Study programmes / B-AGE Agricultural Engineering / Processing of Animal Products 1
Course code:ZZVP1
Course title in language of instruction:Zpracování živočišných produktů 1
Course title in Czech:Zpracování živočišných produktů 1
Course title in English:Processing of Animal Products 1
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:bachelor
Semester:WS 2020/2021 - FA
Name of lecturer:doc. Ing. Šárka Nedomová, Ph.D. (examiner, lecturer, supervisor)
Ing. Roman Pytel (examiner, instructor, lecturer)
Ing. Daniela Strnadová, Ph.D. (lecturer)
Ing. Hana Šulcerová, Ph.D. (instructor)
prof. Ing. Květoslava Šustová, Ph.D. (examiner, lecturer)
Prerequisites:Agricultural and Manufacturing Machines
Aims of the course:Subject for students of Agronomical faculty. It informs them about animal products questions, legislation, food safety and problems with processing and quality parameters.
Course contents:
1.Purchasing, composition of milk and dairy processing.
- milk, butter, yoghurt, cheese
(allowance 19/19)
2.Purchasing, quality and meat processing, meat products.
- welfare, animals, slaughter, meat, quality, meat products
(allowance 14/14)
3.Eggs, poultry, mayonnaize, other animal products, Qality (allowance 6/6)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to organize and plan ahead
-spirit of enterprise

Specific competences:
-The ability of orientation in the processing of animal products, technologies, quality control of raw materials and relationship to other areas
-The ability to detect defects in foods of animal origin
-The ability to find, understand and apply relevant legislation from the processing of animal products
-The ability to focus on the food market in the EU

Type of course unit:required
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:Credit - mandatory participation in exercise (minimum 80 %), semestr test from exercise topics (minimum 65 % success rate)
Exam - written test (minimum 65 % success rate).
In the event of failure conditions for participation in exercises or repeat the failed semester test (credit) is a prerequisite the oral examination (75 % success rate).
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture30 h
     practice30 h
     laboratory work6 h
     consultation9 h
     preparation for exam40 h
     preparation for regular testing10 h
     preparation of presentation15 h
Total140 h

Basic reading list
  • SIMEONOVOVÁ, J. -- GAJDŮŠEK, S. -- INGR, I. Zpracování a zbožíznalství živočišných produktů. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2003. 122 p. ISBN 978-80-7157-708-9.
Recommended reading list
  • STEINHAUSER, L. et al. Produkce masa. Tišnov: Last, 2000. 464 p. ISBN 80-900260-7-9.
  • Handbook of food products manufacturing : health, meat, milk, poultry, seafood, and vegetables. Hoboken, N.J: Wiley, 2007. 1221 p. ISBN 978-0-470-12525-02.
  • Handbook of food products manufacturing : principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods. Hoboken, NJ: Wiley-Interscience, 2007. 1131 p. ISBN 978-0-470-12524-31.