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Last update: Rajchl Aleš doc. Ing. Ph.D. (30.01.2018)
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Last update: Rajchl Aleš doc. Ing. Ph.D. (30.01.2018)
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
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Last update: Rajchl Aleš doc. Ing. Ph.D. (26.01.2018)
Petr J, Louda F.: Produkce potravinářských surovin, VŠCHT, Praha, 1998, ISBN 80-7080-332-0
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Last update: Fialová Jana (18.12.2017)
electronic study materials: https://e-learning.vscht.cz/ |
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Last update: Rajchl Aleš doc. Ing. Ph.D. (30.01.2018)
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.) |
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Last update: Fialová Jana (18.12.2017)
none |
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Last update: Rajchl Aleš doc. Ing. Ph.D. (01.03.2018)
Successful completion of written and oral part of the exam. |