Study programmes / C-FT Chemistry and Food Technology / Growing and Processing of Spices
Course code:PZKO
Course title in language of instruction:Koření, zdroje, pěstování a zpracování
Course title in Czech:Koření, zdroje, pěstování a zpracování
Course title in English:Growing and Processing of Spices
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2018/2019 - FA
Name of lecturer:Ing. Helena Pluháčková, Ph.D. (examiner, instructor, lecturer)
prof. Ing. Radovan Pokorný, Ph.D. (supervisor)
Prerequisites:none
 
Aims of the course:The subject includes the main characterization of the commodity spice plants and spice in the frame of agriculture commodities (areas, production amount in the Czech rep. and abroad). The aim is to mention the main species -- grown and used in the Czech Rep. and abroad and their basic characterization -- e. g. biology, botany, active substances, quality, store, use.
Course contents:
1.Characterization of spice plants group. History, production and trends in spices in the world, Europe and Czech Republic. Division of spices from various standpoints. (allowance 2/2)
2.Function of spices (primary and secondary). Influence of growing conditions on the yield and active substances. Fruit spices grown in the Czech Republic (growing technology, processing, active substances, use). Seed management and parameters (use of multimedial CD -- chosen chapters). Evaluation of the essential oil content in fruit spices. (allowance 4/4)
3.Caraway (watching the video about caraway from multimedial CD), fennel, coriander, aniseed (botanical characterization and biology, growing technology). Use of multimedial CD -- chosen chapters. Testing of purity, evaluation of active substances. (allowance 4/4)
4.Pepper (botanical characterization and biology, growing technology). Trade assortment of pepper. Use of multimedial CD -- chosen chapters. Evaluation of content of colourants in pepper, quality tests. (allowance 2/2)
5.Evaluation and quality management of spices. Green spices (characterization, division). Green spices -- species. Use of multimedial CD -- chosen chapters. Testing of purity, evaluation of the essential oil content. (allowance 6/6)
6.Spices grown outside of the Czech Rep. (species, botanical characterization and biology, growing technology). Use of multimedial CD -- chosen chapters. (allowance 4/4)
7.Other species outside of the Czech Rep. (species, botanical characterization and biology, growing technology). Use of multimedial CD -- chosen chapters. Testing of purity, evaluation of the active substances. Creating of spice mixtures according to the recipes (use of the special grinders and spice samples). (allowance 2/2)
8.Harvest, post harvest treatment of spices, storing (watching the video about processing of spices from multimedial CD). External excursion. Recognizing of the species. (allowance 4/4)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to make decisions
-ability to solve problems
-capacity to adapt to new situations
-professional knowledge

Specific competences:
 
-Acquiring knowledge and skills in solving problems associated with the quality of raw materials and their processing.
-Knowledge about growing and processing of spices plants to the required quality for further processing.
-Knowledge about the systematic botany, morphology, biochemistry and pharmacology of spice plants
-The aim is to gain knowledge about the quality of spices

Type of course unit:optional
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Credit and exam.
For the finishing of the course, students have to present the presentation oabout the chosen plant species for their study group and lecturer, including the evaluation from the lecturer and answers to the questions from the plenum.
Requirements for credit: regognizing of the species (80 % of the total species), written test (80 % of the total number of the questions).
Requirements for exam: oral part with written preparation (65 % of the total mark, for example 2 successfully answered questions from 3 plus additional questions).
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice14 h
     laboratory work10 h
     professional educational excursion8 h
     public presentation (oral)1 h
Self-study
     preparation for exam40 h
     preparation for regular assessment20 h
     preparation for regular testing10 h
     preparation of presentation22 h
     elaboration of reports15 h
Total168 h

Basic reading list
  • RAGHAVAN, S. Handbook of spices, seasonings, and flavorings. 2nd ed. Boca Raton, FL: CRC Press/Taylor & Francis, 2007. 330 p. ISBN 978-0-8493-2842-8.
  • HABÁN, M. Koreninové rastliny. Bratislava: ÚVTIP - NOI, 2001. 145 p. ISBN 80-85330-95-4.
  • VILDOVÁ, A. -- ŠTOLCOVÁ, M. Léčivé, aromatické a kořeninové rostliny.  [online]. 2006. URL: http://80-213-1567-9 .
  • FELKLOVÁ, M. -- KOCOURKOVÁ, B. Pěstování léčivých rostlin: (pro farmaceuty). 1st ed. Brno: Veterinární a farmaceutická univerzita, 2003. 100 p. ISBN 80-7305-458-2.
  • Essential oil crops. Wallingford, Oxon, UK: CAB International, 600 p. ISBN 0-85199-137-8.
  • Spice crops. Wallingford, Oxon, UK: CABI Pub., 411 p. ISBN 0-85199-605-1.
  • RŮŽIČKOVÁ, G. -- KOCOURKOVÁ, B. Multimediální výukové CD Koření, zdroje, pěstování a zpracování.  [online]. 2012. URL: http://www.pssp.cz.