Course description

1. Characteristics of the curriculum

Nature: Facultative B

Timing in the curriculum: Semester 10

Credit: 3

Practicals: 24 hours

Required pre-study: Food Hygiene 1

Responsible teacher: Darnay Lívia PhD, Senior Lecturer

 

2. Thematics

• General production procedures of dairy products
• Manufacturing of dairy products in practice
• The technological hygiene of poultry slaughter in practice
• The technological hygiene of pork and beef slaughter in practice
• The technological hygiene of fish processing in practice
• The production hygiene of meat products in practice
• The production hygiene of plant based products in practice

The subject can be also organized online with virtual plant visits in case of pandemic situation.

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