Course detail

Hygiene of food

FCH-MC_HYPAcad. year: 2014/2015

On the basis of knowledge acquired in previous special courses, students will learn principles of hygienic food manipulation.
This course focuses on the overview of all "hazards" (physical, chemical and biological), which can occur with unhygienic production and distribution of food - alimentary diseases, natural toxic matter in food, chemicals and radionuclides in food.
Only regular and thorough sanitation can guarantee hygienic and health quality of food. Consequently the principle of sanitation, its theoretical base, main parts and practical performance are also discussed.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Theoretical knowledge acquired:
- undesirable changes of food, their hygienic and health consequences
- overview of alimentary diseases, their symptoms, transfer, treatment
- natural toxic matter in food
- additives, their hygienic and healthy importance
- chemical contaminants and radionuclides in food
- principle of sanitation, main parts, practical performance
The ability to apply this knowledge in practice.

Prerequisites

Food microbiology - growth and multiplication of microorganisms in food. Microbial food decay - physical, chemical and biological principles of food preservation.
Chemical composition of food - natural food components (proteins, lipids, saccharides), chemical substances in food (additives, contaminants).
Food technology - characteristics of food industry, brief base of particular food manufactures.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Requirements to pass an exam:
a) written part - 10 questions focused on all areas of food hygiene, comprehension of interdependences and ability of practical applications
b) oral part - possible supplementary questions

Course curriculum

Hygiene of food during development of society.
Function of foods, biological value of food.
Microbial composition of food.
Undesirable changes of food.
Hygienic evaluation of foods, function of state supervision authorities.
The brief overview of alimentary diseases and intoxications (bacterial, viral, prion, mouldy, parasitic diseases).
Natural toxins in food. Antinutrients.
Xenobiotics in food (endogenous, exogenous), radionuclides.
Sanitation during food production - cleaning, disinfection, disinfestation, deratization and deodorization.

Work placements

Not applicable.

Aims

The objective of the course is to make students familiar with principles of hygienic food manipulation starting with production, storage, transport and sale to food preparation and consumption.

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory, but is recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2 year of study, winter semester, compulsory-optional

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2 year of study, winter semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, winter semester, compulsory-optional

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.