|
|
|
||
Last update: Kubová Petra Ing. (18.12.2017)
|
|
||
Last update: Kubová Petra Ing. (18.12.2017)
Student will be able to: Understand the problematics given by the sylabus. Find information on management system of quality control and safety of food and pharmaceutical products. |
|
||
Last update: Patáková Petra prof. Dr. Ing. (11.01.2018)
R:Wareing P.: HACCP: A toolkit for Implementation, RSC Publishing, 2010,978-1-84973-208-6 R:Robinson R.K. (ed): Encyclopedia of Food Microbiology, Academic Press, 2000,0-12-227070-3 R:Forsythe S.J.: The Microbiological Risk Assessment of Food, Blackwell Science, 2007, 9780632059522 R:Brown M., Stringer M.: Microbiological Risk Assessment in Food Processing, Woodhead Publishing, 2002,0849315379 R:Garner W.Y., Barge M.S.: Good Laboratory Practices an agrochemical perspective, ACS, 1988, 084121218X Mortimore S., Wallace C.: HACCP A practical approach, 3rd edition, Springer, 2013, ISBN 978-1-4614-5027-6
|
|
||
Last update: Kubová Petra Ing. (18.12.2017)
http://www.oecd.org/env/chemicalsafetyandbiosafety/testingofchemicals/linkstonationalwebsitesongoodlaboratorypractice.htm https://www.vha.com/Solutions/performanceimprovement/HAI/Documents/shea_guidelines_hand_hygiene.pdf http://pmp.arserrc.gov/PMPOnline.aspx http://www.ifr.ac.uk/Safety/GrowthPredictor/default.html http://ec.europa.eu/food/food/labellingnutrition/supplements/index_en.htm http://ec.europa.eu/health/files/eudralex/vol-4/vol4-chap1_2012-06_en.pdf http://www.iso.org/iso/home.html |
|
||
Last update: Patáková Petra prof. Dr. Ing. (11.01.2018)
1. Work in microbiological laboratory, safety, personal hygiene and organization of work; requirements for laboratory equipment regarding handling miccoroganisms from different safety classes 2. Good laboratory practice, acreditation of microbiological laboratory, sampling for microbiological analyses. 3. Occurance of pathogens and toxins in food, water and other materials 4. Determination of total microbial number (TPC, APC, MPN ), indicator microorganisms and pathogens. Classical cultivation techniques and systems of rapid detection. 5. Desinfectants in biotechnology, surface hygiene, determination of microorganisms in air. 6. Removal of microorganisms from environment, sterilization, pasteurization, irradiation and other techniques. 7. Differences regarding production of food, drugs, food supplements and novel type food. 8.Predictive microbiology, GRAS miccrogoranisms and compounds, transport of microbial samples. 9. Construction of ideal plant, process hygiene. 10. HACCP in food industry, risk analysis. 11. Good manufacturing practice in pharmaceutical and food industry. 12. System of ISO norms- 9000 and 22000 iso norms sets 13. Work with GMO, GMO classification, legislation 14. EU legislation regarding food and pharmaceutical industry |
|
||
Last update: Kubová Petra Ing. (18.12.2017)
Microbiology |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.1 | 4 | ||
Obhajoba individuálního projektu | 0.1 | 4 | ||
Účast na přednáškách | 1 | 28 | ||
Práce na individuálním projektu | 0.6 | 18 | ||
Příprava na zkoušku a její absolvování | 1.1 | 30 | ||
3 / 3 | 84 / 84 |
Coursework assessment | |
Form | Significance |
Regular attendance | 20 |
Defense of an individual project | 30 |
Oral examination | 50 |