Course detail

Hygiene in Food Processing

FCH-BC_HYPAcad. year: 2019/2020

Students will learn principles of hygienic food manipulation. This course focuses on the overview of all biological "hazards", which can occur with improper (unhygienic) production of food.

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
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).

Co-requisites

This course is focused on students, who don’t continue in master’s study programme.

Planned learning activities and teaching methods

Individual study. The e-learning system (LMS Moodle) is available to 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

1. Characteristics of food industry
2. Principles of selected most important food technologies
3. Hygienic risks of selected food technologies
4. Undesirable changes of food (moulds, putrefaction, fermentation, caramelization, Maillard reaction, fat decay, hydrogenation, mechanical soils, pests).
5. The overview of alimentary diseases and intoxications (bacteria, viruses, prions, moulds and mycotoxins, parasitic diseases).

Work placements

Not applicable.

Aims

The objective of this course is to make students familiar with principles of hygienic food manipulation especially during their technological production.

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

Regular consulting meetings

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 BPCP_CHTPO Bachelor's

    specialization PCH , 3 year of study, summer semester, compulsory-optional

  • Programme BKCP_CHTPO Bachelor's

    specialization PCH , 3 year of study, summer semester, compulsory-optional

Type of course unit

 

Lecture

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.