Information sheet ECTS Syllabus
Course syllabus N425B4_4B - Food Safety and Packaging (FCFT - SS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty of Chemical and Food Technology|
|Course unit code:|
|Course unit title:|
Food Safety and Packaging
|Mode of delivery, planned learning activities and teaching methods:|
|Food, Nutrition, Cosmetics - bachelor (compulsory), 6. semester|
|Level of study:|
Prerequisites for registration:
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.|
|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).
Active and inteligent packaging of food.
Packaging and the environment.
|Recommended or required reading:|
|Language of instruction:|
slovak or english
|Assessed students in total: 46|
Name of lecturer(s):
29. 1. 2019
doc. Ing. Stanislav Sekretár, PhD. and programme supervisor
Last modification made by Ing. Tomáš Molnár on 01/29/2019.