SubjectsSubjects(version: 916)
Course, academic year 2022/2023
Production of Food Raw Materials - N324002
Title: Produkce potravinářských surovin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Is provided by: B324002
For type:  
Old code: PPS
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Is interchangeable with: B324003, B324002
Examination dates   Schedule   
Annotation -
Last update: Rajchl Aleš doc. Ing. Ph.D. (19.08.2013)
The course focuses on the production of food raw materials. The questions of agriculture production, storage and post-harvest handling are discussed. The students are familiarized with the basic qualitative parameters of selected raw materials (animal and plant origin) and with the legislative aspects and agricultural standards that affect the production of food raw materials. The course enhances awareness of the global approach to food production "from farm to fork."
Aim of the course -
Last update: Rajchl Aleš doc. Ing. Ph.D. (19.08.2013)

Students will be able to:

explain the quality of food raw materials of plant and animal origin.

discuss safety of food raw materials.

critically analyze and evaluate the quality of food raw materials.

Literature -
Last update: Rajchl Aleš doc. Ing. Ph.D. (19.08.2013)

R Petr J, Louda F.: Produkce potravinářských surovin, VŠCHT, Praha, 1998, 8070803320

R Simeonovová J. at. al.: Technologie drůbeže, vajec a minoritních živočišných produktů, MZLU, Brno, 2001, 8071574058

A Prugar J. at. al.: Kvalita rostlinných surovin, VÚPS, Praha, 2008, 9788086576282

A Pipek P.: Technologie masa I, VŠCHT Praha, 1995, 8070800399

Learning resources -
Last update: Rajchl Aleš doc. Ing. Ph.D. (04.04.2016)

electronic study materials:

Syllabus -
Last update: Opatová Hana Ing. CSc. (08.03.2006)

1. Importance and position of agriculture and food industry

2. Crops consumption; Crop and food supplying; Regulations

3. Factors affecting crops production

4. Ecological aspects, sustainability

5. Cereals, pseudocereals, alternative crops

6. Legumes; Oilseeds; Potatoes; Sugar beet

7. Vine; Hops

8. Fruits and vegetables

9. Principles of plant products storing and transporting

10. Characteristics of farm livestock

11. Pork and beef production. Milk.

12. Eggs and poultry

13. Fish and aquatic animals

14. Hygienic aspects of animal products storing and transporting

Registration requirements -
Last update: TAJ324 (12.08.2013)


Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,7 19
Příprava na zkoušku a její absolvování 1,2 34
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Examination test 50
Oral examination 40