Quality of Raw Materials - P324004
Title: Kvalita potravinářských surovin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 2/1, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Čížková Helena doc. Ing. Ph.D.
Is interchangeable with: AP324004
Examination dates   
Annotation -
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.
Last update: Rajchl Aleš (12.06.2018)
Aim of the course -

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

Last update: Rajchl Aleš (30.05.2018)
Course completion requirements -

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

Oral exam

Last update: Rajchl Aleš (12.06.2018)
Literature -

Recommended:

  • Dris, Ramdane. Crops, growth, quality and biotechnology. Helsinki: WFL, 2005, s. ISBN 952-91-8601-0.

  • Jiří Petr, František Louda. Produkce potravinářských surovin. Praha: VŠCHT Praha, 1998, s. ISBN 80-7080-332-0.

Last update: Rajchl Aleš (29.08.2024)
Teaching methods -

Lectures, tutorials, project work.

Last update: Rajchl Aleš (10.11.2018)
Requirements to the exam -

N/A

Last update: Rajchl Aleš (12.06.2018)
Syllabus -
  • 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.

Last update: Rajchl Aleš (30.05.2018)
Learning resources -

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

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

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

Last update: Rajchl Aleš (12.06.2018)
Entry requirements -

N/A

Last update: Rajchl Aleš (12.06.2018)
Registration requirements -

N/A

Last update: Rajchl Aleš (12.06.2018)