BVOS0611 Professional Internship - production and food processing

Faculty of Medicine
spring 2021
Extent and Intensity
0/0/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Guaranteed by
MVDr. Halina Matějová
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 5. 3. 7:00–12:00 A21/327 - Sekretariát, Fri 12. 3. 7:00–12:00 A21/327 - Sekretariát, Fri 19. 3. 7:00–12:00 A21/327 - Sekretariát, Fri 26. 3. 7:00–12:00 A21/327 - Sekretariát, Fri 9. 4. 7:00–12:00 A21/327 - Sekretariát, Fri 16. 4. 7:00–12:00 A21/327 - Sekretariát, Fri 23. 4. 7:00–12:00 A21/327 - Sekretariát, Fri 30. 4. 7:00–12:00 A21/327 - Sekretariát, Fri 7. 5. 7:00–12:00 A21/327 - Sekretariát, Fri 14. 5. 7:00–12:00 A21/327 - Sekretariát, Fri 21. 5. 7:00–12:00 A21/327 - Sekretariát, Fri 28. 5. 7:00–12:00 A21/327 - Sekretariát, Fri 4. 6. 7:00–12:00 A21/327 - Sekretariát, Fri 11. 6. 7:00–12:00 A21/327 - Sekretariát
Prerequisites (in Czech)
BVHP051p Food Hygiene - lec. && BVTP051p Nutritional toxicology - lecture
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
Technical study is supported by lectures in Food Chemistry, Food Hygiene, Food Toxicology, Vegetable and Animal Food. Technical study involves visiting factories processing vegetable and animal food. Technical study also involves the analysis of such products and further recommendations for the consumer.
Learning outcomes
The student will be able to analyze the offered assortment of foods and assess their suitability for healthy and sick populations.
Syllabus
  • visiting factories processing vegetable and animal food
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
  • DOSTÁLOVÁ, Jana. Co se děje s potravinami při přípravě pokrmů. 1. vyd. Praha: Forsapi, 2008, 53 s. ISBN 9788090382084. info
  • 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
presentations by professionals in the sectors
Assessment methods
credit
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
Information on the extent and intensity of the course: 40.
The course is also listed under the following terms Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2021, recent)
  • Permalink: https://is.muni.cz/course/med/spring2021/BVOS0611