Information sheet ECTS Syllabus
Course syllabus N400H0_4D - Evaluation of Food Quality and Safety (FCFT - 2018/2019 - post-graduate studies)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N400H0_4D|
|Course unit title:||Evaluation of Food Quality and Safety|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food Chemistry and Technology - doctoral (optional), 1. year|
Food Chemistry and Technology - doctoral (optional), 1. year
|Level of study:||3.|
|Prerequisites for registration:||none|
|Learning outcomes of the course unit:|
|Student have a thorough understanding the relevant genera and species of pathogenic microorganisms determining the safety of food. Based on the properties of pathogenic microorganisms, disease symptoms, he can estimate the agent, and identify the main preventive measures at the premises of the food business. He is able to analyze and assess the likelihood and severity of biological, microbiological, chemical and physical hazards in the food chain.
He can describe the main causes of diseases from contaminated food, apply basic preventive health approaches in handling food and ready meals so as to obviate the contamination and to minimize the risk of disease
In manufacturing practice can apply the principles of good manufacturing / hygienic practices and principles of the HACCP system. Can evaluate the effectiveness of preventive hygiene measures in preparation and consumption foods, meals and food supplements. He is able to link information and knowledge gained from already completed subjects and in relation to production technology comprehensively evaluate chemical, physical, microbiological and sensory requirements for specific foods.
|Food chain, raw materials, processes, technological process of production, quality, evaluation methods, quality requirements, minimizing errors, production, spoilage, healthiness, legal and other requirements on food quality, the causes of errors and their detection in the production and consumption of specific food. Food safety system.
Comprehensive quality and safety: raw materials, processing methods, critical sites for the production, storage and consumption of food. Specific defects of the food products, their chemical, physical biological / microbiological origin. Preventing in production defects. Specifics personnel, health guides and other legislative requirements.
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|Singhal, R.S., Kulkarni, P. R., Rege, D.V. Handbook of indices of food quality and authenticity. Cambridge: Woodhead Publishing Ltd, 1997. 538 s. ISBN-1 85573 299 8.|
|Assessed students in total: 12|
|Name of lecturer(s):||prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english|
|Last modification:||27. 8. 2018|
|Supervisor:||prof. Ing. Ľubomír Valík, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 08/27/2018.