BACHELOR STUDY PROGRAMMES
FACULTY OF BIOTECHNOLOGY AND FOOD SCIENCES
SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA
Study programme: Agrobiotechnologies
Field of study: Biotechnologies
Programme code: 16417
Form of study: full-time
Level of study: 1.
Lenght of the programme: 3 years
Study method: attendance
Academic title received: Bachelor (Bc.)
Language: Slovak
Annotation: Agrobiotechnology students gain knowledge on the principles of biological processes in the organism and their respective regulation mechanisms. The students will be able to apply selected technological operations and processes in practice, to run continual laboratory tests, to evaluate acquired analytical data and to draw appropriate conclusions.
Employability: Agrobiotechnology graduates will dispose of substantial theoretical knowledge and practical skills to run and oversee partial technological procedures and operations. They will be capable to execute specific laboratory controls, participate in diverse research activities and management of biotechnological processes. Agrobiotechnologists will be professionally competent to carry out activities related to the production, isolation, separation and purification of diverse products, as well as their quality assessment using up-to-date physico-chemical analytical methods. They will be prepared to collaborate with managers representing production enterprises as well as with specialists from other areas related to the innovation of technological production lines and products, as well as establishments centered on the evaluation of diverse quality parameters and marketing.
__________________________________________________________________________________________________________
Study programme: Agrofood
Field of study: Processing of agricultural products
Programme code: 16416
Form of study: full-time
Level of study: 1.
Lenght of the programme: 3 years
Study method: attendance
Academic title received: Bachelor (Bc.)
Language: Slovak
Annotation: The students shall be familiar with the factors affecting the production quality formation including the genotype, environment, cultivation and animal breeding technologies. Agrofood students acquire knowledge on biochemical, chemical, and physical changes as well as processes occurring in agricultural products during their production or post-harvest treatment and storage. They are expected to master modern approaches related to the storage of agricultural products and foodstuffs from a qualitative as well as economical standpoint. The students shall be able to assess, evaluate and analyze raw materials and foodstuffs taking into consideration different quality aspects as per the Food Act of the Slovak Republic and corresponding international standards. The graduates learn about different possibilities to process and finalize diverse steps of the agricultural production as well as different strategies leading to a more profitable sale of the final product.
Employability: Agrofood graduates have the opportunity to get employed by agribusinesses and agricultural stock companies, particularly in the field of buying, storage and assessment of raw materials, foodstuffs and agricultural goods. Potential employers include agricultural companies of diverse organizational structure, particularly those focused on the processing of food products. At the same time, graduates may find employment in service enterprises, institutions of control, supervision and inspection, insurance industry, domestic and international trade organizations and companies operative in the sector of agricultural and food commodities.
___________________________________________________________________________________________________________________________________
Study programme: Applied biology
Field of study: Biology
Programme code: 16412
Form of study: full-time
Level of study: 1.
Lenght of the programme: 3 years
Study method: attendance
Academic title received: Bachelor (Bc.)
Language: Slovak
Annotation: Students will gain theoretical knowledge and practical skills in the fundaments of biological processess at the molecular, cellular and organismal level. They will dispose of a critical thinking and practical expertise connected to the regulatory mechanisms of life processess, metabolic interactions as well as methods and techniques related to the creation of new microbial, plant and animal genotypes with specifically pre-programmed characteristics beneficial for numerous practical applications. The study programme is refined with subjects linked to molecular biology, biotechnologies, agricultural and environmental sciences. A complex expertise of the students shall be enriched with courses in computer technologies and foreign languages.
Employability: Graduates of the study programme may be employed by plant and animal breeding research enterprises, seeding companies and interbreeding agricultural institutes, agricultural farms, biotechnological and food industry companies, environmental corporations and bureaus, biological and biochemical laboratories, molecular biology firms, auditor and testing institutions, commercial businesses concerned with the production, distribution and sale of seeds, breeding companies dedicated to animal reproduction, institutions of education and civil service.
__________________________________________________________________________________________________________
Study programme: Food safety and control
Field of study: Processing of agricultural products
Programme code: 16407
Form of study: full-time
Level of study: 1.
Lenght of the programme: 3 years
Study method: attendance
Academic title received: Bachelor (Bc.)
