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Lecturer(s)
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Pexová Kalinová Jana, doc. Ing. Ph.D.
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Bárta Jan, doc. Ing. Ph.D.
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Course content
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Technological parameters of cereal quality and influences that affect them. The bakery quality of wheat and rye and the influences that affect it. Evaluation of the quality of pseudocereals and influences that affect them. Quality of plant products in organic farming. Evaluation of potato quality and influences that affect it. Evaluation of the quality of diabetes and the influences that affect it. Evaluation of legume quality and influences that affect it. Evaluation of the quality of oilseeds and the influences that affect it. Legislation related to the issue of agricultural products.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Work with text (with textbook, with book), E-learning, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
- Class attendance
- 28 hours per semester
- Preparation for exam
- 120 hours per semester
- Preparation for classes
- 60 hours per semester
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Learning outcomes
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The aim is to deepen knowledge about the production, consumption, composition and properties of agricultural products of plant origin (cereals, oilseeds, legumes, root crops). The main attention is paid to the quality requirements for individual agricultural products and the effect of factors that affect the quality of agricultural products during their acquisition, treatment and storage. At the same time, the aim is to provide information on the latest trends in the evaluation of main and secondary raw materials of agricultural production, but also to deepen knowledge about the technological properties of raw materials of plant origin. An integral part of the course is to acquaint students with quality management systems, European and national legislation relating to the issue of agricultural products and bodies providing supervision of their quality.
Students will expand their knowledge in the field of composition of plant products, methods of evaluating their quality and quality management systems of raw materials of plant origin, especially cereals, oilseeds, legumes and root crops.
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Prerequisites
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Basic knowledge of the composition of crops.
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Assessment methods and criteria
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Combined exam
Understanding the curriculum defined for the exam.
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Recommended literature
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Chavan U. D. Postharvest Management and Processing Technology: Cereals, Pulses, Oilseeds, Fruits and Vegetables. Daya Publishing House, 2012. ISBN 978-8170357872.
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Kadlec P., Melzoch K., Voldřich M. Přehled tradičních potravinářských výrob. Key Publishing Ostrava, 2012. ISBN 978-8074181450.
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Prugar J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí. VÚPS, 2008. ISBN 978-8086576282.
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Velíšek J., Hajšlová J. Chemie potravin. Ossis, 2009. ISBN 978-8086659176.
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