Hygiene and Food Safety
FCH-MC_HYPAcad. year: 2020/2021
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 in 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
- natural toxic matter in food
- additives, their hygienic and healthy importance
- chemical contaminants and radionuclides in food
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), chemical substances in food (additives, contaminants).
Food technology - characteristics of food industry, brief base of particular food manufactures.
Recommended optional programme components
Recommended or required reading
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 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
Hygiene of food during development of society.
Undesirable changes of food (moulds, putrefaction, fermentation, caramelization, Maillard reaction, fat decay, hydrogenation, changes of fat during frying, mechanical soils, pests).
The overview of alimentary diseases and intoxications (bacteria, viruses, prions, moulds and mycotoxins, rickettsiae, parasitic diseases).
Food allergies and intolerances.
Natural toxins in foods, antinutrients.
Xenobiotics in foods (additives, contaminants).
The objective of this 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
The lectures are not compulsory, but recommended.
Classification of course in study plans
- Programme AKREDITACE Master's
specialization PCH , 2. year of study, winter semester, 4 credits, compulsory-optional
- Programme NPCP_CHTP Master's
branch NPCO_CHTP , 2. year of study, winter semester, 4 credits, compulsory-optional
- Programme NKCP_CHTP Master's
branch NKCO_CHTP , 2. year of study, winter semester, 4 credits, compulsory-optional
- Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory-optional