ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00017o11Semester: 2011/2012 summer
Name: Hygiene of Food Processing II
Major: Veterinary Medicine
Study Type: one cycle
Course type: compulsory
Study Semester: 10
ECTS points: 3
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr hab. Adam Malicki-prof. UP
Language of instruction: Polish / English
Learning outcomes: After passing the course, students have practical and theoretical knowledge about the technological processes connected with food technology. Students can also determine hygiene rules which are obligatory in food plants and solve food microbiology problems.
Competences: After passing the course, students will be able to examine foods, identify food hazards, and evaluate sanitary conditions at food plants.
Prerequisites: Animal anatomy and physiology, biochemistry, microbiology, food law
Course content: Basic problems connected with technological food processes, technology of animal origin food production, good manufacturing and hygiene practice in food plants, risk analysis in food, methodology of veterinary inspection and veterinary surveillance.
Recommended literature: 1.Varnam A.H, Evans M.G. Foodborne pathogens, Mancon Publishing, 2005; 2.McLandsborough, Food Microbiology Laboratory, CRC Press, 2005
Assessment methods: Passing grade of calsses after each semester. Oral exam after semester 10. Minimum required knowledge for passing: 60%.
Comment: This subject lasts 2 semesters: Hygiene of Food Processing I and II. Field study in meat processing plants.