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Lecturer(s)
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Bárta Jan, doc. Ing. Ph.D.
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Pexová Kalinová Jana, doc. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Stupková Adéla, Ing. Ph.D.
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Course content
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1. Definition of the term quality of plant products, assessment of quality characteristics. 2. - 3. Quality evaluation of pseudocereals and their comparison with qualitative parameters of wheat. 4. Nutritional composition of cereal grain and its anatomical structure. 5. Grain purchase evaluation. Basic features and properties of grain - sensory and objective tests. 6. Requirements for technological wheat grain quality - mill quality indicators of wheat grain. 7. Characteristics of baking quality of wheat flour. Technological quality of rye grain. 8. Parameters of technological quality of other cereals - barley, oats, triticale. Physical and physiological properties of cereal mass. 9. Post-harvest treatment, drying and storage of grain. 10. - 11. Quality evaluation of potatoes and sugar beet and the parameters affect it. 12. - 13. Quality evaluation of legumes and oil plants and the parameters affect it. Grain pests. 14. Quality evaluation of fruits and vegetables.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for classes
- 24 hours per semester
- Preparation for credit
- 15 hours per semester
- Preparation for exam
- 45 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, oil plants, legumes, potatoes, sugar beet, fruits and vegetables.
Students will be familiarized with the basic procedures of quality evaluation of plant raw materials, especially cereals, oilseeds, legumes, potatoes, sugar beet, 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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Pelikán M., Sáková I. Jakost a zpracování rostlinných produktů. České Budějovice: ZFJU, 2001. ISBN 80-7040-502-3.
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Pelikán M., Suková M. Hodnocení a využití rostlinných produktů. České Budějovice: ZF JU, 1998. ISBN 80-7040-279-2.
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Prugar J. a kol. Kvalita rostlinných produktů na prahu 3. tisíciletí. Praha: VÚPS, 2008. ISBN 978-80-86576-28-2.
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Sluková M., Pipek P., Čurda L., Hinková A., Rajchl A., Hrádková I. Výroba potravin a nutriční hodnota. Praha: VŠCHT, 2016. ISBN 978-80-7080-947-1.
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Velíšek J., Hajšlová J. Chemie potravin I., II. 3. vydání.. Tábor: OSSIS, 2009. ISBN 978-80-86659-17-6.
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