Course syllabus P15-0041-B - Evaluation of Animal Raw Material and Foodstuffs (FBFS - WS 2020/2021)

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University: Slovak University of Agriculture in Nitra
Faculty:
Course unit code:
P15-0041-B
Course unit title: Evaluation of Animal Raw Material and Foodstuffs
Planned types, learning activities and teaching methods:
lecture
1 hour weekly / 13 hours per semester of study (on-site method)
seminar
3 hours weekly / 39 hours per semester of study (on-site method)

Credits:
6
Semester:
Food Safety and Control - bachelor (required), 5. semester
Management od Animal Production - bachelor (required), 5. semester
Viniculture - bachelor (elective), 5. semester
Level of study: 1.
Prerequisites for registration: none
Assesment methods :
During the semester there will be 2 written tests with 20 points, presentation semester work is part of the teaching and the conditions for granting credit, written final exam for 60 points. To valuation A student needs to get 93 points, B at least 86 points, C at least 79 points, D at least 72 points and E at least 64 points.
Learning outcomes of the course unit:
After completion of the subject the student understands new knowledge about animal raw material and food evaluation according to actual legislavive. After completion of the subject the student understands relations between raw material and food quality and factors influence of food quality. Student is able to evaluate quality of raw materials and food of animal origin.
Course contents:
The animal products production and consumption . The requirements of processors for slaughter animals. Evaluation of slaughtered animals in purchasing. Evaluation of meat quality. Intra vital factors affecting meat quality. Evaluation of table eggs. Evaluation of honey. Evaluation and purchase of wool. The composition and properties of cow's milk. Effect of some factors on the quality of the milk. Evaluation of raw cow's, sheep's and goat's milk. Evaluation sheep and goat cheese lump.
Recommended or required reading:
Basic:
ČUBOŇ, J. -- HAŠČÍK, P. -- KAČÁNIOVÁ, M. Hodnotenie surovín a potravín živočíšneho pôvodu. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2012. 381 p. ISBN 978-80-552-0870-1.

Recommended:
Horváthová,V.-Lagin,L.: Návody na cvičenia z mliekárstva a hodnotenia živoč.produktov II., Hodnotenie živoč.produktov, Nitra: ES VŠP, 1993.
Kažimír,L.- Gemeri,L.: Návody na cvičenia z mliekárstva a hodnotenia živoč.produktov I.,Mliekárstvo, Nitra: ES VŠP,1993.
Noolet, L.M.L.: Handbook of meat poultry and sefood quality. 2007. Blackwell Publishing: Oxford. ISBN 13: 978-0-8138-2446-8/2007
Stadelman,W.,J. a kol. : Egg and Poultry-Meat Processing, Ellis Horwood, 1988.
Steinhauser,L. a kol. : Hygiena a technologie mäsa. Last, 1995.

Language of instruction:
Slovak, English
Notes:
Evaluation of course unit:
Assessed students in total: 371

AB
C
D
E
FX
25,1 %
11,3 %
18,1 %22,6 %
22,9 %
0 %
Name of lecturer(s):
prof. Ing. Juraj Čuboň, CSc. (examiner, instructor, lecturer, person responsible for course)
prof. Ing. Peter Haščík, PhD. (examiner, instructor, lecturer)
Ing. Miroslav Kročko, PhD. (instructor, lecturer)
Last modification: 24. 10. 2019
Supervisor:
prof. Ing. Juraj Čuboň, CSc. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 10/24/2019.

Type of output: