LF:BVPZ041c Food of Animal Origin -p. - Course Information
BVPZ041c Food of Animal Origin - practice
Faculty of Medicinespring 2020
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ)
- 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.
- Enrolment Statistics (spring 2020, recent)
- Permalink: https://is.muni.cz/course/med/spring2020/BVPZ041c