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Lecturer(s)
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Pospiech Matej, doc. MVDr. Ph.D.
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Course content
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Lectures: 1. - 2. Overview of materials of animal. Basic Principles of Diagnostics of Animal Origin Components in Foodstuffs. Identification of Animal Origin Materials after Technological Processing. 3. - 4. Overview of raw materials of plant origin. Basic Principles of Diagnostics of Plant Origin Components in Foodstuffs. Identification of Plant Origin Materials after Technological Processing. 5. - 6. Microstructure of other food products (meat products, dairy products, etc). 7. - 8. Imaging techniques and their use in the study of the composition and structure of food. Diagnostic procedures staining, histochemical and immunohistochemical methods. 9. - 10. Structure and Adulteration of foodstuffs - Methods for the Determination of Adulteration, Consumer Protection, Classification of Structure and Analysis Methods. Basic Food Components and Their Role in Formation of Raw Materials' and Foodstuffs' Structure. 11. - 12. Microstructure of pollen grains, species identification of pollen of nectarious and pollen-bearing plants. 13. Aplication and Principle of Electron Microscopy. Practical lessons: 1. Microscopic Examination of Structure and Composition of Foodstuffs - Sampling, Sample Preparation, Procedures to Obtain Contrast, Staining. Identification of Animal Origin Components in Foodstuffs - Unknown Samples and Model Samples. 2. Identification of Animal Origin Materials after Technological Processing. 3. Microscopic Examination of Vegetable Raw Materials - Flour, Starch, Proteins, Spices. 4. Microscopic Examination of Vegetable Raw Materials - Spices. 5. Identification of Vegetable Components by Polarized Light Examination. 6. Immunohistochemical Examination in Food Microscopy. 7. Microscopic Examination of Meat Products. 8. Microscopic Examination of Meat Products. 9. Microscopic Examination of Poultry and Fish Products. 10. Microscopic examination of honey 11. Pollen identification and botanical determination of honey 12. Quantitative Evaluation of Microscopic Images Using Image Analysis 13. Examination of knowledge. Credit.
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Learning activities and teaching methods
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Seminars, unspecified
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Learning outcomes
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The aim of the course is to provide basic knowledge on the composition and structure of food with a particular focus on the use of microscopic examination methods. The basis of the knowledge of the food ingredient structure. Students will learn the basic requirements for the composition of food, food adulteration, and methods for its detection. In practicals, students will learn to identify ingredients of plant and animal origin using microscopic methods in the native state and after technological processing in model food samples including microscopic methods proving adulteration of food.
1) theoretical knowledge The student is able to: - describe the basic technologies used in food production of plant origin, - describe the hygiene requirements for food of plant origin, - communicate analytical methods for the examination of foods of plant origin, - describe the basic raw materials for the production of food of plant origin, - describe the current legislation defined for food of plant origin. 2) practical skills The student is able to: - perform a sensory evaluation of foods of plant origin, - perform analysis of plant origin foodstuff, - analyse the quality of plant origin foodstuff by analytical methods, - communicate key parameters of plant food production, - evaluate products of plant origin from organic and conventional agriculture. 3) competences The student is able to: - demonstrate the fulfilment of the conditions for the award of the "organic agricultural product" label for foods of plant origin, - analyse key steps in the production of food of plant origin from a technological and hygienic point of view, - distinguish which analytical steps serve to evaluate the food from a technological and hygienic point of view, - evaluate the compliance/non-compliance with the quality requirements for food of plant origin in connection with legislative requirements.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral exam, Practical exam
Credit requirements: - active participation in seminars (2 excused absences permitted) - submission of reports on an examination of unknown samples - a credit test (in Moodle, the pass mark is 60%), three attempts Exam requirements: - the condition for admission to the exam is to obtain the credit first - theoretical knowledge is tested in an oral interview - the student picks 2 questions randomly, has 20 minutes to prepare - the result of the theoretical exam is graded with a partial mark - in the event of a failure in the theoretical part, the student will be credited with the outcome of the practical examination in the resit
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Recommended literature
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BANCROFT, John D.; GAMBLE, Marilyn. Theory and practice of histological techniques. Elsevier health sciences, 2008. ISBN 978-0-443-04760-2.
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FLINT, O. Food microscopy. Microscopy Handbooks 30. Oxford : Bios Scientific Publishers Limited, 1994.
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GASSNER, G. et al. Mikroskopische Untersuchung flanzlicher Lebensmittel.. 1989.
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SPENCER, L., et al. Bancroft's Theory and Practice of Histological Techniques. Netherlands, Amsterdam: Elsevier Health Sciences, 2012.
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