{"id":6036,"date":"2018-11-14T14:33:08","date_gmt":"2018-11-14T13:33:08","guid":{"rendered":"http:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/?p=6036"},"modified":"2018-11-14T14:33:08","modified_gmt":"2018-11-14T13:33:08","slug":"vupp-se-pripojil-k-tydnu-vedy-a-techniky","status":"publish","type":"post","link":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/cs\/vupp-se-pripojil-k-tydnu-vedy-a-techniky\/","title":{"rendered":"V\u00daPP se p\u0159ipojil k T\u00fddnu v\u011bdy a techniky"},"content":{"rendered":"<p><strong>Na za\u010d\u00e1tku listopadu 2018 se V\u00fdzkumn\u00fd \u00fastav potravin\u00e1\u0159sk\u00fd Praha, v.v.i. op\u011bt p\u0159ipojil k v\u011bdeck\u00e9mu festivalu T\u00fdden v\u011bdy a techniky<\/strong> a otev\u0159el sv\u016fj are\u00e1l v pra\u017esk\u00e9 Hostiva\u0159i ve\u0159ejnosti. Pro n\u00e1v\u0161t\u011bvn\u00edky si p\u0159ipravil zaj\u00edmav\u00fd a pou\u010dn\u00fd program, kter\u00fd byl zam\u011b\u0159en na 3 t\u00e9mata: bezpe\u010dn\u00e9 zach\u00e1zen\u00ed s potravinami, nakl\u00ed\u010den\u00e9 lu\u0161t\u011bniny, cukry a sladidla v potravin\u00e1ch a sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b. Program se v\u017edy skl\u00e1dal z odborn\u00e9 a praktick\u00e9 \u010d\u00e1sti.<\/p>\n<p><strong>Bezpe\u010dn\u00e9 zach\u00e1zen\u00ed s potravinami v kuchyni<\/strong> (6. 11. 2018)<\/p>\n<p>Studenti pra\u017esk\u00e9ho gymn\u00e1zia si vyslechli p\u0159edn\u00e1\u0161ku Ing. Lucie Dohnalov\u00e9 a dozv\u011bd\u011bli se, jak bezpe\u010dn\u011b zach\u00e1zet s\u00a0potravinami v\u00a0kuchyni, kde je spr\u00e1vn\u011b skladovat, upravovat, hygienick\u00e1 doporu\u010den\u00ed, \u010deho se p\u0159i manipulaci s\u00a0nimi vyvarovat a kde v\u0161ude se skr\u00fdvaj\u00ed ne\u017e\u00e1douc\u00ed pl\u00edsn\u011b a bakterie. Sou\u010d\u00e1st\u00ed p\u0159edn\u00e1\u0161ky byly i praktick\u00e9 uk\u00e1zky r\u016fzn\u00fdch pl\u00edsn\u00ed (v\u010d. u\u0161lechtil\u00fdch) a pr\u00e1ce s mikroskopem.\u00a0 Po p\u0159edn\u00e1\u0161ce n\u00e1sledovala prezentace Ing. Ivany Laknerov\u00e9 o senzorick\u00e9m hodnocen\u00ed potravin v\u010d. praktick\u00e9ho workshopu. Studenti si na n\u011bm mohli vyzkou\u0161et vyplnit senzorick\u00e9 dotazn\u00edky a zhodnotit ovocn\u00e9 \u0161\u0165\u00e1vy (pasterovan\u00e9 a paskalizovan\u00e9) z\u00a0hlediska jejich vzhledu, barvy, chuti, v\u016fn\u011b atd. Tak\u00e9 zkou\u0161eli pozn\u00e1vat r\u016fzn\u00e1 aromata a barevn\u00e9 odst\u00edny \u010derven\u00e9 barvy v kapalin\u011b. Na z\u00e1v\u011br programu nav\u0161t\u00edvili vybran\u00e1 pracovi\u0161t\u011b a sezn\u00e1mili se s v\u011bdci a s p\u0159\u00edstroji, se kter\u00fdmi pracuj\u00ed (jako nap\u0159. texturometr, viskoziometr, paskaliz\u00e1tor, kapalinov\u00fd chromatograf).<\/p>\n<p><strong>Objevte sv\u011bt nakl\u00ed\u010den\u00fdch lu\u0161t\u011bnin<\/strong> (8. 11. 2018)<\/p>\n<p>Studenti VO\u0160 obor Diplomovan\u00fd nutri\u010dn\u00ed terapeut si poslechli p\u0159edn\u00e1\u0161ku RNDr. Zuzany \u0160m\u00eddov\u00e9, Ph.D. a dozv\u011bd\u011bli se, jak\u00fd jsou benefity a rizika kl\u00ed\u010den\u00ed lu\u0161t\u011bnin, pro\u010d za\u0159adit nakl\u00ed\u010den\u00e9 lu\u0161t\u011bniny do j\u00eddeln\u00ed\u010dku, d\u00e1le rady a tipy, jak kl\u00ed\u010dit v\u00a0dom\u00e1c\u00edm prost\u0159edn\u00ed. Sou\u010d\u00e1st\u00ed p\u0159edn\u00e1\u0161ky byly i praktick\u00e9 uk\u00e1zky r\u016fzn\u00fdch f\u00e1z\u00ed kl\u00ed\u010den\u00ed, kl\u00ed\u010den\u00ed v\u00a0profesion\u00e1ln\u00edm kl\u00ed\u010didle a v\u00fdstava r\u016fzn\u00fdch druh\u016f lu\u0161t\u011bnin. Po p\u0159edn\u00e1\u0161ce n\u00e1sledovala prezentace Ing. Ivany Laknerov\u00e9 o senzorick\u00e9m hodnocen\u00ed potravin v\u010d. praktick\u00e9ho workshopu. Studenti si na n\u011bm mohli vyzkou\u0161et vyplnit senzorick\u00e9 dotazn\u00edky a zhodnotit pek\u00e1rensk\u00e9 v\u00fdrobky (muffiny s nakl\u00ed\u010denou cizrnou