Organic food production
Course Coordinator |
|
ECTS points: |
Program: |
Course number: |
Course Description
COURSE CONTENT
Legislation in the organic food production and processing. Nutritional value of organically produced food. Principles of organic production - selection of varieties / breeds, control of diseases and pests, growth conditions, storage conditions, processing methods, packaging. Organic production of bakery and other cereal based products, fruit juices and wine. Organic production of meat, milk and dairy products. Labelling and market implementations of organic products. Possibilities of improving organic food production.
LEARNING OUTCOMES
- Demonstrate a systematic understanding of the principles of organic production and food control
- Critically analyze and evaluate growing, processing and control conditions in the organic food production system
- Implement gained scientific and technological knowledge in production and control of organic food production
- Communicate effectively with colleagues and scientific community about the organic food quality and the possibilities in developing new products
Lectures
| Course structure | Lectures, consultations and seminars |
| Examination | Seminar presentation and oral exam |
Lectures + Seminars + Practical work : 10+10+0= 20 hours
Literature
|