Lecturer(s)
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Moudrý Jan, doc. Ing. Ph.D.
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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 classes
- 28 hours per semester
- Semestral paper
- 28 hours per semester
- Class attendance
- 42 hours per semester
- Preparation for exam
- 58 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, Test
Active participation on the seminars Writing of a short project.
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Recommended literature
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FAO. Guidelines for the production, processing, labelling and marketing of organically produced foods. FAO, Rome, 2001.
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Habsen, A. L. The Organic Farming Manual: A Comprehensive Guide to Starting and Running a Certified Organic Farm. North Adams, USA, 2010.
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Konvalina, Petr. Organic Farming and Food Production. Intech, Croatia, 2012. ISBN 978-953-51-0842-9.
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Pottenbaum, P., Bullerdick, A. Handbuch Direktvermarktung. Munchen, Verlagsunion Agrar, 1996.
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Woese, K. et al. Okologisch und konventionel erzeugte Lebensmittel im Vergleich. Dahlem, Bg VV, 1995.
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