LF:BVPZ041p Food of Animal Origin -lec. - Course Information
BVPZ041p Food of Animal Origin - lecture
Faculty of Medicinespring 2022
- Extent and Intensity
- 3/0/0. 3 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- prof. Ing. Alžběta Jarošová, Ph.D. (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Ing. Veronika Išová (assistant) - Guaranteed by
- prof. Ing. Alžběta Jarošová, 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 18. 2. 8:00–11:50 KOM S117, Fri 25. 2. 8:00–11:50 KOM S117, Fri 4. 3. 8:00–11:50 KOM S117, Fri 11. 3. 8:00–11:50 KOM S117, Fri 18. 3. 8:00–11:50 KOM S117, Fri 25. 3. 8:00–11:50 KOM S117, Fri 1. 4. 8:00–11:50 KOM S117, Fri 8. 4. 8:00–11:50 KOM S117, Fri 22. 4. 8:00–11:50 KOM S117, Fri 29. 4. 8:00–11:50 KOM S117, Fri 6. 5. 8:00–11:50 KOM S117, Fri 13. 5. 8:00–11:50 KOM S117, Fri 20. 5. 8:00–11:50 KOM S117, Fri 27. 5. 8:00–11:50 KOM S117
- 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
- Learning outcomes of the course unit is to obtain students a good knowledge of raw materials and foodstuffs of animal origin. Understand the principles of agricultural production of food of animal origin. Get an overview of the main types and range of raw materials and food of animal origin. The position of food of animal origin in human nutrition. Food technology of animal origin and their evaluation.
- Learning outcomes
- At the end of this course the student will be able to use and interpret the information about raw materials and foodstuffs of animal origin; know the principles of agricultural production of food of animal origin; understand the technology of foods of animal origin and their evaluation; create an overview of the main types and range of raw materials and foodstuffs of animal origin and their position in human nutrition.
- 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
- 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. Přehled tradičních potravinářských výrob : technologie potravin. Vyd. 1. Ostrava: Key Publishing, 2012, 569 s. ISBN 9788074181450. 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
- Simeonovová, J. et al. Technologie drůbeže, vajec a minoritních živočišných produktů.Bbrno: MZLU,1999
- not specified
- Ingr, I. Základy konzervace potravin. Brno: MZLU,1999
- Ingr, I. Technologie Masa. Brno: MZLU,1996
- Ingr, I. Hodnocení a zpracování ryb. Brno: MZLU,1994
- Gajdůšek, S. Mlékařství 2 . Brno: MZLU, 1998
- Teaching methods
- lecture
- Assessment methods
- test, oral examination
- 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: 45. - Listed among pre-requisites of other courses
- Enrolment Statistics (spring 2022, recent)
- Permalink: https://is.muni.cz/course/med/spring2022/BVPZ041p