Study programmes / B-AGE Agricultural Engineering / Storage and Processing of Plant Products
Course code:ZRP
Course title in language of instruction:Zpracování rostlinných produktů
Course title in Czech:Zpracování rostlinných produktů
Course title in English:Storage and Processing of Plant Products
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; master; master continuing
Semester:WS 2020/2021 - FA
Name of lecturer:Ing. Radka Langová, Ph.D. (examiner, instructor, lecturer)
doc. Ing. Viera Šottníková, Ph.D. (instructor, lecturer, supervisor)
Prerequisites:none
 
Aims of the course:The goal is to obtain knowledge of basic treatment and post-harvest treatment of agricultural products of plant origin and the possibilities of utilization of raw food. Explanation of basic procedures and processing technology of agricultural commodity groups. Completing the course students acquire skills related to organization of production. The student will use the information only on the quality of feedstock, but also practically acquainted with the determination of technological parameters.
Course contents:
1.Quality of agricultural crops and foods. Production of cereals and their uses. Importance of cereals in human nutrition. (allowance 2/2)
2.Anatomy and chemical composition of corn grain. Physical and biological properties of the grain mass. (allowance 2/2)
3.Flora of corn, grain stocks samozahřívání. Stock pests, meaning, characteristics, forms of struggle against them. Purchase of grain, corn post-harvest treatment. (allowance 2/2)
4.Grain drying, curing, drying. Grain storage, technological processes in grain storage, control storage of grain. (allowance 2/2)
5.Milling industry, the production technology of flour, the main characteristics of the materials. Cleaning, grinding grain yield. Preparation of commercial flour, flour maturing, debris and waste. (allowance 2/2)
6.Industrial processing of flour, making bread, pasta, biscuits production. Snack - products, extrusion technology. (allowance 2/2)
7.Processing of oil, raw materials and their composition. Production of crude oil refining. Oils and fats, food, engineering, manufacturing residues. (allowance 2/2)
8.Malt production technology. Requirements for malting barley and malt production. Types of malt. (allowance 2/2)
9.Technology of beer production. Raw materials for the manufacture of wort fermentation of beer and treatment. Residues and waste from the production of malt and beer. Beers and their distribution. (allowance 2/2)
10.Chemical composition of potato tubers. Storage of potatoes. Processed potato products. Production of potato starch and other materials. (allowance 2/2)
11.Production of heavy juice. Manufacture of Sweets. Production of white goods. Residues and waste from the sugar beet processing. (allowance 2/2)
12.Chemical composition of fruits and vegetables, preservative methods. Fruit and vegetables. Basics of grape wine production. (allowance 2/2)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize

Specific competences:
 
-Knowledge of basic techniques and technologies in the processing of of individual groups of agricultural commodities
-knowlege of processing principles and post-harvest processing of agricultural plant production
-Student can calculate the number of components required to prepare for and
-Student can practically define and calculate the basic technological parameters of raw materials

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:Final credit - active participation in seminars, submission of reports on practical exercises, essay submission, presentation and defense of the essay, active participation in the excursion, the report of the excursion. Write test with 80% success rate. Provisions tests will be written in 12th week.
Exam - written and oral, the written test of 50 minutes, consists of 10 questions evaluated by points. The oral exam is necessary to obtain 65% of the total number of points. The completion of the course is to exercise the required knowledge, lectures and recommended literature. Total completion of the course and earn credits includes active participation in lectures and exercises, tests and evaluation of the essay exercises, assessments written and oral exams.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice14 h
     laboratory work14 h
Self-study
     preparation for exam30 h
     preparation for regular testing28 h
     elaboration of reports14 h
     writing of seminar paper12 h
Total140 h

Basic reading list
  • DUDÁŠ, M. -- PELIKÁN, M. -- MÍŠA, F. Technologie kvasného průmyslu. Brno: ES MZLU , skriptum, 1996.
  • HŘIVNA, L. -- PELIKÁN, M. -- HUPMOLA, J. Technologie sacharidů . Brno,: ES MZLU Skriptum , 1999.
  • KUČEROVÁ, J. Zpracování rostlinných produktů.  [CD-ROM]. Brno. 2009. ISBN 978-80-7375-287-3.
  • INGR, I. et al. Zpracování zemědělských produktů. 2nd ed. Brno: Mendelova zemědělská a lesnická univerzita, 2001. 249 p. ISBN 80-7157-520-8.
Recommended reading list
  • KUČEROVÁ, J. -- PELIKÁN, M. -- HŘIVNA, L. Zpracování a zbožíznalství rostlinných produktů. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2007. 122 p. ISBN 978-80-7375-088-6.
  • MCVICAR, J. The complete book of vegetables, herbs & fruit: the definitive book on edible gardening. 1st ed. London: Kyle Cathie Limited, 2002. 640 p. ISBN 1-85626-571-4.