Study programmes / C-HE Horticultural Engineering / Postharvest Technology
Course code:PT
Course title in language of instruction:Posklizňové technologie
Course title in Czech:Posklizňové technologie
Course title in English:Postharvest Technology
Mode of completion and number of credits:Exam (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FH
Name of lecturer:Dr. Ing. Anna Němcová (examiner, lecturer, supervisor)
Prerequisites:none
 
Aims of the course:Instruction is focused on technology, in which is exerted the high security microbial stability during processing and effects of fabric components of the food matrix. Discussed will be also pre-harvest and post harvest aspects of maintaining health and quality during storage.
Course contents:
1.Pre-harvest factors, biochemical aspects of maintaining quality during storage and processing. Using antiethylen products for improving the quality of storage of fruits, vegetables and flowers. Influence of microbial stability of raw materials and semi-finished products and the means. (allowance 10/0)
2.Models of gas production in the ambient atmosphere, and methods to minimize them. Modern possibilities to extend the keeping quality of fresh fruits and vegetables, ambient atmospheric models of treatment, agents that affect the physiological response. (allowance 4/0)
3.New variants of antimicrobial preserving techniques for dried materials, materials with added ingredients, materials conventionally sterilized, aseptically packaged foods.Preservation of high-pressure, pulsed electric field (PEF), treatment of intense light flashes. Preservation of food by ionizing radiation. (allowance 10/0)
4.Microbial resistance types of food, and coliform bacteria of the genus Enterobacteriace. Water activity (aw) in food, microbial stability derived from aw. Storage and distribution of food and packaging materials. (allowance 4/0)
5.Postharvest Technology Innovation of the project was funded by OPVK innovation of study programs horticultural disciplines, Reg No. CZ.1.07/2.2.00/28.0220 (allowance 0/0)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to create new ideas (creativity)
-ability to speak and write in mother tongue
-ability to work independently
-capacity to learn
-skilled at utilizing and processing information

Specific competences:
 
-Application skills of professional knowledge.
-Knowledge about compounds of fruit and vegetable
-knowledge of fruits and vegetables postharvest technology
-Knowledge of processing of chosen food.

Type of course unit:required
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:exam (written examination is part of the exam)
Written test - 50 minutes written tests (you have to receive minimum 40 points from maxim 80).
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
Self-study
     preparation for exam46 h
     preparation for regular testing10 h
Total84 h

Basic reading list
  • VELÍŠEK, J. Chemie potravin. 2nd ed. Tábor: OSSIS, 2002. 331 p. ISBN 80-86659-00-3.
  • VELÍŠEK, J. Chemie potravin. 2nd ed. Tábor: OSSIS, 2002. 303 p. ISBN 80-86659-01-1.
  • VELÍŠEK, J. Chemie potravin. 1st ed. Tábor: OSSIS, 1999. 342 p. ISBN 80-902391-5-3.