Learning Outcomes
• To get to know the basic characteristics of the quality of food ingredients and how they contribute to the formation of the characteristics of composite foods.
• To understand the role of processes in the formation of food characteristics
• To practice different ways of collecting specific food legislation data
• To familiarize themselves with the design and organization of data collection for the construction of food labels and the estimation of their shelf life.
• To practice analyzing and interpreting qualitative data
• To understand hazards in food production and identify critical control points, CCPs, limits, and necessary corrective actions
• To familiarize themselves with participatory/group observation, analysis and presentation of special topics
Course Content (Syllabus)
Initially, assignements are allocated in the Special Topics in Food and Beverage Legislation II course to students and supervisors.
The assignments include elements for the production of a complex non-conventional food product which will be the subject of study for the course in question.
The individual topics that should be studied and discussed are listed below:
1) The relevant legislation governing both the raw materials and the final product
2) The description of the label in its full form
3) The HACCP system (reporting of risks and identification of critical control points CCPs, limits, corrective actions etc.).
4) Shelf life estimate
During the preparation of the thesis, there are lectures and tutorials related to the subject of the thesis. The supervisor is responsible for providing any additional necessary information that may need to be provided and will work with the subject research to make any necessary assumptions.
Dealing with the subject of the work is done on an individual basis, as well as grading will also be done on an individual basis
A deadline is given for the delivery of the work. After their completion, the tasks are submitted to the e-learning in the relevant chapter (Submission of tasks & presentations).
Next, a presentation is created by each student which is also submitted to the e-learning in the relevant chapter (Submission of assignments & presentations).
Finally, there is a public presentation of the work in groups for each work object. The presentation is open to questions from the participants (students and faculty).
Keywords
assignement, presentation, legislation, food label description, HACCP, shelf life