Objectives and competences
The aim of the course is to provide students with theoretical and practical knowledge of the factors that determine the safety and quality of plant-based foods.
Content (Syllabus outline)
- the “From Farm to Fork” strategy - the importance of sustainable and healthy food production for achieving the objectives of the European Green Deal (pesticide residues, additives, safe food handling principles, organic and other sustainable methods of plant-based food production);
- food choices in relation to climate change and sustainability (plant-based, organic, local and seasonal food: ecological footprint, greenhouse gas emissions, food loss and food wastej;
- determination and importance of appropriate technological maturity and chemical composition of raw materials for high nutritional value and quality of
plant foods (vegetables, fruits, cereals and pseudo cereals and pulses);
- different approaches in the implementation of post- harvest technologies suitable for the production of high-quality plant foods and the improvement ofself- sufficiency (acidification, primary and secondary fermentation processes, thermal and non-thermal stabilisation and specificities of food processing without the use of additives);
- sprouts and microgreens: how to grow and use them, nutritional value, and health benefits;
- conventional packaging materials and technologies suitable for food with different properties and the packaging of the future (biodegradable materials, active, smart, self-cooling/self-heating, edible packaging, etc.).
Learning and teaching methods
Teaching methods:
blended learning and flipped clasroom aproach;
- assessment of knowledge on regular basis (gamification of the course, HSP and quizzes on Moodle, Mentimeter).
Learning methods:
- self-directed learning and teamwork;
- concreate experience;
- problem-based learning;
- self-assessments of knowledge.
Intended learning outcomes - knowledge and understanding
Knowledge and understanding:
Upon successful completion of the course, students will be able to:
- define the environmental and sustainable importance of different approaches to the production of plant-based raw materials,
- recognise and explain the benefits of local food production,
- describe new developments/alternatives in post- harvest technologies that maximise the preservation of the nutritional value of food, and use them in the composition of their own diets,
- assess the appropriateness of the choice of packaging materials for foods with different characteristics and name future packaging materials and technologies.
Transferable/key skills and other attributes:
- critical thinking,
- use of scientific and professional information in problem-solving,
- self-directed learning skills and teamwork,
- concise oral and written communication,
- peer assessment.
Readings
Evropski zeleni dogovor in Strategija “od vil do vilic”. https://www.consilium.europa.eu/sl/policies/green- de ?/a
MKGP. (2021). Spośtujmo hrano — spoštujmo planet (Strategiya za manj izgub hrane in odpadne hrane v verigi preskrbe s hranoj. httPs://www.Nov.si/assets/ministrstva/MKGP/PODROCJA/HRANA/Zavrzki odDadna hrana/strategija Spo stuimo-hrano spostuimo-planet.pdf
Unuk, T. (2018). Postharvest treatment of fruit: guide trough selected topics. University of Maribor, Faculty of Agriculture and Life Sciences, Fruit Production and Fruit Precessing Department.
UNUK, Tatjana. Brezalkoholne pij“ače: urejeni zapiski predavanj — interno gradivo. [Maribor]: Univerza v Mariboru, Fakulteta za kmetijstvo in biosistemske vede, Katedra za pridelavo in predelavo sadja, 2018. 57 str., tabele. (COBISS.SI-ID 44219321
Cooper, J., Niggli, U. in Leifert, C. (Eds.). (2007). Handbook of organic food safety and quality. CRC Press;
Woodhead (nekatera poglavja).
Peterlin-Mašič, L., Obreza, A. in Vovk, T. (Eds.). (2020). Minerali, vitamini in druge izbrane snovi (1. izd.). Slovensko farmacevtsko društvo (nekateri deli monografije).
Peters, K. in Remirez C. (2019). Technology offruits and vegetable processing. Ed-Tech Press. Hui, Y. H. (Ed.). (2006). Handbook offruits and fruit processing (1st ed.). Blackwell Pub.
Cigić, B., Grobelnik Mlakar, S. in Kocjan Ačko, D. (Eds.). (2022). Zrnate stročnice v prehrani (1. izd.). Univerza v Mariboru, Univerzitetna založba. doi:10.18690/um.fkbv.3.2022
Florkowski, W. 1., Shewfelt, R. L., Brueckner, B. in Prussia, S. E. (Eds.). (2014). PDStharvest handling: a systems approach (3rd ed.). Elsevier Academic Press (nekatera poglavja).
Lončar, S. (2020). Samooskrba v praksf: več pridelka, manj površine (A. Vovk, M. Reš, F. Perdih, & l. Rotar, Eds.). Jasno in glasno (poglavje o kalčkih in poganjkih).
Emblem, A. in Emblem, H. (Eds.). (2012). Packaging technology: fundamentals, materials and processes.
Woodhead Publishing (nekatera poglavja).
