Education

Student Materials are available from:

• Moodle - teaching materials are also available under the course code at MOODLE e-learning courses
  
•  MS Teams
• VEFIS;Scripts can be found HERE

The Department of Animal Origin Food & Gastronomic Sciences  ensure education in accredited study programmes (bachelor, master, follow-up master and doctoral) at the Faculty of Veterinary Hygiene and Ecology and the Faculty of Veterinary Medicine at UVS Brno.

List of Courses

Master's degree study programme

•           VETERINARY HYGIENE AND ECOLOGY     
• 1^st y., 1. s.:    Chemistry
  2^nd y., 3. s.:    Human Nutrition I
  2^nd y., 4. s.:    Human Nutrition II
  3^rd y.. 5. s.:     Food Microbiology
  3^rd y., 6. s.:    Sensory Analysis of Food
  3^rd y., 6. s.:     Food Chemistry
  4^th y., 8. s.:     Food Packaging (CEC)
  4^th y., 8. s.:     Food-borne Diseases (CEC)
  4^th y., 8. s.:     Food Preservation (CEC)
  4^th y., 8. s. :  Microbiological Laboratory Methods in Food Analysis (CEC)
  5^th y., 9. s.:     Chemical Laboratory Methods in Food Analysis (CEC)
  5^th y., 9. s.:     Cheeses Production (CEC)
  5^th y., 10. s.:  Inspection of Slaughter Animals and Meat
  5^th y., 10. s.:   Hygiene and Technology of Meat and Meat Products I
  5^th y., 10. s.:   Hygiene and Technology of Poultry, Rabbits and Venison
  5^th y., 10. s.:   Hygiene and Technology of Fish and Fish Products
  5^th y., 10. s.:   Hygiene and Technology of Eggs and Honey
  5^th y., 10. s.:   Hygiene and Technology of Milk and Milk Products I
  5^th y., 10. s.:   Day One Skills – Food Safety and Quality
  5^th y., 10. s.:   HACCP
  5^th y., 10. s.:   External Practical Training – Slaughterhouse
  6^th y., 11. a 12. s.:  Hygiene and Technology of Meat and Meat Products II (SRE)
  6^th y., 11. a 12. s.:  Hygiene and Technology of Milk and Milk Products II (SRE)

Bachelor's degree study programmes

•         FOOD SAFETY AND QUALITY
• 1^st y., 1. s.:  Good Laboratory Practice
  1^st y., 1. s.:   General Gastronomy
  1^st y., 2. s.:  Human Nutrition
  1^st y., 2. s.:   Food Process Engineering and Technology
  2^nd y., 3. s.:  Food Chemistry and Chemical Laboratory Methods
  2^nd y., 3. s.:   Regional Gastronomy (CEC)
  2^nd y., 4. s.:  Food Sensory Analysis
  2^nd y., 4. s.:  Food Microbiology and Microbiological Laboratory Methods
  2^nd y., 4. s.:   Technology and Hygiene of Milk and Milk Products
  2^nd y., 4. s.:   Extramural Laboratory Practice
  2^nd y., 4. s.:   Food and Meal-borne Diseases (CEC)
  3^rd y., 5. s.:  Technology and Hygiene of Meat and Meat Products
  3^rd y., 5. s.:   Technology and Hygiene of Poultry, Fish, Game, Eggs and Honey
  3^rd y., 5. s.:   Technology of Meal Preparation
  3^rd y., 6. s.:  Food Laboratory Analysis (SFE)
  3^rd y., 6. s.:   Technology and Hygiene of Animal-Based Food Production (SFE)
  
•         FOOD SAFETY AND QUALITY IN GASTRONOMY
• 1^st y., 1. s.:   Chemistry and Biochemistry
  1^st y., 1. s.:   Foodstuff Technology
  1^st y., 1. s.:   Food Quality, Hygiene and Safety
  1^st y., 2. s.:  Food Microbiology and Microbiological Laboratory Methods
  1^st y., 2. s.:   Meat and Meat Products in Various Regions of the World (CEC)
  2^nd y., 3. s.:  Hygiene and Technology of Animal Origin Foodstuff
  2^nd y., 3. s.:  Food Sensory Analysis
  2^nd y., 3. s.:  Food Chemistry and Chemical Laboratory Methods
  2^nd y., 3. s.:  Milk and Milk Products in Various Regions of the World (CEC)
  2^nd y., 4. s.:   Human Nutrition
  2^nd y., 4. s.:   Hygiene in Catering Service
  2^nd y., 4. s.:   Meal and Beverages Safety in Gastronomy
  2^nd y., 4. s.:   General Gastronomy
  2^nd y., 4. s.:   Food Packaging (CEC)
  2^nd y., 4. s.:   Food Preservation (CEC)
  3^rd y., 5. s.:  Regional Gastronomy
  3^rd y., 5. s.:  Technologies in Gastronomy
  3^rd y., 5. s.:   Gastronomic Service
  3^rd y., 5. s.:   Catering Service Management
  3^rd y., 5. s.:   Infection and Intoxication from Food and Meal
  3^rd y., 5. s.:   Extramural Practice in Catering Service
  3^rd y., 6. s.:  Gastronomy (SFE)
  3^rd y., 6. s.:   Laboratory Evaluation of Food and Meal (SFE)
  3^rd y., 6. s.:   Food Safety in Gastronomy (SFE)
  

Follow-up master's degree study programmes

•         FOOD SAFETY AND QUALITY
• 1^st y., 1. s.:  Packaging and Food Preservation
  1^st y., 1. s.:   Hygiene and Technology in the Processing of Fish, Game and Poultry
  1^st y., 1. s.:   Hygiene and Technology in the Processing of Honey and Eggs
  1^st y., 1. s.:   Diploma Thesis I – Methodology and Biostatistics
  1^st y., 1. s.:   Chemical Laboratory Methods (CEC)
  1^st y., 1. s.:   Specialties in Gastronomy (CEC)
  1^st y., 2. s.:  Hygiene and Technology in the Production of Milk and Milk Products
  1^st y., 2. s.:   Hygiene and Technology in Gastronomy
  1^st y., 2. s.:   Microbiological Laboratory Methods (CEC)
  2^nd y., 3. s.:  Hygiene and Technology in the Production of Meat and Meat Products
  2^nd y., 3. s.:   Analysis of Animal-Based Foodstuffs
  2^nd y., 3. s.:   Food Safety Management Systems and HACCP
  2^nd y., 3. s.:   Internal HACCP Auditor (CEC)
  2^nd y., 4. s.:  Food Analysis (SFE)
  2^nd y., 4. s.:   Hygiene and Technology of Meat and Meat Products (SFE)
  2^nd y., 4. s.:   Hygiene and Technology of Milk and Milk Products (SFE)
•         ANIMAL PROTECTION AND WELFARE
• 1^st y., 2. s.:  Slaughterhouse and Slaughter Animal Welfare (CEC)
  1^st y., 2. s.:   Meat Production and Pig and Ruminant Welfare (CEC)
  1^st y., 2. s.:   Milk Production and Ruminant Welfare (CEC)
  1^st y., 2. s.:   Fish Production and Welfare (CEC)
  1^st y., 2. s.:   Egg Production and Poultry Welfare (CEC)

Faculty of Veterinary Medicine

• Master's degree study programme VETERINARY MEDICINE 
• 1^st y., 1. s.:     Chemistry
  5^th y., 9. s.:    Meat Production Hygiene I
  5^th y., 9. s.:     Milk Production Hygiene
  5^th y., 10. s.:  Meat Production Hygiene II
  5^th y., 10. s.:   Day One Skills – Food Safety and Quality
  5^th y., 10. s.:   External Practical Training – Slaughterhouse
  6^th y., 11. a 12. s.:  Food Hygiene (SRE)
  

Doctoral's degree study programme

• FOOD HYGIENE AND TECHNOLOGY
• Compulsory:
  Meat Hygiene and Technology in Science and Research
  Hygiene and Technology of Milk in Science and Research
  Compulsory elective:
  Food Chemistry in Science and Research (CEC)
  Microbiology in Science and Research (CEC)
  Hygiene and Technology of Honey in Science and Research (CEC)
  Hygiene and Technology of Fish in Science and Research (CEC)
  Hygiene and Technology of Poultry and Eggs in Science and Research (CEC)

List of Abbreviation:

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