Course syllabus TZPT - Techniques and technology in agricultural products processing (ILE - WS 2020/2021)


     Czech          English          


Course code: TZPT
Course title in Czech: Techniques and technology in agricultural products processing
Course title in English: Techniques and technology in agricultural products processing
Semester:
WS 2020/2021
Mode of completion and number of credits:
Fulfillment of requirements (4 credits)
Mode of delivery and timetabled classes:
full-time, 2/2 (hours of lectures per week / hours of seminars per week)
part-time, 12/0 (lectures per period / seminars per period)
Level of course:
bachelor
Course type:
optional
Type of delivery:
usual
Mode of delivery for our mobility students abroad:
-- item not defined --
Language of instruction:
Czech
Course supervisor:
doc. Ing. Jiří Fryč, CSc.
Course supervising department: Department of Agricultural, Food and Environmental Engineering (FA)
Faculty:
Teachers:
doc. Ing. Jiří Fryč, CSc. (examiner, instructor, lecturer, supervisor)
Ing. Josef Los, Ph.D. (examiner, instructor, lecturer)
Prerequisites:
to study at faculty ICV
 
Timetable in this semester:
-- item not defined --
 
Aim of the course and learning outcomes:
Theoretical knowledge and practical skills with basic machinery in the food lines of technical and non-food processing and finishing of agricultural products. Understanding the principles of construction and maintenance of machines in biotechnical systems.
 
Course content:
1.
Technique for food finalization (allowance 0/0)
 
a.
drying, secondary drying, dryers, cooling, machine for refrigeration and freezing
b.
equipment for the production of instant and agglomerated food
c.
equipment for creating a modified atmosphere

2.Equipment for food processing of cereals (allowance 0/0)
 
a.
storage, cleaning, grading grain
b.
method of grinding grain, baking techniques
c.
techniques for the production of pasta and starch from grains, techniques for extruded products

3.
Techniques for food processing root crops (allowance 0/0)
 
a.production of sugar from sugar beets, food processing of potatoes, production of potato starch

4.
Techniques for the production of fermented products (allowance 0/0)
 
a.
production of alcohol, malt, beer, wine

5.
Techniques for the production of food and nutrition from fruits, vegetables and medicinal plants (allowance 0/0)
6.Techniques for finalizing the production of milk and dairy products (allowance 0/0)
7.
Techniques for the production of edible fats and oils (allowance 0/0)
8.Techniques for food processing meat and eggs (allowance 0/0)
 
a.slaughter production, meat cuts, meat products, eggs and egg products

9.
Techniques for the production, storage and preservation of foods (allowance 0/0)
10.
Principles of selection of structural materials for the production of food technology (allowance 0/0)
11.
Integrated prevention of food equipment (allowance 0/0)
12.The relevant information database (allowance 0/0)
Learning activities and teaching methods:
Type of teaching method
Daily attendanceCombined form
lecture
28 h
0 h
practice28 h0 h
consultation
0 h
18 h
preparation for exam
42 h
56 h
preparation for regular assessment
12 h
18 h
elaboration and execution of projects
30 h
48 h
Total140 h140 h
 
Assessment methods:
evaluation of participation in seminars (80 %);
submission of a seminar work during the semester;
final examination (90 min, written, minimal requirements for passing 50 % from 30 questions);
 
Assessment criteria ratio:
Requirement type
Daily attendance
Combined form
Total
0 %
0 %
 
Recomended reading and other learning resources:
Basic:
RUŽBARSKÝ, J. Potravinářská technika. FVT, 2005. 560 p. ISBN 80-8073-410-0.
GRODA, B. Stroje a stavby pro krmivářství. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 1999. 160 p. ISBN 80-7157-418-X.
MAREČEK, J. -- GRODA, B. -- SYCHRA, L. Technika pro zpracování živočišných produktů II. Brno: MZLU Brno, 1996. ISBN 80-7157-205-5.
GRODA, B. -- MAREČEK, J. -- NÁPLAVA, V. Technika zpracování zemědělských produktů. Brno: ES MZLU, 1995. ISBN 80-7157-161-X.
GRODA, B. et al. Potravinářská technika -- cvičení. Brno: MZLU Brno, 1997. ISBN 80-7157-271-3.
GRODA, B. et al. Technika zpracování zemědělských produktů - dodatky 1. Brno: VŠZ Brno, 1993. ISBN 80-7157-075-3.
GRODA, B. Potravinářská technika. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 1998. 33 p. ISBN 80-7157-334-5.
DOBIÁŠ, J. -- SMEJKALOVÁ, A. Obaly a obalová technika. Praha: ES ČSU, 2004. ISBN 80-7157-161-X.

Recommended:
CHANES, J W. Engineering and Food for the 21st Century. London,New York,Washington,D.C1: CRC Press LLC, 2002. 1055 p. ISBN 1-56676-963-9.
SW Verlaf Dashӧfer - URL < htpp://www.dashofer.cz/fag > - odpadové hospodářství, výroba potravin a jejich uvádění do oběhu

Course listed in study plans for this semester:
Field of study B-TEIB-TEIB Technical expertness and insurence business, full-time form, initial period WS 2019/2020
Field of study B-TEIB-TEIB Technical expertness and insurence business, part-time form, initial period WS 2019/2020
 
Course listed in previous semesters:
Teaching place:
Brno


Last modification made by Josef Schmied, DiS. on 05/29/2020.

Type of output: