Course syllabus PHD_A303_N - Poultry products quality (FAaFR - 2019/2020 - post-graduate studies)

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University:
Slovak University of Agriculture in Nitra
Faculty:
Faculty of Agrobiology and Food Resources
Course unit code:
PHD_A303_N
Course unit title: Poultry products quality
Planned types, learning activities and teaching methods:
lecture
1 hour weekly / 13 hours per semester of study (on-site method)

Credits:
10
Semester:
Special Animal Production - doctoral (elective), 1. year
Special Animal Production - doctoral (elective), 1. year
Level of study: 3.
Prerequisites for registration:
none
Assesment methods :
Creating and presentation of project(40 points) and end-of-term examination – oral exam (60 points).
Grading scale: letter grade A requires minimum 93 points, letter grade B requires minimum 86 points, letter grade C requires minimum 79 points, letter grade D requires minimum 72 points, letter grade E requires minimum 64 points.
Learning outcomes of the course unit:
After completion of the subject the student student guidance in managing technological processes of poultry and poultry products processing. Mastering new quality guidelines for poultry products classifying and the new EU legislation. Student will handle practical assessment of product quality and HACCP system.
Course contents:
Requirements for assessment, classification and quality control of poultry meat, eggs and other products of the poultry farming. The essential regulations and standards and their compatibility with EU legislation. Lines and equipment for poultry meat, eggs and other poultry products processing. Production chains and quality of poultry products in the HACCP system.
Recommended or required reading:
Recommended:
HALAJ,M. – GOLIAN, J. 2011. Vajce, biologické, technické a potravinárske využitie. Nitra : Garmond, 2011, 224 s. ISBN 978-80-89148-70-7
KEREKRÉTY, J. 2000. HCCP, nástroj na zabezpečovanie zdravotnej neškodnosti poživatín. Bratislava : Colden, s.r.o. 2000, 216 s. ISBN 80-968348-1-9
STEINHAUSER, L. a kol. 2000. Produkce masa. Tišňov : Vyd. potravinářské literatúry. Steinhauser – Last. 2000, ISBN 80-900260-7-9

Language of instruction:
Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 2

A
B
C
D
E
FX
100,0 %
0 %
0 %0 %
0 %
0 %
Name of lecturer(s):
doc. Ing. Henrieta Arpášová, PhD. (person responsible for course)
Last modification:
8. 1. 2019
Supervisor: doc. Ing. Henrieta Arpášová, PhD. and programme supervisor


Last modification made by Gabriela Hvizdová on 01/08/2019.

Type of output: