Předmět Food Quality and Food Safety - Mgr. (AQA25E)

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Materiál	Typ	Datum	Počet stažení

Cíl

The goal of the course Food quality and food safety is to provide basic theoretical and practical overview of the assessment of food quality and safety, nutritional value, and hygiene of foodstuff production. Students will get knowledge about European and national legislation system in relation to food law, the basic terms of food hygiene, sanitation and good manufacturing practices, organizational and legislative measures necessary to ensure the safety of food of plant and animal origin. Teaching includes lectures and seminars. Lectures can also be used for enlarging the knowledge of students and workers interested in changes in the food law and legislation related to quality and safety in the processing of vegetable and animal products.

Osnova

PřednáškaIntroduction, basic terms and definitions: food quality, food safety, food security, Codex AlimentariusPrinciples of national and international food law - the structure of laws, legislative processes, information sourcesThe European Food Safety Authority (EFSA) and RASFF - formation, structure and functionFood safety - product safety, liability for damage caused by defective products, consumer protectionHygiene of food production and distribution of animal and vegetable origin products - the "hygiene package" good manufacturing and hygiene practices (GMP, GHP)Food quality - definition, quality categoriesAccreditation of laboratories - accreditation conditions, quality manual, SOPs, accreditation institutionsFood and feed inspection - state agricultural and food inspection authorities, State Veterinary AdministrationTraceability - definition, descriptionTechnical requirements for products - technical standardsAdditives and solvents - food fortification, food additives, flavourings, food supplementsToxic substances resulting from improper handling and storage of foodAnalytical methods used for the food safety evaluationQuality management and food safety in the production and distribution - international standards, standards of distribution chainsCvičeníRole of food in human nutrition - basic terms, nutritional value of food, lifestyle, principles of rational nutrition (Regulation 1924/2006/ES)Principles of food law (national and international) - the structure of legislation, legislative processes, information sourcesFood safety - Codex Alimentarius, food safety in the EUEuropean Food Safety Authority and the RASFF (Regulation 178/2002/EC)Food safety - chemical, physical and microbiological hazards from foodsHygiene and sanitation in the food industry and in food handling, Regulation 852/2004/ES, Regulation 853/2004/ES, GMP and GHPHealth and food hygieneFood additives and solvents (Regulation 1333/2008/ES)Critical points in the technology of food production (HACCP) - principles and general procedures of HACCPFood quality - its definition and evaluation, quality categoriesFood quality and safety evaluation - sampling and testing of the samples, analytical laboratories, requirements for analytical equipmentFood quality and safety inspection - legislation, official inspection of food and feed - Regulation 882/2004/ECQuality management and food safety in the food production and distribution - international standards, standards of distribution chainsInformation of general public about the food quality and safety

Získané způsobilosti

Znalosti:Student knows structure and main functions of agro-ecosystems. He understands the influence of abiotic factors onto organisms with possible modifications ot these factors in the range of agricultural systems. He has orientation in poblematic of population dynamics of agriculturally important species and biotic interactions among their populations. He understands the importance of agrobiodiversity, the methods of its measurement and protection. Student knows the specific ecology of soil and water environments, he can characterise biogeochemical cycles of basic biogenic elements. He has information about energy fluxes in agroecosystems. He knows the main production systems in agriculture in relation to energetic demands and their influence onto environment. He has the knowledge of non-productive functions of agriculture, the relation between the agriculture and the landscape and the main points in agricultural policy related to sustainable agricultural production and rural development.Dovednosti:Student is able to use holistic principles towards agroecosystems assessment. He can describe their basic elements and their connections. He understands relations between particular environmental factors and their effect on organisms. He can analyse the processes on the level of population, can identify basic elements of population dynamics and their influence on the management of abundance of agriculturally important species. He has got the information on the importance of mutual interactions in agrobiocenoses. He can specify critical points in matter cycles and energy fluxes. Student is able to analyse basic attributes of main agricultural systems. He has skills to project changes in current cropping systems and based on agro-ecological principles and the principles of sustainable agriculture.Kompetence - komunikace:Student is able to work both in the team and/or under the leadership of other person. He can communicate in Czech language with the use of professional terminology of this particular subject. He has the skills to formulate, discuss, and to present his own opinion, he can comprehensively share the information, thoughts, to concretise problems and to present solutions.Kompetence - úsudek:Student is able to do his work creatively and initiatively. Can assess and apply information sources (professional literature, documents, databases, web pages etc) and classify and evaluate the results of scientific research. During decision making process uses his own knowledge together with other professionals. He is competent to support and organise work of other team members.

Literatura

ZákladníForsythe, S. J. 2010. The microbiology of safe food. Wiley-Blackwell. Ames. 476 p. ISBN 978-1-4051-4005-8.Lawrence, G., Lyons, K., Wallington, T. 2010. Food security, nutrition and sustainability. Earthscan. London. 295 p. ISBN 978-1-84407-775-5.Clute, M. 2009. Food industry quality control systems. CRC Press. Boca Raton. 510 p. ISBN 978-0-8493-8028-0.Fan, X. 2009. Microbial safety of fresh produce. Wiley-Blackwell IFT Press. Ames. 446 p. ISBN 978-0-8138-0416-3.DoporučenáBarton, R.P. 2010. Food safety, fresh produce and FDA oversight. Nova Science Publishers. New York. 110 p. ISBN 978-1-60692-788-5.McDonald, B.L. 2010. Food security. Policy. Cambridge. 205 p. ISBN 978-0-7456-4807-1.Ortega-Rivas, E. 2010. Processing effects on safety and quality of foods. CRC Press. Boca Raton. 572 p. ISBN 978-1-4200-6112-3.Arvanitoyannis, I.S. 2009. HACCP and ISO 22000 application to foods of animal origin. Wiley-Blackwell. Oxford, Ames. 549 p. ISBN 978-1-4051-5366-9.

Požadavky

None

Garant

doc. Ing. Lenka Kouřimská, Ph.D.