|
Key learning outcomes
|
The Master?s study program Chemical Biology of Plant Resources aims to educate experts focused on the production of plant resources, their quality, safety, and benefits for human nutrition and health. The program responds to climate change, the growing emphasis on sustainability, and green chemistry with positive impacts on landscape ecology. Plant production is essential for sustainable agriculture; therefore, attention is given to ecological cultivation methods and the efficient use of energy. The program also extends into the processing of plant-based raw materials and applications related to improving crop traits within sustainable agriculture, which is closely linked to environmentally and economically responsible approaches. The main objective is to understand chemical and biological processes in plants and, based on this knowledge, influence the properties and yield of crops. Through lectures, laboratory training, and seminars, students acquire knowledge about the occurrence, functions, and benefits of biologically active compounds, especially small molecules found in plant resources, as well as ways to influence their production. The practical part includes exercises addressing factors that determine the quality and safety of plant resources, for example within the courses Sustainable Agricultural Chemistry or Technological Applications in Agriculture. The program also offers excursions to companies, research institutes, and institutions involved in plant production control, breeding, and quality assessment of cereals, fruits, and vegetables. Students gain knowledge of pathogens and pests affecting plant quality and storage, together with options for limiting their spread. They further develop skills in experimental, biological, and physico-chemical methods, including applications in vitro and in vivo. Graduates will be able to evaluate the content of natural compounds and contaminants in plant resources and assess their effects on the human organism. They will also be prepared to apply this knowledge in the field of human nutrition.
|