Faculty of Veterinary Hygiene and Ecology is located in Brno which is the second largest city of the Czech Republic. It lies in the central part of Europe and within its two hundred-kilometre radius there are other important European capitals: Prague, Vienna and Bratislava. Brno is the metropolis of Moravia and an important tourist centre for all those who want to explore the natural and cultural beauties of the South-Moravian region.
Brno is a city of universities with more than 86,000 students at 14 universities and 3 university campuses. Brno, lying between the Bohemian-Moravian forested highlands and the fertile South Moravian lowlands with vineyards.
The first week is focused on meat and meat products hygiene and second week includes subjects of milk and milk products hygiene. Practical and theoretical education, laboratory skills, trips to the farms, food companies and slaughterhouse. There is the option to attend only the first or second week of the course.
The programme completes the level of standard education of the students at veterinary faculties by theoretical and practical knowledge in the field of food hygiene and food safety, so that after completion of their studies their knowledge and skills correspond to requirements for qualification of an official veterinarian prescribed by the Commission Delegated Regulation (EU) 2019/624. The final knowledge and practical skills of the graduates will be on a high level and by their range and depth complied with the requirements of high-quality veterinary control in the sphere of food safety within the integrated European area.
English language of the course.
Insurance and valid certificate for people working in the food industry are compulsory. You are required to organize it before you arrive.
2025
Contact:
pistekovav@vfu.cz, peskovan@vfu.cz
| Time | 8:30-10:00 | 10:15-11:45 | 11:45-12:45 | 13:00-14:30 | 14:45-16:15 |
| July 7th Monday | Workshop: Pig slaughter at the Faculty abattoir/veterinary inspection/sampling for microbiological examination | Workshop: Microbiological analysis of samples from carcasses: TVC, Enterobacteriaceae, Salmonella (regulation (ES) 2073/2005) | Lunch break | Lecture: Slaughterhouse as a source of foodborne disease agents | Lecture: Minced meat, meat preparations and meat products from the point of view of the technology and food safety |
| July 8th Tuesday | Workshop: Minced meat: preparation technology, microbiological analysis of indicator bacteria (regulation (ES) 2073/2005) | Workshop: Identification of meat types (pork, beef, chicken) in minced meat samples using PCR techniques | Lunch break | Workshop: microscopic structure of meat in minced meat and meat preparations | Lecture: Cooked hams versus drycured hams: technological steps and quality indicators |
| July 9th Wednesday | Workshop: Preparation of cooked hams (pork) | Workshop: Determination of pure muscle protein content in cooked hams | Lunch break | Lecture: System HACCP in meat processing | Workshop: Sensory evaluation of meat products |
| July 10th Thursday | Visit to a meat processing plant: slaughtering cattle/cutting beef carcasses/ beef meat products | Workshop: Sushi production | Lecture: Gastronomy from the point of view of food safety | ||
| July 11th Friday | Workshop: Evaluation of the results of microbiological analyses | Workshop: Plant based meat analogues versus meat products | Lunch break | Final test, Course closing | |
| Time | 8:30-10:00 | 10:15-11:45 | 11:45-12:45 | 13:00-14:30 | 14:45-16:15 |
| July 14th Monday | Workshop: Honey – melissopalynology | Workshop: Honey – important physicochemical parameters I | Lunch break | Workshop: Honey – important physico-chemical parameters II | Workshop: Insect as a novel food |
| July 15th Tuesday | Lecture: Fermented dairy products and cheeses from the point of view of the technology and food safety | Workshop: Preparation of yoghurt and fresh soft cheese | Lunch break | Workshop: Microbiological evaluation of production equipment: TVC, Salmonella spp., L. monocytogenes (Regulation (ES) 2073/2005 + CZ national legislation) | Workshop: Determination of important physico-chemical parameters of milk and dairy products |
| July 16th Wednesday | Workshop: Microbiological analysis of cheese: Enterobacteriaceae, S. aureus, L. monocytogenes (Regulation (ES) 2073/2005) | Workshop: Sensory evaluation of dairy products | Lunch break | Workshop: Residues of inhibitory substances in raw milk Control of milk pasteurisation | Workshop: System HACCP in dairy processing |
| July 17th Thursday | Visit to a dairy processing plant | ||||
| July 18th Friday | Workshop: Evaluation of the results of microbiological analyses | Workshop: Current trends in food packaging | Lunch break | Final test, Course closing | |
