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Course title -
Course code KAES/QPB
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 5
Language of instruction English
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
Lecturer(s)
  • Moudrý Jan, doc. Ing. Ph.D.
  • Konvalina Petr, doc. Ing. Ph.D.
Course content
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.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Preparation for classes - 28 hours per semester
  • Semestral paper - 28 hours per semester
  • Class attendance - 42 hours per semester
  • Preparation for exam - 58 hours per semester
Learning outcomes
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.
Prerequisites
Basic knowledge in agricultural comodities.

Assessment methods and criteria
Combined exam, Test

Active participation on the seminars Writing of a short project.
Recommended literature
  • FAO. Guidelines for the production, processing, labelling and marketing of organically produced foods. FAO, Rome, 2001.
  • Habsen, A. L. The Organic Farming Manual: A Comprehensive Guide to Starting and Running a Certified Organic Farm. North Adams, USA, 2010.
  • Konvalina, Petr. Organic Farming and Food Production. Intech, Croatia, 2012. ISBN 978-953-51-0842-9.
  • Pottenbaum, P., Bullerdick, A. Handbuch Direktvermarktung. Munchen, Verlagsunion Agrar, 1996.
  • Woese, K. et al. Okologisch und konventionel erzeugte Lebensmittel im Vergleich. Dahlem, Bg VV, 1995.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture and Technology Study plan (Version): Multifunctional Agriculture (2016) Category: Agriculture and forestry 2 Recommended year of study:2, Recommended semester: Winter