LF:BVOS0611 Professional Internship - prod - Course Information
BVOS0611 Professional Internship - production and food processing
Faculty of Medicinespring 2024
- Extent and Intensity
- 0/0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant) - Guaranteed by
- MVDr. Halina Matějová
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 23. 2. 7:00–12:00 Mimobrněnské stáže, Fri 1. 3. 7:00–12:00 Mimobrněnské stáže, Fri 8. 3. 7:00–12:00 Mimobrněnské stáže, Fri 15. 3. 7:00–12:00 Mimobrněnské stáže, Fri 22. 3. 7:00–12:00 Mimobrněnské stáže, Fri 5. 4. 7:00–12:00 Mimobrněnské stáže, Fri 12. 4. 7:00–12:00 Mimobrněnské stáže, Fri 19. 4. 7:00–12:00 Mimobrněnské stáže, Fri 26. 4. 7:00–12:00 Mimobrněnské stáže, Fri 3. 5. 7:00–12:00 Mimobrněnské stáže, Fri 10. 5. 7:00–12:00 Mimobrněnské stáže, Fri 17. 5. 7:00–12:00 Mimobrněnské stáže, Fri 24. 5. 7:00–12:00 Mimobrněnské stáže, Fri 31. 5. 7:00–12:00 Mimobrněnské stáže
- Prerequisites (in Czech)
- BVHP051p Food Hygiene - lec. && BVTP051p Nutritional toxicology - lecture
- 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)
- Course objectives
- Technical study is supported by lectures in Food Chemistry, Food Hygiene, Food Toxicology, Vegetable and Animal Food. Technical study involves visiting factories processing vegetable and animal food. Technical study also involves the analysis of such products and further recommendations for the consumer.
- Learning outcomes
- The student will be able to analyze the offered assortment of foods and assess their suitability for healthy and sick populations.
- Syllabus
- visiting factories processing vegetable and animal food
- 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
- DOSTÁLOVÁ, Jana. Co se děje s potravinami při přípravě pokrmů. 1. vyd. Praha: Forsapi, 2008, 53 s. ISBN 9788090382084. info
- PRUGAR, Jaroslav. Kvalita rostlinných produktů na prahu 3. tisíciletí. 1. vyd. Praha: Výzkumný ústav pivovarský a sladařský, 2008, 327 s. ISBN 9788086576282. info
- Teaching methods
- presentations by professionals in the sectors
- Assessment methods
- credit
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 40.
- Enrolment Statistics (recent)
- Permalink: https://is.muni.cz/course/med/spring2024/BVOS0611