Organisation structure

Department of Food Hygiene, Technology and Safety

Characteristics of the department

The Department of Food Hygiene, Technology and Safety provides education in the following study programmes: the first level of higher education (Feed and Food Safety, Animal Science), the second level of higher education (Market and Food Quality), combined first and second levels of higher education (General Veterinary Medicine, Food Hygiene), and the third level of higher education (General Veterinary Medicine study branch - Food Hygiene study programme). Animal Science (first level of higher education) and General Veterinary Medicine (combined first and second levels of higher education) study programmes are also offered in English. During their studies, graduates of the study programmes acquire expertise applicable in the fields of state administration, laboratory practice, and in the private sector of agriculture food industry. The study includes a wide range of food-related disciplines such as general hygiene and food processing equipment, food microbiology, hygiene of plant-based food and additives, hygiene and technology of by-products, meat hygiene and technology, milk hygiene and technology, inspection of slaughtered animals, hygiene and technology of poultry, eggs, fish, and game. The emphasis is placed on preparing and raising the level of knowledge for the qualified use of health information, analysing risks throughout the entire chain from primary production to consumers, and the ability to flexibly solve problems related to environmental factors, epizootological as well as epidemiological situation. Importance is given to the significance and application of microbiology in practice, toxicological aspects of drugs, substances used to control pests, plant protection, penetration of foreign substances into the food chain, as well as addressing environmental issues throughout the agriculture. In the food chain, the focus is on food safety but also quality throughout the entire food production process. The curriculum also includes waste management technologies, environmental protection and creation. Students acquire knowledge about active animal and human health protection, modern trends in rational nutrition, and ways of reducing health risks from food (foodborne diseases). In addition to the planned university education, students consolidate and deepen their theoretical knowledge and skills during professional practice in the food industry, state veterinary institutes, private food research laboratories, and regional veterinary administrations.

Institute of Meat Hygiene and Technology

Students in the study programmes General Veterinary Medicine and Food Hygiene have good spatial and technological conditions on the university premises and participate in practical lessons in the form of excursions to food premises. The aim is to practice the necessary actions to perform a health inspection of slaughtered animals, including poultry and fish, to dress carcasses, process meat, and produce meat products. The practical lessons consist of inspection of slaughtered animals before slaughter, assessment of the animal welfare protection state during transport and slaughter, examination of accompanying documentation, conduction of post-mortem health inspection, cutting of meat, and studying the technological processes of meat products production. Evaluation of hygiene requirements for food premises within Good manufacturing practices and HACCP and their compliance with current legal regulations is also a part of education. Laboratory rooms of the institute and a specialized training room for meat processing and production of meat products are used during the teaching process. In the master's degree study programme Market and Food Quality, students get an overview of legal regulations and laboratory analyses related to food quality. The study aims at mastering chemical, biological, and technological knowledge in the field of food to apply the principles and forms of the common agricultural policy. Students are familiar with the quality and commodity knowledge standards of food from domestic producers, understand legal regulations, and can control the quality of plant and animal products subject to the common market organization in the European Union within the framework of the common agricultural policy. They also understand the principles of price monitoring and intervention system in food trading. Graduates can find employment in the inspection bodies performing control activities within the framework of the common organization of agricultural markets for the needs of the Agricultural Paying Agency, fulfil the quality manager's duties in food businesses, and carry out food analyses with a focus on quality parameters.

In the bachelor's study programme Feed and Food Safety, students acquire knowledge related to quality and health safety of food and understand the legal regulations governing the quality and health safety of food. At the same time, students get knowledge of the basis of food production technology as a primary basis for managing the implementation of safety systems in the production and handling of food. The study aims at mastering knowledge in the area of possible aspects of the hazardous influences emergence, factors, substances, and biological agents endangering the health safety of food. At the end of the study, students focus on risk analysis and creation of safety systems (HACCP, hygiene practice guides) for individual food production sectors.

Institute of Milk Hygiene and Technology

Scientific and pedagogical activities of the Institute of Milk Hygiene and Technology focus on the study of cow, sheep, and goat milk from the hygienic point of view and in terms of basic methods of its technological processing. The institute concentrates on the area of minimizing health risks from milk and dairy products commodities. In addition, it focuses on the field of proper human nutrition, food technology and equipment, and sensory analyses of food. Laboratory rooms of the institute and a specialized training room for milk processing and production of dairy products are used during the teaching process.

Institute of Plant Commodity Technology and Gastronomy

Scientific and research activities of the Institute of Plant Commodity Technology and Gastronomy focus on the study of the processing of plant commodities, hygienic requirements, and quality parameters of produced food of plant origin. The workplace also focuses on biotechnological processes, technological steps, hygiene of processing, health risks, and quality of produced foodstuffs. The institute is also involved in teaching and research in the field of gastronomy with a focus on current trends in gastronomy. Students gain knowledge about the technology and equipment used in gastronomy. They study heat treatment of food and changes that take place in food during this treatment. Students also gain practical knowledge in the laboratory rooms of the workplace and a specialized training room for culinary food preparation.