Language: Slovak
Annotation: The students shall understand the topics and issues related to general hygiene requirements applicable to and obligatory for food companies, stores and shops, special hygienic requirements for hygiene in the production of diverse food products, as well as hygiene of food storage, transportation and sale. Furthermore, the students shall be familiar with the basic legislative requirements related to food legislation applicable in the Slovak Republic and the EU, together with the HACCP system, sanitary and metrology programs, ISO, food quality as well as food safety standards, epidemiology and prevention of alimentary diseases and food allergies, as well as guidelines of a proper hygiene in practice.
Employability: Graduates may find job opportunities in food enterprises, companies centred in food sales and distribution. Food safety and control Bachelors may be suitable managers responsible for hygiene and sanitation, risk management or food control. Potential employers include companies of sanitation and deratisation in food industry, advisory and consulting enterprises involved in the HACCP system, implementation of ISO standards or application of legislative measures as well as standards and management systems of food quality and safety. Further employment may be found in secondary education, food research, private education and consulting institutions, counselling centres, accredited labs, corporate labs and authorities.
__________________________________________________________________________________________________________
Study programme: Food and technologies in gastronomy
Field of study: Processing of agricultural products
Programme code: 136212
Form of study: full-time
Level of study: 1.
Lenght of the programme: 3 years
Study method: attendance
Academic title received: Bachelor (Bc.)
Language: Slovak
Annotation: Graduate of professional study program Foodstuffs and technologies in gastronomy knows about the principles of good manufacturing practices and good hygiene practices at all stages of production, catering and sale of meals and beverages, including hot and cold dishes, ready to eat foods, thermosterilized semifinished products and dishes, rapidly chilled and frozen foods, cold dishes and confectionery products, ice creams, drinks, fast food, or traditional meals and dishes respecting the latest trends. He can use new technologies and mild preparation process of food, dishes and ready to eat food. He is able to develop criteria and procedures for the starting, in-process and final inspection of foods, dishes and ready to eat foods, and he is responsible for the quality control of raw materials and ready-to eat foods, semi-finished products and meals. He is independent in management, decision-making and control processes, prepares calculations of products and services, and performs contracts for the supply of raw materials, products and goods with a guarantee of quality, freshness and safety.
Employability: Graduates of professional study program Foodstuffs and technologies in gastronomy will gain knowledge about new technologies allowing preserving the nutritional quality of foods, they will acquire information about hygienic practices in the production and transportation of foods, will obtain basic economic and entrepreneurial knowledge. Graduates will be able to perform highly specialized activities for catering services: nutritional and technology, sanitary, operational (marketing, sale, business, management) and control in different working positions and legal organizational forms as an employee, employer or entrepreneur. As the result of the study will be acquired qualification "specialist" – manager of catering company; manager of canteen; manager of production and sale of cold dishes and confectionery products, including ice cream; technologist of dish and drink production.
__________________________________________________________________________________________________________
Study programme: Viniculture and enology
Field of study: Processing of agricultural products
Programme code: 100537
Form of study: full-time
Level of study: 1.
Lenght of the programme: 3 years
Study method: attendance
Academic title received: Bachelor (Bc.)
Language: Slovak
Annotation: Graduates of the study programme will be familiar with the topics associated with the cultivation of Vitis vinifera, although the primary scholarly goal is to offer expertise in all activities related to grape processing, including any associated activity. The students will be skilled in basic attention to the raw material and technologies of wine production including traditional and modern methods. Students shall understand the effects of diverse factors on the quality of wine, wine maceration, stabilization and finalization, as well as the cultural use of wine. They will be able to evaluate and analyze grapes, musts as well as wines using instrumental methods, while important attention will be dedicated to the sensory assessment, marketing and economical aspects of viniculture. The graduates will be competent in all areas associated with viniculture and enology.
Employability: The graduates may be employed by agricultural and stock companies focused on plant production, with a special interest in wine grape processing and wine production, agricultural companies and business organizations centered in national and international trade, establishments of general service and restaurants, vineries, specialized laboratories adjacent to multiplex institutions, food industry companies specialized in control, research and development activities, as well as enterprises dedicated to the import or export of agricultural products and foodstuffs.
High school and secondary school graduates shall send their respective application form destined for a selected Bachelor study programme (1st grade) exclusively.
It is possible to list several study programmes offered by one Faculty within one application form, in their respective priority order (only one application fee is payable).
A health examination statement issued by a physician is a compulsory attachment of the application form.
The application form has to carry a CV and applicants not completing their A-level examination in the respective year, have to attach a certified copy of their School Leaving certificate.
After a successful completion of the Bachelor degree, the students are enabled to attend a Master study of choice, corresponding to a selected study programme.