14I4O08 - Basics in hygiene of foodstuffs of animal origin
Course specification | ||||
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Course title | Basics in hygiene of foodstuffs of animal origin | |||
Acronym | 14I4O08 | |||
Acronym | Veterinary Medicine | |||
Module | ||||
Type of study | Integrated academic studies | |||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 3.0 | Status | ||
Condition | none | |||
The goal | This course is designed to extend the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, ecology of food-borne microorganisms, good manufacturing and good hygienic practice and modern microbial analysis techniques relating to food. | |||
The outcome | By the completion of the course, students will be able to understand how microorganisms enter and grow in food and understand the concepts of food safety and quality, but also to implement the good manufacturing and good hygienic practice through the food processing. | |||
Contents | ||||
Contents of lectures | Food of animal origin. Prerequisite conditions for food processing. Food safety. Source of food contamination. Food-borne microorganisms: pathogens, food spoilage microorganisms, beneficial microorganisms. Ecology of microorganisms. Food as matrix for microorganisms' growth. Processing factors which influence the growth of microorganisms in food. | |||
Contents of exercises | Introduction of food processing environment. Principles of practical work in food microbiology laboratory. Sampling of foods. Current methods used in food microbiology. Food microbiological criteria. | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | 1 | |||
Methods of teaching | Lectures with interactive learning supplement by quizzes and audio-visual methods (PowerPoint presentations), practical work in laboratory supported by demonstration in slaughterhouse and dairy. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | 30 | |
Practical lessons | 10 | Oral examination | 20 | |
Projects | ||||
Colloquia | 30 | |||
Seminars |