Organic food production

Course Coordinator

ECTS points:


Course number:

Course Description


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.


  • 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


Course   structure Lectures,   consultations and seminars
Examination Seminar presentation and oral exam

Lectures + Seminars + Practical work :   10+10+0= 20 hours


  1. Kristiansen, P., Taji, A.,   Reganold, J. (2006): Organic Agriculture, A Global Perspective, CSIRO   Publishing, Australia, CABI Publishing, Wallingford, UK
  2. S.Wright, D. McCrea (2000):   Handbook of Organic Food Processing and Production, Second Edition (S.Wright,   D. McCrea, Eds), CRC Press, New York
  3. S. Lockie, K. Lyons, G. Lawrence   and D. Halpin (2006), Going Organic, Mobilizing networks for environmentally   responsible food production, CAB1 Head    Office , Nosworthy Way , Wallingford , Oxfordshire  OX 10 8DE UK
  4. Policy networks of organic farming in RH and  Europe;
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