SubjectsSubjects(version: 954)
Course, academic year 2023/2024
Production of Food Raw Materials - B324002
Title: Produkce potravinářských surovin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Old code: PPS
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Interchangeability : N324002
This subject contains the following additional online materials
Annotation -
The course focuses on the production of food raw materials. The issues of agriculture production, storage and post-harvest handling are discussed. The students are familiarized with the basic qualitative parameters of selected raw materials (animal and plant origin) and with the legislative aspects and agricultural standards that influence the production of food raw materials. The course enhances awareness of the global "from farm to fork" approach to food production.
Last update: Rajchl Aleš (30.01.2018)
Aim of the course -

Students will be able to:

• characterize selected food raw materials of plant and animal origin

• choose the right raw materials for food technologies

• assess the quality and safety of selected food raw materials

• store and treat food raw materials properly

Last update: Rajchl Aleš (30.01.2018)
Literature -

Petr J, Louda F.: Produkce potravinářských surovin, VŠCHT, Praha, 1998, ISBN 80-7080-332-0

Last update: Rajchl Aleš (26.01.2018)
Learning resources -

electronic study materials:

Last update: Fialová Jana (18.12.2017)
Syllabus -

1. Introduction to food raw materials, basic raw material classification, history and present of agriculture, agricultural production, quality of food raw materials, Czech agriculture

2. Harvesting and storage of food raw materials of plant origin, determination of the harvest time, reduction of post-harvest losses, factors affecting the shelf life, storage of crops

3. Cereals, wheat, barley, rye, oats, triticale, maize, rice, millet and other minor cereals, pseudo-cereals (buckwheat, etc.)

4. Sugar crops, sugar beet, sugar cane, minor sugar crops, sweet crops (stevia, etc.)

5. Starchy and inulin crops, potato, tropical starchy crops (manioc, batata, jam, taro etc.), inulin crops (yacon, etc.)

6. Oilplants, tropical oilplants (palm trees, soybeans, etc.), rape, sunflower, mustard, poppy

7. Grapevine and hops

8. Fruits and vegetables

9. Other minor crops (legumes, coffee, cocoa, tea)

10. Commercial characteristics of livestock, domestication, classification of livestock stock

11. Meat production, cattle, sheep, goat, pig, poultry and fish

12. Milk production

13. Egg production

14. Minority animal products (honey, insects, etc.)

Last update: Rajchl Aleš (30.01.2018)
Registration requirements -


Last update: Fialová Jana (18.12.2017)
Course completion requirements -

Successful completion of written and oral part of the exam.

Last update: Rajchl Aleš (01.03.2018)