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Lectures are not compulsory. Students are required to complete all practical exercises. In accordance with the UVMP study regulations of UVMP Students are allowed to miss three practicalson a respective subject in one semester, out of these, one practical may be missed without compensation and the remaining two they are obliged to compensate, usually in the first three weeks after the end of semester. A student may be given at most two compensatory terms for the completion of two missing practicals of the course. The student must pass the credit test with a minimum of 51%.

Students will gain knowledge from the technologies used in the industrial processing of poultry, eggs, freshwater and sea water fish, wild and farmed game, as well as honey. This is achieved through a combination of theoretical knowledge and practical demonstrations during visits to selected food-processing establisments. As part of the visits, students will also get to know the principles of good manufacturing practice in the food-processing industry. In addition, students gain basic knowledge about chemical composition, nutritional values and quality parameters of poultry meat, eggs, fish, game meat and honey. Therefore, they will be able to evaluate quality of the finished food products according to legal requirements and detect any health risks for the consumer.

Hygiene and technology of poultry processing and production of poultry meat products. Evaluation of quality and defects of shell eggs, grading and ageing of shell eggs. Hygiene and technology of industrial egg processing. Processing of large and small wild game, farmed game and production of game meat. Good manufacturing practice in poultry, egg and fishprocessing industries in terms of food safety.

Lectures

1. Basic legislation related to poultry meat production. The importance, composition and consumption of poultry meat in Slovakia and abroad. Poultry slaughterhouses

2. Hygiene and technology of poultry slaughtering and dressing

3. Poultry health inspection, health marking

4. Poultry cutting. Chilling and freezing of poultry meat. Grading of poultry. Storage, packaging and transport of poultry meat

5. Chemical composition and nutritive value of fish meat. Post-mortem changes in fish meat. Treatment of fish after catching and methods for fish preservation

6. Hygiene and technology of freshwater and salt water fish processing

7. Post-mortem changes in poultry meat

8. Nutritive and technological value of eggs

9. Methods of egg preservation. Hygiene and technology of egg products production

10. Hygiene and technology of honey production

11. Hunting of wild game and initial treatment of wild game carcass. Veterinary inspection of wild game carcass

12. Post-mortem changes in wild game meat. Safe handling of wild game meat

13. Hygiene and technology of rabbit and ostrich slaughter

Practical lessons

1. Microbiological examination of poultry, poultry products, eggs, fish and fish products

2. Hygiene and technology of poultry slaughter and dressing. Veterinary inspection (Poultry slaughterhouse Košice)

3. Hygiene and technology of poultry slaughter and dressing. Veterinary inspection (Poultry slaughterhouse Košice)

4. Laboratory examination chilled and deep-frozen poultry

5. Cutting and boning of poultry meat (Cutting plant, Globaltrading Rozhanovce)

6. Laboratory examination of eggs. Laboratory examination of egg products

7. Hygiene and technology of egg products processing (Doma Prešov)

8. Examination and veterinary inspection of wild game, wild game processing

9. Hygiene and technology of freshwater and salt water fish processing (Fish processing plant, Košice)

10. Laboratory examination of honey

11. Laboratory examination of fish and fish products

12. Hygiene and technology of rabbit and ostrich slaughter

13. Credit test

Pipová, M., Nagy, J., Popelka, P.: Hygiene and Technology of Food II (Poultry, Eggs, Fish, Game and Honey). UVLF v Košiciach, 2014, 250s.

Casey M. Owens, Christine Z. Alvarado, Alan R. Sams: Poultry meat processing. Second edition, CRC Press, 2010

Content prerequisite:

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Continuous assessment:

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Conditions for completion of course:

Lectures are not compulsory. Students are required to complete all practical exercises. In accordance with the UVMP study regulations of UVMP Students are allowed to miss three practicalson a respective subject in one semester, out of these, one practical may be missed without compensation and the remaining two they are obliged to compensate, usually in the first three weeks after the end of semester. A student may be given at most two compensatory terms for the completion of two missing practicals of the course. The student must pass the credit test with a minimum of 51%.

Final assessment:

The course makes a part of the obligatory state examination in Food hygiene, safety and quality. The students must pass the credit test with result minimum 51 %.

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