957310 Aspects of product quality in plant production
- Type
- Lecture and field trip
- Semester hours
- 3
- Lecturer (assistant)
- Organisation
- Offered in
- Wintersemester 2022/23
- Languages of instruction
- Englisch
- Content
-
General Section:
- Criteria of crop product quality
- Crop composition (proteins, oils, carbohydrates, fibres, vitamins, toxic components etc.)
- Analytical methods for crop quality determination
Section on Breeding for Quality Characters:
- Genetics of quality characters and quality breeding goals
- Wheat and rye (bread making quality)
- Malting barley, durum wheat and other special-use-cereals
- Oilseed rape and sunflower (oil content, fatty acid profile, ANF´s etc.)
- Soybean (protein and oil content, protein quality, trypsin inhibitor content)
- Fibre crops (fibre content and fibre quality)
- Starch- and carbohydrate-crops
Section on Agronomy:
- Environmental implications of crop quality
- Influence of agronomic treatments and cultivation techniques on crop quality
Practical Section:
- Introduction to NIRS (near-infrared reflectance spectroscopy)
- Breadmaking quality (baking tests, mini-extensograms, dough hardness, dough stickiness, ...)
- Rapid screening methods (tests for Kunitz trypsin inhibitor and for linolenic acid)
- Molecular genetic methods of quality analysis (protein- and DNA-markers)
Processing of crops
- Examples from the food/non-food industries (sugar, oil)
.
- Previous knowledge expected
-
Basic knowledge of crop production, plant breeding and chemistry
.
- Objective (expected results of study and acquired competences)
-
Understanding the complex of product quality of harvest products. Integrating the effects of agronomy, genotype, environment on crop quality and harvest product utilisation. Experiencing important analytical screening methods used for determination of product quality.
.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.