Course detail
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.
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
- 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.
Prerequisites
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.
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
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).
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
Elearning
Classification of course in study plans
- 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 CKCP_CZV lifelong learning
branch CKCO_CZV , 1 year of study, winter semester, compulsory-optional
- Programme AKREDITACE Master's
specialization PCH , 2 year of study, winter semester, compulsory-optional
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer
Elearning