BVPZ041c Food of Animal Origin - practice

Faculty of Medicine
spring 2023
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
prof. Ing. Alžběta Jarošová, Ph.D. (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Ing. Veronika Išová (assistant)
Ing. Kateřina Novohradská (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 17. 2. 8:00–11:50 A20/207, Fri 24. 2. 8:00–11:50 A20/207, Fri 3. 3. 8:00–11:50 A20/207, Fri 10. 3. 8:00–11:50 A20/207, Fri 17. 3. 8:00–11:50 A20/207, Fri 24. 3. 8:00–11:50 A20/207, Fri 31. 3. 8:00–11:50 A20/207, Fri 14. 4. 8:00–11:50 A20/207, Fri 21. 4. 8:00–11:50 A20/207, Fri 28. 4. 8:00–11:50 A20/207, Fri 5. 5. 8:00–11:50 A20/207, Fri 12. 5. 8:00–11:50 A20/207, Fri 19. 5. 8:00–11:50 A20/207, Fri 26. 5. 8:00–11:50 A20/207
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
The aim of the subject is to acquaint students with good knowledge of raw materials and foodstuffs of animal origin, to learn the principles of agricultural production of foodstuffs of animal origin, to get an overview of the main species and assortment of raw materials and foodstuffs of animal origin, to get acquainted with the position of foodstuffs of animal origin in human nutrition production technologies of food of animal origin and their evaluation.
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
    required literature
  • DOSTÁLOVÁ, Jana and Pavel KADLEC. Potravinářské zbožíznalství : technologie potravin. Vydání: první. Ostrava: Key Publishing, 2014, 425 stran. ISBN 9788074182082. info
    recommended 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
  • 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
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 2019, spring 2020, spring 2021, spring 2022, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2023, recent)
  • Permalink: https://is.muni.cz/course/med/spring2023/BVPZ041c