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 in Košice | 2008 | food hygiene |
II.3 Third degree of higher education | University of Veterinary Medicine and Pharmacy in Košice | 2014 | 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 | |
---|---|---|---|
special assistant | University of Veterinary Medicine and Pharmacy in Košice | 2021 | up to now |
scientific worker | University of Veterinary Medicine and Pharmacy in Košice | 2016 | 2021 |
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 |
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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 |
---|---|---|---|
Hygienic requirements for food production | feed and foodstuff safety full time slovak language | first | veterinary medicine |
Microbiology of feedstuffs and foodstuffs | feed and foodstuff safety full time slovak language | first | veterinary medicine |
Hygienic requirements for food production | feed and foodstuff safety external slovak language | first | veterinary medicine |
Microbiology of feedstuffs and foodstuffs | feed and foodstuff safety external slovak language | first | veterinary medicine |
Food microbiology and alimentary diseases | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Official veterinary surgeon | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Animal and meat control at slaughterhouse | general veterinary medicine full time english language | combined 1st and 2nd | veterinary medicine |
Slaughter inspection | general veterinary medicine full time slovak language | combined 1st and 2nd | 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 |
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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 | 2 | 0 |
V.4.2 Number of defended theses | 0 | 8 | 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 |
---|---|---|---|
Mycology and mycotoxicology of foodstuffs and feedstuffs | feed and foodstuff safety full time slovak language | first | veterinary medicine |
Hygienic requirements in catering establishments and gastronomy | feed and foodstuff safety full time slovak language | first | veterinary medicine |
Mycology and mycotoxicology of foodstuffs and feedstuffs | feed and foodstuff safety external slovak language | first | veterinary medicine |
Hygienic requirements in catering establishments and gastronomy | feed and foodstuff safety external slovak language | first | veterinary medicine |
Legislative and hygienic requirements for catering facilities | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Technological equipment and gastronomic food processing | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Food inspection authority | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Food sales | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Legislative and hygienic requirements for catering facilities | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
Technological equipment and gastronomic food processing | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
Food inspection authority | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
Food sales | the market and quality of foodstuffs external slovak language | second | veterinary medicine |
Slaughter inspection | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Food mycology and mycotoxicology | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Official Veterinarian (Veterinary surgeon) | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Food microbiology | general veterinary medicine full time english language | combined 1st and 2nd | veterinary medicine |
Food hygiene and technology III. (meat, meat products and their chemical analysis) | general veterinary medicine full time english language | combined 1st and 2nd | veterinary medicine |
Food microbiology | general veterinary medicine full time slovak language | combined 1st and 2nd | veterinary medicine |
Food hygiene and technology III. (meat, meat products and their chemical analysis) | general veterinary medicine full time slovak language | combined 1st and 2nd | veterinary medicine |
Official veterinary surgeon | general veterinary medicine full time slovak language | combined 1st and 2nd | veterinary medicine |
Official Veterinarian (Veterinary surgeon) | 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) |
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IX. OTHER RELEVANT FACTS 10