Lecturer(s)
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Kadlec Jaromír, Dr. Ing.
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Course content
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1.General concept of quality, systems of quality supervision. 2. Legislation (Czech Republic and European Union) on agricultural products. 3.-4. Physical, technological, microbial and sensorial properties of agricultural products. 5.-6. Evaluation (including sensory evaluation) of agricultural products - basic classical and modern instrumental analytical methods. 7.-8. Nutritional value, production and consumption of main products of plant (cereals, legumes, oil plants, potatoes, sugar beet) and animal (milk, meat, egg) origin. 9.-10. Chemical composition and factors affecting composition of agricultural products. 11. Primary production and realization of milk, quality requirements for milk processing, microbial contamination of milk. 12. Transport of animals, animal slaughter, veterinary inspection and classification of slaughtering animals. 13. Requirements for mill quality indicators of wheat grain; characteristics of baking quality of wheat flour; technological quality of rye grain. 14. Post-harvest treatment, drying and storage of grain; storage of animal products.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for classes
- 40 hours per semester
- Class attendance
- 20 hours per semester
- Preparation for credit
- 30 hours per semester
- Preparation for exam
- 50 hours per semester
- Semestral paper
- 20 hours per semester
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Learning outcomes
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The course provides students knowledge concerning chemical composition and properties of the products of plant and animal origin and describes factors affecting the main properties during primary production, processing, and storage. The course also covers information on production, current consumption, and the quality management systems in primary agricultural production.
Knowledge of chemical and other important properties of products of plant and animal origin, knowledge of legislation a requirements of plant and animal products
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Prerequisites
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Basic knowledge of chemistry and biology.
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Assessment methods and criteria
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Combined exam
attend the laboratory exercises, submit the laboratory protocols
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Recommended literature
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Pelikán, M., Sáková, L. Jakost a zpracování rostlinných produktů.. Č. Budějovice: JU ZF, 235 s., 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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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.
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Prugar, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha, VÚPS, 2008.
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Samková, E. (ed.) a kol. Mléko: produkce a kvalita.. Č. Budějovice: JU ZF, 1. vyd., 2012. ISBN 978-80-7394-383-7.
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Samková, E. Složení mléka. Požadavky na jakost mléka. (online). dostupné na: http://kaf.zf.jcu.cz/index.php?p=44.
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