MNHV0821c Food Safety I - practice

Faculty of Medicine
Spring 2014
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Aleš Peřina, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Thu 10:30–12:10 A21/107
Prerequisites (in Czech)
MNKV0721c Community nutrition and health
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
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
Syllabus
  • Pathogens in food Modern diagnostic methods Microbiological testing in catering Determining the effects of pasteurization Microbiology packaging Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing protocols ,credits
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is also listed under the following terms Spring 2011, Spring 2012, Spring 2013.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/med/spring2014/MNHV0821c