Course detail

Hygiene in Food Processing

FCH-BC_HYPAcad. year: 2021/2022

Students will learn principles of hygienic food manipulation. This course focuses on the overview of all biological "hazards", which can occur with improper (unhygienic) production of food.

Learning outcomes of the course unit

Theoretical knowledge acquired:
- undesirable changes of food, their hygienic and health consequences
- overview of alimentary diseases, their symptoms, transfer, treatment
The ability to apply this knowledge in practice.


Food microbiology - growth and multiplication of microorganisms in food. Microbial food decay - physical, chemical and biological principles of food preservation. Chemical composition of food - natural food components (proteins, lipids, saccharides).


Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Vítová, E. Hygiena potravin. FCH VUT v Brně, 2004. (CS)
Lelieveld, H.L.M., Mostert, M.A., Holah, J., White, B. Hygiene in Food Processing. Sawston, Cambridge: Woodhead Publishing Limited, 2003. 408 pp. ISBN 1-85573-466-4. (EN)

Planned learning activities and teaching methods

Individual study. The e-learning system (LMS Moodle) is available to students.

Assesment methods and criteria linked to learning outcomes

Requirements to pass an exam:
a) written part - 10 questions focused on all areas of food hygiene, comprehension of interdependences and ability of practical applications
b) oral part - possible supplementary questions

Language of instruction


Work placements

Not applicable.

Course curriculum

1. Characteristics of food industry
2. Principles of selected most important food technologies
3. Hygienic risks of selected food technologies
4. Undesirable changes of food (moulds, putrefaction, fermentation, caramelization, Maillard reaction, fat decay, hydrogenation, mechanical soils, pests).
5. The overview of alimentary diseases and intoxications (bacteria, viruses, prions, moulds and mycotoxins, parasitic diseases).


The objective of this course is to make students familiar with principles of hygienic food manipulation especially during their technological production.

Specification of controlled education, way of implementation and compensation for absences

Regular consulting meetings

Classification of course in study plans

  • Programme BPCP_CHTPO Bachelor's

    specialization PCH , 3. year of study, summer semester, 4 credits, compulsory-optional

  • Programme BKCP_CHTPO Bachelor's

    specialization PCH , 3. year of study, summer semester, 4 credits, compulsory-optional

Type of course unit



13 hours, optionally

Teacher / Lecturer