Oct 19, 2019   4:25 p.m. Kristián
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Course syllabus N425B4_4B - Food Safety and Packaging (FCFT - SS 2018/2019)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425B4_4B
Course unit title: Food Safety and Packaging
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 6. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
The two written examinations, each for max. 100 points will be held during the semester. To obtain the evaluation A it is necessary to have at least 92 points, to obtain the evaluation B it is necessary to have at least 83 points, for the evaluation C at least 74 points, for evaluation D at least 65 points and for the evaluation E at least 56 points. Credits will be awarded if the student gets at least 55 points for each test.
 
Learning outcomes of the course unit:
The student has a basic knowledge about the production, distribution and control of safe food in order to protect the health of the consumer. He is familiar with the food packaging technology and has an overview about the function and the composition of the packaging materials.
 
Course contents:
Characteristics and basic regulations of food law of EU.
Food safety- determination of a term.
Instututions for a food control.
General principles of a safe production of foodstuffs.
The laws about food.
Traditional specialities guaranteed.
The functions of packaging.
Protection of food by packaging.
European system of article numbering (coding).
Packaging materials.
Active and inteligent packaging of food.
Packaging and the environment.
 
Recommended or required reading:
Basic:
KAČEŇÁK, I. Balenie tovaru. Bratislava: Sprint dva, 2011. 315 p. ISBN 978-80-89393-32-9.
KAČEŇÁK, I. Základy balenia potravín. Bratislava : ARM 333, 2001. 198 p. ISBN 80-967945-6-6.
DOBIÁŠ, J. -- ČURDA, D. Balení potravin. Provizorní učební text. Praha: VŠCHT, 2004. 236 p.
ČURDA, D. Balení potravin. Praha, Bratislava: SNTL-ALFA, 1982. 428 p.
ZSOLT , S. Potravinový kódex SR.  [online]. 2011. URL: http://www.svps.sk/legislativa/legislativa_kodex.asp.

Recommended:
REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs
Zákon NR SR č.152/1995 o potravinách, v znení neskorších predpisov
Zákon NR SR č.272/1994 Z.Z. o ochrane zdravia ľudí, v znení neskorších predpisov.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 46

ABCDEFX
54,3 %32,6 %6,5 %4,3 %2,3 %0 %
Name of lecturer(s): doc. Ing. Stanislav Sekretár, PhD. (person responsible for course) - slovak, english
Ing. Ladislav Staruch, PhD. (examiner, instructor, lecturer)
 
Last modification: 19. 2. 2018
Supervisor: doc. Ing. Stanislav Sekretár, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 02/19/2018.

Type of output: