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Lecturer(s)
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Šiška Ladislav, MVDr.
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Míšková Zuzana, Ing. Ph.D.
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Course content
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1. Definition of the food chain. 2. The position of the agri-food sector in the national economy. 3. Agriculture. 4. Food and feed processing. 5. Trade, transport and storage. 6. Manufacture of food packaging and packaging materials. 7. Food hygiene. 8. Catering services; Manufacture of biochemical preparations. 9. Accreditation and certification in the food industry; Overview of food safety standards and inspection standards. 10. World Health Organization (WHO); Food and Agriculture Organization (FAO) - their status and role. 11. European Food Safety Authority - its status and role. 12. Rapid alert system in the food sector.
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Learning activities and teaching methods
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- Participation in classes
- 28 hours per semester
- Home preparation for classes
- 24 hours per semester
- Preparation for course credit
- 38 hours per semester
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| learning outcomes |
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| Knowledge |
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| Explain the concept of the food chain and its components. |
| Explain the concept of the food chain and its components. |
| Distinguish between primary and further food processing operations. |
| Distinguish between primary and further food processing operations. |
| Explain the different functions of packaging materials used in the food industry, list the types of these packaging materials and describe their advantages and disadvantages. |
| Explain the different functions of packaging materials used in the food industry, list the types of these packaging materials and describe their advantages and disadvantages. |
| List and explain the importance of the various food safety standards and inspection standards. |
| List and explain the importance of the various food safety standards and inspection standards. |
| List and explain the importance of organisations associated with the food industry and food safety. |
| List and explain the importance of organisations associated with the food industry and food safety. |
| Skills |
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| Describe the effect of harvesting and storage on the quality of plant materials. |
| Describe the effect of harvesting and storage on the quality of plant materials. |
| Describe the effect of animal husbandry and transport on the quality of animal products. |
| Describe the effect of animal husbandry and transport on the quality of animal products. |
| Describe the uniform processing steps of the food commodities discussed. |
| Describe the uniform processing steps of the food commodities discussed. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Veřejný informační zdroj.
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Veřený informační zdroj.
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DORO-ON, A.M. Risk assessment and security for pipelines, tunnels, and underground rail and transit operations. Boca Raton: CRC Press, Taylor & Francis Group, 2014. ISBN 978-1-4665-6932-4.
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ROBINSON, G.M., CARSON, D.A. Handbook on the globalisation of agriculture. Cheltenham: Edward Elgar Publishing, 2015. ISBN 978-0-85793-982-1.
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