HPP-31306 Product Quality Measurements & Analysis

Vak code vorig jaar: (HPC-31306)


Studiepunten 6.00

Course coordinator(s)dr. RE Schouten
Lecturer(s)dr. ir. U van Meeteren
dr. RE Schouten
dr. H Van As
AC van de Peppel
dr. JC Verdonk
dr. AG Bovy
Examiner(s)dr. RE Schouten

Language of instruction:


Assumed knowledge on:

Basic Plant Physiology, Organic Chemistry, Cell Biology and Postharvest Physiology.

Continuation courses:

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.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- compare various definitions of the term quality, and the advantages and disadvantages of the various definitions to encounter;
- outline the role of certification procedures in quality assurance within chains of producers and consumers;
- describe approaches to analyse and model quality;
- judge the use of panels (expert, consumer) to measure quality;
- use the relationship between quality, attributes and properties;
- describe the measurement of product properties and attributes (e.g. colour, chemical composition, structure and texture, physiological status) using techniques such as HPLC, spectrophotometry, NMR, acoustic analysis, mechanical testing and genomic tools;
- detect practical problems attending the assessment of quality.


- lectures;
- self study;
- practicals.


- 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.

Keuze voor: MPSPlant SciencesMScB: Greenhouse Horticulture6WD