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Lecturer(s)
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Smetana Pavel, doc. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Samková Eva, prof. Ing. Ph.D.
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Course content
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Chemical composition of plant products, nutritional and technological value. Hygienic quality, natural harmful and foreign substances in plant products, modern analytical methods. Methods of quality assessment and technical standardization. Principles and methodology of laboratory work. Sensory food quality and sensory analysis. Grain purchase evaluation. Basic features and properties of grain - sensory and objective tests. Requirements for technological wheat grain quality - mill quality indicators of wheat grain. Characteristics of baking quality of wheat flour. Technological quality of rye grain. Physical and physiological properties of cereal mass. Post-harvest treatment, drying and storage of grain. Quality assessment of legumes and oil plants and the parameters affect it. Grain pests. Quality assessment of potatoes and sugar beet and the parameters affect it. Evaluation of malting barley, malt and beer quality. Quality indicators of fruit and vegetables.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for credit
- 15 hours per semester
- Preparation for exam
- 45 hours per semester
- Preparation for classes
- 24 hours per semester
- Semestral paper
- 10 hours per semester
- Class attendance
- 56 hours per semester
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Learning outcomes
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The aim of the course is to acquire knowledge about basic methods of quality evaluation of raw materials of plant origin, especially cereals, oilseeds, legumes, potatoes, sugar beet, fruit and vegetables, malt and beer.
Students will be familiarized with the basic procedures of quality evaluation of plant raw materials, especially cereals, oilseeds, legumes, potatoes, sugar beet, fruit and vegetables, malt and beer.
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Prerequisites
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Standard knowledge of chemistry, biology and plant production.
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Assessment methods and criteria
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Combined exam
Requirements on student: Successful passing a credit test, at least 50 points out of 100. Participation in exercises and developing protocols from exercises.
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Recommended literature
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Kent, N. L., Ewers, A. D. Technology of cereals.. Oxford, Elsevier, 1994.
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Pelikán, M., Sáková, L. Jakost rostlinných produktů. České Budějovice, ZF JU, 2001.
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Pelikán, M., Suková, M. Hodnocení a využití rostl. produktů (Návody na cvičení). České Budějovice, ZF JU, 1998.
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Prugar, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha, VÚPS, 2008.
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