Course syllabus P15-0078-I - Vzorkovanie potravín (FBFS - SS 2019/2020)

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Slovak University of Agriculture in Nitra
Faculty of Biotechnology and Food Sciences
Course unit code:
Course unit title: Vzorkovanie potravín
Planned types, learning activities and teaching methods:
1 hour weekly / 13 hours per semester of study (on-site method)
2 hours weekly / 26 hours per semester of study (on-site method)

Food Safety and Control - master (required), 2. semester
Food Safety and Control - master (elective), 2. semester
Level of study: 2.
Prerequisites for registration:
Assesment methods :
During semester: partial exam 20 points 5 week and 10 week.
Final exam: writen exam 60 points.
For classification A must be obtained at least 93 points. For classification B must be at least 86 points B. For classification C must be obtained at least 79 points. For the classification D must be obtained at least 72 points. For classification E must obtained at least 64 points.
Learning outcomes of the course unit:
Know to apply basic methods of sampling various foods and beverages, controlled creation of sampling plans and types of sampling, to identify errors in sampling, variance estimation and evaluation of the quality of the inspected unit, apply different sets samplers, proper use of tools for static and dynamic sampling, use of standards and other legislation for sampling food and beverages.
Course contents:
Basic concepts on field of sampling, basic types of samples and sampling of foods and their mutual bond. Objectives and plan for food sampling, basic types of sampling error when sampling food storage and transport of food samples, documentation of sampling food. Sampled portion, sampling targets. Fundamentals of statistical sampling, heterogeneity of the material, the sampling error of the model, topography sampling, sampling equipment, uncertainty analysis results. Sampling instruments and devices, tools for static and dynamic sampling food. Techniques and equipment for treatment of food samples. Standards and other legislative documents for sampling food. Requirements for the accreditation of sampling. Specifics of sampling various foods and beverages.
Recommended or required reading:
GOLIAN, J. -- REMŽA, J. Vzorkovanie potravín. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2015. 143 p. ISBN 978-80-552-1386-6.

Language of instruction:
The subject is taught only in the summer semester
Evaluation of course unit:
Assessed students in total: 197

37,1 %
23,9 %
19,8 %
5,6 %
13,2 %
0,4 %
Name of lecturer(s):
Ing. Ľubomír Belej, PhD. (examiner, instructor, lecturer, person responsible for course)
Last modification: 6. 3. 2019
Ing. Ľubomír Belej, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 03/06/2019.

Type of output: