Use and waste disposal from agricultural and food industry - N324009
Title: Využití a likvidace odpadů zemědělsko-potravinářského komplexu
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:2
E-Credits: winter s.:2
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Is provided by: M324003
For type:  
Guarantor: Horsáková Iveta Ing. Ph.D.
Šviráková Eva Ing. Ph.D.
Is interchangeable with: M324003
Examination dates   Schedule   
Annotation -
Last update: Horsáková Iveta Ing. Ph.D. (31.01.2018)
The course is focused on the formation, use and disposal of wastes, mainly wastes produced by the food industry and related industries. Students will be acquainted with the basic waste disposal technologies such as landfilling, incineration, etc. as well as biological waste treatment methods such as composting and methanisation. In the course there will be described individual food technologies related to the wastes and by-products, which are generated by the production and the possibilities of their use. Attention is paid to waste prevention, sorting of waste, secondary raw materials, recycling and packaging of the materials, eventually decontamination of the already wasted environment. It will be discussed the perspectives of wasteless technologies too, especially considering with the use of modern technologies. Last but not least, we will also deal with the treatment of wastewater arising in every food industry and the treatment of raw water for drinking water, which is essential in all production. An integral part of the subject is lectures focused on wastes created from industrial accidents.
Aim of the course -
Last update: Horsáková Iveta Ing. Ph.D. (31.01.2018)

Students will be able to:

Describe basic ways of waste disposal.

Name individual wastes from food production and describe how they are used or disposed of.

Suggest the possibility of using waste as secondary raw material for further production.

Literature -
Last update: Horsáková Iveta Ing. Ph.D. (31.01.2018)

R: Marek M.; Opatová H.; Voldřich M.: Odpady a druhotné suroviny v zemědělsko-potravinářském komplexu, Svazek 32. 1. vyd. Ostrava, 1996, ISBN 80-7078-382-6.

R: Kuraš M.: Odpady, jejich využití a zneškodňování, Praha, Český ekologický ústav 1994, ISBN 80-85087-32-4.

A: Oreopoulou V., Russ W.: Utilization of By-Products and Treatment of Waste in the Food Industry, svazek 3.1. Springer Science+Business Media, New York, LLC, 2007, ISBN-13: 978-0387-33511-7.

A: Wang L. K., Hung Y., Lo H. H., Yapijakis C.: Waste Treatment in the Food Processing Industry. Tailor and Francis Group, Boca Raton, LLC, 2006, ISBN 0-8493-7236-4.

Learning resources -
Last update: Horsáková Iveta Ing. Ph.D. (24.01.2018)

Syllabus -
Last update: Horsáková Iveta Ing. Ph.D. (31.01.2018)

1. Basic concepts, origin and types of wastes, hazardous wastes.

2. Sources of the energy.

3. Hygienic and toxicological aspects of the generation, use and disposal of waste.

4. Wastes from food production - production of starch and flour, processing of fruits and vegetables

5. Wastes from food production – the tobacco industry, the production of coffee, tea, cocoa and chocolate.

6. Wastes from food production – dairy and fat industry.

7. Wastes from food production – sugar, brewery, distillery and wine industry.

8. Wastes from food production – meat industry, waste processing in rendering plants.

9. Wastes from food production – non-alcoholic drinks. Drinking water treatment.

10. Waste disposal – landfilling, solidification/strengthening.

11. Waste disposal – incineration, pyrolysis.

12. Biological processes of waste disposal: composting, wastewater treatment, methanisation.

13. Wastes arising from accidents and decontamination of the environment.

14. Prevention formation of the waste, waste sorting, secondary raw materials, recycling, packaging materials.

Registration requirements -
Last update: Horsáková Iveta Ing. Ph.D. (24.01.2018)

food technology, organic chemistry

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na zkoušku a její absolvování 1 28
2 / 2 56 / 56
Coursework assessment
Form Significance
Regular attendance 10
Examination test 70
Oral examination 20