115-0339/01 – Food Commodity Expertise (POTZB)
Gurantor department | Department of Management | Credits | 3 |
Subject guarantor | Ing. Alois Bílek | Subject version guarantor | Ing. Alois Bílek |
Study level | undergraduate or graduate | Requirement | Choice-compulsory |
Year | 3 | Semester | winter |
| | Study language | Czech |
Year of introduction | 2008/2009 | Year of cancellation | 2014/2015 |
Intended for the faculties | EKF | Intended for study types | Bachelor |
Subject aims expressed by acquired skills and competences
- knows health regulations involved in the preparation and storage of food products,
- is able to assess the functionality and protection of the legitimacy of groceries
- handles not only quantitative but also qualitative acceptance of groceries
- with knowledge of the nutritional value of foods can design an adequate diet structure,
- can limit exposure to factors that reduce the functional characteristics of food products.
Teaching methods
Lectures
Seminars
Individual consultations
Summary
The course introduces students to the categorization of food products, their characteristics, packaging, transport and storage requirements. Great attention is paid to assessing the quality of food products, based on both technical and aesthetic properties of products. Students are acquainted with the rules for certification of goods.
Compulsory literature:
Recommended literature:
Way of continuous check of knowledge in the course of semester
2 essay of at least 5 pages on an assigned topic
E-learning
Other requirements
Market research and tracking of modern trends.
Prerequisities
Subject has no prerequisities.
Co-requisities
Subject has no co-requisities.
Subject syllabus:
1. Properties and protection of goods
- Basic concepts, methods, testing of goods, goods inspection
- Standardization and quality control of goods [standardization, certification, metrology], range of goods
- Creation of quality and methods of evaluation [methods, techniques] used in evaluating the quality of goods
2. Influences on the goods and their protection
- Types of impacts [mechanical, physical, chemical, biological, climate]
- Moral wear and tear, corrosion effects, natural losses and theft
- Protection Products [conservation protection and finish, packaging protection, packing]
- Goods transport and storage [palletizing, containerization]
- Product labeling barcodes EAN
- Protection of trademark goods
3. Milk and milk products
- The importance of milk in the diet, types of milk
- Liquid dairy products, fermented products
- Butter, cheese
- Dried and frozen dairy products
- Assessment of milk and milk products and their defects
4. Cereal Food
- Mill products [mode of production, types, use, raw material input]
- Rice [species, origin, use]
- Starch products [feedstock, production method, types]
5. Pulses and oilseeds
- Legume [types, uses, raw material input]
- Poppy seeds, dry fruits [walnuts, hazelnuts, almonds, coconut, cashews and Brazil nuts, peanuts]
- Vegetable oils and fats food shall [types, use, storage]
- Animal fats [types, use, storage]
6. Bakery products, confectionery, sugar and sweets
- Bread, regular bread
- Pasta
- Durable types of bread [biscuits, gingerbread, waffles]
- Sugar, honey, artificial sweeteners
- Cukrovinářské products [non-chocolate confectionary and chocolate]
- Cocoa, chocolate, ice cream
7. Vegetables, fruit, potatoes
- Vegetables, storage
- Fruits, storage
- Preservation of fruit and vegetables [guidelines]
- Mushrooms, potatoes [types of storage]
8. Canned Food
- Vegetable and fruit products
- Sterilized ready meals
- Refrigerated products
- Dehydrated products
- Infant and child nutrition
9. Spices
- Seasonings containing alkaloids [coffee, coffee substitutes, coffee extracts, tea]
- To adjust the seasonings meals [salt, mustard, spices, preparations improving flavor, baking equipment, vinegar, soup preparations]
10. Meat
- Types of meat, meat composition, meat distribution
- Transport and storage of meat
- Slaughter meats [beef, veal, pork, mutton, horse]
- Bones, blood, guts
- Meat and meat products
11. Poultry, game, fish and other kinds of meat, eggs
- Poultry [chickens, roosters, turkeys, guinea fowl]
- Game [hoofed animals, hares, wild boars, pheasants, exotic game species]
- Fish [freshwater and marine]
- Crustaceans, molluscs
- Eggs and egg products
12. Beverages, tobacco
- Non-alcoholic drinks [soda, table and mineral water, fruit juices and syrups, soda]
- Alcoholic beverages [beer, wine, spirits]
- The method of storage, the warranty period
- Cigarettes, cigars, tobaccos wrapped
Conditions for subject completion
Occurrence in study plans
Occurrence in special blocks
Assessment of instruction