Innovation and modernisation of new profile subject Production technology and quality of frozen and canned foods for the Study program food market and quality

frozen peas, beans, broccoli, cauliflower, carrots, carrots, spinach, potatoes), or mixtures (frozen peas, corn, capsicum, etc.). It is not only a matter of preparing the side dish in home conditions, but also in the framework of gastronomic establishments. Frozen fruits (e.g. strawberries, berries, papaya, etc.) are used in the baking of various cakes, desserts, or ice creams (e.g. sorbet) and increasingly popular drinks called smoothies”. Freezing is a food preservation method that preserves the most nutrients in vegetables and fruits. Canned fruits and vegetables in the form of sterilized products and, of course, fruit and vegetable juices cannot be left out. Therefore, knowing the production of food of plant origin, as well as the complex production procedures during their processing represents the first step to understanding the principles of freezing and preserving plant foods with regard to ensuring the quality of the final products. The goal of the subject \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"Production technology and quality of frozen and canned foods\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\", is one part of the system of profile subjects introduced at UVMP in Košice in the study program Food Market and Quality (SP FMQ). It is taught in the 1st year of the master\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s study, and it is one part of the mandatory state exam \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"Production technology, food quality and common agricultural policy\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\". Students after completing the subject will: (a) understand the production conditions for freezing and preserving food, (b) acquire practical skills in the production of these types of products during practical exercises, (c) acquired theoretical knowledge and gained practical skills in their qualitative assessment, from raw material to final product. The issue of hygiene, technology, safety and quality of plant-based foods is still very topical. Due to the current distribution of not only Slovak provenance, but also the import of various types of fruit and vegetables, including frozen and canned foods of plant origin, is gaining more and more importance on the part of both consumers and processors and distributors of these types of food. The subject \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"Production technology and quality of frozen and preserved foods\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\" in ŠP TaKP is provided at UVMP in Košice at the Department of Food Hygiene, Technology and Safety, in a workplace that has a laboratory (exercise room) for the processing of milk, meat and food (gastro workshop). Practical exercises on the plant food commodity are provided mainly in the laboratories of building No. 10 (former Institute of Hygiene and Milk Technology). It has a certain background for practical exercises on plant foods and can partially use some technological equipment from the dairy workshop (e.g. ice cream maker, pasteurizer), a pot for sterilizing fruit and vegetables, a vacuum packaging device, a refrigerator, a freezer, a Kitchen-Aid device). Considering the weight of the subject \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"Production technology and quality of frozen and preserved foods\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\", it is necessary: (a) to innovate study literature (preparation and publication of two university textbooks in electronic form); (b) to innovate and modernize the workplace with small laboratory and instrument equipment (e.g. food processor for slicing, grating vegetables; juicer; fruit and vegetable press; dryer for fruit and vegetables), (c) introduce into the practical teaching: methods for physical - chemical examination of these types of food, microbiological quality assessment and detection of parasites with a focus on the genus Giardia, Cryptosporidium). The goal of the project is to prepare and publish two university textbooks in electronic form. The principles and procedures of the production of frozen and preserved non-sustainable products of plant production will be graphically presented (flow diagrams with an orientation to product quality, photographs, drawings of technological equipment used in large and small businesses) and qualitative assessment of raw materials and final products (methodology, photographs, short video films). Modern study literature in the form of Power-point presentations, short video films from the theoretical and practical part of the subject will be placed on the website of UVMPin Košice and to which will be open access. Part of the subject and project will be provision of practical exercises in plants for the production of frozen and canned plant foods and Veterinary and Food Institutes and District Veterinary and Food Administration of Slovak Republic (DVFA). In this way, students will acquire not only theoretical but also practical skills in production, evaluation and inspections and will acquire professional knowledge of production operations and legislation. They will get in touch with reality in the production, evaluation and control of these commodities. All this will enable them to better prepare for the exam, or state exam and, in particular, experience that will help them find employment on the labour market after completing their master\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s degree, or continue with rigorous or doctoral studies. By implementing the project, the workplace, which has not only material but also personnel prerequisites, will expand with this project not only pedagogical activity in direct teaching, but will also expand its activities in the implementation of final theses (bachelor, diploma, dissertation, rigorous). This will enable further cooperation with production companies, institutes and RVPS SR. The goal of the project is to achieve students\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\' ability to assess the quality of frozen and preserved non-sustainable products of plant production based on technological processes, storage, transport and distribution, storage in the business network.