese production. 10. Technology of fermented dairy products manufacturing. 11. Starter cultures used in dairy foods - classification by their function, and forms of cultures. 12. Manufacturing technology of soft and semi-soft cheeses. 13. Manufacturing technology of semi-hard and hard cheese production. 14. The main principles and procedure for implementing HACCP in food production. 15. Regulations 852/2004 and 853/2004 of the European Parliament and of the Council.
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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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| 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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Kadlec, Pavel. Technologie potravin II. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-510-2.
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Kadlec, Pavel. Technologie potravin I. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-509-9.
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Steinhauser Ladislav. Hygiena a technologie masa. Brno, 1995. ISBN 80-900260-4-4.
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Steinhauser Ladislav. Produkce masa. Brno, 2000. ISBN 80-900260-7-9.
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