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Lecturer(s)
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Dordević Dani, doc. M.Sc., Ph.D
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Tremlová Bohuslava, prof. MVDr. Ph.D.
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Course content
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Syllabus of lectures: 1. Basic foodstuffs legislation. Supervisory authorities of food production, distribution and sale and their competences. The role of EFSA. Food Labelling. Definitions (food, quality, health safety, safety). Food standards (HACCP, IFS, BRC, TESCO). Clasification of food in Czech Republic, EU and in the world. 2. Meat and meat products. 3. Milk and milk products. 4. Fish and fish products. 5. Eggs and egg products. 6. The influence of advertising on food consumption. 7. Specific food: functional foods, novel foods, foods for special nutrition, food supplements. 8. Foods of plant origin. 9. Energy drinks then and now. 10. Honey. 11. Salt, sugar and their substitutes. 12. Food safety and quality - parameters, evaluation. Storage and preservation of the food, shelf life, food spoilage, foodborne illnesses. Additives in food. Allergens. 13. Food authenticity, food supplements, food adulteration. Syllabus of practice: 1. - 2. Input verification of knowledge about food. Food labeling. Information on food packaging - practical examples. 3. - 4. Meat products. 5. - 6. Milk and milk products I - Milks and Fermented milk products. 7. - 8. Milk and milk products II. - Cheeses. 9. - 10. Honey. 11. - 12. Interesting facts about food. Presentation of the seminar papers. 13. Interesting facts about food. Presentation of the seminar papers. Verification of knowledge. Credits.
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Learning activities and teaching methods
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Lectures, Seminars, Laboratory and desk-based work
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Learning outcomes
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The aim of the course is to present the characteristics of the various food groups and basic approaches of their quality evaluation. Students will learn to classify food into the groups based on the basic characteristics description. Students will learn to identify basic information about foods placed on product label.
1. theoretical knowledge The student is able to: - define basic concepts related to food, - describe the basic legislative standards for ensuring food production, - define groups and types of basic food commodities, - identify basic concepts on food packaging. 2. practical skills The student is able to: - evaluate essential information on basic food packaging, - evaluate the basic sensory properties of food in a simple way. 3. competences The student is able to: - use the acquired knowledge and skills in other courses - food production, sensory analysis of food, - work effectively as a member of a team and take part in self-audit.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral exam, Written exam, Written credit test
Conditions for credit: - active participation in practices (1 excused absence) - completion and submission of a preliminary and final test - submission and presentation of a seminar paper(individual topics will bw specified) The student´s participation in topic discussions and the completion of the assigned tasks in practicals in the form of protocol. Conditions for obtaining exam: - credit, - the final test must be written at the minimal level at least 60 %, it will also include questions from the topics covered in practical lessons. Consultations, selfstudy at the department: - by prior arrangement.
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Recommended literature
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