14D2I05 - Methods of food analysis
| Course specification | ||||
|---|---|---|---|---|
| Course title | Methods of food analysis | |||
| Acronym | 14D2I05 | |||
| Acronym | DOCTORAL ACADEMIC STUDIES | |||
| Module | ||||
| Type of study | PhD academic studies | |||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 10.0 | Status | ||
| Condition | no prerequiste | |||
| The goal | Theoretical and practical introduction to classical sensory, chemical, physico-chemical methods of testing food, as well as with modern instrumental methods and fast methods of determining the pathogens in food. The choice of methods to the problem and the correct interpretation of the results. The use of computers in the laboratory for testing food. | |||
| The outcome | The student should be able to taking sample depending on the intended tests, to know to choose the method for examining according to the expected outcome and understand the use of computers in processing the results. | |||
| Contents | ||||
| Contents of lectures | Sampling, packing, transportation and storage of samples. Shredding, homogenizing, weighing the sample. Supporting documents. The choice of methods and order of examination. Methods of sensory analysis. Qualitative and quantitative analysis. Basic chemical analysis of food, turbidometrija, nephelometry, pH -metrija. Chromatographic methods. Rapid methods to detection the pathogens in food. | |||
| Contents of exercises | Selection, education and training of assessors for sensory analysis. Preparation of the samples. Methods of sensory analysis: Standard methods for testing the composition and physical and chemical properties of foods. Spectrophotometric methods. Methods for detection, enumeration and isolation of pathogenic microorganisms in food and methods for their identification. | |||
| Literature | ||||
| ||||
| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 4 | ||||
| Methods of teaching | Lectures with interactive learning, with the use of audio-visual methods (PowerPoint presentation). Practical work is carried out in the laboratories of the Department of Hygiene and Technology of food of animal origin. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 20 | Test paper | 20 | |
| Practical lessons | 30 | Oral examination | 10 | |
| Projects | 20 | |||
| Colloquia | ||||
| Seminars | ||||