Course: Technology and Hygiene of Bee Products

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Course title Technology and Hygiene of Bee Products
Course code 2190/H2THP
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study 1
Semester Summer
Number of ECTS credits 3
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Navrátil Stanislav, Prof. MVDr. CSc.
  • Papežíková Ivana, MVDr. Ph.D.
  • Králová Michaela, MVDr. Ph.D.
Course content
Lectures 1.-2. Honeybee. Honeybee in the zoological system. The importance of bees in the nature and the importance of their keeping. The basic division of bee products. 3.-4. Bee pasture. Sources of the nectar and the honeydew. Sources of the pollen. Sources for the creation of another bee products. Factors influencing the health status of the bee colony and the quality of bee products. Environmental factors, methods of rearing, the status of the organism, veterinary interventions. 5.-6. Honey I. The definition, the division and the process of the creation. The technology of the acquisition, the treatment and the storage. Honey II. Physical characteristics of the honey. The chemical composition of the honey. Extraneous substances in the honey. 7.-8. Honey III. The control of the quality, the hygienic safety and the genuineness of the honey. The sensory, the physically-chemical, the pollen and the microbial analysis of the honey. Bee wax. The definition, the process of the creation, the technology of the acquisition, physical characteristics, the chemical composition and the control. 9.-10. Bee wax. The definition, the process of the creation, the technology of the acquisition, physical characteristics, the chemical composition and the control. Royal jelly. The definition, the process of the creation, the technology of the acquisition, physical characteristics, the chemical composition and the control. 11.-12. Pollen. The definition, the process of the creation, the technology of the acquisition, physical characteristics, the chemical composition and the control. Apisin, venom. The definition, the process of the creation, the technology of the acquisition, physical characteristics, the chemical composition and the control. 13.-14. Legislative in the apiculture. National and international rules concerning the apiculture and especially bee products. Exercises 1.-6. Chemical and physical analysis of bee products. The practical performance. 7.-14. Excursion, consultation, credits.

Learning activities and teaching methods
unspecified
Learning outcomes
The aim is to acquaint students with the technology of bee products, their characteristics and hygiene and factors affecting their quality.

Prerequisites
unspecified

Assessment methods and criteria
unspecified
Credit conditions - participation on exercises and excursion. Exam - oral.
Recommended literature
  • AMLACHER, E. Text Book of Fish Diseases. Delhi: Narendra, 2005, 302p..
  • PŘIDAL, A., ČERMÁK, K. Včelařství. Brno: MZLU, 2005. 96 s..
  • PŘIDAL, A. Včelí produkty. Brno: MZLU, 2005. 102 s..
  • UNTERGASSER, D. Handbook of Fish Diseases. T.F.H. Publications, 1989, 160 p..
  • VESELÝ, V. a kol. Včelařství. Praha: Brázda, 2003. 272 s.. &, &.
  • VESELÝ, V. a kol. Včelařství. Praha: SZN, 1985.365s..
  • VORLOVÁ, L. a kol. Med. Souborná analýza. Brno: VFU, 2002. 67 s..


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Veterinary Hygiene and Ecology Food Safety and Quality (1) Veterinary medicine and veterinary prevention 1 Summer