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Environmental Management in Wine Natural Domin & Kusicky
Fehér, Tibor ; Kušický, David (referee) ; Kocmanová, Alena (advisor)
The bachelor thesis is focused on environmental management of the system in a selected company. The company uses HACCP as the only risk management and protection system. In the analysis I will describe and evaluate the economic side of the company. The conclusion of the thesis is to propose the ISO 14001 standard to improve the current situation and eliminate the shortcomings in the company.
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Sensor for long-term control of food quality
Navara, Róbert ; Búran, Martin (referee) ; Adámek, Martin (advisor)
This final thesis focuses on the problems related to the lifespan of food and it’s monitoring. The first chapter is focused on the food businesses and on the creation of system HACCP which those businesses need to implement. Next chapter talks about factors which have the biggest impact on the lifespan of meat. The chapter about technologies used for monitoring of health safety of food talks about most used and most viable sensing tags used for this purpose. The following chapter describes microcontroller ESP32, it’s pros, it’s cons and it’s programmability. The practical part revolves around the realization of a printed circuit board, fitted with a microcontroler ESP32, a relative humidity and temperature sensor HDC1080 and an ammonia sensor MiCS-6814, which as a whole along with designed firmware and software work as a sensor tag, which is capable of measuring, saving and exporting data based on a configuration of an user.
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Healthy and tasty diet in school meals with a focus on salt and flavorings
ŠNOKHOUSOVÁ, Veronika
My bachelor thesis is called "Healthy and tasty diet in school meals with a focus on salt and flavorings". The production of more and more processed food and change of a lifestyle change eating habits. The population consumes more energy-dense foods with a high content of saturated fat, trans-fatty acids, sugars and salt. Salt is main source of sodium and its consumption is connected with hypertension and increased risk of heart diseases. The thesis is divided into two parts - theoretical and practical. In the theoretical part I deal with school feeding programs for children of age 11 to 15. I focus on basic nutrients, nutritional recommendations and above all on salt and flavourings. For practical part I have chosen as a first goal to find out if the meals are balanced and evaluate the quality of food. Another goal is to find out if the employees in school canteens have proper information about salt and flavourings. The last goal was to focus on children and their satisfaction with the meals through questionnaires. The result of practical part showed that meals are often oversalted, insufficient to satiate and does not look interesting.
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HACCP system and its implementation in farm processing of beef
KOTRCOVÁ, Markéta
A risk analysis and critical point management systém is helping to ensure the food safety. Part of the HACCP planis focused on the definition and application of the critical control points in order to identify the biggest food safety risks. These point shave to be monitored, inspected, checked and recorded. There is also an urgency to take corrective actionif necessary. Thema in task of the HACCP systém is the production of safe food. In the first part of the diploma thesis, I devoted myself to a carry out a literary search dealing with the available sources. In the second part the necessary documents were designed for a specific company (cutting plant) as a part ofthe HACCP systém. The critical points and critical control points were identified in the hazard analysis.
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Sensor for long-term control of food quality
Navara, Róbert ; Búran, Martin (referee) ; Adámek, Martin (advisor)
This final thesis focuses on the problems related to the lifespan of food and it’s monitoring. The first chapter is focused on the food businesses and on the creation of system HACCP which those businesses need to implement. Next chapter talks about factors which have the biggest impact on the lifespan of meat. The chapter about technologies used for monitoring of health safety of food talks about most used and most viable sensing tags used for this purpose. The following chapter describes microcontroller ESP32, it’s pros, it’s cons and it’s programmability. The practical part revolves around the realization of a printed circuit board, fitted with a microcontroler ESP32, a relative humidity and temperature sensor HDC1080 and an ammonia sensor MiCS-6814, which as a whole along with designed firmware and software work as a sensor tag, which is capable of measuring, saving and exporting data based on a configuration of an user.
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Mikrobiologická kvalita masa v průběhu zrání
Hoferková, Adéla
This thesis is introducing a theme of meat maturing and beef microbiology focused on important bacteria species. Microbiollogical quality of beef (depending on anatomical parts of cattle - striploin and round) had been monitored during eight weeks. Differences in the microbiological quality of the surface and in the interior of the individual samples, regardless of the maturing period, are compared in this thesis. On the inside and outside of striploin and round, a final number of microorganisms, bacteria from Enterobacteriaceae family and a number of molds and yeasts had been also monitored. There had been monitored a number of lactic acid bacteria and a number of psychrotrophic microorganisms in the interior part of the samples as well. The numbers of investigated groups on the outside and inside of striploin and round were not statistically significantly (p > 0.05) different. During eight week of maturing an increase (p < 0.05) of CPM was showed on the inside and outside of both analyzed samples. First, enterobacteria initial contamination was slight (2 log KTJ.g-1/cm-2), the increase occurred during the eight weeks of storing. A significant microbiom participation of vacuum-packed beef had a lactic acid bacterium.
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Faktory ovlivňující prodej uzenářských výrobků
Pavlíčková, Eliška
Pavlíčková, E., Factors affecting smoked products marketability. Diplom thesis. Brno: Mendel university in Brno, 2019. Diplom thesis deals about quality of smoked products, health and hygiene principles. Among the goals of this work belongs compliance with hygiene standards quality, complexity of quality records, assess the efficiency and time-consuming nature of the transport route, identify factors affecting consumer quality and purchasing behaviour when buying smoked products. The source of information needed for this work is a marketing research, which provides information for identifying consumer behaviour in the market for smoked products. Another source of information is personal communication with company ABC, s.r.o, which provides important information to meet the goals set. The results of the work can be used for producers of smoked products.
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Bezpečnosť produktu v potravinárskom reťazci
Lovás, Patrik
The bachelor thesis deals with the evaluation of food quality and safety systems in food processing company FRITAGRO Nižkov, s.r.o. focusing on chosen products. Current systems ensuring food safety were analysed mainly by elaborated description of critical control points. The bachelor thesis puts emphasis as well on benefits gained by initiating ISO 22000 system and brings scenarios which could improve food safety across the food chain.
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