Course syllabus P15-0042-I - Poultry and Minority Animal Products Processing (FBFS - SS 2020/2021)

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University:
Slovak University of Agriculture in Nitra
Faculty:
Course unit code:
P15-0042-I
Course unit title:
Poultry and Minority Animal Products Processing
Planned types, learning activities and teaching methods:
lecture1 hour weekly / 13 hours per semester of study (on-site method)
seminar
3 hours weekly / 39 hours per semester of study (on-site method)

Credits:
6
Semester:
Food Safety and Control - master (elective), 2. semester
Level of study:
2.
Prerequisites for registration:
none
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 is able to apply knowledge about sound of nutriment and their content for creation of animal product. Student understands technology of animal product minority processing and their utilization in nutriment of human. At the same student will cobtain knowledge, that also production quantity sufficient and quality sufficient of animal product is the basic for the primer goal achievement of agricultural and food complex.
Course contents:
The importance of meat, minority animal products in the diet of the population. Basic concepts and brand names in the business chain, purchasing and technological processing of poultry. Technology working poultry. Technological process of production of intermediate goods. Eggs and industrial processing. Honey bee and honey products, processes of production. Evaluation and processing technology of fish. Rabbit meat, its evaluation and processing technology. Feathers its properties and processing technology feathers. Evaluation and processing technology game.
Recommended or required reading:
Basic:
HAŠČÍK, P. -- BOBKO, M. -- WEIS, J. -- ČUBOŇ, J. Spracovanie hydiny a minoritných živočíšnych produktov. Nitra: Slovenská poľnohospodárska univerzita, 2012. ISBN 978-80-552-0746-9 (brož.).

Recommended:
Vácha, F., 2000 Zpracováni ryb. In: české budejovice. Jihočeská univerzita, 2000, 118 s., ISBN 80-7040-403-5
Ingr, I., 2005 Jakost spracovaných ryb, Brno
Mead, G. C. et al. 2004. Poultry meat processing and quality. England : Woodhead Publishing Ltd, 2004. 388 s. ISBN 0-8493-2548-X
Simeonová, J. 2001.Technológie drůbeže, vajec a minoritních živočišných produktu.. Brno: MZLU, 2001, 247 s. ISBN 80-7157-405-8

Language of instruction: Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 391

A
B
C
D
E
FX
76,7 %14,3 %2,3 %5,9 %0,8 %
0 %
Name of lecturer(s): doc. Ing. Marek Bobko, PhD. (examiner, instructor, lecturer)
prof. Ing. Peter Haščík, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Mgr. Adriana Pavelková, PhD. (examiner, instructor, lecturer)
Ing. Jana Tkáčová, PhD. (instructor, lecturer)
Last modification: 24. 10. 2019
Supervisor:
prof. Ing. Peter Haščík, PhD. and programme supervisor


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

Type of output: