SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Commodity Expertise - B323005
Title: Potravinářské zbožíznalství
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1 C+Ex [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Bachelor's
Additional information: http://web.vscht.cz/~reblovaz/
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Réblová Zuzana doc. Ing. Ph.D.
Chrpová Diana Ing. Mgr. Ph.D.
Interchangeability : N323007
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (18.12.2017)
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.
Aim of the course -
Last update: Fialová Jana (18.12.2017)

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.

Literature -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

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

Learning resources -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

http://www.zakonyprolidi.cz/

http://eur-lex.europa.eu/cs/index.htm

http://web.vscht.cz/~reblovaz/

Requirements to the exam -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

To the extent of syllabus.

Syllabus -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

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.)

Registration requirements -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

They are not required.

Course completion requirements -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

Participation in seminars at least 50 %.

Seminary project.

Written examination.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 2
Obhajoba individuálního projektu 0 1
Účast na přednáškách 1 28
Práce na individuálním projektu 0,6 18
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0,3 7
4 / 4 112 / 112
Coursework assessment
Form Significance
Examination test 100

 
VŠCHT Praha