BVPR031c Food of Plant Origin - practice

Faculty of Medicine
autumn 2023
Extent and Intensity
0/2/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
doc. Ing. Jindřiška Kučerová, Ph.D. (seminar tutor), MVDr. Halina Matějová (deputy)
doc. Ing. Viera Šottníková, Ph.D. (seminar tutor), MVDr. Halina Matějová (deputy)
Ing. Veronika Išová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
doc. Ing. Viera Šottníková, 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
Timetable
Fri 8:00–12:10 A21/111
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
Students should acquire a good knowledge of plant raw materials and foodstuffs. They should know about groups and kinds of food products from the viewpoint of commodity science, about their importance for human nutrition and also about their sensory, culinary and technological properties. Last but not least they also should understand biological principles of plant production and technological fundamentals of main branches of food science.
Learning outcomes
Students completing the course will be able to understand the biological principles of food production and fundamentals of the major food industries.
Syllabus
  • Discussion about themes presented in lectures. Laboratory exercises – demonstration of basic methods of plant raw materials and foodstuffs. Presentation of plant raw material samples and foods, their sensory evaluation. Presentation of top quality food samples. Presentation of poor quality food samples and explanation of reasons. Video recordings of agricultural production and industrial processing of plant raw materials and foods in the Czech Republic and abroad. Active forms of practical training in seminars.
Literature
    required literature
  • 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
  • KUČEROVÁ, Jindřiška. Technologie cereálií. Vyd. 1. V Brně: Mendelova zemědělská a lesnická univerzita, 2004, 141 s. ISBN 9788071578116. info
    recommended literature
  • Pelikán ,M. et al. Zpracování zemědělských produktů.Brno: MZLU,1993
    not specified
  • PRUGAR, Jaroslav. Kvalita rostlinných produktů na prahu 3. tisíciletí. 1. vyd. Praha: Výzkumný ústav pivovarský a sladařský, 2008, 327 s. ISBN 9788086576282. info
Teaching methods
class exercises, laboratory course
Assessment methods
Written control and final tests and discussion about results.credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course is taught annually.
Information on the extent and intensity of the course: 30.
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2003, Autumn 2004, Autumn 2005, Autumn 2006, Autumn 2007, Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2024.
  • Enrolment Statistics (autumn 2023, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2023/BVPR031c