Course syllabus PHD_P053_N - Processing technol. of by prod. dairy industry (FBFS - 2020/2021 - post-graduate studies)

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University:
Slovak University of Agriculture in Nitra
Faculty:
Course unit code:
PHD_P053_N
Course unit title:
Processing technol. of by prod. dairy industry
Planned types, learning activities and teaching methods:
lecture
1 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 completion of the subject the student understands knew knowledge about technologies used by processing and utilization by-dairy products - whey and buttermilk. Student is able to apply obtained knowledge in practice.
Course contents:
Characteristics, composition, properties of buttermilk and whey. Application technologies eg.ultrafiltration, reverse osmosis and other related utilization of whey. Possibilities of using biotechnology in evaluating whey. Obtain of nutritionally valuable substances from whey and buttermilk. New possibilities of using buttermilk in the dairy industry.
Recommended or required reading:
Recommended:
Vedecké zahraničné časopisy zamerané na problematiku mliekarenského priemyslu: Milchwissenschaft, J. Dairy Science, Lait, J. Dairy Research.

Language of instruction:
Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 1

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


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

Type of output: