Education

Materials for students

• Stucture and composition of food (in Czech)
• Teaching materials are available under the subject code at e-learning courses MOODLE:
  https://amos.vfu.cz/moodle/

List of Courses

Master's degree study programme

•         VETERINARY HYGIENE AND ECOLOGY     
• 1^st y., 1. s.:  Types and Composition of Foodstaff
  3^rd y., 5. s.:  Food Production
  4^th y., 8. s.:  Hygiene and Technology of Plant Origin Products (CEC)
  4^th y., 8. s.:  Management of Food Quality and Safety (CEC)
  5^th y., 9. s.:  Structure and Composition of Food (CEC)

Bachelor's degree study programmes

•         FOOD SAFETY AND QUALITY
• 1^st y., 2. s.:   Good hygiene and production practice
  1^st y., 2. s.:   Non-traditional food sources (CEC)
  2^nd y., 3. s.:   Types and Composition of Foodstuffs
  2^nd y., 3. s.:  Food Labeling
  2^nd y., 3. s.:   Distribution and Trading of Foodstuffs
  2^nd y., 4. s.:   Technology and Hygiene of Plant-Based Foodstuffs I
  2^nd y., 4. s.:   Food Safety Hazards
  3^rd y., 5. s.:   Technology and Hygiene of Plant-Based Foodstuffs II
  3^rd y., 5. s.:   Food Safety and Control
  3^rd y., 5. s.:  Food Microscopy (CEC)
  3^rd y., 6. s.:  Extramural Practice in Food Processing Company
  3^rd y., 6. s.:   Food and Meal Safety and Quality (SFE)
  3^rd y., 6. s.:   Technology and Hygiene of Plant-Based Food Production (SFE)
  
•         FOOD SAFETY AND QUALITY IN GASTRONOMY
• 1^st y., 1. s.:   Food Biophysics
  1^st y., 2. s.:   Types and Composition of Foodstuff
  1^st y.., 2. s.:   Analysis of Plant Origin Raw Materials
  2^nd y., 3. s.:  Hygiene and Technology of Plant Origin Foodstuff
  2^nd y., 4. s.:   Food Labelling (CEC)
  3^rd y., 5. s.:  Coffee and Tea in Gastronomy (CEC)
  3^rd y., 5. s.:  Food and Meal Composition and Structure (CEC)
  3^rd y., 5. s.:   Wine in Gastronomy (CEC)
  3^rd y., 6. s.:  Hygiene and Technology of Food and Meal (SFE)

Follow-up master's degree study programme

•         FOOD SAFETY AND QUALITY
• 1^st y., 1. s.:   Hygiene and Technology in the Production of Bakery Products
  1^st y., 1. s.:   Hygiene and Technology in the Processing of Starch Raw Materials, Oilseeds and Legumes
  1^st y., 1. s.:   Sustainability in the Food Chain
  1^st y., 1. s.:  Accredited laboratory (CEC)
  1^st y., 2. s.:  Biotechnology in the Food Industry
  1^st y., 2. s.:   Hygiene and Technology in the Production of Sweets, Flavourings and Delicacies
  1^st y., 2. s.:   Hygiene and Technology in the Processing of Fruits, Vegetables, Mushrooms and Dry Fruits
  1^st y., 2. s.:   Food Adulteration
  1^st y., 2. s.:   Analysis of Plant-Based Foodstuffs
  1^st y., 2. s.:   Innovation in the Food Industry (CEC)
  1^st y., 2. s.:   Processing of secondary and non-traditional products (CEC)
  2^nd y., 3. s.:   Hygiene and Technology in the Storage, Distribution and Trading of Foodstuffs
  2^nd y., 3. s.:   Hygiene and Technology in the Production of alcoholic and non-alcoholic Beverages
  2^nd y., 3. s.:   Food Safety in Emergency Situations
  2^nd y., 3. s.:   Certification and Audits in Food Industry (CEC)
  2^nd y., 4. s.:  Extramural Practice in Food Industry
  2^nd y., 4. s.:   Hygiene and Technology of Plant-Based Foodstuffs (SFE)
  

Doctoral's degree study programmes

• FOOD HYGIENE AND TECHNOLOGY
• Compulsory:
  Hygiene and Technology of Food of Plant Origin in Science and Research
  State Final Exam:
  Food Hygiene and Technogy
• VETERINARY PUBLIC HEALTH, FORENSIC VETERINARY MEDICINE AND TOXICOLOGY
• Compulsory elective:
  Food Safety in Science and Research (CEC)

List of Abbreviation:

• y. = year
• s. = semester
• CEC = compulsory elective course
• SFE = state final exam