Course syllabus VJRP - Production and Quality of Plant Products (FA - SS 2019/2020)


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Course code: VJRP
Course title in Czech: Production and Quality of Plant Products
Course title in English: Production and Quality of Plant Products
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: master continuing
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:
Faculty:
Teachers:
doc. Ing. Tomáš Gregor, Ph.D. (instructor)
prof. Dr. Ing. Luděk Hřivna (examiner, lecturer, supervisor)
Ing. Veronika Neřádová (lecturer)
doc. Ing. Viera Šottníková, Ph.D. (lecturer)
Prerequisites:
 
Timetable in this semester:
Day
From-till
Room
Teacher
Entry
Frequency
Capacity
Thursday
7.00-8.50
N21
Seminar
Every week
22
Thursday
11.00-12.50
M1.09V. Šottníková, L. Hřivna, V. NeřádováLectureEvery week
35
Thursday
15.00-16.50
N22
Seminar
Every week
22
 
Aim of the course and learning outcomes:
Subject Production and Quality of Plant Products laies behind aim give to knowledge about production plus quality vegetable performances. Student after graduation subject regaining knowledge about producers and their market kinds plus acquirements in appraisal of quality raw materials and ready produce.
 
Course content:
1.Food products, raw materials and foodstuff. (allowance 2/2)
 
a.
The quality of plant products.
b.Factors and influences acting on their quality. Changes.
c.
Protection of the biological value of food in their production, storage and sale.

2.
Technology of mill products. (allowance 4/4)
 
a.
The quality of the raw material, its processing.
b.Characteristics of the grain mill cereal products.
c.
The various market types.

3.
Technology od bakery products. (allowance 4/4)
 
a.
The characteristics of the raw materials.
b.
Processing options.
c.
The specification of each product.

4.
Technology of plant fat. (allowance 2/2)
 
a.
The characteristics of the raw materials.
b.
Processing options.
c.The specification of individual products.

5.
Technology of alkoholic and nonalkoholic beverages. (allowance 4/4)
 
a.
Characteristics of the main raw materials.
b.
Processing options.
c.The specification of individual products.

6.
Technology of wine. (allowance 2/2)
 
a.The characteristics of the raw materials.
b.
Processing options.

7.
Technology of sugar, starch and candies. (allowance 6/6)
 
a.
Characteristics of the main raw materials.
b.
The specification of individual production processes.
c.
Distribution and range of products.

8.
Technology of fruit and vegetables. (allowance 4/4)
 
a.
Chemical composition, market types. Storage.
b.Processing options.
c.
The specification of each species.

Learning activities and teaching methods:
Type of teaching methodDaily attendance
lecture
28 h
practice16 h
laboratory work
12 h
consultation6 h
public presentation (oral)
4 h
preparation for exam
42 h
preparation for regular assessment
20 h
preparation for regular testing
12 h
preparation of presentation
5 h
elaboration of reports
8 h
writing of seminar paper
15 h
Total
168 h
 
Assessment methods:
Final credit - active participation in seminars, submission of reports on practical exercises, the elaboration of seminar work, writen the final test at 70%.
Exam - written and oral, the written test of 50 minutes, consists of 6 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 seminars, credit assessment test and evaluation of seminar papers, written and oral exams.
 
Assessment criteria ratio:
Requirement type
Daily attendance
Total0 %
 
Recomended reading and other learning resources:
Basic:
KUČEROVÁ, J. -- PELIKÁN, M. -- HŘIVNA, L. Zpracování a zbožíznalství rostlinných produktů. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2007. 122 p. ISBN 978-80-7375-088-6.
KUČEROVÁ, J. Technologie cereálií. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 2004. 141 p. ISBN 80-7157-811-8.
PELIKÁN, M. Jakost a zpracování rostlinných produktů. 1st ed. České Budějovice: Jihočeská univerzita v Českých Budějovicích, 2001. 233 p. ISBN 80-7040-502-3.
KADLEC, P. -- MELZOCH, K. -- VOLDŘICH, M. et al. Přehled tradičních potravinářských výrob: technologie potravin. 1st ed. Ostrava: Key Publishing, 2012. 569 p. Monografie. ISBN 978-80-7418-145-0.
HŘIVNA, L. Technologie sacharidů. 1st ed. Brno: Mendelova univerzita v Brně, 2014. 157 p. ISBN 978-80-7509-022-5.

Recommended:
PRUGAR, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí. Praha: Výzkumný ústav pivovarský a sladařský ve spolupráci s Komisí jakosti rostlinných produktů ČAZV, 2008. 327 p. ISBN 978-80-86576-28-2.
DOSTÁLOVÁ, J. -- KADLEC, P. et al. Potravinářské zbožíznalství: technologie potravin. 1st ed. Ostrava: Key Publishing, 2014. 425 p. Monografie. ISBN 978-80-7418-208-2.
PELIKÁN, M. Technologie kvasného průmyslu. 2nd ed. Brno: Mendelova zemědělská a lesnická univerzita, 2004. 129 p. ISBN 80-7157-578-X.
Col. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004. 919 p. Food science and technology. ISBN 0-8247-4780-1.
Handbook of food products manufacturing : principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods. Hoboken, NJ: Wiley-Interscience, 2007. 1131 p. ISBN 978-0-470-12524-31.
The wine, beer, & spirits handbook: a guide to styles and service. Hoboken, N.J.: Wiley, 513 p. ISBN 978-0-470-13884-7.

Course listed in study plans for this semester:
Field of study C-FT-FT Food Technology, full-time form, initial period WS 2019/2020
 
Course listed in previous semesters: WS 2019/2020, SS 2018/2019, SS 2017/2018, SS 2016/2017, WS 2016/2017, WS 2015/2016 (and older)
Teaching place:
Brno


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

Type of output: