Study programmes / C-FT Chemistry and Food Technology / Processing of waste from the food industry
Course code:ZOPP
Course title in language of instruction:Zpracování odpadů z potravinářského průmyslu
Course title in Czech:Zpracování odpadů z potravinářského průmyslu
Course title in English:Processing of waste from the food industry
Mode of completion and number of credits:Exam (5 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 continuing
Semester:WS 2017/2018 - FA
Name of lecturer:doc. Bc. Ing. Dana Adamcová, Ph.D. (examiner, instructor, lecturer, supervisor)
doc. RNDr. Jana Kotovicová, Ph.D. (examiner, lecturer)
Prerequisites:none
 
Aims of the course:Aim of the course: To gain knowledge of the wastes from food processing. In teaching students identify the legislation, basic terms, characteristics of waste, disposal methods, treatment of waste and the possibility of recovery.They also learn about preventive tools for sustainable production.
Course contents:
1.The problems of waste management (allowance 2/2)
 
a.Waste management.
b.Causes of wastes.
c.Types of wastes.

2.Legislation of waste management (allowance 2/2)
 
a.Law of waste.
b.Legislation of environmental.
c.Basic terms.

3.Waste of packaging (allowance 2/2)
 
a.Basic terms.
b.Law of packaging.

4.Prevention of waste (allowance 2/2)
 
a.Definition, history.
b.Instruments of environmental policy.
c.Cleaner production.

5.Technology of waste management (allowance 4/4)
 
a.Recycling.
b.Thermal of waste treatment.
c.Biological of waste treatment - composting, biogas station.
d.Landfill.

6.Wastewater from food industry. (allowance 2/2)
 
a.Definition.
b.Distribution of wastewater.
c.Legislation.
d.Wastewater of treatment plant.

7.Waste from agriculture and forestry (allowance 2/2)
 
a.Waste of vegetable production (treatment).
b.Waste of animal production (treatment).
c.Waste of forestry (treatment).

8.Waste from meat processing. (allowance 2/2)
 
a.Technology.
b.Secondary products.

9.Waste from the processing of milk (allowance 2/2)
 
a.Technology.
b.Secondary products and wastewater.

10.Waste from the processing of grain, potatoes, sugar beet (allowance 2/2)
 
a.Waste from the mill industry.
b.Waste from the starch industry.
c.Waste from the sugar industry.

11.Waste from the production of beer, wine and distilleries (allowance 2/2)
 
a.Waste from the production of beer (technology,secondary products).
b.Waste from the production of spirits (technology,secondary products).
c.Waste from oil industry (oils of vegetable, fatt of animals).

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

Specific competences:
 
-Ability to apply environmental aspekt in solving a specific probléme in the Food Industry
-Ability to identify and utilize appropriate sources of information.
-Ability to implement a comprehensive analysis of processes in the Food Industry
-Apply management tools in the Food Industry.
-Implement a comprehensive analysis of processes in the Food Industry.
-Knowledge to apply management tools in the Food Industry

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:The presentation and hand over the seminary work.
The final test (60%).
The compulsory participation at the exercise (75%).
The written examination.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture24 h
     practice24 h
     professional educational excursion2 h
     consultation8 h
Self-study
     preparation for exam31 h
     preparation for regular testing23 h
     preparation of presentation8 h
     writing of seminar paper20 h
Total140 h

Basic reading list
  • KOTOVICOVÁ, J. -- REMTOVÁ, K. Udržitelná spotřeba a výroba. Brno: Mendelova Univerzita v Brně, 2013. 173 p. ISBN 978-80-7375-707-6.
  • KURAŠ, M. Odpady a jejich zpracování. Chrudim: Vodní zdroje Ekomonitor, spol.s.r.o., 2014. 343 p. ISBN 978-80-86832-80-7.
  • FILIP, J. et al. Odpadové hospodářství. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2002. 116 p. ISBN 80-7157-608-5.
  • ZEMÁNEK, P. Biologicky rozložitelné odpady a kompostování. Praha: VUZT Praha, 2010. 112 p. ISBN 978-80-86884-52-3.
  • DOLEŽAL, T. -- CHUDÁREK, T. -- ČECH, L. Odpadové hospodářství v praxi. Brno: Masarykova univerzita, Centrum pro výzkum toxických látek v prostředí a SITA CZ a.s., 2013. 157 p. ISBN 978-80-210-6601-4.
  • Odpadové hospodářství. 1st ed. České Budějovice: JČU, 2000. 193 p. ISBN 80-7040-449-3.
  • JUNGA, P. -- VÍTĚZ, T. -- TRÁVNÍČEK, P. Technika pro zpracování odpadů I. 1st ed. Brno: Mendelova univerzita v Brně, 2015. 142 p. ISBN 978-80-7509-207-6.
  • JUNGA, P. et al. Technika pro zpracování odpadů II. 1st ed. Brno: Mendelova univerzita v Brně, 2015. 153 p. ISBN 978-80-7509-208-3.
Recommended reading list
  • STEINHAUSER, L. et al. Hygiena a technologie masa. 1st ed. Brno: LAST, 1995. 643 p. ISBN 80-900260-4-4.
  • LUKÁŠOVÁ, J. et al. Hygiena a technologie produkce mléka. 1st ed. Brno: Veterinární a farmaceutická univerzita, 1999. 101 p. ISBN 80-85114-53-4.
  • KADLEC, P. et al. Technologie potravin I. 1st ed. Praha: Vysoká škola chemicko-technologická, 2002. 300 p. ISBN 978-80-7080-509-1.
  • KADLEC, P. et al. Technologie potravin II. 1st ed. Praha: Vysoká škola chemicko-technologická, 2002. 236 p. ISBN 978-80-7080-510-7.