Information sheet Detailed content Timetable ECTS syllabus Slovak English
Course syllabus P15-0052-B - Basics of Food Technology (FBFS - WS 2020/2021)
|Slovak University of Agriculture in Nitra|
Course unit code:
|Course unit title:|
Basics of Food Technology
|Planned types, learning activities and teaching methods:|
Food Safety and Control - bachelor (required), 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:
|Student obtains, understands and is able to apply theoretical knowledges about basic operations used in food industries in plant and animal products processing.|
The principle and essence extraction, sedimentation, filtration, distillation, fermentation processes, centrifugation, homogenization, concentration, drying, sterilization, curing, cooling and freezing, smoking, used in the processing of plant and animal materials. The use of technological operations in the production of specific types of foods of plant and animal origin.
Recommended or required reading:
|Language of instruction:||Slovak|
Evaluation of course unit:
|Assessed students in total: 355|
Name of lecturer(s):
|18. 9. 2020|
|Supervisor:||prof. Ing. Peter Haščík, PhD. and programme supervisor|
Last modification made by Ing. Martin Mastík, PhD. on 09/18/2020.