SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Quality of Raw Materials - D324008
Title: Kvalita potravinářských surovin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Z//Is interchangeable with: AP324004, P324004
Annotation -
Last update: Pipek Petr prof. Ing. CSc. (20.10.2015)
In the context of the subject of the quality of the food raw materials will be listeners familiar with the basic qualitative parameters of individual food raw materials and how to plant and animal. In the case of vegetable raw materials will be discussed the quality of cereals, root crops, pseudocereals, cukrodárných crops, oilseeds, pulses and hops. Emphasis will be placed on the quality of fruit and vegetables, including postharvest Physiology and the various ways of storage. The issue will also be discussed by the various defects of fruits and vegetables. Within the study of raw materials of animal origin (meat, eggs, milk, honey) will be discussed intravitální and external influences on the quality of animal products. Attention will also be paid to issues of health and wellfare of the animals. The students will also be introduced to selected legislative requirements and agricultural standards.
Aim of the course -
Last update: Pipek Petr prof. Ing. CSc. (20.10.2015)

Students will be able to: overview of food raw materials of plant and animal origin, the basic overview in the area of production and safety of food raw materials, the ability to assess the quality of the food raw materials for the food industry knowledge of goods selected food raw materials

Literature -
Last update: Pipek Petr prof. Ing. CSc. (20.10.2015)

Petr J., Louda F.: Produkce potravinářských surovin, VŠCHT, Praha, 1998, ISBN 80-7080-332-0

Simeonovová J. at.al.: Technologie drůbeže, vajec a minoritních živočišných produktů, MZLU v Brně, 2001, 80-7157-405-8

Prugar J. at.al.: Kvalita rostlinných surovin, VÚPS, Praha, 2008, 978-80-86576-28-2

14. Pipek,P.: Technologie masa I. 4.přepr. vydání, Kostelecké uzeniny. Praha 1995, 334 s. ISBN 890-7080-

Blattný,C.-Pipek,P.-Ingr, I.: Konzervárenské suroviny. 3.přepracované ed. Praha, SNTL 1982, 216 s.

E-learning - available in https://e-learning.vscht.cz/user/profile.php?id=64 (In Czech)

Kolektiv (2014): Zbožíznalství. Key Publishing s.r.o., Ostrava, ISBN 978-80-7418-208-2, 425 s.

Syllabus -
Last update: Pipek Petr prof. Ing. CSc. (20.10.2015)

1. the importance and status of agriculture and the food industry

2. The consumption of raw materials, securing raw materials-legislative framework

3. Factors affecting the production of vegetable raw materials

4. The environmental aspects of agricultural production

5. Production of cereals (including rice, maize and minor crops)

6. Legumes, oilseeds, potatoes, cukrodárné crops

7. Vines, hops

8. Fruit and vegetable production

9. The principles of the storage and transport of vegetable raw materials

10. Utility properties of farm animals

11. The production of pork, beef and milk

12. Production of poultry meat and eggs

13. Fish and other aquatic animals

14. The hygienic aspects of the production and storage of animal materials

General syllabus will be adapted to the nature of the doctor thesis

 
VŠCHT Praha