LF:MNHV0822p Food Safety II - lecture - Course Information
MNHV0822p Food Safety II - lecture
Faculty of Medicinespring 2023
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- Mgr. Aleš Peřina, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
Jana Chaloupková (assistant)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant) - Guaranteed by
- MVDr. Ivana Koláčková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Timetable
- Mon 13. 2. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 20. 2. 12:30–14:10 C15/309, 12:30–14:10 A21/211, Mon 27. 2. 12:30–14:10 C15/309, 12:30–14:10 A21/211, Mon 6. 3. 12:30–14:10 C15/309, 12:30–14:10 A21/211, Mon 13. 3. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 20. 3. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 27. 3. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 3. 4. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 17. 4. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 24. 4. 12:30–14:10 A21/211, 12:30–14:10 C15/309, Mon 15. 5. 12:30–14:10 C15/309, 12:30–14:10 A21/211, Mon 22. 5. 12:30–14:10 C15/309, 12:30–14:10 A21/211
- Prerequisites (in Czech)
- MNHV0721p Food Safety I - lecture
- 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
- Nutrition therapist for child nutrition and Nutrition therapist for adult nutrition (programme LF, N-SZ)
- Dietetian (programme LF, N-VDD)
- Course objectives
- The purpose of subject is orientation in modern investigative methods in food microbiology, microbiological problems in catering, selected special microbiological investigations, information on the selected pathogens in food.
- Learning outcomes
- At the end of the course student explains terms and content of food law of the Czech Republic and the European Union related to mass catering in health care settings. Student is able to distinguish terms hazard and risk. Student is able to describe and asses different types of food hazards. Student explains the basis of implementation of HACCP system in mass catering, especially in health care settings. Student explains the basis rules and regulations related to the food contact materials.
- Syllabus
- Laboratory methods in food microbiology
- Legislative and normative regulations in the field of food microbiology
- Microbiology of raw, heat-treated milk and milk products
- Microbiology of foods of plant origin
- Microbiology of mayonnaise, ketchup and delicatessen salads
- Microbiology of bread, pasta and bakery products
- Microbiology of meat and meat products
- Microbiology of dried foodstuffs
- Literature
- ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
- GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
- Bookmarks
- https://is.muni.cz/ln/tag/LF:MNHV0822p!
- Teaching methods
- lectures - required attendance
- Assessment methods
- Oral examination. The examination consist 2 sub-questions based on the course syllabus MNHV0721p Food Safety I - lecture and MNHV0822p Food Safety II - lecture
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 15. - Listed among pre-requisites of other courses
- Enrolment Statistics (spring 2023, recent)
- Permalink: https://is.muni.cz/course/med/spring2023/MNHV0822p