Course detail

Hygiene in Food Processing

FCH-BC_HYPAcad. year: 2024/2025

Students will learn the basic principles of hygienic food processing, all in accordance with the requirements of the current CZ/EU food legislation, necessary to ensure the quality and safety of food.

The main emphasis will be placed on the active approach of the student and the ability to apply the acquired knowledge in food practice. The course is recommended for students who do not intend to continue their studies in one of the subsequent master's programs.


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

The subject follows on from the basics of food technology, however, hygiene is a complex science that is based on knowledge of other scientific fields, e.g. microbiology, chemistry, etc.


Rules for evaluation and completion of the course

Requirements to pass an exam:

a) written part – elaboration of "Handbook of GMP and GHP" for a specific selected food commodity in range of approx. 5-10 standard pages of text.

b) oral part – discussion on the given issue, active knowledge and overview of the student

 

Aims

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

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

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

  • Programme BPCP_CHTP Bachelor's

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

  • Programme BKCP_CHTP Bachelor's

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

Type of course unit

 

Lecture

13 hod., 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).