Course: Methods of product quality evaluation

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Course title Methods of product quality evaluation
Course code KKZP/MHKP
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study 2
Semester Winter
Number of ECTS credits 5
Language of instruction Czech
Status of course Optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Samková Eva, doc. Ing. Ph.D.
  • Dadáková Eva, doc. Ing. Ph.D.
  • Šíma Jan, doc. RNDr. Ph.D.
  • Hasoňová Lucie, doc. MVDr. Ph.D.
  • Bedrníček Jan, Ing. Ph.D.
Course content
1. - 2. The aim and importance of analytical chemistry. Sampling and processing of samples for analysis purposes. The basic technics of chemical analysis - gravimetric and volumetric analyses. 3. - 6. The instrumental analytic technics: optical methods (polarimetry, refractometry, photometry, atomic absorption spectroscopy, emission spectroscopy), electrochemical methods (potentiometry, voltammetry, conductometry). The separation technics - gas and liquid chromatography, mass spectrometry. 7. - 8 . Sensory analysis - introduction, definition and principles of sensory analysis. Sensual perception. Sensory analysis laboratory. Factors affecting sensory evaluation. 9. - 10. Methods of sensory analysis, principles of questionnaire. Sensory and instrumental analysis. Sensory evaluation of selected agricultural and food products. 11. - 13. Indicator groups of microorganisms in foods and factors influenced its growth; sampling and processing of samples for analyses; cultivation media; microscopy; cultivation techniques; growth of microorganisms in selected raw materials and foods of both plant and animal origin. 14. Basic methods for statistical data analysis.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Class attendance - 56 hours per semester
  • Preparation for exam - 26 hours per semester
  • Preparation for credit - 26 hours per semester
  • Semestral paper - 20 hours per semester
  • Preparation for classes - 22 hours per semester
Learning outcomes
The course is focused on basic methods of chemical, microbiological and sensory analysis which are used for evaluation of quality in the field of plant and animal products.
The knowledge of chemical, microbial and sensory analysis of plant and animal products, basic and special laboratory skills;
Prerequisites
Basic knowledge of qualiy and evaluation of animal and plant products.

Assessment methods and criteria
Written examination

attend the laboatoryr exercises, submit the laboratory protocols
Recommended literature
  • Demnerová K. a kol. Laboratoř mikrobiologického zkoumání potravin. Praha: VŠCHT, 2016. ISBN 978-80-7080-957-0.
  • Křížek, M., Šíma, J. Analytická chemie. Č. Budějovice: JU ZF, 2015. ISBN 978-80-7394-486-5.
  • Pokorný, J. Metody senzorické analýzy potravin a stanovení senzorické jakosti. ÚZPI Praha, 1993.
  • Samková, E., Hasoňová, L., Jirotková, D., Konečný, R., Marešová, I., Smetana, P. Zpracování a hodnocení potravinových surovin. Praktická cvičení. 1. vyd.. Č. Budějovice: JU ZF, 2014. ISBN 978-80-7394-489-6.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Products´ Quality (2017) Category: Agriculture and forestry 2 Recommended year of study:2, Recommended semester: Winter