Course syllabus P15-0138-B - Quality of food animal origin (FBFS - SS 2020/2021)

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Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code:
Course unit title:
Quality of food animal origin
Planned types, learning activities and teaching methods:

Food and technology in gastronomy - bachelor (required), 2. semester
Level of study:
Prerequisites for registration:
Assesment methods :
During the semester there will be two written tests for 20 points, written final exam for 60 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:
The graduate will have basic knowledge about the composition and quality of meat, eggs, honey and milk. On the basis of sensory, physicochemical and microbiological indicators, he will be able to assess the quality and defects of of raw materials and food of animal origin and to make the right decisions for further processing in the gastronomy.
Course contents:
Classification and characteristics (sensory, physicochemical and microbiological) of raw materials and food of animal origin. Classification of food of animal origin in Slovakia. Composition of food (pork, beef, pork, fish meat, eggs, honey, milk and products thereof) Energy and biological value of food Consumption of food.
Recommended or required reading:
Language of instruction:
Evaluation of course unit:
Assessed students in total: 46

8,7 %
4,3 %
6,5 %
10,9 %54,3 %15,3 %
Name of lecturer(s):
doc. Ing. Marek Bobko, PhD. (examiner, instructor, lecturer)
doc. Ing. Margita Čanigová, CSc. (examiner, instructor, lecturer, person responsible for course)
Ing. Viera Ducková, PhD. (examiner, instructor, lecturer)
prof. Ing. Peter Haščík, PhD. (examiner, instructor, lecturer)
Last modification:
24. 10. 2019
doc. Ing. Margita Čanigová, CSc. and programme supervisor

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

Type of output: