Course: Food Microscopy

« Back
Course title Food Microscopy
Course code 2210/H2MP
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
  • Pospiech Matej, MVDr. Ph.D.
  • Javůrková Zdeňka, Mgr. Ph.D.
Course content
Syllabus of lectures: 1. - 2. Microstructural changes of animal origin for technological processing. 3. - 4. Microstructural changes of vegetable raw materials for technological processing. 5. - 6. Microstructure of food products. 7. - 8. Microstructure of food products. 9. - 10. Special microscopic methods in the investigation of food. 11. - 12. Adulteration of foods and microscopic methods. 13. Application and Principle of fluorescence microscopy. Syllabus of practice: 1. Introduction - safety and student behavior to exercise and the organization of the semester 2. Identification of raw materials of animal origin - a model samples. 3. Identification of raw materials of animal origin after technological processing. 4. Identification of raw materials of plant origin - repeat, unknown samples. 5. Identification of vegetable raw materials after technological processing. 6. Identification of the components of plant and animal origin in model samples. 7. Microscopic examination of meat products 8. Microscopic examination of meat products 9. Microscopic examination of poultry and fish. 10. Fluorescence examination of plant raw materials 11. Qualitative and quantitative microscopic examination. 12. Self - repetition. 13. Examination of knowledge - a midterm test, the granting of credit.

Learning activities and teaching methods
Learning outcomes
This subject follows obligatory one Structure and composition of food and perfects knowledge of food microstructure. The basis of this subject is knowledge of animal and vegetable foodstuffs structure and changes caused by their processing. Practical skills are practised on the model samples of mechanically processed foodstuff mixtures before and after heat treatment and food. Work with the program for image analysis is included too.


Assessment methods and criteria
Conditions for credit: - tolerace of 2 absences, - active participation in practicals, - knowledge control (60% successfulness).
Recommended literature
  • BÖHM, R., PLEVA, V. Mikroskopie masa a surovin živočišného původu. Praha : SNTL, 1962.
  • FLINT, O. Food microscopy. Microscopy Handbooks 30. Oxford : Bios Scientific Publishers Limited, 1994.
  • 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 Food Safety and Quality (1) Veterinary medicine and veterinary prevention 1 Winter