| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Hygiene |
| Course code | VeteD009 |
| Credit points (ECTS) | 9 |
| Total Hours in Course | 243 |
| Number of hours for lectures | 72 |
| Independent study hours | 171 |
| Date of course confirmation | 18/04/2018 |
| Responsible Unit | Institute of Food and Environmental Hygiene |
| Course developers | |
| Dr. med. vet., prof. Aivars Bērziņš |
|
| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| During the course of studies doctoral students are acquainted with safety requirements for foodstuffs of animal origin, their detection methods. During the course doctoral students are acquainted with principles of food microbiology, different foodborne infections. They study properties of pathogenic microorganisms, detection methods in foodstuffs as well as transmission and control of those microorganisms in the whole food chain. Students are acquainted with a most of conventional methods used in food microbiology. Studies on epidemiological investigations of foodborne infections outbreaks are included in the program. | |
| Learning outcomes and their assessment | |
| • Knowledge and understanding about fundamentals of food hygiene and safety requirements, contamination sources of food products and its prevention - examination.
• Skills to select appropriate food processing plant and food inspection and assessment method, to take samples for laboratory testing and to evaluate results, to explain needs for specific quality/safety requirement of foods and to discuss about principles of food hygiene with professionals and non-professionals – discussions during the examination on topic chosen by examinators. • Competences to assess the compliance of foodstuffs and food enterprises with specific food hygiene requirements, to apply appropriate inspection and laboratory testing methods and to make a decision on food safety and fitness for human consumption – independent literature studies. |
|
| Course Content(Calendar) | |
| 1. Role of veterinarian in food control.
2. Meat hygiene and control of meat distribution chain. 3. Microbiological contamination of meat, spoilage, zoonoses. 4. Milk hygiene and control of milk distribution chain. 5. Microbiology of milk and milk products, spoilage, zoonoses. 6. Fish and fishery products hygiene and control of fish and fishery products distribution chain. 7. Microbiological contamination of fish, spoilage, zoonoses. 8. Control of poultry eggs distribution chain, microbiological contamination, zoonoses. 9. Quality criteria and distribution of honey, contamination. 10. Drinking water hygiene, contamination and its control. 11. Sampling in food industry. Sampling plans. Food sampling. 12. Qualitative and quantitative methods in food microbiology. Indicatormicroorganisms. 13. Distribution of pathogens (zoonozes) in a food chain. 14. Water and environment as a source of foodborne infections and toxicoses. 15. Foodborne toxicoses. 16. Foodborne infection caused by virusies and prions. |
|
| Requirements for awarding credit points | |
| Independent scientific literature studies in accordance with study course programme. Successfully completed examinations, answers to examinators questions are provided. | |
| Description of the organization and tasks of students’ independent work | |
| Independent in-depth scientific literature studies in accordance with the study course programme. | |
| Criteria for Evaluating Learning Outcomes | |
| Student skills are assessed in accordance with the tasks specified during the examination.
The examination and reply to questions are evaluated in accordance with the criteria of the 10 point system scale indicated in the LLU Study Regulations. The exam is organized orally then a students should answer 3 questions chosen by examination commission, which are a basis for scientific discussion on topic listed in the study course programme. |
|
| Compulsory reading | |
| 1. Forsythe S.J., Hayes P.R. Food Hygiene, microbiology and HACCP. 3d ed. Gaithersburg (Maryland) : Aspen Publications, 1998. 449 p. Pieejams: http://www.free-ebooks.com/author/P.R.-Hayes,-S.J.-Forsythe
2. Lelieveld H.L.M., Mostert M.A. Handbook of hygiene control in the food industry. Cambridge : Woodhead publishing limited, 2005. 720 p. Pieejams: http://firatozel.files.wordpress.com/2011/08/handbook_of_hygiene_control_in_the_food_industry.pdf 3.Ninios T, Lunden J, Korkeala H, Fredriksson-Ahomaa M. Meat Inspection and Control in the Slaughterhouse. Wiley-Blackwell, 2014. 728 p. |
|
| Further reading | |
| 1. Nikolajeva V. Pārtikas mikrobioloģija. 2.izdevums. Rīga: LU Akadēmiskais apgāds, 2011. 127 lpp.
2. Jay J.M. Modern food microbiology. 6th ed. An Aspen Publication, 2000. 625 p. 3.FAO (Food and Agriculture Organization Of The United Nations). Risk-based food inspection manual. FAO, Rome, 2008. 92 p. 2. EFSA Journal. EFSA. ISSN 1831 – 4732 |
|
| Periodicals and other sources | |
| 1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135 3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X 4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740 |
|
| Notes | |
| Compulsory course of study programme Veterinary medicine | |