Course syllabus PHD_P047_N - Applied of food production (FBFS - 2020/2021 - post-graduate studies)

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Slovak University of Agriculture in Nitra
Course unit code:
Course unit title:
Applied of food production
Planned types, learning activities and teaching methods:
1 hour weekly / 13 hours per semester of study (on-site method)

Food Technology - doctoral (elective), 1. year
Food Technology - doctoral (elective), 1. year
Level of study:
Prerequisites for registration:
Assesment methods :
Preparation and presentation of the project for 40 points, final examination for 60 points.To obtain an evaluation A is needed to obtained at least 93 points, for the evaluation 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:
Bacteria and microscopic fungi of importance in food industry. Negative and positive roles of bacteria and fungi in food industry. State-of-the art methods in detection of these microorganisms. The toxigenity determination in selected species of microscopic fungi.
The student is able to identify the risk of propagation of selected groups of microorganisms in food. Is able specifically micro-organisms used in food production.
Course contents:
1st Using polymerase chain reaction in practical bacteriological diagnosis (practical exercises in the laboratory PCR). 2nd Systematics of bacteria and major groups and species of microorganisms in the food industry. 3rd Zygomycetes and Ascomycotina important in the food industry. 4th Mitosporic ascomycetes important in the food industry. 5th Important producers of mycotoxins in human food chain.
Recommended or required reading:
KAČÁNIOVÁ, M. -- HLEBA, L. Základy bakteriológie. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2011. 160 p. ISBN 978-80-552-0709-4.
KAČÁNIOVÁ, M. -- TANČINOVÁ, D. -- BUŇKOVÁ, L. Food microbiology. Nitra  : Slovak University of Agriculture. (2012), ISBN 978-80-552-0945-6.
TANČINOVÁ, D. -- MAŠKOVÁ, Z. -- FELŠÖCIOVÁ, S. -- DOVIČIČOVÁ, M. -- BARBORÁKOVÁ, Z. Úvod do potravinárskej mykológie: kľúč na identifikáciu potravinársky významných vláknitých mikroskopických húb. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2012. 286 p. ISBN 978-80-552-0753-7.
TANČINOVÁ, D. -- LABUDA, R. Introduction to food mycology. 1st ed. Nitra : Slovak University of Agriculture, 2007. 110 p. ISBN 978-80-8069-912-3.

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 5

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Name of lecturer(s):
prof. Ing. Dana Tančinová, PhD. (examiner, lecturer, person responsible for course)
Last modification: 17. 3. 2020
prof. Ing. Dana Tančinová, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 03/17/2020.

Type of output: