1. BRNO – CZECH REPUBLIC
The University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology
Brno - CZECH REPUBLIC
Brno
Brno
Prague
in the central part of Europe
second largest city of the Czech Republic
lying between the Bohemian-Moravian forested highlands and the fertile South Moravian lowlands with vineyards
metropolis of Moravia and an important tourist centre
city of universities (14 universities and 3 university campuses, more than 86,000 students)
If you have any questions, contact Eva Bartova,

2. SUMMER SCHOOL AT FVHE Summer School of Food Hygiene From: 2013
Fee: 600 EUR for the period of 4 weeks
Accommodation: university dormitory
2016
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
After completion of their studies their knowledge and skills correspond to requirements for qualification of an official veterinarian prescribed by the Regulation (EC) No 854/2004 of the European Parliament and of the Council
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
2013
2015
2014

3. JOIN US TO EXTEND YOUR KNOWLEDGE AND PRACTICAL EXPERIENCE
EXTRAMURAL STUDY
PUBLIC HEALTH AND FOOD SAFETY 
JOIN US TO EXTEND YOUR KNOWLEDGE AND PRACTICAL EXPERIENCE
FVHE has agreed to host 2 students for 2 weeks each year.
Teaching will be in English during summer school (4 weeks in July/August).
Students can choose 2 weeks depending on program that he/she prefer (see enclosure).
Teaching methods: practical seminars, workshops, lectures and excursions.
The students are given vouched expenses of up to 1000 €.
Free time
Possibility to see: Prague, Abyss Macocha, brewery Černá Hora

4. PUBLIC HEALTH AND FOOD SAFETY
EXTRAMURAL STUDY
PUBLIC HEALTH AND FOOD SAFETY 
Programme – topics
Lectures:
meat in human consumption, pig and cattle slaughtering, farm game and meat hygiene
milk and cheese production
hygiene and technology of fish and seefood products
beekeeping and honey production
instrumental analysis of sensory parameters
food microbiology, spices and food additives, food contamination
HACCP, food safety in EU
antibiotic resistance of bacteria.
Practical seminars:
breeding - pig keeping and sheep farming, cattle breeding, game management, fish farming
milk production - production of milk and cheese, inspection of dairy products
sensory evaluation of meat products
food microbiology and antibiotic resistance
food chemistry, residues of inhibitory substances, food microscopy, HACCP
molecular methods in food hygiene
If you have any questions, contact Eva Bartova,

5. PUBLIC HEALTH AND FOOD SAFETY
EXTRAMURAL STUDY
PUBLIC HEALTH AND FOOD SAFETY 
Programme – topics
Workshop:
veterinary inspection of pig carcasses
meat cutting
evaluation of quality (egg and meat products), sensory evaluation
fish slaughtering and sushi production.
Excursions:
dairy factory
meat factory
zoo
If you have any questions, contact Eva Bartova,

6. 1st week
Term
July 10th
Course Introduction
Campus tour
July 11th
Workshop
Seminar
Food fraud and food authentication - descriptions and analysis
Sensory evaluation of meat products
Shell eggs and egg products
July 12th
Lecture
Animal-by products
Meat cutting
Instrumental analysis of sensory parameters
July13th
Excursion
Meat industry (MP Krásno)
Dairy factory (Valašské Meziříčí)
State vet. institue (Olomouc)
July 14th
Veterinary inspection of pig carcasses
Pig slaughtering – rules and technology

7. 2nd week
Term
July 17th
Lecture
Workshop
Hygiene and technology of fish and seefood products
Fish slaughtering and examination
Sushi production 
July 18th
Seminar
Game and farm game
Evaluation of meat products quality
Antibiotic resistance, molecular biology in food hygiene
Antibiotic resistance, molecular methods in food hygiene
July 19th
Lecture/seminar
Mercury in food
Roe-deer diseases, immobilisation, meat hygiene
Man and nutrition: meat in human consumption
July 20th
Beekeeping, honey production
Fish farming
July 21st
Cattle breeding (school farm)
Milk production (school farm)
Pigs keeping, sheep farming (school farm)
Game management (school farm)
July 23th Trip - abyss Macocha, brewery Černá Hora

8. 3 rd week
Term
July 24th
Seminar
Lecture
Food Microbiology
Important parameters
of milk
Milk composition I
Milk composition II
July 25th
Commission Regulation (EC) No 2073/2005
Food-borne pathogens
Milk production hygiene
July 26th
Seminar 
Food packaging
Production of fermented dairy products  and cheeses
Control of raw milk quality
July 27th
Sensory inspection of dairy products
Methods for detection of residues of inhibitory substances
Influence of metabolic diseases on milk production
July 28th
Food contamination
Detection of selected food-borne pathogens
Determination of important parameters of honey
July 29th Trip: Prague – capital of the Czech Republic
July 30th Prague 

9. 4th week
Term
July 31st
Lecture
Seminar
Food safety in EU
Microbiological evaluation of Environment and Packaging
August 1st
Auditing HACCP, BRC, IFS
HACCP-Usage within our university slaughterhouse
August 2nd
Excursion
Meat factory (Kostelecké uzeniny)
Dairy factory (Jima Jihlava)
Zoo Jihlava
August 3nd
Spices and food additives
Food microscopy
August 4th
Final test
Final test evaluation
Course evaluation, discussion