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Lecturer(s)
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Tauferová Alexandra, Ing. Ph.D.
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Pospiech Matej, doc. MVDr. Ph.D.
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Course content
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Lectures: 1. Importance of vegetable products in human nutrition. Organic foodstuffs of plant origin 2. Hygiene and technology of legumes, their significance, antinutritional consumption and production 3. Hygiene and technology of fruits, vegetables and mushrooms, their significance, consumption and production of major species 4. Significance, consumption and production of major fruits, vegetables and mushrooms 5. Basic cereals used in animal and human nutrition 6. Hygiene and technology of bakery products and pasta 7. Hygiene and processing technology of tea. Regions of cultivation, chemical composition, effects on the organism of the consumer 8. Hygiene and technology coffee processing. Regions of cultivation, chemical composition, effects on the organism of the consumer 9. Hygiene and technology of sugar and sweeteners production 10. Hygiene and technology of cocoa and chocolate production 11. Hygiene and technology of beer and soft drinks production 12. Beer and soft drinks - raw materials, technological processes, consumption, and impact on consumers' organisms 13. Hygiene and technology of wine production 14. Classification of wines, legislative requirements for wine labelling Practical lessons: 1. Fundamentals of vegetable products sensory analysis - methods, evaluation procedures. Evaluation of products of organic and of conventional origin. 2. Legumes - sensory and laboratory analysis 3. Cereals and cereal grain products - legislation and laboratory analysis 4. Bakery products - sensory and laboratory analysis 5. Tea - Tea preparation, sensory analysis and laboratory analysis 6. Coffee - Coffee preparation, sensory analysis and laboratory analysis 7. Wine quality parameters - sensory and laboratory analysis 8. Soft drinks - sensory and laboratory analysis 9. Production of beer 10. Beer quality parameters - sensory analysis 11. Cocoa, chocolate- sensory and laboratory analysis 12. Sugar and confectionery - sensory and laboratory analysis 13. Processed fruit and vegetable products - sensory and laboratory analysis 14. Awarding of credit
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Learning activities and teaching methods
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Seminars, unspecified
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Learning outcomes
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The aim of the course is to present information about raw materials of plant origin most commonly used for food production and provide basic technological knowledge in their processing. Students in the course of practical lessons, using sensory evaluation and specific laboratory analyses, learn to identify basic kinds of foods. Students also learn about their defects and differences between products related to the technology used and the application of legislative and other normative requirements.
1) theoretical knowledge The student is able to: - describe the basic technologies used in food production of plant origin, - describe the hygiene requirements for food of plant origin, - communicate analytical methods for the examination of foods of plant origin, - describe the basic raw materials for the production of food of plant origin, - describe the current legislation defined for food of plant origin. 2) practical skills The student is able to: - perform a sensory evaluation of foods of plant origin, - perform analysis of plant origin foodstuff, - analyse the quality of plant origin foodstuff by analytical methods, - communicate key parameters of plant food production, - evaluate products of plant origin from organic and conventional agriculture. 3) competences The student is able to: - demonstrate the fulfilment of the conditions for the award of the "organic agricultural product" label for foods of plant origin, - analyse key steps in the production of food of plant origin from a technological and hygienic point of view, - distinguish which analytical steps serve to evaluate the food from a technological and hygienic point of view, - evaluate the compliance/non-compliance with the quality requirements for food of plant origin in connection with legislative requirements.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Written exam
Credit requirements: - active participation in practicals (4 excused absences permitted) - a credit test in Moodle (pass mark 60%) - in case of non-fulfilment of the compulsory requirements, the student is assigned an extra paper Exam requirements: - the condition for admission to the exam is to obtain the credit first - theoretical knowledge is tested by an oral examination - the student answer 2 questions, 20 minutes to prepare - the result of the theoretical exam is scored with a partial mark - in the event of a failure in the theoretical part, the student will be credited with the outcome of the practical examination in the resit
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Recommended literature
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BAXTER, E. Denise; HUGHES, Paul S. Beer: Quality, safety and nutritional aspects. 2001. ISBN 978-0-85404-588-4.
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BRENNAN, James G., et al. Food processing handbook. 2006. ISBN 978-3-527-60720-4.
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GLADSTONES, John. Wine, terroir and climate change. ISBN 1862549249.
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JACKSON, Ronald S. Wine science: principles and applications. ISBN 978-0-12-373646-8.
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VARZAKAS, Theodoros. Handbook of food processing: food safety, quality, and manufacturing processes. CRC Press, 2015. ISBN 9781498721776.
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