Fundamentals of Plant Biology and Yield

Plant part:
Plants in the biosphere. Plant-derived products as a food. Energy metabolism: autotrophy and eterotrophy. Structure and function of biological molecules: carbohydrates, lipids, proteins, nucleic acids. The cell theory. Prokaryotic and eukaryotic cells. The components of the eukaryotic cell: cytoplasm, cell membranes, nucleus, mitochondria, ribosomes, microbodies, spherosomes, cytoskeleton. The plant cell. Plastids: genesis, structure and functions. The vacuole: genesis, structure and functions. The cell wall: genesis, structure and functions. Biochemical traits of the plant cells linked to the organoleptic properties of plant-derived foods. DNA replication and transcription. The genetic code. Translation and protein synthesis. Genes and chromosomes. Mitosis and cell division in plant cells. Meiosis and its evolutionary meaning. Life cycle of the Angiosperms. Flowers. Micro- and macrosporogenesis, micro- and macrogametogenesis. Pollination and fertilization. Seed and fruit development. Storage compounds in seeds: chemical composition, functions, localization and nutritional characteristics in the systematic groups of greatest importance as a food. A few aspects of seed anatomy and germination important in food processing. Different kinds of fruit of greatest importance as a food. Climacteric and non-climacteric fruits. Vascular plants: morpho-physiological adaptations linked to dry-land habitat. Meristems and differentiated tissues. Tissue systems. Tegumental tissues: epidermis and stomata; opening and closing of stomata; trichomes; root epidermis, exodermis, endodermis. Secondary tegumental tissues. Parenchyma, collenchyma and sclerenchyma. Vascular tissues: xylem and phloem. The plant body. Roots: primary and secondary structure. Storage roots. Roots used as foods. Stems: primary structure. Modified stems: bulbs, tubers, rhyzomes. Stems used as foods. Leaves: anatomy and functions. Leaf vegetables as foods.
Animal part:
Animal Biology: typical structures of the animal cell, basics of digestive system and digestion in monogastric and polygastric animal. Basics of lactation physiology.
Animal Nutrition. Feed for animal feeding: fodder and concentrates. Quality of animal products (milk fat and fiber, milk protein and energy, mycotoxins, BSE, organic food).
Milk production: Influence of genetic, animal feeding and environmental factors on the qualitative and quantitative production of milk and effect on derivatives (cheese making and DOP products). Dairy cattle breeds and genetic improvement. Breeding and rationing techniques for dairy cattle and effect on the quality of milk and dairy products. Legislation relating to milk production (Milk Quotas, payment of quality milk, milk legislation).
Meat production: Evaluation of animals at the slaughterhouse. Beef cattle breeds. Genetic, animal nutrition, environmental factors and qualitative and quantitative production of beef meat. Genetic type and breeding techniques and effects on the quality of meat and derivatives (cured meats and PDO products). Regulations concerning the production of meat and products.