Course: Hygiene and Technology of Food of Plant Origin

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Course title Hygiene and Technology of Food of Plant Origin
Course code 2210/H2HTP
Organizational form of instruction no contact
Level of course Master
Year of study 2
Semester Summer
Number of ECTS credits 0
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)
  • Tremlová Bohuslava, Doc. MVDr. Ph.D.
  • Tauferová Alexandra, Ing. Ph.D.
  • Pospiech Matej, MVDr. Ph.D.
  • Ošťádalová Martina, Ing.
  • Javůrková Zdeňka, Mgr. Ph.D.
  • Burešová Pavla, Ing. Ph.D.
Course content
Syllabus o fLectures: 1. Organization of teaching block and state exams. Topics for self-study. 2. Current legislation overview for plant origin food. Food labelling examples. 3. System of protected food labels at international, national and regional level. 4. Gluten-free bakery products. 5. Superfoods, novel foods, functional foods, dietary supplements. 6. Influence of advertising on food consumption. 7. GMO and plant origin foods. 8. BRC and IFS standards requirements. 9. Plant origin food adulteration, detection methods. 10. Soft drinks and wine. 11. Designation of wine in the Czech Republic and the EU. 12. State supervision over plant origin foodstuffs. 13. Antinutritional and toxic substances in plant origin foods. 14. Principles of good hygiene practice in plant products processing companies, HACCP in plant products processing companies, examples of critical points. 15. Food additives. Dietary fiber and modified starches. 16. Raw materials of plant origin in animal origin foods. 17. Herbs and spices. 18. Food allergens.

Learning activities and teaching methods
unspecified
Learning outcomes
Subject brings basic information about ways of production, hygienic criteria and influence of food and additives of plant origin on consumer health. Laboratory examination according to valid legislation is a part of this subject.

Prerequisites
unspecified

Assessment methods and criteria
unspecified
Participation in the lecture block.
Recommended literature


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 2 Summer
Faculty of Veterinary Hygiene and Ecology Food Safety and Quality (15) Veterinary medicine and veterinary prevention 2 Summer