1. Subject definition: Introduction to food hygiene
During the studies department aims to familiarize students with the potential risks to food safety as well as all issues of importance to veterinary public health.
2. Subject of Veterinary education:
Taught as an obligatory subject in the V-th year of studies.
3.Aim the subject:
The aim is to introduce students to the basic principles of food hygiene, quality, safety and technology of food products and raw materials coming into contact with food. Among other, students will learn about the most important organisms affecting food hygiene, contaminants and residues as well as microbiology and chemistry in the preservation of food.
During the practical classes students will become familiar with the types of laboratory microbiological testing of food as well as detection and identification of major pathogens originating from food.
An important part of teaching is familiarizing students with the national and European legislation that refers all the rules and regulations regarding hygiene and food safety.
4. Lectures
The lectures are conducted in the VIII semester of studies with a total of 60 hours of which 30 hours theoretical and 30 hours of practical instruction.
5. Methodology of the matter
The theoretical part of the instruction includes oral presentation of the curriculum with interactive participation and active involvement of students in order to master the material during the semester.
Practical classes are conducted combined in a microbiological laboratory for testing of food, where students are introduced procedures and media used for testing of food samples, reading results, and familiarization with the basic principles of food safety and ISO and HACCP system for food safety.
1. Subject definition:
Hygiene control and technology of meat, fish, eggs, honey and their products
2. Subject of veterinary education:
Taught as an obligatory subject in the V-th year of study.
3. Aim the subject:
In this course students should be qualified to identify and assess the safety and quality of food such as meat, fish, eggs, honey and their products. Within this course students are familiar with the types and forms of decay products of animal origin as well as methods for evaluating the safety and quality according to current standards of food safety such as GMP, GHP and HACCP.
Students will learn the basics of technology for production of products of animal origin, and so the required level of eligibility for evaluation of safety and quality of products.
4. Lectures:
The lectures are conducted in the IX semester of studies with a total of 105 hours of which 60 hours are theoretical lectures and 45 hours practical classes.
5. Methodology of the matter:
The theoretical part of teaching is a combination of presentation of the full curriculum content that covers the subject with the active participation of students in order to learning the material more efficiently.
The practical part of teaching is carried out in a laboratory and in a food production and processing premises. In the laboratory students will perform bacteriological and chemical examinations of products of animal origin, while in slaughterhouses special emphasis will be put on the premises conduction and the integrated method of control, rules for veterinary-sanitary inspection of products and introduction of the concept “from barn to table”.
1. Subject definition:
Hygiene control and Technology of milk, milk products and foods of plant origin.
2. The subject of veterinary education:
Taught as an obligatory subject in the V-th year of study.
3. Aim the subject:
The aim is to introduce students to issues of security, nutritive impact on human health, inspection and control over production and distribution of milk, milk products and foods of plant origin. The objectives of the subject is to qualify the students for the assessment of the safety and quality of these food products including the principles good manufacturing practice (GMP), good hygienic practice (GHP) and HACCP systems.
Students are introduced to basic technologies, sampling of samples for laboratory analysis, performing bacteriological, chemical, toxicological analysis and traceability of food quality.
4. Lectures:
Lectures are conducted in IX semester of studies with a total of 60 hours of which 30 hours are theoretical instruction and 30 hours practical teaching.
5. Methodology of the matter:
The theoretical part of teaching is a combination of presentation of the full curriculum content that covers the subject with the active participation of students in order to learning the material more efficiently.
In practical teaching contained laboratory exercises in smaller groups with additional preparation of paper work using scientific literature, preparation of essays and posters, presentation and discussion of paper.
An integral part of practical teaching is visit of the facilities for production and processing of milk and dairy products and introduction of the entire technological process for their production.