Course syllabus TECCE - Cereal Products Processing (FA - SS 2019/2020)


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Course code:
TECCE
Course title in Czech: Cereal Products Processing
Course title in English:
Cereal Products Processing
Semester:
SS 2019/2020
Mode of completion and number of credits:
Exam (6 credits)
Mode of delivery and timetabled classes:
full-time, 2/2 (hours of lectures per week / hours of seminars per week)
Level of course:
bachelor
Course type: required
Type of delivery: usual
Mode of delivery for our mobility students abroad: -- item not defined --
Language of instruction:
Czech
Course supervisor:
Course supervising department: Department of Food Technology (FA)
Faculty: Faculty of AgriSciences
Teachers:
Ing. Lucie Kostihová (instructor)
doc. Ing. Jindřiška Kučerová, Ph.D. (lecturer)
Ing. Radka Langová, Ph.D. (examiner, instructor, lecturer)
doc. Ing. Viera Šottníková, Ph.D. (examiner, instructor, lecturer, supervisor, tutor)
Prerequisites: none
 
Timetable in this semester:
Day
From-till
Room
Teacher
Entry
Frequency
Capacity
Monday
9.00-12.50
N22V. Šottníková, L. Kostihová
Seminar
Even week
18
Monday
9.00-12.50
N22
Seminar
Odd week
18
Tuesday
9.00-12.50
N22
Seminar
Even week
18
Tuesday9.00-12.50
N22
SeminarOdd week
18
Wednesday
13.00-14.50
M2.11
Lecture
Every week
52
 
Aim of the course and learning outcomes:
In this course, students will acquire knowledge and skills concerning technology of cereals. Emphasis is placed on industrial methods of flour milling, bakery technologies, manufacturing of pasta, biscuits, and snacks as well as on confectionery technologies.
 
Course content:
1.
Cereals, their importance. (allowance 4/4)
 
a.Production, purchasing.
b.
Post-harvest treatment, storage.
c.
Cereal raw materials.

2.
Milling technologies. (allowance 8/8)
 
a.
Grain receipt, preparation for milling, milling.
b.Storage and property of flours, commercial flours.
c.
Miling industry residues and wastes, processing of other cereals.

3.
Bakery technologies. (allowance 4/12)
4.
Taste enhancers in bakery and confectionery technologies. (allowance 2/0)
5.
Modern methods of prolongation of bakery products shelf life, conditions necessary for a good quality of products when using modern methods of cooling and freezing (allowance 2/0)
6.Technology of pasta production. (allowance 2/4)
7.Technology of durable pastry and snacks production. (allowance 4/0)
8.
Confectionery technologies. (allowance 2/0)
Learning activities and teaching methods:
Type of teaching method
Daily attendance
lecture
28 h
practice
16 h
laboratory work
12 h
professional educational excursion
6 h
consultation
4 h
public presentation (oral)
4 h
preparation for exam
50 h
preparation for regular assessment
20 h
preparation of presentation
4 h
report from excursion, tour, practical placement
4 h
elaboration of reports8 h
writing of seminar paper
12 h
Total
168 h
 
Assessment methods:
Final credit - active participation in seminars, submission of reports on practical exercises, essay submission, presentation and defense of the essay, active participation in the excursion, the report of the excursion. Write three tests in the 5th, 7th and 9th week of the semester with 80% success rate. Provisions tests will be written in 12th week.
Exam - written and oral, the written test of 50 minutes, consists of 10 questions evaluated by points. The oral exam is necessary to obtain 65% of the total number of points. The completion of the course is to exercise the required knowledge, lectures and recommended literature. Total completion of the course and earn credits includes active participation in lectures and exercises, tests and evaluation of the essay exercises, assessments written and oral exams.
 
Assessment criteria ratio:
Requirement typeDaily attendance
Total
0 %
 
Recomended reading and other learning resources:
Basic:
KUČEROVÁ, J. Technologie cereálií. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 2004. 141 p. ISBN 80-7157-811-8.
KUČEROVÁ, J. Technologie cereálií I. Výroba chleba a běžného pečiva.  [online]. 2015. URL: http://web2.mendelu.cz/af_291_projekty/free_stranka.php?id=1411.
KUČEROVÁ, J. Technologie cereálií II. Výroba jemného a trvanlivého pečiva.  [online]. 2015. URL: http://web2.mendelu.cz/af_291_projekty/free_stranka.php?id=1411.
PŘÍHODA, J. -- SKŘIVAN, P. -- HRUŠKOVÁ, M. Cereální chemie a technologie : Cereální chemie, mlýnská technologie, technologie výroby těstovin. I. 1st ed. Praha: Vysoká škola chemicko-technologická, 2003. 202 p. ISBN 80-7080-530-7.
PŘÍHODA, J. -- HRUŠKOVÁ, M. Hodnocení kvality: aplikace doporučených přístrojů, metod a interpretace výsledků pro praxi. Praha: Svaz průmyslových mlýnů České republiky, 2007. 187 p. ISBN 978-80-239-9475-9.

Recommended:
PŘÍHODA, J. Základy pekárenské technologie. 1st ed. Praha: Pekař a cukrář, 2003. 363 p. ISBN 80-902922-1-6.
MUCHOVÁ, Z. Technológia spracovania cereálií. SPU v Nitre: SPU v Nitre, 2007. 194 p. ISBN 978-80-8069-980-2.
Characterization of cereals and flours: properties, analysis, and applications. New York: Marcel Dekker, 523 p. ISBN 0-8247-0734-6.
Baking problems solved. Boca Raton: CRC Press ;, 2001. 280 p. ISBN 978-1-85573-564-4.
The science of bakery products. Cambridge: Royal Society of Chemistry, 259 p. ISBN 978-0-85404-486-3.
CAUVAIN, S P. Breadmaking: improving quality. 2nd ed. Oxford: Woodhead Publishing Limited, 2012. 802 p. Woodhead publishing series in food science, technology and nutrition. ISBN 978-0-85709-060-7.
Extrusion cooking: technologies and applications. Boca Raton, Fla.: CRC Press ;, 2001. 206 p. Woodhead Publishing in food science and technology. ISBN 978-0-8493-1207-6.

Course listed in study plans for this semester:
Field of study B-FT-FT Food Technology, full-time form, initial period WS 2018/2019
 
Course listed in previous semesters: SS 2018/2019, SS 2017/2018, SS 2016/2017, SS 2015/2016, WS 2015/2016, SS 2014/2015 (and older)
Teaching place: Brno


Last modification made by Ing. Michal Karhánek on 04/23/2020.

Type of output: