Course detail
Hygiene in Food Processing
FCH-BC_HYPAcad. year: 2020/2021
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
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
- 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
Chemical composition of food - natural food components (proteins, lipids, saccharides).
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
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
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
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
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