Semester: Spring
Lectures/Classes: 30 / 30 hours
Field of study: Veterinary Medicine
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: Animal anatomy, physiology, biochemistry, microbiology, food law.
Contact person: dr Katarzyna Kosek-Paszkowska katarzyna.kosek-paszkowska@upwr.edu.pl
Short description: The aim of the course is to give the students knowledge about most important processes used in food technology, about influence of each process on consumer health, about microbiological hazards related to different food of animal origin.
Full description: Technological food processes: curing, smoking, drying, liophilization, pasteurization, sterilization, chilling, freezing, marination, technology of animal origin food production: sausages, hams, offal meat products, cans, poultry slaughtering and poultry meat processing, fish processing, egg processing, good manufacturing and hygiene practice in food plants, risk analysis in food, methodology of veterinary inspection and veterinary surveillance in food plant.
Bibliography: 1. Varnam A.H, Evans M.G. “Foodborne pathogens”, Mancon Publishing, 2005; 2. McLandsborough, “Food Microbiology Laboratory”, CRC Press, 2005 3. Sandy A. Taylor, Antonio Raimundo “Meat quality and meat packaging”, ECCEAMST, 1996 4. Wilkie A. Harrigan “Laboratory Methods in Food Microbiology”, AP, San Diego, 1998. 5. Shapton D.A, Shapton N.F “Principles and practices for the safe processing of foods”, Woodehead Publishing, Cambridge, 2001. 6. Mayes T., Mortimore S., “Making the most of HACCP- learning from others’ experience”, Woodehead Publishing, Cambridge, 2001 7. Feiner G. “Meat products handbook”, CRC Press, 2006. 8. Varnam A.H. “Meat and meat products: technology, chemistry and microbiology”, Chapman & Hall, London, 1995 9. Hall G.M. “Fish processing technology”, Blackie Academic, London, 1997 10. Owens C., Alvarado Ch., Sams A. “Poultry meat processing”, CRC Press, 2010
Learning outcomes: Knowledge: - describes the processes used in the production of food of animal origin - identifies hygiene requirements and regulations for establishments producing food of animal origin - analyses hazards and their risk associated with technological processes used in the production of food - explains the principles of the Hazard Analysis and Critical Control Points (HACCP) Skills: - identifies the hazards associated with the various processes used in the manufacturing of food of animal origin - evaluates technological parameters and hygienic requirements used in food processing plants during different technological operations - interprets the results of microbiological and chemical examination of food of animal origin Social competences: - understands the need to improve professional and personal competences
Assessment methods and assessment criteria: To pass the subject student should get the credit with the subject "Hygiene Food Processing I" (classes and lectures) and the subject "Hygiene Food Processing II." (classes and lectures). The final grade is made on the basis of results obtained during classes and from final presentation: 40% and the results of the final exam: 60% The scope of the final exam: "Hygiene Food Processing II”- classes and lectures.

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