Course syllabus P15-0049-I - Food Technology of Animal Products (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:
P15-0049-I
Course unit title:
Food Technology of Animal Products
Planned types, learning activities and teaching methods:
lecture
1 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 (required), 2. semester
Level of study:
2.
Prerequisites for registration:
none
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:
After completion of the subject the student understands the technologic processes and processing of base groups of meat and dairy products and he/she is able pactically to apply this knowledge. Student is informed about legislative requirements to meat, milk and other animal products processing industry.
Course contents:
Slaughter processing of individual type of animals. Cutting and sorting carcasses for meat production and cutting. Basic characteristics of technological processes of production of meat products (dry curred, fermentable and special meat products) and dairy products (liquid milk, fermented dairy products, cream, butter, cheese. Industrial processing and sorting eggs. Technological lines and animal-health requirements for slaughter operations, the production of meat products and milk processing companies.
Recommended or required reading:
Basic:
ČANIGOVÁ, M. Technológia mlieka II: (spracovanie mlieka). 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2013. 159 p. ISBN 978-80-552-0979-1.

Recommended:
Kadlec. P. a kol. 2002. Technológie potravín. Praha:VŠCHT, 2002, 238 s. ISBN 80-7080-510-2.

Language of instruction: Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 401

AB
C
D
EFX
8,0 %
11,0 %14,0 %
22,7 %
39,2 %
5,1 %
Name of lecturer(s): doc. Ing. Marek Bobko, PhD. (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
Supervisor:
doc. Ing. Marek Bobko, PhD. and programme supervisor


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

Type of output: