SubjectsSubjects(version: 941)
Course, academic year 2023/2024
Technology of minor animal products - M324014
Title: Technologie minoritních živočišných produktů
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Škorpilová Tereza Ing. Ph.D.
This subject contains the following additional online materials
Annotation -
Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
The subject is focused on training of food technologist on the level to be able to combine scientific knowledge of chemical, biochemical, physical and engineering sciences in the branch processing of minor animal products
Aim of the course -
Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)

Students will be able to:

monitor and control food technology on the level of chemical, physical and engeneering processes and possible nutritional changes to get standard food product; resolve problems in technology;

communicate with process and material engineers.

Literature -
Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)

R: Stadelman, W. J., Cotterill, O. J. (1995): Egg Science and Technology. The Haworth Press, Inc., NY, Binghmton, 592 pages. ISBN 978-1-56022-855-4.

R: Panda, H. (2017): Honey Processing and Formulations. (Harvesting, Extraction, Adulteration, Chemistry, Crystallization, Fermentation, Dried Honey, Uses, Applications and Properties). EIRI Board, 276 pages. ISBN 978-93-80772-85-1

Granata, L. A., Flick, G. J., Martin, R. E. (2012): The Seafood Industry: Species, Products, Processing, and Safety. Blackwell Publishing Ltd., United Kingdom, Oxford, 496 pages. ISBN 978-08-13802-58-9.

R: Dossey, A. T., Morales-Ramos, J., Rojas, M. G. (2016): Insect as Sustainable Food Ingredients. Production, Processing and Food Applications. Academic Press, 402 pages. ISBN 978-01-28028-56-8.

Learning resources -
Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)

Syllabus -
Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)

1. Egg production – introduction, methods of laying, hens breeds, formation of an egg.

2. Chemical composition of eggs

3. Functional and physical properties of eggs.

4. Microbiological safety off egg, egg quality - internal and external characteristics, evaluation of egg (legislation), egg defects.

5. Egg processing – egg collection and grading, packing and egg labelling, egg storage, the possibility of preserving whole eggs

6. Egg processing – production of egg masses, egg breaking, pasteurization, preservation of egg masses - cooling, freezing, drying

7. Egg processing – egg products (mayonnaise, sauces), other uses of eggs - biotechnology

8. Game processing – hunting and acquisition, treatment of caught animals, game breeding farm

9. Processing of freshwater fish and marine fish, crustaceans and molluscs – types of farming, methods of hunting/collection, cooling, icing, freezing, methods of processing (marinating, smoking, drying, salting, maceration), forms of sale, fish products

10. Processing of insects – specific production conditions, optimization of breeding technology, processing methods, insect products

11. Processing of honey – honey formation, honey extraction, processing (strain, liquefaction, pasting), honey crystallization, storage

12. Processing of other bee products - pollen, propolis, royal jelly, beeswax, bee venom - origin of other bee products, production, processing, storage

13. Technology of production of ready meals – types of ready meals, basic technological operations, industrial processing

14. Technology of production of meat alternatives and other animal products

Registration requirements -
Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)

Food Chemistry, Biochemistry, Microbiology, Food (or Chemical) Engineering; Principles of Food Preservation, Food and Biochemical Process Engineering.