a makovec s nakl\u00ed\u010den\u00fdmi fazolemi mungo). Tak\u00e9 zkou\u0161eli pozn\u00e1vat r\u016fzn\u00e1 aromata a barevn\u00e9 odst\u00edny \u010derven\u00e9 barvy v kapalin\u011b. Dal\u0161\u00ed p\u0159edn\u00e1\u0161ku Cukry v potravin\u00e1ch &#8211; m\u00e1me se jich b\u00e1t? a praktickou v\u00fdstavku nejr\u016fzn\u011bj\u0161\u00edch sladidel a sirup\u016f si pro studenty op\u011bt p\u0159ipravila RNDr. Zuzana \u0160m\u00eddov\u00e1, Ph.D. Na z\u00e1v\u011br programu se sezn\u00e1mili s p\u0159\u00edstrojem na o\u0161et\u0159en\u00ed potravin vysok\u00fdm tlakem (tzv. paskaliz\u00e1tor) a mohli ochutnat ovocn\u00e9 \u0161\u0165\u00e1vy UGO, kter\u00e9 jsou touto metodou (paskalizac\u00ed) o\u0161et\u0159eny.<\/p>\n<p><strong>Sou\u010dasn\u00e9 trendy ve speci\u00e1ln\u00ed v\u00fd\u017eiv\u011b<\/strong> (10. 11. 2018)<\/p>\n<p>Sobotn\u00ed dopoledn\u00ed program ve V\u00daPP byl ve znamen\u00ed p\u0159edn\u00e1\u0161ek pro \u0161irokou ve\u0159ejnost. Kapacita prostor pro p\u0159edn\u00e1\u0161ky byla beze zbytku obsazena. P\u0159edn\u00e1\u0161kov\u00fd blok zah\u00e1jila RNDr. Zuzana \u0160m\u00eddov\u00e1 svoj\u00ed p\u0159edn\u00e1\u0161kou\u00a0Cukry v potravin\u00e1ch &#8211; m\u00e1me se jich b\u00e1t?, n\u00e1sledovala p\u0159edn\u00e1\u0161ka Ing. Jany Rysov\u00e9 o reformulaci potravin a pot\u00e9 p\u0159edn\u00e1\u0161ka Ing. Lucie Dohnalov\u00e9 o bezpe\u010dn\u00e9m zach\u00e1zen\u00ed s potravinami v kuchyni. Pro n\u00e1v\u0161t\u011bvn\u00edky byl p\u0159ipraven i doprovodn\u00fd program, ve kter\u00e9m nechyb\u011bla prohl\u00eddka vybran\u00fdch pracovi\u0161\u0165 a p\u0159\u00edstroj\u016f (Ing. Milan Hou\u0161ka, CSc. nap\u0159. p\u0159edstavil paskaliz\u00e1tor, p\u0159\u00edstroj na o\u0161et\u0159en\u00ed potravin vysok\u00fdm tlakem), ochutn\u00e1vky (ovocn\u00fdch syrob\u016f Kitl, dopl\u0148ku stravy Smrk\u00e1\u010dku, bezlepkov\u00e9ho piva Ferdinand, sladk\u00e9ho pe\u010diva z nakl\u00ed\u010den\u00fdch lu\u0161t\u011bnin, ovocn\u00fdch pomaz\u00e1nek s bylinkami a dal\u0161\u00edch zdrav\u00fdch pochoutek), t\u00e9matick\u00e9 v\u00fdstavky z oblasti potravin\u00e1\u0159stv\u00ed (nap\u0159. bylinek, lu\u0161t\u011bnin, pseudoobilovin, cukr\u016f a sladidel) a poradna s odborn\u00edky. Pro d\u011bti byla p\u0159ipravena v\u011bdomostn\u00ed hra na \u0161esti t\u00e9matick\u00fdch stanovi\u0161t\u00edch.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Na za\u010d\u00e1tku listopadu 2018 se V\u00fdzkumn\u00fd \u00fastav potravin\u00e1\u0159sk\u00fd Praha, v.v.i. op\u011bt p\u0159ipojil k v\u011bdeck\u00e9mu festivalu T\u00fdden v\u011bdy a techniky a otev\u0159el sv\u016fj are\u00e1l v pra\u017esk\u00e9 Hostiva\u0159i ve\u0159ejnosti. Pro n\u00e1v\u0161t\u011bvn\u00edky si p\u0159ipravil zaj\u00edmav\u00fd a pou\u010dn\u00fd program, kter\u00fd byl zam\u011b\u0159en na 3 t\u00e9mata: bezpe\u010dn\u00e9 zach\u00e1zen\u00ed s potravinami, nakl\u00ed\u010den\u00e9 lu\u0161t\u011bniny, cukry a sladidla v potravin\u00e1ch a sou\u010dasn\u00e9 trendy [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":6044,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[],"class_list":["post-6036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuality"],"_links":{"self":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/6036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/comments?post=6036"}],"version-history":[{"count":8,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/6036\/revisions"}],"predecessor-version":[{"id":6046,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/6036\/revisions\/6046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/media\/6044"}],"wp:attachment":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/media?parent=6036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/categories?post=6036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/tags?post=6036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}