BVPZ041c Food of Animal Origin - practice

Faculty of Medicine
spring 2019
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Doc Ing Alžběta Jarošová, PhD (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
prof. Ing. Květoslava Šustová, Ph.D. (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 8:00–12:00 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.
Learning outcomes
Students completing the course will be able to understand the biological principles of food production and basics of the technology of food industries.
Syllabus
  • Discussion about themes presented in lectures. Demonstration of raw materials and foodstuffs of animal origin. Sensory evaluation of animal foodstuffs. Evaluation of nutritional, culinary and technological quality of animal raw materials and foodstuffs. Discussion about the Food Act and related Public Notices about individual commodities. Video recordings presenting technologies and quality evaluation of animal raw materials and foods in the Czech Republic and abroad.
Literature
  • Ingr, I. Senzorická analýza potravin.Brno:MZLU,1997
Teaching methods
class exercises
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 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 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2019, recent)
  • Permalink: https://is.muni.cz/course/med/spring2019/BVPZ041c