14I6IO04 - Hygiene and technology of foodstaff of animal origin 3
Course specification | ||||
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Course title | Hygiene and technology of foodstaff of animal origin 3 | |||
Acronym | 14I6IO04 | |||
Acronym | Veterinary Medicine | |||
Module | ||||
Type of study | Integrated academic studies | |||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 12.0 | Status | ||
Condition | no prerequisite | |||
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: production, quality, safety issues, analysis and control of food of animal origin. | |||
The outcome | Students should know and understand the principles quality management and quality control of foodstuffs; to know how to implement: review, evaluation and technological characteristics, quality, hygiene and safety of foods. | |||
Contents | ||||
Contents of lectures | The management and quality assurance; ISO standards and SRPS ISO: Quality ingredients: Sampling. Preparation of the test sample. The choice of methods and sequence of tests. Methods of sensory analysis. Qualitative and quantitative chemical analysis. Rapid methods for the microbiological testing of food; legislation. | |||
Contents of exercises | Production process, control of slaughterline process, control of meat processing, sensory evaluation of meat products, sensory evaluation of milk products. Training of assessors sensory properties. Preparation of the samples. Methods of sensory analysis. Spectrophotometric determination of phosphorus. TBK-test. TLC separation of fat. Microbiological methods of analysis of food. | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
4 | 6 | |||
Methods of teaching | Theoretical teaching is based on lectures with ilustrations, photography and interactive material. Practical classes are held in the laboratories, slaughterhouses, milk production units and etc. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | ||
Practical lessons | 40 | Oral examination | 30 | |
Projects | ||||
Colloquia | 10 | |||
Seminars | 10 |