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Department of Hygiene, Technology and Food Safety

The Department was founded in 1922 as the Department of Hygiene of Livestock Products (meat and milk) but it only actually began work in 1933 when it was given premises at the old location of the Faculty. In 1948 it moved to temporary space at the new Faculty location. In 1952 it moved to its current premises and up to 2007 it shared them with the Department of Microbiology and Infectious Diseases with Clinic. Today the Department has microbiology, chemistry, organoleptic and PCR laboratories, a library, an area for preparation of microbiological media, a reception office, staff room, archives and a practice hall for practical lessons. With the introduction of the integrated undergraduate and graduate course according to the Bologna Process, since the 2009/2010 academic year classes in the compulsory course Food Hygiene and Technology have been held at the Department in the 9th and 10th semesters. The Department, as part of the study track Hygiene of Animal Foods and Veterinary Public Health, is responsible for the compulsory elective courses Food Hygiene and Quality Control, and Veterinary Legislation and Food Safety Control in the 10th semester, and Veterinary Public Health in the 11th semester. Alongside these courses, the Department also organizes and provides several elective courses in the 10th semester, as follows: Autochthonous Meat Products, Autochthonous Dairy Products, Hygienic Quality of Game Meat, Hygiene and Quality of Poultry Meat, Carcass Quality at the Slaughter Line, and Hygiene and Quality of Fish Meat. Today the Department is responsible for two postgraduate specialist studies: Hygiene and Technology of Foodstuffs of Animal Origin lasting four semesters, and the Implementation of Veterinary Food Safety Procedures in Slaughterhouse Facilities, over two semesters. Completion of these studies leads to the academic title of University Master - Specialist in the narrow field of the study title. As part of the unified PhD study in Veterinary Sciences lasting three years, teachers at the Department are heads and associates for 12 branch courses and one elective course. The scientific research work of staff at the Department is rich and always follows current trends. They have researched food microbiology, sustainability and freshness of food, the quality of carcasses, bio-residues, sanitation, conditions of milk quality, quality of fish, fish parasites in public health, adulteration of food, the chemical composition of food, foodborne pathogens and food spoilage microorganisms, hygiene in production of eggs and ready meals, determination of the type of meat, starter-cultures, bacteriocins, antimicrobial resistance, microbial ecology, molecular methods for detecting pathogens in food etc. Apart from many national scientific projects, with the support of the Ministry of Science and Technology (the Ministry of Science, Education and Sport), two international projects have also been run at the Department. Staff at the Department are also associates in international and national scientific projects run by other Departments and clinics at the Faculty, such as the Clinic for Obstetrics and Reproduction, the Department of Physiology and Radiobiology, and the Department of Veterinary Biology. From the very beginning of its work, staff at the Department have participated in developing the work of the food industry and trade, and also in the development of the organization of veterinary inspection and standardisation of food quality. As part of its professional work, the Department has a long tradition of running courses for the life-long training of doctors of veterinary medicine.

Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine University of Zagreb, history, education, science, profession

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