Subject status: compulsory
Hours: lectures 45 hours, classes 90 hours
The subject range of the course encompasses the methods of food preservation: refrigeration, freezing, salting, pickling, pasteurisation, sterilisation, smoking, drying and unconventional methods (microwaving, irradiation, etc.) as well as characteristics of packages used in food industry. Machines and devices, equipment and control-measuring devices applied in food industry. Processes applied in meat, poultry, egg and fish industry as well as principles of sanitary-veterinary supervision in the earlier mentioned industries. Cleaning and disinfection systems applied in the earlier mentioned industries as well as methods of prevention and control of sanitary pests in food industry facilities. Principles of development and practical operation of the GMP, GHP, HACCP, ISO 9000 and ISO 22000 systems at food industry plants.
The lectures, classes and 2-week sanitary-veterinary internship are aimed at preparing the future veterinary surgeons for work for sanitary-veterinary supervision at meat, poultry, fish and food refrigeration industry, at ports and state borders as well as different levels of veterinary administration dealing with food supervision.
The delivered lectures, presented in the format of multimedia presentations are complemented with videos, slides, legal acts and other materials.
The classes cover laboratory and on site activities at meat, poultry and fish industry plants as well as refrigerated storage facilities.
The sanitary-veterinary internship that is an integral component of the didactic process allows students’ hands-on familiarisation with processes applied in the individual sectors of food industry as well as the principles of sanitary-veterinary supervision in those industries.
Obtaining credit for the subject: written or oral format of obtaining credit for the classes; oral format of obtaining credit for the sanitary-veterinary internship.
Students that obtain credit for the classes may take the examination in the written test format. The second chance examination has the oral format.
Person responsible for delivery of the subject:
dr hab. Agnieszka Wiszniewska-Łaszczych, prof. UWM
e-mail: aga@uwm.edu.pl
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