14I5IO08 - Hygiene and technology of foodstaff of animal origin 2

Course specification
Course title		Hygiene and technology of foodstaff of animal origin 2
Acronym		14I5IO08
Acronym		Veterinary Medicine
Module
Type of study		Integrated academic studies
Lecturer (for classes)		prof. dr Neđeljko Karabasil prof. dr Dragan Vasilev
Lecturer/Associate (for practice)		prof. dr Neđeljko Karabasil prof. dr Dragan Vasilev
Lecturer/Associate (for OTC)
ESPB		10.0	Status
Condition		no prerequiste
The goal		IP4 aims to deepen the knowledge and skills acquired by students in compulsory part of the curriculum and point them towards the key and the most modern aspects: meat production and processing as well as the HACCP system.
The outcome		Students should know and understand: the basic principles of production and processing of meat and principles of food safety; to know how to assess conditions for the introduction of the HACCP system; to know how to do an analysis paramaters relevant for assessing the quality and safety of meat and meat products, as well as control procedures preservation of meat
Contents
Contents of lectures		Production of meat, meat traits as food and raw materials for the manufacture of products, procedures preservation of meat, specific production of particular groups of meat products; quality and labeling of meat products. Preconditions for implementation of integrated food safety systems (GMP, GHP, SSOP); risk analysis; biological, chemical and physical hazards; Hazard Analysis and Critical Control Points (HACCP).
Contents of exercises		Testing characteristics of meat, determination of water binding capacity of meat, the use of additives, studying the influence of curing salt to the meat before and during the heat treatment, heat treatment control procedures, determination of F-value, a tour of the meat industry. Prerequisite programs, introduction of HACCP system.
Literature
Fundamentals of meat technology Hygiene and technology of meat Luning PA, Marcelis WJ, Jongen WMF. Food quality management a techno-managerial approach. Wageningen Pers, The Netherlands, 2002 (Original title) Hygiene of milk Hygiene and technology of meat, Practicum
Number of hours per week during the semester/trimester/year
Lectures	Exercises	OTC	Study and Research	Other classes
3	6
Methods of teaching		Theoretical teaching is based on lectures illustrated with copious use and interactive material, and as historical documents of the Department. Practical classes are held in the laboratories of the Faculty and of slaughtering animals and facilities for production and processing of meat and milk
Knowledge score (maximum points 100)
Pre obligations		Points	Final exam	Points
Activites during lectures		10	Test paper	30
Practical lessons		40	Oral examination
Projects
Colloquia		10
Seminars		10