|Teaching method||Contact hours|
|Course coordinator(s)||dr. RE Schouten|
|Lecturer(s)||dr. RE Schouten|
|dr. JC Verdonk|
|dr. YM Tikunov|
|AC van de Peppel|
|Examiner(s)||dr. RE Schouten|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
Basic Plant Physiology, Organic Chemistry, Cell Biology and Postharvest Physiology.
MSc Food Quality Management & MSc spec. Horticulture in Plant Sciences.
Quality is crucial in determining the demand for any product, yet the concept of quality is surprisingly elusive. Nonetheless, however difficult it is to provide a universally accepted definition of quality, products still have to be measured in order to classify them and to determine their suitability for specific purposes. Techniques are also needed with which to be able to analyse products in order to investigate their post-harvest changes. These techniques need to be understood not only as research tools but also as components of quality assurance procedures existing in trade. The course of lectures will introduce the physical, physiological and genomic basis for a wide range of techniques that have proved valuable for estimating the quality of horticultural and other plant products. Additionally the way that these quality measurements can be integrated into the management of the chain will be considered in depth. It will be clear that not all techniques will be suitable for all applications, and the criteria for suitability in specific applications will be discussed.
After successful completion of this course students are expected to be able to:
- compare various definitions of quality and describe the advantage and disadvantages;
- judge the use of sensory panels;
- explain the relationship between properties, attributes and quality;
- describe the measurement of product properties and attributes using various techniques;
- compare measurement types for the same product property;
- explain the advantages of non-destructive measurement techniques;
- judge which quality measurements are needed to solve quality issues in horticultural chains;
- exemplify advantages of measuring and using biological variation.
- self study;
- 25% of final mark is derived from the mark of the practical reports;
- 75% of final mark is obtained from a written examination.
For both parts a minimum mark of 5.5. is required.
Will be announced.
|Restricted Optional for:||MPS||Plant Sciences||MSc||B: Spec. B - Greenhouse Horticulture||5AF|
|MPS||Plant Sciences||MSc||B: Spec. B - Greenhouse Horticulture||5AF|