SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Quality of Raw Materials - AP324004
Title: Quality of Raw Materials
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 2/1 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: doctoral
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Čížková Helena doc. Ing. Ph.D.
Rajchl Aleš doc. Ing. Ph.D.
Interchangeability : D324008, P324004
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The aim of subject Quality of food raw materials is to introduce to students selected aspects of production, quality and authenticity of food raw materials.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

Students will be able to: overview of food raw materials of plant and animal origin, the basic overview in the area of production and safety of food raw materials, the ability to assess the quality of the food raw materials for the food industry knowledge of goods selected food raw materials

Literature -
Last update: Pátková Vlasta (15.11.2018)

R: Dris R. editor: Crops, growth, quality and biotechnology, WFL Publisher, Helsinky Finland 2005, ISBN 952-91-8601-0

R: Downey G. editor: Advances in Food Authenticity Testing, Elsevier, UK 2016, ISBN 978-0-08-100220-9

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

http://www.efsa.europa.eu/

http://www.fao.org/fao-who-codexalimentarius/en/

https://www.globalgap.org/uk_en/

Teaching methods -
Last update: Pátková Vlasta (15.11.2018)

Lectures, tutorials, project work.

Requirements to the exam -
Last update: Pátková Vlasta (15.11.2018)

N/A

Syllabus -
Last update: Pátková Vlasta (15.11.2018)
  • farm to fork concept
  • qualitative aspects of selected food raw materials
  • evaluation of quality and authenticity of food raw materials(selected analytical methods)
  • post-harvest changes and manipulation
  • GlobalG.A.P. international standard for agricultural practice

The content of lectures will be adapt to the topic of the doctoral thesis.

Entry requirements -
Last update: Pátková Vlasta (15.11.2018)

N/A

Registration requirements -
Last update: Pátková Vlasta (15.11.2018)

N/A

Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

Assessment of a presentation focusing on the food raw materials quality and authenticity.

Oral exam

 
VŠCHT Praha