Course detail

Hygiene in Food Processing

FCH-BC_HYPAcad. year: 2023/2024

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)

Entry knowledge

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).

Rules for evaluation and completion of the course

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


Regular consulting meetings

Aims

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

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

eLearning

eLearning: currently opened course

Classification of course in study plans

  • Programme BKCP_CHTPO Bachelor's

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

  • Programme BPCP_CHTPO Bachelor's

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

Type of course unit

 

Lecture

13 hours, optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Syllabus

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).

eLearning

eLearning: currently opened course