SubjectsSubjects(version: 861)
Course, academic year 2019/2020
Food Commodity Expertise - N323007
Title: Potravinářské zbožíznalství
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2017
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 Ex [hours/week]
Capacity: 86 / 86 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type:  
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Réblová Zuzana doc. Ing. Ph.D.
Z//Is interchangeable with: B323005
Annotation -
Last update: Réblová Zuzana doc. Ing. Ph.D. (16.07.2013)
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: Réblová Zuzana doc. Ing. Ph.D. (16.07.2013)

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: TAJ323 (28.08.2013)

R: Presetations from this subjetc.

R: Prováděcí vyhlášky k zákonu o potravinách a tabákových výrobcích č. 110/1997 Sb. (Pouze základní definice, třídění na druhy a skupiny a terminologie).

A: Kavina J.: Zbožíznalství potravinářského zboží 1.-3. díl, IQ 147, Praha, 1996-1997.

A: Anderle a kol. Zbožíznalsví, SNTL, Praha 1996, ISBN 80-902110-3-8.

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

A: Kohout P. (ed.) a kol.: Potraviny - součást zdravého životního stylu, SOLEN, Olomouc, 2010, ISBN 978-80-87327-39-5.

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. (16.07.2013)

Syllabus -
Last update: Réblová Zuzana doc. Ing. Ph.D. (16.07.2013)

1. Cereals, legumes, poppy and other seeds

2. Mill products of cereals and legumes; baking products

3. Pastries, confectionery

4. Sugar, honey, substitutive sweeteners, chocolate, starch

5. Fats and oils, and products of them

6. Fruits and products of them, root crops

7. Vegetables and products of them, mushrooms, yeast

8. Milk, dairy products, eggs

9. Meat, meat products

10. Venison, poultry, rabbits, fish and other sea food

11. Drinks (non-alcoholic and alcoholic)

12. Coffee, tea, cocoa

13. Spice and other seasoning additives

14. Therapeutic and other special foods, novel and organic foods

Registration requirements -
Last update: Réblová Zuzana doc. Ing. Ph.D. (16.07.2013)

They are not required.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0 1
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 8
4 / 4 112 / 112
Coursework assessment
Form Significance
Examination test 100