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Food Safety
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Summary of the Profile
General Description:
Objective(s) of a study programme:
. The aim of the study program is to prepare public health specialists with competitive and exceptional competences in the field of food safety, who are able to creatively apply theoretical, practical knowledge and skills, in forming food safety policy in society, contributing to public health monitoring, strengthening and ensuring education, catering and food safety control, management of risk factors in the food chain, development of sustainable and safe food technologies and functional products, ethical work and cooperation with other public health and veterinary specialists.
Learning outcomes:
. 1. Knowledge and skills required in the professional activities of a food safety public health specialist related to food safety policy formulation, public health monitoring, strengthening, data analysis, improving population food safety, prevention of food-related diseases, organization of meals, research of food raw materials and products , food safety and quality control and management. 2. Special abilities needed to ensure the safety of food products and public health, risk assessment using self-control and quality management systems, organization and execution of studies on the main sustainability and safety indicators of the food system, analysis, evaluation, and publicity of the results. 3. Social and personal abilities required in professional activities, in compliance with professional ethics, in order to achieve goals, leadership, assuming responsibility, sharing professional knowledge and experience, solving problem situations, working independently and in a team.
Food safety, the only program of the Health Sciences Public Health study program of the first cycle, in its content includes the identification of risk factors in food production, their control and management, the application of safe and environmentally friendly food safety control measures in the entire food processing chain from "farm to table" and the nutritional value of the food supplied value assurance. Acquired abilities are implemented in the areas of catering organization, food quality assessment and assurance, and food handling control.
Activities of teaching and learning:
The study programme introduce student-oriented teaching methods that the academic staff can freely choose (work in groups, individual work, discussion, seminar, interactive lecture, etc.). The teaching methodology depends on the intended specific study goals of the taught subject, the desired study outcomes, the knowledge provided to the students and the developed abilities.
Methods of student achievement assessment:
. Summative assessment is used to assess student achievements in subject studies. The study results of all subjects are evaluated by the grade obtained after passing the exam, after accumulating the prescribed part of the cumulative grade (it must be at least 50% of the final grade) or after defending the student's work (project). Results assessment methods: midterm credit, exam, student's independent work (project), bachelor's thesis, test, colloquium, etc.
Framework:
Study subjects (modules), practical training:
. The structure of the program corresponds to the description of the field of Public Health studies. The volume of contact work does not exceed 50%, the rest of the studies is devoted to independent work. At least 30% is allocated to the formation of practical skills. the number of hours of contact work. The scope of subjects forming the study program is such that graduates acquire the necessary knowledge and abilities required for practical professional activity. In the first and second courses, food chemistry, biochemistry, morphology, physiology, bioinformatics and biostatistics, genetics, microbiology and immunology, physical environment and health are provided, knowledge that will be needed when studying subjects of the III and IV year about food hygiene, health policy, health care of workers, food toxicology, food safety and quality management, public catering, etc. Such an arrangement of subjects gives students the opportunity to properly prepare for the preparation of the final thesis. In the 4th year of the program there is an internship in a food company, and at the end of the 5th year - General internship (in a food company and a public health institution).
Specializations:
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Optional courses:
. All students of the program have equal opportunities to participate in international mobility programs and projects (Erasmus+, etc.) and to go abroad for 3-12 months. for the period of study to higher education institutions in Europe and other countries with which inter-institutional agreements have been signed, and/or 2-12 months. for the internship period to the chosen institution/company of a foreign country. In each semester, there are groups of study subjects freely chosen by the student, which allow for the purposeful formation of the student's knowledge and abilities in order to achieve the specificity of education.
Distinctive features of a study programme:
. The program is unique in that it trains specialists who have a complex approach to food safety in the entire food handling chain, who are able to identify production risk factors, control and manage them, apply safe and environmentally friendly technologies, ensuring the safety of the food supplied and the nutritional value favorable to the health of the consumer.
Access to professional activity or further study:
Access to professional activity:
. A graduate can work in the field of public health: public health and food safety control, disease prevention and control, public health monitoring and strengthening, food raw materials and product research laboratories, where food chemical, microbiological, enzymatic, etc. are carried out. research, analysis of results and assessment of compliance with the requirements of food legislation.
Access to further study:
The graduates can continue their studies at other universities or in the second cycle of Food Safety studies and pursue a Master of Health Sciences degree.
