Prerequisites: 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.

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. ISBN 978-83-66602-15-1, pp. 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. Food Science, 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:

Prerequisites: 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).