Production of Food Raw Materials - N324002
Title: Produkce potravinářských surovin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
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: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Is provided by: B324002
Old code: PPS
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Is interchangeable with: B324003, B324002
Examination dates   Schedule   
Annotation -
The course focuses on the production of food raw materials. The questions 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 affect the production of food raw materials. The course enhances awareness of the global approach to food production "from farm to fork."
Last update: Rajchl Aleš (19.08.2013)
Aim of the course -

Students will be able to:

explain the quality of food raw materials of plant and animal origin.

discuss safety of food raw materials.

critically analyze and evaluate the quality of food raw materials.

Last update: Rajchl Aleš (19.08.2013)
Literature -

R Petr J, Louda F.: Produkce potravinářských surovin, VŠCHT, Praha, 1998, 8070803320

R Simeonovová J. at. al.: Technologie drůbeže, vajec a minoritních živočišných produktů, MZLU, Brno, 2001, 8071574058

A Prugar J. at. al.: Kvalita rostlinných surovin, VÚPS, Praha, 2008, 9788086576282

A Pipek P.: Technologie masa I, VŠCHT Praha, 1995, 8070800399

Last update: Rajchl Aleš (19.08.2013)
Learning resources -

electronic study materials:

Last update: Rajchl Aleš (04.04.2016)
Syllabus -

1. Importance and position of agriculture and food industry

2. Crops consumption; Crop and food supplying; Regulations

3. Factors affecting crops production

4. Ecological aspects, sustainability

5. Cereals, pseudocereals, alternative crops

6. Legumes; Oilseeds; Potatoes; Sugar beet

7. Vine; Hops

8. Fruits and vegetables

9. Principles of plant products storing and transporting

10. Characteristics of farm livestock

11. Pork and beef production. Milk.

12. Eggs and poultry

13. Fish and aquatic animals

14. Hygienic aspects of animal products storing and transporting

Last update: OPATOVAH (08.03.2006)
Registration requirements -


Last update: TAJ324 (12.08.2013)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.7 19
Příprava na zkoušku a její absolvování 1.2 34
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Examination test 50
Oral examination 40