BVPZ041p Food of Animal Origin - lecture

Faculty of Medicine
Spring 2013
Extent and Intensity
3/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Doc Ing Alžběta Jarošová, PhD (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
prof. Ing. Květoslava Šustová, Ph.D. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Fri 8:00–12:00 N02011
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 about raw materials and foodstuffs of animal origin. They should learn about principles of animal production and about most important groups and assortment of animal food products. Position of animal food products in human nutrition. Technology and evaluation of animal food products.
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
  • Gajdůšek, S. Mlékařství 2 . Brno: MZLU, 1998
  • Ingr, I. Základy konzervace potravin. Brno: MZLU,1999
  • Kadlec, P et al. Co byste měli vědět o výrobě potravin? Praha : VŠCHT, 2010
  • Ingr, I. Hodnocení a zpracování ryb. Brno: MZLU,1994
  • Kadlec, P. Co byste měli vědět o výrobě potravin, Praha
  • Ingr, I. Technologie Masa. Brno: MZLU,1996
  • Simeonovová, J. et al. Technologie drůbeže, vajec a minoritních živočišných produktů.Bbrno: MZLU,1999
Teaching methods
lecture
Assessment methods
test, examination
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
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 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (Spring 2013, recent)
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