In order to pass the course, the student must have active participation in lectures and practical training. 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).

The graduate will be able to apply scientific methods of basic and applied research in food hygiene in the hygiene and quality of plant foods. He/she has extensive professional knowledge in many areas of his/her field of study, which enables him/her to carry out research and development in his/her areas of professional interest in order to contribute to the dissemination and generation of new knowledge in the field of hygiene and quality of plant foods for human nutrition. The graduate will formulate new hypotheses and strategies for further research and development of the study field of veterinary medicine in the food hygiene programme of study. The graduate will be able to independently present the results of research and development in a seminar thesis and, after completing the full university studies, also in publication and lecture form before the professional community in the Slovak Republic and abroad.

Current changes in the legislation in force in the hygiene, technology and quality of plant foods. The impact of new technologies on the components of plant foods and their physicochemical properties: harvesting technology, post-harvest treatment, own production, storage and preservation. Basic ingredients, additives, raw materials from plant production and their contribution to the total composition of the final product. Dynamics of changes in nutritional factors during technological operations and storage. Mechanism of action and methods of application of additives as well as method of protection of sensory active ingredients in food. Technologies and procedures and the influence of temperature regimes on the quality of plant foods. Microbiology of plant foods and relationship to quality and safety. Safety systems in the plant food sector and their application in practice. New trends and practices in plant foods. Importance of specific food labelling in the plant food commodity (PDO, PGI, TSG). New methods and procedures for quality and safety assessment of plant foods. Work in the plant food laboratory.

SING, A. Zoonoses-Infections affecting humans and animals. Focus on Public Health Aspects. Springer, 2015, 1 143 pp. ISBN 978-94-017-9456-5.

MOTERJEMI, Y., LELEVELD, H.: Food safety management. A practical guide for the food industry. Elsevier, 2014. ISBN 978-0-12-381504-0.

KRAUSE, D., HENDRICK, S.: Zoonotic pathogens in the food chain. CABI., 2011. ISBN 978-1-84593-681-5.

DUDRIKOVÁ, E., MICHAELI, E. et al: Foods of specific character. Košice, 2012. ISBN 978-80-80-8077-267-3.

BARANOVÁ, M.: Hygiene and technology of plant foods and food additives, UVLF in Košice, 2018, ISBN 978-80-80-8077-586-5.

BARANOVÁ, M.: Laboratory exercises in hygiene and technology of food of plant origin, UVLF in Košice, 2018, ISBN 978-80-8077-587-2.

BARANOVÁ, M.: Safety and quality of plant products, UVLF Košice, ISBN 978-80-80-8077-490-5.

BARANOVÁ, M.: Safety and quality of plant products, UVLF Košice, practical exercises ISBN 978-80-8077-539-1.

Conditions for completion of course:

In order to pass the course, the student must have active participation in lectures and practical training. 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).

Final assessment:

The subject ends with an exam, based on the defence of the seminar work on a given topic by the guarantor and an oral exam on the given topic. The exam is awarded based on the evaluation of acquired knowledge (in the range A-E).

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