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Lecturer(s)
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Konvalina Petr, doc. Ing. Ph.D.
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Course content
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Subject contain: legislation, HACCP, differences in conventional and organic quality. Evaluation of senzoric, nutritional, hygienic and technological quality. Legislation related also to questions of food additives use during organic food production. The certification system in organic farming.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for exam
- 100 hours per semester
- Preparation for classes
- 40 hours per semester
- Class attendance
- 16 hours per semester
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Learning outcomes
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The aim of course is to provide students the main knowledge in the topics of organic quality evaluation and processing. It is foccused on the technological operation alowed for organic food production.
Graduates of the subject have basic knowledge in the organic food processing.
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Prerequisites
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Basic knowledge in agricultural comodities.
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Assessment methods and criteria
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Combined exam
Active participation on the seminars Writing of a short project.
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Recommended literature
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Konvalina P. (Ed.). Pěstování vybraných plodin v ekologickém zemědělství.. 2014.
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Prugar, Jaroslav. Kvalita rostlinných produktů na prahu 3. tisíciletí. Praha : Výzkumný ústav pivovarský a sladařský : Komise jakosti rostlinných produktů ČAZV, 2008. ISBN 978-80-86576-28-2.
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