I. BASIC INFORMATION
II. HIGHER EDUCATION AND FURTHER QUALIFICATION GROWTH
III. CURRENT AND PREVIOUS EMPLOYMENT
IV. DEVELOPMENT OF PEDAGOGICAL, PROFESSIONAL, LANGUAGE, DIGITAL AND OTHER SKILLS
V. OVERVIEW OF ACTIVITIES WITHIN THE TEACHING CAREER AT THE UNIVERSITY
V.1. Overview of the profile courses taught in the current academic year according to study programmes
V.2. Overview of the responsibility for the delivery, development and quality assurance of the study programme or its part at the university in the current academic year 4
V.3. Overview of the responsibility for the development and quality of the field of habilitation procedure and inaugural procedure in the current academic year
V.4. Overview of supervised final theses
V.5. Overview of other courses taught in the current academic year according to study programmes
VI. OVERVIEW OF THE RESEARCH/ARTISTIC/OTHER OUTPUTS
VI.1. Overview of the research/artistic/other outputs and the corresponding citations
VI.2. The most significant research/artistic/other outputs 5
VI.3. The most significant research/artistic/other outputs over the last six years 6
VI.4. The most significant citations corresponding to the research/artistic/other outputs 7
VI.5. Participation in conducting (leading) the most important research projects or art projects over the last six years 8
VII. OVERVIEW OF ORGANIZATIONAL EXPERIENCE RELATED TO HIGHER EDUCATION AND RESEARCH/ARTISTIC/OTHER ACTIVITIES 9
VIII. OVERVIEW OF INTERNATIONAL MOBILITIES AND VISITS ORIENTED ON EDUCATION AND RESEARCH/ARTISTIC/ OTHER ACTIVITIES IN THE GIVEN FIELD OF STUDY
IX. OTHER RELEVANT FACTS 10
II. HIGHER EDUCATION AND FURTHER QUALIFICATION GROWTH
II.a Name of the university or institution | II.b Year | II.c Study field and programme | |
---|---|---|---|
II.1 First degree of higher education | |||
II.2 Second degree of higher education | University of Veterinary Medicine and Pharmacy in Košice | 2014 | food hygiene |
II.3 Third degree of higher education | University of Veterinary Medicine and Pharmacy in Košice | 2018 | food hygiene |
II.4 Associate professor | |||
II.5 Professor | |||
II.6 Doctor of Science (DrSc.) |
III. CURRENT AND PREVIOUS EMPLOYMENT
III.a Occupation-position | III.b Institution | III.c Duration | |
---|---|---|---|
functional position of associate professor | University of Veterinary Medicine and Pharmacy in Košice | 2022 | up to now |
university assistant | University of Veterinary Medicine and Pharmacy in Košice | 2019 | 2022 |
researcher | University of Veterinary Medicine and Pharmacy in Košice | 2018 | 2018 |
IV. DEVELOPMENT OF PEDAGOGICAL, PROFESSIONAL, LANGUAGE, DIGITAL AND OTHER SKILLS
IV.a Activity description, course name, other | IV.b Name of the institution | IV.c Year |
---|---|---|
Certificate of Education with National Validity : Hygienic handbook on HACCP principles for the manufacture and sale of products made from of ewe milk in mountain conditions - sheep lump cheese for direct consumption, smoked sheep cheese, žinčica, bačovská bryndza, parenica cheese | Zväz chovateľov oviec a kôz na Slovensku - družstvo | 2021 |
International training: Harmonization of fruit and vegetable quality assessment | Potato and Vegetable Union of the Slovak Republic, Fruit Union of the Slovak Republic | 2021 |
V. OVERVIEW OF ACTIVITIES WITHIN THE TEACHING CAREER AT THE UNIVERSITY
V.1. Overview of the profile courses taught in the current academic year according to study programmes
V.1.a Name of the profile course | V.1.b Study programme | V.1.c Degree | V.1.d Field of study |
---|---|---|---|
Production technology and product quality of milk and milk production | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Production technology and product quality of milk and milk production | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
V.2. Overview of the responsibility for the delivery, development and quality assurance of the study programme or its part at the university in the current academic year 4
V.3. Overview of the responsibility for the development and quality of the field of habilitation procedure and inaugural procedure in the current academic year
V.3.a Name of the field of habilitation procedure and inaugural procedure | V.3.b Study field to which it is assigned |
---|
V.4. Overview of supervised final theses
V.4.a Bachelor's (first degree) | V.4.b Diploma (second degree) | V.4.c Dissertation (third degree) | |
---|---|---|---|
V.4.1 Number of currently supervised theses | 0 | 3 | 0 |
V.4.2 Number of defended theses | 2 | 5 | 0 |
V.5. Overview of other courses taught in the current academic year according to study programmes
V.5.a Name of the course | V.5.b Study programme | V.5.c Degree | V.5.d Field of study |
---|---|---|---|
Packaging and labelling of foodstuffs | feed and foodstuff safety full time slovak language | first | veterinary medicine |
Packaging and labelling of foodstuffs | feed and foodstuff safety external slovak language | first | veterinary medicine |
Sensory analysis of foods | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Production technology and product quality of milk and milk production | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Materials and items in food industry | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Sensory analysis of foods | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
Materials and items in food industry | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
General sanitary and food technique | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Sensory analysis of foodstuffs | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Food hygiene and technology I. (milk, milk products and their chemical analysis) | general veterinary medicine full time english language | combined 1st and 2nd | veterinary medicine |
Food hygiene and technology I. (milk, milk products and their chemical analysis) | general veterinary medicine full time slovak language | combined 1st and 2nd | veterinary medicine |
General hygiene and food analysis | general veterinary medicine full time slovak language | combined 1st and 2nd | veterinary medicine |
Sheep husbandry | general veterinary medicine full time slovak language | combined 1st and 2nd | veterinary medicine |
VI. OVERVIEW OF THE RESEARCH/ARTISTIC/OTHER OUTPUTS
VI.1. Overview of the research/artistic/other outputs and the corresponding citations
VI.2. The most significant research/artistic/other outputs 5
VI.3. The most significant research/artistic/other outputs over the last six years 6
VI.4. The most significant citations corresponding to the research/artistic/other outputs 7
VI.5. Participation in conducting (leading) the most important research projects or art projects over the last six years 8
VII. OVERVIEW OF ORGANIZATIONAL EXPERIENCE RELATED TO HIGHER EDUCATION AND RESEARCH/ARTISTIC/OTHER ACTIVITIES 9
VIII. OVERVIEW OF INTERNATIONAL MOBILITIES AND VISITS ORIENTED ON EDUCATION AND RESEARCH/ARTISTIC/ OTHER ACTIVITIES IN THE GIVEN FIELD OF STUDY
VIII.a Name of the institution | VIII.b Address of the institution | VIII.c Duration (indicate the duration of stay) | VIII.d Mobility scheme, employment contract, other (describe) | |
---|---|---|---|---|
University of Veterinary Sciences Brno | Plackého Třída 1946/1, Brno, Česká republika | 2022 | 2022 | FOODINOVO - ERASMUS+ project, KA2 Strategic Partnerships for Higher Education |
University of Agriculture in Krakow | Ul. Balicka 122, 30-149 Kraków, Poland | 2022 | 2022 | FOODINOVO - ERASMUS+ project, KA2 Strategic Partnerships for Higher Education |
IX. OTHER RELEVANT FACTS 10