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Course detail
FCH-BC_HYPAcad. year: 2022/2023
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
Number of ECTS credits
Mode of study
Guarantor
Department
Learning outcomes of the course unit
Students will gain a basic overview of the principles of proper food handling to ensure their quality, nutritional and sensory value and safety (healthiness).
Prerequisites
General principles of food technology.
Co-requisites
Planned learning activities and teaching methods
The course is realized in the form of lectures - 1 teaching hour per week. The e-learning system (LMS Moodle) is available to students.
Assesment methods and criteria linked to learning outcomes
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
Course curriculum
1. Characteristics and specifics of the food industry
2. Principles of basic food technologies
3. Hygienic risks of the most important food technologies (SVP manuals)
4. Codex Alimentarius, European Food Safety Authority (EFSA)
5. Food safety: "Food safety strategy", food safety assurance system in the Czech Republic
6. Basic principles of food law
7. Food Safety Information Center
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Attendance at lectures is not compulsory.
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
eLearning
Classification of course in study plans
specialization PCH , 3. year of study, summer semester, compulsory-optional
Lecture
Teacher / Lecturer