Předmět Quality, Storage and Processing of Plant Products (ICI29E)

Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu ICI29E - Quality, Storage and Processing of Plant Products, Fakulta tropického zemědělství, Česká zemědělská univerzita v Praze (ČZU).

Materiál	Typ	Datum	Počet stažení

Osnova

PřednáškaFood safety and food security, food chain, nutrition and dietetics (biological value of food), food disordersFood microbiology, food marketing and consumer behaviourFood packaging, storage and transportation, minimal processing technologies in the food industry, natural compound in food preservationPost-harvest handling, processing and preservation of commodities and products with high starch content (cereals and root crops)Post-harvest handling, processing and preservation of commodities and products with high sugar content (sugar cane, sugar beet and others)Post-harvest handling, processing and preservation of commodities and products with high oil content (oil and coconut palm, olives, rapeseed, sunflower)Post-harvest handling, processing and preservation of pulsesPost-harvest handling, processing and preservation of fruits and vegetablesPost-harvest handling, processing and preservation of commodities and products providing beverages I (beer, wine, fruit juices)Post-harvest handling, processing and preservation of commodities and products providing beverages II (coffee, tea)Post-harvest handling, processing and preservation of spices and condimentsPost-harvest handling, processing and preservation of nuts, tobacco and mushroomsCvičeníIntroduction to the subject, requirements for credit and exam; acidity and basicity of foods: importance in nutrition and rapid laboratory method of pH assessment of selected foods and beveragesFood microbiology - introduction to main microbial pathogens of foods and their analysisExcursion to the Research Institute of Food IndustryLaboratory techniques for evaluation of seed and starch quality in baking industryStudent presentationsSensory evaluation (assessment of organoleptic properties) of selected oilsStudent presentationsSensory evaluation (assessment of organoleptic properties) of fresh and dry fruits and vegetablesExcursion to the brewerySensory evaluation (assessment of organoleptic properties) of selected non alcoholic beveragesRecognition testFinal evaluation

Získané způsobilosti

Znalosti:The graduates obtain complex knowledge of the most important factors causing food spoilage, quality assessment, process of post-harvest handling and processing of several commodity groups ranging from immediate consumption to long-term storage.Dovednosti:The students obtain skills related to the methods of processing of the most important food commodities produced in tropics: They can suggest the way of post-harvest handling of particular commodities, they are able to recognize the general factor causing (food) spoilage and suggest its solution, they can provide sensory evaluation of various commodities (or products).Kompetence - komunikace:The graduate is able to use English scientific terminology related to the subject. In his/her competencies, he/she can manage working activities and projects in Czech Republic as well as abroad.Kompetence - úsudek:Based on relevant information sources, laboratory techniques, and experiences with elaboration of protocols, the graduate is able to define problems related to the food processing, spoilage or packaging and suggest their solutions.

Literatura

Základní1. Barbosa-Canovas GV, Tapia MS, Cano MP. 2004. Novel food processing technologies CRC Press, Boca Raton.2. Dris R, Shri Mohan J. 2004. Production practices and quality assessment of food crops Quality handling and evaluation. Springer, Kluwer Academic Publishers, vol. 3.3. Jongen W. 2002. Fruit and vegetable processing improving quality. Woodhead Publishing, CRC Press LLC, Boca Raton.4. Kays SJ. 1997. Postharvest physiology of perishable plant products. AVI Book, Van Nostrand Reinhold, New York, USA.5. Moskowitz HR, Beckley JH, Resurreccion AVA. 2006. Sensory and Consumer Research in Food Product Design and Development, Blackwell publishing, Ames, USA.6. Ohlsson T. and Bengtsson N. (eds.) 2002. Minimal processing technologies in the food industries. Woodhead Publishing Limited (Cambridge, UK) and CRC Press (Boca Raton, USA).7. Shewfelt RL, Prussia SE. 1993. Postharvest handling a systems approach. San Diego, Academic Press.8. Suresh Kumar P, Sagar VR, Manish Kanwat VR. 2009. Post harvest physiology and quality management of fruits and vegetables. Udaipur, Agrotech.Doporučená. Earle RL, Earle MD. Unit operations in food processing. Free web edition http//www.nzifst.org.nz/unitoperations/. Scientific journals Food Chemistry, Journal of Food Processing and Preservation, Journal of Agricultural and Food Chemistry, Food Chemistry, Food Science and Technology.

Požadavky

Required: none Recommended: ICI01E Cereals and Pulses ICI25E Fruit Production and Viticulture ICI03E Special Crops ICI07E Tuber, Oil and Fibre Crops

Garant

prof. Ing. Ladislav Kokoška, Ph.D.