Course syllabus PHD_P030_N - Management and quality assurance of meat prod. (FBFS - 2020/2021 - post-graduate studies)

     Information sheet          Detailed content          Timetable          ECTS syllabus          

     Slovak          English          

University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code: PHD_P030_N
Course unit title: Management and quality assurance of meat prod.
Planned types, learning activities and teaching methods:
lecture1 hour weekly / 13 hours per semester of study (on-site method)

Credits:
12
Semester:
Food Technology - doctoral (elective), 1. year
Food Technology - doctoral (elective), 1. year
Level of study:
3.
Prerequisites for registration:
none
Assesment methods :
The subject will be graduated by oral examination. 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 comletion of the subject the student is able analyzed and aplicated knowledge acquirement of legislation and technique requirements for the health safety, meat products quality and the possible control systems of quality in individual processing plants conditions. Is able sampling and evaluated of samples quality and health safety.
Course contents:
The principles of good manufacturing and hygiene practices as base of quality and health safety of meat products. Legislative and technical assumptions and the current system of rules governing the implementation of good manufacturing practices in the meat industry. System for assessing the value of animals slaughtered, with emphasis on evaluation of technological parameters of meat quality. Assessment systems and laboratory equipment control operations, raw materials and final meat products.
Recommended or required reading:
Recommended:
Časopisy: Mäso a i, Kvalita potravín,
Čuboň, J. et al. (2012) Hodnotenie surovín a potravín živočíšneho pôvodu. 2012. SPU Nitra 381 s,. ISBN 978-80-552-0870-1
Jensen,W.K. et al. 2004. Meat Science
Lagin, L. 2006. Technológia mäsa II, Nitra:SPU, ISBN 80-8069-671-3
Pipek, P. 1998. Technológie masa II, Brno, ISBN 80-7192-283-8
Steinhauser, L. et al. 1995. Hygiena a technológie masa, Brno, ISBN 80-900260-4-4
Steinhauser, L. et al. 2000. Produkce masa. Brno,ISBN 80-900260-7-9.
Zborníky z odborných konferencií a seminárov.

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

A
B
C
D
E
FX
100,0 %
0 %
0 %
0 %
0 %0 %
Name of lecturer(s):
prof. Ing. Juraj Čuboň, CSc. (examiner, lecturer, person responsible for course)
Last modification:
17. 3. 2020
Supervisor:
prof. Ing. Juraj Čuboň, CSc. and programme supervisor


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

Type of output: