Course: Structure and Composition of Food

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Course title Structure and Composition of Food
Course code 2210/H1SP
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 3
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Běhalová Hana, MVDr. Bc.
  • Pospiech Matej, MVDr. Ph.D.
Course content
Syllabus of lectures: 1. - 2. Overview of materials of animal. Basic Principles of Diagnostics of Animal Origin Components in Foodstuffs. Identification of Animal Origin Materials after Technological Processing. 3. - 4. Overview of raw materials of plant origin. Basic Principles of Diagnostics of Plant Origin Components in Foodstuffs. Identification of Plant Origin Materials after Technological Processing. 5. - 6. Microstructure of other food products (meat products, dairy products, etc?). 7. - 8. Imaging techniques and their use in the study of the composition and structure of food. Diagnostic procedures staining, histochemical and immunohistochemical methods. 9. - 10. Adulteration of foodstuffs- examples of methods for the detection and consumer protection. 11. - 12. Structure of Foodstuffs - Classification of Structure and Analysis Methods. Basic Food Components and Their Role in Formation of Raw Materials' and Foodstuffs' Structure. 13. Aplication and Principle of Electron Microscopy. Syllabus practicals: 1. Microscopic Examination of Structure and Composition of Foodstuffs - Sampling, Sample Preparation, Procedures to Obtain Contrast, Staining. Identification of Animal Origin Components in Foodstuffs - Unknown Samples and Model Samples. 2. Identification of Animal Origin Materials after Technological Processing. 3. Microscopic Examination of Vegetable Raw Materials - Flour, Starch, Proteins, Spices. 4. Microscopic Examination of Vegetable Raw Materials - Spices. 5. Identification of Vegetable Components by Polarized Light Examination. 6. Immunohistochemical Examination in Food Microscopy. 7. Microscopic Examination of Meat Products. 8. Microscopic Examination of Meat Products. 9. Microscopic Examination of Poultry and Fish Products. 10. Self - repetition. 11. Quantitative Evaluation of Microscopic Images Using Image Analysis 12. Self - repetition. 13. Examination of knowledge. Credit.

Learning activities and teaching methods
unspecified
Learning outcomes
The aim of education is to provide basic knowledge on the composition and structure of food with a particular focus on the use of microscopic examination methods. The basis of the knowledge of the structure of food ingredients. Students will learn the basic requirements for the composition of the food, food adulteration and methods for its detection. In practical exercises, students learn to identify ingredients of plant and animal origin microscopic methods in the native state and after technological processing in a model food samples including microscopic methods prove adulteration of food. Learning outcomes - knowledge acquired in the course: Student will describe the basic microscopic characteristics suitable for identification of materials of animal and plant origin. Describe the procedure for processing samples and methods for microscopic examination with regard to the reference food components. Learning outcomes - skills acquired in the course: Student propose appropriate microscopic methods for the determination of food components, assess the histological preparations and evaluate the presence or absence of basic food ingredients.

Prerequisites
unspecified

Assessment methods and criteria
unspecified
Conditions for credit: - Active participation in seminars (2 excused absence) - Submission of reports on the examination of unknown samples, - Obtaining a minimum of 70% of the entire Moodle course. Conditions for an exam: - Accreditation, - Proven knowledge test. Consultation, self at the Institute: - By prior arrangement.
Recommended literature
  • BÖHM, R., PLEVA, V. Mikroskopie masa a surovin živočišného původu. Praha : SNTL, 1962.
  • Flint, O. Food microscopy: a manual of practical methods, using optical microscopy..
  • GASSNER, G. HOHMANN, B. DEUTSCHMANN, F. Mikroskopische Untersuchung pflanzlicher Lebensmittel. 1989.
  • Pospiech, M., Tremlová, B., Randulová, Z., Řezáčová Lukášková, Z. Struktura a skladba potravin. 2013. ISBN 978-80-7305-657-5.
  • TREMLOVÁ, B. Histologie potravin. VFU Brno, 1996.


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 Veterinary Hygiene and Ecology (1) Veterinary medicine and veterinary prevention 3 Winter