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14D2I05 - Methods of food analysis

Course specification
Course titleMethods of food analysis
Acronym14D2I05
AcronymDOCTORAL ACADEMIC STUDIES
Module
Type of studyPhD academic studies
Lecturer (for classes)
  1. dr Mirjana Dimitrijević
  2. dr Vlado Teodorović
  3. dr Neđeljko Karabasil
  4. dr Snežana Bulajić
  5. dr Dragan Vasilev
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB10.0Status
      Conditionno prerequiste
      The goalTheoretical 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 outcomeThe 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 lecturesSampling, 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 exercisesSelection, 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
      1. Hygiene and technology of meat
      2. Control of foodstuffs of animal origin
      3. Practicum hygiene of milk
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      4
      Methods of teachingLectures 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 obligationsPointsFinal examPoints
      Activites during lectures20Test paper20
      Practical lessons30Oral examination10
      Projects20
      Colloquia
      Seminars