Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After passing the exam students will be able to:
- describe basic terms, types of species and medicinal herbs, preparation of extracts and their useful application
- demonstrate basic procedures of processing species and medicinal plants and extraction methods
- determine appropriate analysis methods of the obtained extracts or plant materials and methods of determination of antioxidant and antibacterial properties
- suggest appropriate procedures of processing of species and medicinal plants considering basic postulates of extraction, analysis of extracts considering artefacts formation and impact to composition and properties of the product
- select appropriate approach in solving the problems in the area of processing of species and medicinal herbs, starting from knowledge from chemistry, technology and biotechnology |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introduction, history and use of medicinal herbs; Definition of medicinal herbs and aromatic plants,
2nd week: Taxonomy, nomenclature and classification; Distribution in Croatia and abroad; Wild and cultivated plants; Potential of the Mediterranean climate.
3rd week: Selected species of medicinal plants and herbs and their importance in the food industry,
4th week: Representatives of some major plant families (legumes, daisies, cloves, roses, anemones, lilies, wheat or grass, meadow grass).
5th week: Production steps: Select and Collection / Harvesting (seeds, leaves, roots),
6th week: Transportation, Quality of raw material (the determination of pesticides, mycotoxins, microbiological...);
7th week: Mulching; Drying (chamber and tunnel dryers, microwave drying, spray freeze and reverse osmosis),
8th week: Cleaning, packaging and labeling products; Preservation.
9th week: Herbal preparations (liquid and dry extracts), liquid extract (the degree of fragmentation, extraction tool, extraction);
10th week: First group of extraction methods (maceration, bimaceration, digestion, infusion, decoction, turboextraction, ultrasonic extraction);
11th week: Second group of methods of extraction (percolation, repercolation, diacolation, evacolation).
12th week: Active and effective substances, antioxidant and antimicrobial properties of biologically active compounds from herbs and aromatic plants,
13th week: Analysis of plant material; Factors affecting the quality of active ingredients.
14th week: The most important products, teas and tea blends, spice powders, spice extracts and concentrates, legal restrictions. |
