Food Hygiene

The graduates of the study programme in food hygiene are qualified after completing the 3rd level of higher education to exercise the profession of a veterinarian specialist for hygiene, quality and health safety of produced food. Graduates are proficient in scientific methods of research and development, with an orientation towards research in the field of hygiene and quality of food of animal and plant origin, development of food technology, laboratory diagnostic methods, development of food legislation, etc. The graduate can create and formulate new hypotheses, judgments and strategies for further development of the scientific or working field, evaluate theories, concepts and innovations, apply own findings resulting from theoretical analysis and own scientific research of complex and interdisciplinary nature, design, verify and implement new research and working procedures. The graduate is characterized by critical, independent and analytical thinking in the direction of further development of society, responsibility for leadership in the field of study and planning for their own development and the development of society in the field of hygiene and quality of produced food. The graduate is able to present and publish their evidence-based research results to the professional and scientific community. Designs, validates and implements new research and working methods, based on the results obtained, which are then presented and used in the application of new scientific and working practices. Can determine the focus of research and coordinate a team in the scientific field in research organisations, as well as manage problem solving in food practice. In proportion to the impact of the subject matter studied, the need for professionals and the rationale for education in the specialisation of food hygiene increases.

The food hygiene SP graduate is characterized by independent, critical and analytical thinking. It takes into account social, scientific and ethical aspects in formulating research objectives and interpreting research results. The results of his/her own creative work contribute to the development of science, scientific knowledge and the application of acquired knowledge in practice. He/she presents the results of research and development independently to the professional community. Can determine the focus of research and coordinate a team in scientific investigation. Can independently design, validate and implement new research and working practices based on their outputs and findings.

The graduate of the study programme Food Hygiene, 3rd level of study is able to apply in independent research in the field of production of safe and quality food, management of hygiene of food processing plants, as well as management of production technology in food companies. Graduates are prepared to work in accredited laboratories in the field of food analysis, as well as to provide consultancy in the field of hygiene of food production and sales.

The graduate of the PhD strong>will also find employment in:

1) mastery of data, statistical and information processes, the correct setting of hygiene conditions and the processing of raw materials of animal and plant origin,

2) management of food processing enterprises, focusing mainly on the hygiene of food production, evaluation of raw materials entering the production process and their impact on the quality of products of animal origin,

3) advice and control in the field of hygiene of food production and marketing, feed production, welfare compliance, advice and prevention of livestock diseases.

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