BVPR031p Food of Plant Origin - lecture

Faculty of Medicine
autumn 2023
Extent and Intensity
3/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. Ing. Jindřiška Kučerová, Ph.D. (lecturer), MVDr. Halina Matějová (deputy)
doc. Ing. Viera Šottníková, Ph.D. (lecturer), 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.
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
  • Agricultural production and foodstuffs of plant origin. A brief survey of processing industries, their development and prospects. Storable and non-storable foodstuffs. Main causes of non-storability of foodstuffs. Undesirable changes of non-storable foodstuffs (mechanical, biochemical and microbiological factors). Principles of preservation of non-storable foodstuffs. Abiotic and biotic methods of preservation. Oxidative changes in non-storable foodstuffs. Processing of cereals for alimentary purposes. Assortment and evaluation of cereal foods. Processing of oil plants. assortment and quality of plant oils. Potatoes as a foodstuff. Assortment and evaluation of foods made of potatoes. Sugar and starch technology. Assortment and evaluation of sugar, starch, and products made of polysaccharides. Principles of fermentation technologies. Technology of malt and beer making (brewing). Assortment and evaluation of beers. Production, assortment and evaluation of fruit distillates, making of fruit vines. Species and varieties of home and imported fruit species. Evaluation of fruit quality. Processing of fruit. Storage of fruit for consume in fresh condition. Vegetables in human nutrition. Post-harvest processing and storage of vegetables. Assortment and evaluation of vegetables. Processing of vegetables. Organic plant 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. Co byste měli vědět o výrobě potravin? : technologie potravin. Vyd. 1. Ostrava: Key Publishing, 2009, 536 s. ISBN 9788074180514. info
    recommended literature
  • PRUGAR, Jaroslav. Kvalita rostlinných produktů na prahu 3. tisíciletí. 1. vyd. Praha: Výzkumný ústav pivovarský a sladařský, 2008, 327 s. ISBN 9788086576282. info
    not specified
  • Ingr, I. Základy konzervace potravin. Brno: MZLU,1999
  • Čepička, M. et al. Obecná potravinářská technologie. Praha: VŠCHT,1995
  • Ingr, I. et al. Zpracování zemědělských produktů.Brno :MZLU, 2001
  • KOPEC, Karel. Zelenina ve výživě člověka. Vyd. 1. Praha: Grada, 2010, 159 s. ISBN 9788024728452. info
Teaching methods
lectures
Assessment methods
oral exam
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is taught annually.
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 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/BVPR031p