Sep 22, 2019   7:40 a.m. Móric
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Course syllabus 425B3_4B - Food Packing and Safety (FCFT - SS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 425B3_4B
Course unit title: Food Packing and Safety
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
During the semester will be held two written tests, each for max. 100 points. To obtain A rating it is necessary at least 36 points, to obtain B rating - at least 83 points, C rating - at least 74 points, D rating - at least 65 points, and E rating - at least 56 points. Credits will be awarded to a student if he receives at least 56 points for each test.
 
Learning outcomes of the course unit:
The student has a basic knowledge about the function and composition of packaging materials.
He is familiar with basics of food packaging technology. He is able to describe the basic principles of production, distribution and control of safe food to protect the health of the consumer.
 
Course contents:
An information about food packaging, legislation and ecology of food packaging.
Characteristics and basic regulations of food law of EU in the production, distribution and matriculation of the foodstuffs into the market.
Food safety - determination of a term.
 
Recommended or required reading:
Basic:
KAČEŇÁK, I. Balenie tovaru. Bratislava: Sprint dva, 2011. 315 p. ISBN 978-80-89393-32-9.
KAČENÁK, I. Obaly a obalová technika. Bratislava: ES SVŠT, 1990. 178 p.
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.

Recommended:
Potravinový kódex SR. Vyd. Ministerstvo pôdohospodárstva SR, 1996.
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: 161

ABCDEFX
72,7 %20,5 %5,6 %1,2 %0 %0 %
Name of lecturer(s): doc. Ing. Stanislav Sekretár, PhD. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Stanislav Sekretár, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: