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.
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.
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).
This course is focused on students, who don’t continue in master’s study programme.
Recommended optional programme components
Recommended or required reading
Vítová, E. Hygiena potravin. FCH VUT v Brně, 2004. (CS)
Lelieveld, H.L.M., Mostert, M.A., Holah, J., White, B. Hygiene in Food Processing. Sawston, Cambridge: Woodhead Publishing Limited, 2003. 408 pp. ISBN 1-85573-466-4. (EN)
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
Language of instruction
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).
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