SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Food Commodity Expertise - B323005
Title: Potravinářské zbožíznalství
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: both
Points: 3
E-Credits: 3
Examination process:
Hours per week, examination: 2/0, Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
you can enroll for the course in winter and in summer semester
Guarantor: Doležal Marek doc. Dr. Ing.
Interchangeability : N323007
This subject contains the following additional online materials
Annotation -
Description of food commodities (cereals, legumes, oily seeds, mill products of cereals and legumes, baking products, pastries, sugar and other sweeteners, chocolate, confectionery, starch and products of it, fats and oils and products of them, fruits and vegetables and products of them, root crops, mushrooms, yeast, milk and dairy products, eggs, meat and meat products, fish, poultry, venison, drinks, coffee, tea, spice, organic foods) - including quality parameters, a signification in human nutrition, main defects and ways of adulteration.
Last update: Fialová Jana (18.12.2017)
Aim of the course -

Students will be able to:

  • classify food products using the correct nomenclature;
  • characterize food commodities in relation to their composition and human nutrition;
  • describe quality parameters, main defects and ways of adulteration of various food commodities.

Last update: Fialová Jana (18.12.2017)
Literature -

R: Presetations from this subjetc.

R: Appropriate legislative regulations

R: Dostálová J., Kadlec P. (eds.) a kol.: Potravinářské zbožíznalství, KEY Publishing, 2014, ISBN 978-80-7418-208-2

A: Kadlec P. a kol.: Co byste měli vědět o potravinách, KEY Publishing, 2009, ISBN 978-80-7418-051-4

A: Velíšek J., Hajšlová J.: Chemie potravin, 3. vydání, OSSIS, Tábor, 2009, 978-80-86659-15-2

A: Pánek J., Pokorný J., Dostálová J.: Základy výživy, Svoboda Servis, Praha 2002, ISBN 80-86320-23-5

Last update: REBLOVAZ (22.01.2018)
Learning resources -

Last update: REBLOVAZ (22.01.2018)
Requirements to the exam -

To the extent of syllabus.

Last update: REBLOVAZ (22.01.2018)
Syllabus -

1. Introduction to lectures

2. Meat and meat products

3. Fish and other sea foods(and products of them); eggs and products of them

4. Milk and dairy products

5. Fats and oils

6. Fruits and products of them; mushrooms; yeast

7. Vegetables and products of them; potatoes and products of them

8. Baking products; pastries

9. Mill products of cereals; starch; legumes and products of them; oily seeds

10. Spice and other seasoning additives

11. Sweeteners; honey; confectionery; chocolate; cocoa

12. Soft drinks; coffee, tea and coffee substitutes

13. Alcoholic beverages

14. The other food commodities and categories (frozen foods; novel foods; fair trade products etc.)

Last update: REBLOVAZ (22.01.2018)
Registration requirements -

They are not required.

Last update: REBLOVAZ (22.01.2018)
Course completion requirements -

Written examination.

Last update: REBLOVAZ (11.11.2021)
Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na zkoušku a její absolvování 2 56
3 / 3 84 / 84