LF:BVPZ041c Food of Animal Origin -p. - Course Information
BVPZ041c Food of Animal Origin - practice
Faculty of Medicinespring 2025
- Extent and Intensity
- 0/2/0. 1 credit(s). Type of Completion: z (credit).
In-person direct teaching - 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 - 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
- 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.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
- Enrolment Statistics (spring 2025, recent)
- Permalink: https://is.muni.cz/course/med/spring2025/BVPZ041c