Sylabus předmětu P15-0017-B - Kvasné technológie (FBFS - SS 2020/2021)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code: P15-0017-B
Course unit title: Kvasné technológie
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Credits: 6
Semester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods :
During the term there will be one written test, with the evaluation of 20 points, semstral work evaluated by 20 points and final written test of evaluation 60 points. For evaluation A it is neccesary to obtain 93 points, for evaluation B it is necessary to obtain min. 86 points, for evaluation C it is necessary to obtain min. 79 points, for evaluation D it is necessary to obtain min. 72 point and for evaluation E it is necessary to obtain min. 64 points.
Learning outcomes of the course unit:
Subject is focused on explanation of principles of fermentative technologies. After completion of the subject the student understands principles of fermentative processes, mainly of ethanol and lactic fermentations. Graduate knows methods of agricultural biotechnology for beer, wine, milk fermentation, bakery production, vinegar, organic acids and sugars production, but also tee and coffee fermentation and meat fermented products preparation too.
Course contents:
Biochemistry of fermentations. Chemical and physical conditions of fermentations. Analysis of fermentation processes used in food - processing. beer production. Wine production. Milk and lactic fermentation. Bakery. Vinegar production. fermentation od tee, cofee and others special fermentation. Productionof organic acids, vitamins and sugars. Meat fermented products.
Recommended or required reading:
URMINSKÁ, D. -- BOBKO, M. -- DRÁB, Š. -- DUCKOVÁ, V. -- MAŠKOVÁ, Z. -- MENDELOVÁ, A. -- MUSILOVÁ, J. Kvasné technológie. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2015. 93 p. ISBN 978-80-552-1441-2.

Dana Urminská, Daniela Chmelová, Miroslav Ondrejovič: Fermentačné technológie, SPU 2013, ISBN 978-80-552-1053-7
Kalidas Shetty a kol.: Food Biotechnology, CRC Press 2006, ISBN 0-8247-5329-1

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 77

32,5 %14,3 %20,8 %16,9 %11,7 %3,8 %
Name of lecturer(s): doc. Ing. Marek Bobko, PhD. (instructor, lecturer)
Ing. Štefan Dráb, PhD. (instructor, lecturer)
Ing. Viera Ducková, PhD. (instructor, lecturer)
doc. Ing. Andrea Mendelová, PhD. (instructor, lecturer)
doc. RNDr. Dana Urminská, CSc. (examiner, instructor, lecturer, person responsible for course)
Last modification: 24. 10. 2019
Supervisor: doc. RNDr. Dana Urminská, CSc. and programme supervisor

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

Typ výstupu: