Předmět Process Engineering in Agri-food Industries (TGT22E)

Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu TGT22E - Process Engineering in Agri-food Industries, Technická fakulta, Česká zemědělská univerzita v Praze (ČZU).

Materiál	Typ	Datum	Počet stažení

Cíl

To spread the theoretical and practical knowledge of principles and proper methods of pre-harvest and post-harvest treatments. Processing, preservation, storage and quality evaluation of raw material / final product. Technical and technological aspects of agri-food industry.

Osnova

PřednáškaIntroduction to Food Science, Food Technology and Food EngineeringMicrobial and non-microbial changes of food-stuffsHACCP (Hazard Analytic Critical Control Points)Food preservation - heating and sterilization processes, requirements, principles, techniquesFood preservation - dehydratation, cooling, freezin, drying, irradiation etcCereals, sugar industry, starch, fruit and vegetables processingNew trends in agricutural products processing - technological and legislative conditionsBasic principles of food protectionMilk processingSlaughtering, meat cutting and further processingPost-harvest operations, storage and processing methods of some tropical crops (tobacco, cocoa, coffee, tea, oil crops, tropical fruits)By-products and wasteCvičeníIntroduction to food technology and food engineeringQuantitative and qualitative determination of microbsDetermination of heavy metals, PCB etcMethods of sterilization and their usageMethods of chilling, freezing, freeze drying and freeze concentrationExcursion tour to bakery, sugar factory, brewery and wineryNatura Food Additives - consulting lectureWraping and covering materialPractical quality control of milk and milk productsExcursion tour to slaughtery house / abattoirBanana storage in controlled atmosphere - equipment, requirements etcBiogas and biofuel

Získané způsobilosti

Znalosti:Graduates have complete knowledge in Process Engineering in Agri-food Industries. They understand theories, concepts and storage methods of all individual products from agriculture, forestry and food industry. Graduates have all needed knowledge to design, innovate and manage storage lines for food industry or specialized plants producing both animal and plant products. The graduates' knowledge serves as a basis for seminal thoughts in research. They understand theories, concepts and methods relevant to employment in management and development. They have professional knowledge of store management theory, allowing them to work in areas of development and production as members of professional teams at the level of operational management. Graduates are well aware of limits to their knowledge and can conceive further knowledge contents relevant to their area of studies.Dovednosti:Graduates can apply their knowledge using their highly specialised skills for solving problems in the areas of research and/or innovation, they can create new knowledge and methods and integrate findings from other areas in practical applications: independently at the level of small and medium size enterprises, as heads of creative teams at intermediate and top management levels and development department. They can apply their professional skills gained through the application of exact methods during solutions of new problems and independently solve also unstructured problems in areas of manufacturing, business and services. They have a professional approach while solving complex and unexpected problems and are able to get assistance from relevant and qualified specialists. They are able to use their knowledge to start and manage their own business venture or enterprise.Kompetence - komunikace:They are competent to manage and asses work activities, during which unforeseen changes can take place, manage complex scientific activities or projects, including strategic planning and guide complex groups of varied, heterogeneous individuals.Kompetence - úsudek:They are competent to manage and transform complex working environments. They are able to search for new strategic approaches. They are fully responsible for their contributions to knowledge and methods and the application of strategic decision making. They can control projects which include tasks such as planning, organising, implementation and giving back of relevant feedback. They deliberate in a systems oriented manner.

Literatura

ZákladníSPIESS,W.E.L.- SCHUBERT,H.Engineering and Food. Elsevier,1990,978 pp., ISBN 1-85166-466-1.FIELD,R.W. - HOWELL,J.A. Process Engineering in the Food Industry I.,II. Elsevier,1989, 317 pp., ISBN 1-85166-304-5,1990, 213 pp., ISBN 1-85166-480-7.DoporučenáPOTTER, N.N.- HOTCHKISS, J.H. Food Science. Chapman and Hall,1995, 608 pp., ISBN 0-412-06451-0.FELLOWS, P.J. Food Processing Technology. CRC-Woodhead Publish. Limited, 2002, 575 pp., ISBN 0-8493-0887-9.KYZLINK,V. Principles of Food Preservation. Elsevier, 1990, 598 pp., ISBN 0-444-98844-0.FITO, P. et al. Water in Foods. Elsevier,1992,541 pp., ISBN 1-85861-037-0.REES,J.A. - BETTISON,J. Processing and Packaging of Heat Preserved Foods. Blackie Academic and Professional., 1994, 250 pp., ISBN 0-442-30282-7.

Požadavky

Žádné

Garant

Ing. Jiří Bradna, Ph.D.