Study programmes / B-AGE Agricultural Engineering / Food Quality and Hygiene
Course code:KHJP
Course title in language of instruction:Kvalita, hygiena a jakost potravin
Course title in Czech:Kvalita, hygiena a jakost potravin
Course title in English:Food Quality and Hygiene
Mode of completion and number of credits:Exam (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor
Semester:SS 2020/2021 - FA
Name of lecturer:MVDr. Olga Cwiková, Ph.D. (examiner, lecturer)
prof. Ing. Alžbeta Jarošová, Ph.D. (examiner, lecturer, supervisor)
Prerequisites:Processing of Animal Products 1 and Storage and Processing of Plant Products
 
Aims of the course:-In this course the students will acquire knowledge of facts indispensable for the estimation of quality and safety of various foodstuffs. They will learn about current Czech legislation concerning food industry. After finishing this course, they will master individual quality characteristics of foodstuffs and will learn about possible alimentary risks (physical, biological, and chemical) resulting from food consumption as well as about prevention of alimentary diseases, control (HACCP) and cleaning, sanitation and hygiene of facilities and equipment used for production of foodstuffs and processing of individual commodities. Basing on this knowledge they will be able to apply their skills associated with processing of raw materials, production and distribution of foodstuffs and also with their introduction into the market, above all from the viewpoint of observation of quality control, hygiene and legislation rules and principles.
Course contents:
1.Quality and safety of foodstuffs. Relationship between food quality and safety (allowance 2/0)
2.Basic legal standards and laws in the field of alimentary legislation (Alimentary Code) (allowance 2/0)
3.Basic legal standards and laws in the field of alimentary legislation (Veterinary Medical Act, Act on the Czech Agriculture and Food Inspection Authority - SZPI). (allowance 2/0)
4.Survey of EU legislation, Regulation (EC) No. 178/2002 of the European Parliament and of the Council (allowance 2/0)
5.Survey of EU legislation, Regulation (EC) No. 852/2004 of the European Parliament and of the Council (allowance 2/0)
6.Analysis of alimentary risks (allowance 2/0)
7.Radiation hygiene of foodstuffs (allowance 2/0)
8.Natural toxic substance. Contaminants. Toxicants and carcinogens occurring within the framework of food production (allowance 2/0)
9.Residues: pesticides, PCB, dioxins, biologically active substances (allowance 2/0)
10.Microbial food degradation (allowance 2/0)
11.Alimentary bacterial infections and intoxications (allowance 2/0)
12.Prion, viral, and parasitary alimentary diseases (allowance 2/0)
13.Control and elimination of alimentary risks (HACCP system) (allowance 2/0)
14.Control and elimination of alimentary risks (sanitation within food factories) (allowance 2/0)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to make decisions
-ability to solve problems
-ability to work independently
-professional knowledge
-quality concept awareness

Specific competences:
 
-Direction of the technological process base materials, production and distribution of foods about hygienic and legislative expose
-identification of links among technological and economical items in decision making
-Theoretical and practical attainments about quality characteristics of food
-To be responsible for hygienic and legislative parameters of the base materials and foods

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:examination:
- Mandatory written (max. 50 min.) and oral exam,
Written examination - 8 questions, after its successful completion (min. 60%) is followed by an oral examination in approximately 30 min.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     professional educational excursion6 h
     consultation2 h
     public presentation (oral)2 h
Self-study
     preparation for exam40 h
     preparation of presentation6 h
Total84 h

Basic reading list
  • KOMPRDA, T. Obecná hygiena potravin. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2004. 148 p. ISBN 978-80-7157-757-7.
  • KOMPRDA, T. Hygiena potravin: cvičení. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 2003. 50 p. ISBN 80-7157-709-X.
Recommended reading list
  • KOMPRDA, T. Legislativa a kontrola potravin. 1st ed. Brno: MZLU, 1999. 169 p. ISBN 80-7157-360-4.
  • Food Hygiene, Microbiology and HACCP. 3rd ed. Gaithersburg: Aspen Publishers, 1998. 449 p. ISBN 0-7514-0450-0.