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14D2I63 - Preserving of food by biological methods

Course specification
Course titlePreserving of food by biological methods
Acronym14D2I63
AcronymDOCTORAL ACADEMIC STUDIES
Module
Type of studyPhD academic studies
Lecturer (for classes)
  1. dr Snežana Bulajić
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB4.0Status
      ConditionTo enter semester in which course is lectured
      The goalAim of the course is to learn the strategies used for food bioconservation in order to extend shelf life and provide safe product, using natural microflora and its metabolites.
      The outcomeStudents should acquire newest and novel knowlegde in area of food preservation by biological methods.
      Contents
      Contents of lecturesAntimicrobial metabolites, Lactic acid bacteria, organic acids, bacteriocins and other metabolites. Definition, stucture, biosynthesis, bacteriocin activity, modern bacteriocin applications, possible bacteriocin applications. Legislatives for bacteriocin application and labeling on food. Enzymes and enzyme systems with antimicrobial activity.
      Contents of exercisesDetection of bacteriocin production and other LAB metabolites.
      Literature
      1. Sibel Roller, Natural antimicrobials for the minimal processing of food, 2003, Woodhead Publishing Limited, Cambridge, England, (Original title)
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      2
      Methods of teachingTheory classes, practical training, written essay, public demonstration of essay and discussion.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper60
      Practical lessons10Oral examination
      Projects
      Colloquia
      Seminars20