BVPZ041p Food of Animal Origin - lecture

Faculty of Medicine
spring 2025
Extent and Intensity
3/0/0. 3 credit(s). Type of Completion: zk (examination).
In-person direct teaching
Teacher(s)
prof. Ing. Alžběta Jarošová, Ph.D. (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Ing. Veronika Išová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
prof. Ing. Alžběta Jarošová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Learning outcomes of the course unit is to obtain students a good knowledge of raw materials and foodstuffs of animal origin. Understand the principles of agricultural production of food of animal origin. Get an overview of the main types and range of raw materials and food of animal origin. The position of food of animal origin in human nutrition. Food technology of animal origin and their evaluation.
Learning outcomes
At the end of this course the student will be able to use and interpret the information about raw materials and foodstuffs of animal origin; know the principles of agricultural production of food of animal origin; understand the technology of foods of animal origin and their evaluation; create an overview of the main types and range of raw materials and foodstuffs of animal origin and their position in human nutrition.
Syllabus
  • Agricultural production and foodstuffs of animal origin. Major production verticals, their current situation and prospects. Branches of processing industry. Effects of genetic, intravital, and pre-mortal as well as post-mortal factors on the quality of animal food products Major abiotic and biotic methods of improvement of storability and/or durability of animal food products. Health risks resulting from consumption of animal raw materials and food products, possibilities of their elimination. Animal welfare and its application on animal farms, relationships between animal handling and quality of animal products. Hygiene of milk production. Evaluation of quality of raw cattle milk. Microorganisms and somatic cells in raw cattle milk. Milk composition and properties. Assortment, processing technologies and properties of different kinds of consumer milk. Assortment, processing technologies and properties of different kinds of sweet and sour cheese. Assortment, processing technologies and properties of fermented milk products. Dried milk, condensed milk, and frozen milk products. Species of slaughter animals, technological principles of meat processing. Butcher chopping up of cattle, pig, calf and sheep carcasses. Culinary and technological properties of animal carcasses. Assortment, processing technologies and evaluation of animal products. Processing and evaluation of edible animal fats. Slaughtering and processing of poultry, preparation and cooking of poultry, assortment and evaluation of poultry meat products. Evaluation of consumer eggs and egg products. Assortment and evaluation of freshwater and sea fish and meat products. Kinds of honey and their evaluation Organic animal products.
Literature
    required literature
  • DOSTÁLOVÁ, Jana and Pavel KADLEC. Potravinářské zbožíznalství : technologie potravin. Vydání: první. Ostrava: Key Publishing, 2014, 425 stran. ISBN 9788074182082. info
  • KADLEC, Pavel, Karel MELZOCH and Michal VOLDŘICH. Přehled tradičních potravinářských výrob : technologie potravin. Vyd. 1. Ostrava: Key Publishing, 2012, 569 s. ISBN 9788074181450. info
  • KADLEC, Pavel, Karel MELZOCH and Michal VOLDŘICH. Co byste měli vědět o výrobě potravin? : technologie potravin. Vyd. 1. Ostrava: Key Publishing, 2009, 536 s. ISBN 9788074180514. info
    recommended literature
  • Simeonovová, J. et al. Technologie drůbeže, vajec a minoritních živočišných produktů.Bbrno: MZLU,1999
    not specified
  • Ingr, I. Základy konzervace potravin. Brno: MZLU,1999
  • Ingr, I. Technologie Masa. Brno: MZLU,1996
  • Ingr, I. Hodnocení a zpracování ryb. Brno: MZLU,1994
  • Gajdůšek, S. Mlékařství 2 . Brno: MZLU, 1998
Teaching methods
lecture
Assessment methods
test, oral examination
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 45.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.
  • Enrolment Statistics (spring 2025, recent)
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