Course syllabus P15-0050-B - Commodity Knowledge (FBFS - WS 2020/2021)

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

Credits: 6
Trade Entrepreneurship - bachelor (required), 5. semester
Trade Entrepreneurship - bachelor (required), 5. semester
Business Management - bachelor (elective), 5. semester
Level of study: 1.
Prerequisites for registration:
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 theoretical and practical knowledge mainly about agricultural and food commodity. The student is able to evaluate and analyse qualitative parameters of agricultural and food commodity in terms of codex alimentarium Slovac gavermment orders and European Council orders.Student are able to apply knowledge in economic practice.
Course contents:
Commodity knowledge as the sum of knowledge about the specific characteristics of agricultural food products that are assessed when purchasing, processing and selling. Analyses utility goods, basic criteria evaluation of quality and its definition in terms of aspects of Codex alimentarius and international standards. Principles of effective recovery of raw materials and the production of safe food.
Recommended or required reading:
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.

Dostálová, J. a kol. 2014. Potravinářské zbožíznalství. Praha: VŠCHT, 425 s. ISBN 978-80-7418-208-2

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 309

28,8 %19,1 %17,5 %15,5 %19,1 %
0 %
Name of lecturer(s): prof. Ing. Juraj Čuboň, CSc. (examiner, instructor, lecturer, person responsible for course)
prof. Ing. Peter Haščík, PhD. (examiner, instructor)
Ing. Anna Kolesárová, PhD. (instructor)
doc. Ing. Ján Mareček, PhD. (examiner, instructor, lecturer)
Ing. Miriam Solgajová, PhD. (instructor, lecturer)
Ing. Jana Tkáčová, PhD. (instructor, lecturer)
Last modification:
18. 9. 2020
prof. Ing. Juraj Čuboň, CSc. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 09/18/2020.

Type of output: