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 | 2007 | 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 | |
---|---|---|---|
Department of Food Hygiene, Technology and Safety | University of veterinary medicine and pharmacy in Košice | 2021 | up to now |
Department of Public Veterinary Medicine and Animal Welfare | University of veterinary medicine and pharmacy in Košice | 2015 | 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 |
---|---|---|
Certificate of participation in the online training course "RIBMINS training school on Farm and Abattoir interventions" aimed at ensuring the safety and quality of meat | COST Action CA18105 | 2022 |
Certificate of successful completion of the educational activity Professional communication in education | Košice | 2020 |
Certificate of participation | University of veterinary medicine and pharmacy in Košice | 2015 |
Certificate of completion of the International Course on Freshwater Fishing | University of st. Stefan in Gödöllő in Hungary | 2008 |
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 |
Hygienic requirements for food production | feed and foodstuff safety external slovak language | first | veterinary medicine |
Food safety | animal science full time english language | first | veterinary medicine |
Pohoda zvierat pri produkcii potravín živočíšneho pôvodu | animal welfare and protection full time slovak language | second | veterinary medicine |
Pohoda zvierat pri produkcii potravín živočíšneho pôvodu | animal welfare and protection external slovak language | second | veterinary medicine |
Production technology and quality of fats | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Production technology and quality of fats | the market and quality of foodstuffs external slovak language | second | 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 | 3 | 0 |
V.4.2 Number of defended theses | 10 | 4 | 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 |
---|---|---|---|
Food additives and ingredients in food | the market and quality of foodstuffs full time slovak language | second | veterinary medicine |
Food additives and ingredients in food | 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 |
Additives in foodstuffs | food hygiene full time slovak language | combined 1st and 2nd | veterinary medicine |
Food hygiene and technology II. (poultry, eggs and game meat and their chemical analysis) | 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 hygiene and technology III. (meat, meat products and their chemical analysis) | 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