Students will acquire comprehensive and practically applicable knowledge about the principles of proper food handling during the entire process of their production, enabling to ensure their quality, nutritional and sensory value and, above all, safety. All in accordance with the requirements of the applicable legislation of the Czech Republic (EU).

Emphasis will be placed on the ability to apply the acquired knowledge in food practice.

To start studying the subject, the following knowledge is required:

- food microbiology - growth and multiplication of microorganisms in food; microbial food decay - physical, chemical and biological principles of food preservation.

- food chemistry - natural food components (proteins, lipids, saccharides), chemical substances in food.

- food technology - brief bases of individual food technologies .

The subject is mainly focused on application in food practice, the general principles are also applicable in various other fields.

The course is completed by a written test - 10 questions aimed at mastering all mentioned areas of food hygiene, understanding the interrelationships and the ability to apply them in practice (min. 50% success rate required). The results are discussed at the oral exam incl. any additional questions - not mandatory, the test result can be improved. The evaluation of the exam corresponds to the ECTS system.

The aim of the course is to familiarize students with the basic principles of hygienic handling of food, starting with production, storage, transport, sale and ending with food preparation and consumption. The main content is an overview of all "hazards" (physical, chemical and biological) that can occur during unhygienic food production and distribution.

Week 1:

Food hygiene in the development of society.

Week 2-3:

Undesirable changes in food (moulding, rotting, fermentation, caramelization, Maillard reaction, rancidity of fats, hydrogenation, mechanical soils, pests).

Week 4-7:

Overview of alimentary diseases and food poisoning (bacterial, viral, prion, fungal diseases and mycotoxins, rickettsia, parasitic diseases).

Week 8:

Food allergies and intolerances.

Week 9:

Natural toxic substances in food.

Week 10-11:

Xenobiotics in food - additives.

Week 12-13:

Xenobiotics in food – contaminants (exogenous, endogenous).

• Programme NKCP_CHTP Master's

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

• Programme NPCP_CHTP Master's

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

• Programme NPCP_PCHBT Master's 2 year of study, winter semester, compulsory-optional