UOPK_6003 Food Technology

Faculty of Education
Spring 2016
Extent and Intensity
0/0/.8. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Petr Ptáček, Ph.D. (lecturer)
Guaranteed by
doc. RNDr. Petr Sládek, CSc.
Department of Physics, Chemistry and Vocational Education – Faculty of Education
Contact Person: Jana Jachymiáková
Supplier department: Department of Physics, Chemistry and Vocational Education – Faculty of Education
Timetable
Sat 5. 3. 16:40–19:15 učebna 1, Sat 2. 4. 7:30–10:05 učebna 1, Sat 14. 5. 7:30–9:10 učebna 1, Sat 21. 5. 16:40–18:20 učebna 1
Prerequisites (in Czech)
UOPK_3000 Introduction to the study - Te || UOPK_5000 Introduction to the study Heal
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
there are 6 fields of study the course is directly associated with, display
Course objectives
The aim of the course is to provide a general technology knowledge of the basic procedures and the use of machinery in the acquisition, processing, processing, packaging and distribution of basic foods of animal and vegetable origin and their impact on The raw material and food (especially the extension of shelf-life, the acquisition of life and preventing their destruction).
Syllabus
  • Acquaints students with the basic physical (mechanical, thermal, radiation) procedures used for processing and processing of raw materials and foods of plant origin (eg mill, processing of spices, roasting, grinding, packaging coffee, fermentation technologies for the manufacture of beverages containing alcohol production of beverages containing caffeine, soft drinks, manufacturing monocelulárního protein, production of yeast, vinegar, beer, wine, citric acid and under). Food Technology II Basic technologies for the production and processing of foodstuffs of animal origin (meat of bovine animals, meat pork, poultry meat, rabbit, soft meat products, durable goods, heat meat products, meat and canned SEMI, dairy processing milk production zakysaných dairy products, soft cheeses, hard cheeses, processed eggs and egg products, honey and bee products).
Literature
  • MIKULIK. Produkce masa.
Teaching methods
lectures, class discussion
Assessment methods
examination, written test - accomplishment 60 %
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course can also be completed outside the examination period.
The course is taught annually.
General note: Určeno pro zaměření - Obchod a služby nebo Zdravotnické obory.
Information on the extent and intensity of the course: 10 hodin.
The course is also listed under the following terms Spring 2014, Spring 2015, Spring 2017, Spring 2018.
  • Enrolment Statistics (Spring 2016, recent)
  • Permalink: https://is.muni.cz/course/ped/spring2016/UOPK_6003