Sep 17, 2019   10:19 a.m. Olympia
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Course syllabus N436H1_4I - Food Quality Assessment (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: N436H1_4I
Course unit title: Food Quality Assessment
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 4
 
Recommended semester/trimester: -- item not defined --
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Oral exam. Seminar work evaluated within the system: A (> 90%), B 89-80%), C (79-70%), at least D (69-60%), E (59-55%).
 
Learning outcomes of the course unit:
Building on previously acquired knowledge from the chemistry, technology, microbiology and food hygiene, a graduate knows the basic relations between organizations/units active in the food chain. He is familiar with quality management systems and their certification. He is able to link information and knowledge gained from already completed subjects and in relation to production technology comprehensively evaluate chemical, physical, microbiological and sensory requirements for specific foods.
 
Course contents:
Defining the subject, its position in the system of sciences, in practice, in personal and social life. Defining concepts in the evaluation of food quality. International quality standards, quality management systems in the food industry. Other internal and independent audits (ISO 9000, ISO 22000, IFS standard). Food chain, raw materials, processes, technological process of production, quality, evaluation methods, quality requirements, minimizing errors in production, spoilage, safety, legal and other requirements on food quality, the causes of errors and their detection in the production and consumption of specific food. Comprehensive quality and safety: raw materials, processing methods, critical sites for the production, storage and consumption of food. Specific defects of the products and their chemical, physical biological/microbiological nature. Prevention of the defects. Specifics personnel, health guides and other legislative requirements. Comprehensive quality assessment of specific foods.
 
Recommended or required reading:
Basic:
FOOD QUALITY AND STANDARD SERVICE, A. Risk management and food safety. Rome: Food Quality and Standard Service, FAO UN, 1998. 50 p.
GORNER, F. -- VALÍK, Ľ. Aplikovaná mikrobiológia požívatín. Bratislava : Malé centrum, 2004. 528 p. ISBN 80-967064-9-7.

 
Language of instruction: slovak or english
 
Notes:
Singhal, R.S., Kulkarni, P. R., Rege, D.V. Handbook of indices of food quality and authenticity. Cambridge: Woodhead Publishing Ltd, 1997. 538 s. ISBN-1 85573 299 8.
 
Courses evaluation:
Assessed students in total: 59

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66,1 %20,3 %8,5 %5,1 %0 %0 %
Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
 
Last modification: 12. 2. 2019
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 02/12/2019.

Type of output: