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
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).
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
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.
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 BPCP_CHTPO Bachelor's
specialization PCH , 3 year of study, summer semester, compulsory-optional
- Programme BKCP_CHTPO Bachelor's
specialization PCH , 3 year of study, summer semester, compulsory-optional
Type of course unit
Lecture
13 hod., optionally
Teacher / Lecturer
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).
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