Course: Science of Food Commodities

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Course title Science of Food Commodities
Course code KKZP/PZ
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory, Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Samková Eva, doc. Ing. Ph.D.
  • Jirotková Dana, Ing. Ph.D.
  • Kadlec Jaromír, Dr. Ing.
  • Smetana Pavel, doc. Ing. Ph.D.
Course content
1. General terms - definition of goods and commodity production, value and classification of goods. 2. Quality - complex concept, meaning, quality features and requirements. Quality management systems. 3. Utility properties, their distribution and measurement. Chemical composition and nutritional value of food. 4. Effects on utility properties - physical, biological, chemical. 5. Protection of goods - preservation, storage, packaging technology. 6. Classification of foods in the Czech Republic, EU countries and the world. Basic technological properties of raw materials of plant and animal origin. 7. Food legislation in the Czech Republic, EU countries, ISO standards, BRC, IFS, HACCP and others. 8. Chemical, physical, microbiological and sensory requirements for food of plant and animal origin and the factors influencing these properties. 9 + 10. Quality control systems for food and food raw materials and food industry and distribution. 11. - 14. Practical knowledge of basic plant and animal products and food.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Class attendance - 56 hours per semester
  • Preparation for exam - 48 hours per semester
  • Preparation for classes - 46 hours per semester
Learning outcomes
The course provides students with knowledge concerning the systems of food classification within the Czech Republic, the EU countries and around the world with practical training in the science of the main plant and animal products and foods emphasized (food legislation in the Czech Republic and the EU countries; systems of raw materials and food quality evaluation within the food industry and distribution - ISO standards, BRC, IFS, HACCP etc.).
Students understand the basic concepts of special food commodities.
All students who are required to complete the course will be introduced at the beginning of the semester.

Assessment methods and criteria
Written examination, Test

Exam, participation in exercises, essay.
Recommended literature
  • Crosby P.B. Quality without tears. The art of hassle-free management.. New York: McGraw-Hill book company, 1995. ISBN 978-00-70145-115.
  • Doležalová H. Zbožíznalství.. České Budějovice: JU EF, 2008. ISBN 978-80-7040-953-4.
  • Dostálová, J., Kadlec, P. a kol. Technologie potravin. Potravinářské zbožíznalství.. Key Publishing, Ostrava, 2014. ISBN 978-80-7418-208-2.
  • Heiss, R. Lebensmitteltechnologie.. Berlin, Springer Verlag, 1991.
  • Hůlová M. a kol. Zbožíznalství vybraných komodit.. Praha: VŠE, 2000. ISBN 80-245-0846-X.
  • Kyzlink V. Teoretické základy konzervace potravin.. Praha: SNTL, 1988.
  • Mizuno S. Řízení jakosti.. Praha: Victoria Publishing, 1994. ISBN 80-85605-38-4.
  • Pipek P., Jirotková D. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 3. Hodnocení a zpracování masa, drůbeže, vajec a ryb.. České Budějovice: JU ZF, 2001. ISBN 80-7040-490-6.
  • Prugar J. a kol. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha: VÚPS, 2008. ISBN 978-80-86576-28-2.

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: Summer