Subjects

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

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 2013 to 2018
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:	170 / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Old code:	PPS
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Rajchl Aleš doc. Ing. Ph.D.

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)

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)

Learning resources -

electronic study materials: https://e-learning.vscht.cz/

Last update: Rajchl Aleš (04.04.2016)

Registration requirements -

none

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