LF:BVHP061c Food Hygiene -p. - Course Information
BVHP061c Food Hygiene - practice
Faculty of MedicineSpring 2011
- Extent and Intensity
- 0/1/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Prof MVDr Ing Tomáš Komprda, CSc. (seminar tutor), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
- Guaranteed by
- prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - Prerequisites (in Czech)
- BVPR031p Food of Plant Origin -lec. && BVPZ041p Food of Animal Origin -lec. && BVCP0222 Food Chemistry II
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Course objectives
- Introduction to general hygiene of foods is represented by an analysis of alimentary danger risk. Physical, chemical and biological dangers having a negative health impact on the consumer are described with respect to their environmental occurrence, food chain presence, their biological impact and prevention. Next follows a sanitation in the food industry and a detailed explanation of a HACCP system. Special section includes a hygiene of hazard foods.
- Syllabus
- Methods of detection of radiation exposed foodstuff. Laboratory estimation of inhibitive compounds in foodstuff. Assessment microorganisms number in food-stuff. Sanitation effectivity control.
- Literature
- KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
- Teaching methods
- laboratory course
- Assessment methods
- credit
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
- Enrolment Statistics (recent)
- Permalink: https://is.muni.cz/course/med/spring2011/BVHP061c