FC6602 Food Technology

Faculty of Education
Spring 2022
Extent and Intensity
2/0/0. 4 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 of Seminar Groups
FC6602/Kombi01: Sat 2. 4. 10:00–11:50 učebna 5, Sat 9. 4. 18:00–19:50 učebna 5, Sat 30. 4. 16:00–17:50 učebna 5, Sat 7. 5. 9:00–10:50 učebna 5, P. Ptáček
FC6602/Prez01: Thu 17:00–18:50 laboratoř 80, P. Ptáček
Prerequisites (in Czech)
FC6300 Introduction to the Study - Engineering Curricula || FC6500 Introduction to the study - Healthcare Workers
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 8 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).
Learning outcomes
After completing the course, students should know and be able to:
1. They will acquire basic theoretical knowledge of nutritional values of different types of food of plant and animal origin.
2. understand the basic technological processes used in the processing of different types of food of plant and animal origin.
3. understand and explain the meaning of the basic concepts of basic technological operations in the food industry.
4. they will acquire basic theories on raw material extraction and their pre-production processing in food production.
5. they will master the basic theory on the issues of the most important categories of food additives used in the food industry.
6. understands and is able to work with information on nutritional values and the contained substances and additives
Syllabus
  • Selected basic agricultural raw materials for food production (meat, milk, flour, fruits, vegetables). Terms of the acquisition of selected agricultural raw materials for food processing. Pre-processing of selected agricultural raw materials. Meat and its nutritional value (formulation and properties). Transport and housing of animals, slaughtering and processing of meat. The surgery meat production technological processes of selected meat products. Milk and its nutritional value (formulation and properties). The process of collecting milk by pre-treatment. Own technological production processes of selected dairy products. Technology and technological procedures for processing of flour, yeast and bakery. Preserving procedures in the food industry. Additives and additives used in the food industry.
Literature
  • MIKULIK. Produkce masa.
  • MIESLEROVÁ, Barbora, Michaela SEDLÁŘOVÁ and Aleš LEBEDA. Praktické využití hub a houbám podobných organismů v potravinářství, zemědělství, lékařství a průmyslu. 1. vydání. Olomouc: Univerzita Palackého v Olomouci, 2015, 175 stran. ISBN 9788024447032. info
  • KAMENÍK, Josef. Maso jako potravina : produkce, složení a vlastnosti masa. Vyd. 1. Brno: Časopis Maso, 2014, 327 s. ISBN 9788073056735. info
  • GELBÍČOVÁ, Tereza, Renata KARPÍŠKOVÁ and Kateřina DEMNEROVÁ. Mléko a prostředí mlékárenské výroby: zdroje a cesty šíření Listeria monocytogenes (Milk and the environment of dairy plants: sources and transmission routes of Listeria monocytogenes). Mlékařské listy. 2011, vol. 22, No 128, p. 12-15. ISSN 1212-950X. info
  • MATOULKOVÁ, Dagmar and Karel SIGLER. Genetický základ schopnosti některých kmenů Lactobacillus brevis kazit pivo. In 23. pivovarsko-sladařské dny. 2009. info
  • CUSTERS, René. Průvodce biotechnologiemi : biotechnologie v zemědělství a potravinářství. Vyd. 1. Praha: Academia, 2006, 104 s. ISBN 8020013504. info
  • Mäso jatočných zvierat : potravinové tabuľky. Nitra: ÚVTIP, 2002, 291 s. ISBN 8089088104. info
  • BRÁZDOVÁ, Zuzana. Maso v lidské výživě (Meat in human nutrition). Maso. 1996, vol. 7, No 4, p. 3-6. ISSN 1210-4086. info
  • HOUSKOVÁ-ŽAMPACHOVÁ, Alena. Vliv nepravých kvasinek na pekařské vlastnosti droždí. 1978, 11 l. info
Teaching methods
lectures, class discussion, consultation
Assessment methods
examination, written test - accomplishment 60 %
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
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: 8 hodin.
The course is also listed under the following terms Spring 2018, Spring 2019, Spring 2020, Spring 2021, Spring 2023, Spring 2024, Spring 2025.
  • Enrolment Statistics (Spring 2022, recent)
  • Permalink: https://is.muni.cz/course/ped/spring2022/FC6602