|Course code: ||ZRP1|
|Course title in Czech: |
Processing of Plant Products 1
|Course title in English: |
Processing of Plant Products 1
Mode of completion and number of credits:
|Exam (5 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; master; master continuing
|Course type: |
|Type of delivery: ||usual|
|Mode of delivery for our mobility students abroad: ||-- item not defined --|
Language of instruction:
|prof. Dr. Ing. Luděk Hřivna|
Course supervising department:
|Department of Food Technology (FA)|
|Timetable in this semester: |
|Aim of the course and learning outcomes: |
The goal is to obtain knowledge of basic treatment and post-harvest treatment of agricultural products of plant origin and the possibilities of utilization of raw food. Explanation of basic procedures and processing technology of agricultural commodity groups. Completing the course students acquire skills related to organization of production. The student will use the information only on the quality of feedstock, but also practically acquainted with the determination of technological parameters.
|Course content: |
Agricultural products - raw materials and food. (allowance 2/2)
The quality of plant products. Factors and influences on their quality.
Function of Law č.110/97 Coll. Amendment, implementing regulations.
Production of cereals and their uses. (allowance 2/2)
The importance of cereals in human nutrition.
|Anatomical structure and chemical composition of cereal grains.|
|Properties of grain masses. Warehouse pests. (allowance 2/2)|
Physical and biological properties of the grain mass.
|b.||The microflora of grain, grain self-heating masses.|
|c.||Warehouse pest, meaning, characteristics, forms of struggle against them.|
|4.||Buying of cereals, post-harvest treatment. (allowance 2/2)|
Grain drying, drying technology, drying.
|b.||Granaries, technological practices for storing of grain.|
Control of stored grain.
Milling. Bakery and pasta making. (allowance 2/2)
Diagram of cleaning and grinding of grain. Preparation of commercial flour.
|Ingredients in bread production. Scheme of production of bread and bakery products.|
Raw materials for the manufacture of pasta. Schema production of pasta.
|6.||Barley (allowance 2/2)|
|Commercial directions of barley. Barley as a basic raw material for malt.|
Morphological and anatomical structure of barley grain, chemical composition. The importance of individual components.
Schema of malt production.
|7.||Other raw materials for beer production. (allowance 2/2)|
Requirements for other raw materials for beer production (water, hops)
Scheme of the beer production.
Oil seeds (allowance 2/2)
Anatomical structure and chemical composition of selected species of oil.
Scheme of the oil production .
The potatoes (allowance 2/2)
|Anatomical structure and chemical composition of potato tubers.|
Requirements for raw material for starch, alcohol and of processed potato products.
Scheme of the production of starch and alcohol.
|The sugar beets (allowance 2/2)|
Anatomical structure and chemical composition of sugar beet.
|Criteria of technological quality factors affecting the quality storage of sugar beet.|
|Scheme of sugar production.|
|Fruit and vegetables (allowance 2/2)|
The fruit, vegetables and products thereof. The chemical composition of, market fruits and vegetables. Storage.
|12.||Coffee, tea and spices (allowance 2/2)|
Learning activities and teaching methods:
Type of teaching method
preparation for exam
preparation for regular assessment
|preparation for regular testing||12 h|
|elaboration of reports|
|writing of seminar paper|
|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 test 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:
Recomended reading and other learning resources:
|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.|
PELIKÁN, M. -- HŘIVNA, L. Technologie sacharidů. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 1999. 152 p. ISBN 80-7157-407-4.
New brewing lager beer: the most comprehensive book for home- and microbrewers. Boulder, Colo.: Brewers Publications, 1996. 363 p. ISBN 0-937381-82-9.
KOLEKTIV, A. -- MUCHOVÁ, Z. Hodnotenie surovín a potravín rastlinného povodu. Nitra: Skriptum SPU, 2001.
PETR, J. -- LOUDA, F. Produkce potravinářských surovin. 1st ed. Praha: Vydavatelství VŠCHT, 1998. 213 p. ISBN 80-7080-332-0.
|KOLEKTIV, A. Praktická příručka zákona č.110/1997 Sb. Praha : Agrospoj s r.o., 2001. 305 p. |
Course listed in study plans for this semester:
Field of study B-AGB-PP Plant Production, full-time form, initial period WS 2017/2018
|Course listed in previous semesters: ||SS 2018/2019, SS 2017/2018, SS 2016/2017, SS 2015/2016, SS 2014/2015, SS 2013/2014 (and older)|