Study programmes / C-FT Chemistry and Food Technology / Food Production Technology
Course code:PTE
Course title in language of instruction:Potravinářská technika
Course title in Czech:Potravinářská technika
Course title in English:Food Production Technology
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master; master continuing
Semester:WS 2018/2019 - FA
Name of lecturer:Ing. Josef Los, Ph.D. (examiner, instructor, lecturer, supervisor)
prof. Ing. Jan Mareček, DrSc., dr. h. c. (tutor)
Prerequisites:none
 
Aims of the course:The goal is to study the proper functioning of used in food incl. its regulation and automation management.
Course contents:
1.The importance of the subject site and profile. (allowance 2/0)
2.Keeping food - physical properties of foods (allowance 2/2)
3.Dryer for drying of food - the process of drying, drying structural analysis, types of dryers (allowance 4/6)
4.Chilled and frozen food, cold stores and freezer types (allowance 2/2)
5.Technology and food processing technology in potato cleaner production system (allowance 2/2)
6.Machinery and equipment sugar and starch factories (allowance 2/2)
7.Machinery and equipment for breweries, wine and soft drinks production. (allowance 4/4)
8.Technique for finishing food milk production of butter, cottage cheese, cheese, yogurt (allowance 2/2)
9.Technique for carcass processing and finalization of beef market. (allowance 2/2)
10.Technique for carcass processing and finalization of pork market incl. sausages. (allowance 2/2)
11.Technique for carcass processing and finalization of market poultry meat and eggs (allowance 2/2)
12.Machinery and equipment for transport, handling and distribution of food and food ingredients (allowance 2/2)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to solve problems
-quality concept awareness
-skilled at utilizing and processing information

Specific competences:
 
-Ability to calculate basic technical parameters of the machines used in food processing
-Ability to deal with the basic problems of technological lines for foodstufs processing
-Ability to deal with the basic problems of technological lines for foodstufs processing
-Basic knowledge of the principles of technical equipment used in food technology
-Knowledge of basic food technology and related technical equipment
-Knowledge of methods of food preserving and storing

Type of course unit:optional
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:evaluation of participation in seminars (80 %);
submission of a seminar work during the semester;
submission of a project and presentation;
final examination (90 min, written, minimal requirements for passing 50 % from 30 questions);
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice28 h
     laboratory work6 h
     consultation16 h
     exhibition4 h
     public presentation (oral)2 h
Self-study
     preparation for exam42 h
     preparation of presentation10 h
     elaboration of reports20 h
     writing of seminar paper12 h
Total168 h

Basic reading list
  • GRODA, B. et al. Potravinárska technika. 1st ed. Prešov: Fakulta výrobných technológií so sídlom v Prešove, 2005. 564 p. ISBN 80-8073-410-0.
  • GRODA, B. et al. Potravinářská technika: cvičení. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 1997. 183 p. ISBN 80-7157-271-3.
  • MAREČEK, J. -- GRODA, B. -- SYCHRA, L. Technika pro zpracování živočišných produktů I. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 1996. 157 p. ISBN 80-7157-183-0.
  • STEINHAUSER, L. et al. Produkce masa. Tišnov: Last, 2000. 464 p. ISBN 80-900260-7-9.
  • RICHARDSON, P. Thermal Technologies in Food Processing. 1st ed. Cambridge: Woodhead Publishing, 2001. 16 p. ISBN 0-8493-1216-7.
  • HOFFMAN, P. -- FILKOVÁ, I. Výrobní linky potravinářské. 2nd ed. Praha: ČVUT, 1999. 225 p. ISBN 80-01-02003-7.
  • MALEŘ, J. -- KROUPA, P. Potravinářské linky I a II. 1st ed. Praha: VŠZ, 1993. 311 p. ISBN 80-213-128-7.
Recommended reading list
  • FILKOVÁ, I. Vybrané statě z potravinářské techniky. 2nd ed. Praha: ČVUT, 1990. 162 p. ISBN 80-01-00324-8.