In order to pass the course, the student must have active participation in lectures and practical teaching. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

After completing the course, the student knows the most modern technologies of fermented beverages production. The student is familiar with the technological and health risks in the production of beverages. The student is familiar with the positive and negative effects of consumption of fermented beverages and methods of detection of fermented beverage components.

production technology and hygienic requirements for biotechnological production. Health effects of consumption of biotechnology products. Antioxidant properties of wine products. Biogenic amines in wine. Additives used in biotechnological production. Legislative requirements for the quality of biotechnology products. Methods of analysis of the components of biotechnological products. Analysis of contaminants in biotechnological products. Official control of biotechnological products and legislative requirements.

MARCINČÁK, Slavomír [100 %]. Tokaj – European winery gem in Slovakia. In HERNIK, Józef et al. Indicators of change in cultural heritage. 1. vyd. - Kraków : Wydawnictwo Uniwersytetu Rolniczego im. Hugona Kołłątaja, 2021. ISBN 978-83-66602-15-1, s. 207-217

Regecová, I., Marcinčák, S., Nagy, J., Popelka, P., Semjon, B., Jevinová, P., ... & Kovalčík, M. (2019). DETECTION OF MICROBIOTA IN THE VINEYARDS OF THE TOKAJ WINE REGION. Potravinarstvo, 13(1)

Vasconcelos, H., de Almeida, J. M., Matias, A., Saraiva, C., Jorge, P. A., & Coelho, L. C. (2021). Detection of biogenic amines in several foods with different sample treatments: An overview. Trends in Food Science & Technology, 113, 86-96

Maicas, S., & Mateo, J. J. (2020). Sustainability of wine production. Sustainability, 12(2), 559

Conditions for completion of course:

In order to pass the course, the student must have active participation in lectures and practical teaching. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).