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Course syllabus P15-0051-B - Základy farmárskej výroby potravín (FBFS - WS 2020/2021)
|University:||Slovak University of Agriculture in Nitra|
|Faculty of Biotechnology and Food Sciences|
Course unit code:
|Course unit title:||Základy farmárskej výroby potravín|
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Level of study:
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During the semester there will be two written tests for 20 points, written final exam for 40 points. Students for receive grade exam A (EXCELLENT) need at least 93 points, B (VERY GOOD) at least 86 points, C (GOOD) at least 79 points, D (SATISFACTORY) at least 72 points, E (SUFFICIENT) at least 64 points.
|Learning outcomes of the course unit:|
Graduates will gain knowledge of new legislative requirements and laws, which relating with creation of farm products making. Student will be able to manufacture a chosen assortment of dairy and meat products and will be comprehend to the fundamentals of these productions. Students will be also able to identify and solve the reasons of products mistakes.
Building conditions of small dairies and slaughterhouses. Legislative requirements relating with yard sale. Production of lactic acid products - yogurt, sour milk, curdled milk. Production of acidic cheese – cottage cheese. Production of fresh and sweet ripened cheeses. Production of butter. Production of whey drinks. Production of soft meat products and canned meat.
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Assessed students in total: 149
Name of lecturer(s):
24. 10. 2019
|Supervisor:||doc. Ing. Margita Čanigová, CSc. and programme supervisor|
Last modification made by Ing. Martin Mastík, PhD. on 10/24/2019.