Study programmes / B-AGB Agrobiology / Production and Quality of Plant Products
Course code:VJRP
Course title in language of instruction:Výroba a jakost rostlinných produktů
Course title in Czech:Výroba a jakost rostlinných produktů
Course title in English:Production and Quality of Plant Products
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:doc. Ing. Tomáš Gregor, Ph.D. (instructor)
prof. Dr. Ing. Luděk Hřivna (examiner, lecturer, supervisor)
doc. Ing. Jindřiška Kučerová, Ph.D. (examiner, lecturer)
Prerequisites:Bachelor State Examination or now Food Microbiology II
 
Aims of the course:Subject Production and Quality of Plant Products laies behind aim give to knowledge about production plus quality vegetable performances. Student after graduation subject regaining knowledge about producers and their market kinds plus acquirements in appraisal of quality raw materials and ready produce.
Course contents:
1.Food products, raw materials and foodstuff. (allowance 2/2)
 
a.The quality of plant products.
b.Factors and influences acting on their quality. Changes.
c.Protection of the biological value of food in their production, storage and sale.

2.Technology of mill products. (allowance 4/4)
 
a.The quality of the raw material, its processing.
b.Characteristics of the grain mill cereal products.
c.The various market types.

3.Technology od bakery products. (allowance 4/4)
 
a.The characteristics of the raw materials.
b.Processing options.
c.The specification of each product.

4.Technology of plant fat. (allowance 2/2)
 
a.The characteristics of the raw materials.
b.Processing options.
c.The specification of individual products.

5.Technology of alkoholic and nonalkoholic beverages. (allowance 4/4)
 
a.Characteristics of the main raw materials.
b.Processing options.
c.The specification of individual products.

6.Technology of wine. (allowance 2/2)
 
a.The characteristics of the raw materials.
b.Processing options.

7.Technology of sugar, starch and candies. (allowance 6/6)
 
a.Characteristics of the main raw materials.
b.The specification of individual production processes.
c.Distribution and range of products.

8.Technology of fruit and vegetables. (allowance 4/4)
 
a.Chemical composition, market types. Storage.
b.Processing options.
c.The specification of each species.

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to apply knowledge
-ability to make decisions
-ability to organize and plan ahead
-ability to solve problems
-ability to work independently
-leadership skills
-professional knowledge
-quality concept awareness
-skilled at utilizing and processing information
-spirit of enterprise

Specific competences:
 
-Ability to conduct training for workers in food production sections
-Assume responsibility for production and quality of plant products
-The ability of orientation in the processing of plant products, technologies, quality control of raw materials and relationship to other areas
-The ability to detect defects in foods of plant origin
-The ability to find, understand and apply relevant legislation from the processing of plant products

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:Final credit - active participation in seminars, submission of reports on practical exercises, the elaboration of seminar work, writen the final test at 70%.
Exam - written and oral, the written test of 50 minutes, consists of 6 questions evaluated by points. The oral exam is necessary to obtain 65% of the total number of points. The completion of the course is to exercise the required knowledge, lectures and recommended literature. Total completion of the course and earn credits includes active participation in lectures and seminars, credit assessment test and evaluation of seminar papers, written and oral exams.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice16 h
     laboratory work12 h
     consultation6 h
     public presentation (oral)4 h
Self-study
     preparation for exam42 h
     preparation for regular assessment20 h
     preparation for regular testing12 h
     preparation of presentation5 h
     elaboration of reports8 h
     writing of seminar paper15 h
Total168 h

Basic reading list
  • KUČEROVÁ, J. -- PELIKÁN, M. -- HŘIVNA, L. Zpracování a zbožíznalství rostlinných produktů. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2007. 122 p. ISBN 978-80-7375-088-6.
  • KUČEROVÁ, J. Technologie cereálií. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 2004. 141 p. ISBN 80-7157-811-8.
  • PELIKÁN, M. Jakost a zpracování rostlinných produktů. 1st ed. České Budějovice: Jihočeská univerzita v Českých Budějovicích, 2001. 233 p. ISBN 80-7040-502-3.
  • KADLEC, P. -- MELZOCH, K. -- VOLDŘICH, M. et al. Přehled tradičních potravinářských výrob: technologie potravin. 1st ed. Ostrava: Key Publishing, 2012. 569 p. Monografie. ISBN 978-80-7418-145-0.
  • HŘIVNA, L. Technologie sacharidů. 1st ed. Brno: Mendelova univerzita v Brně, 2014. 157 p. ISBN 978-80-7509-022-5.
Recommended reading list
  • PRUGAR, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí. Praha: Výzkumný ústav pivovarský a sladařský ve spolupráci s Komisí jakosti rostlinných produktů ČAZV, 2008. 327 p. ISBN 978-80-86576-28-2.
  • DOSTÁLOVÁ, J. -- KADLEC, P. et al. Potravinářské zbožíznalství: technologie potravin. 1st ed. Ostrava: Key Publishing, 2014. 425 p. Monografie. ISBN 978-80-7418-208-2.
  • PELIKÁN, M. Technologie kvasného průmyslu. 2nd ed. Brno: Mendelova zemědělská a lesnická univerzita, 2004. 129 p. ISBN 80-7157-578-X.
  • Col. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004. 919 p. Food science and technology. ISBN 0-8247-4780-1.
  • Handbook of food products manufacturing : principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods. Hoboken, NJ: Wiley-Interscience, 2007. 1131 p. ISBN 978-0-470-12524-31.
  • The wine, beer, & spirits handbook: a guide to styles and service. Hoboken, N.J.: Wiley, 513 p. ISBN 978-0-470-13884-7.