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14D2I65 - Preserving of food by physical and chemical methods

Course specification
Course titlePreserving of food by physical and chemical methods
Acronym14D2I65
AcronymDOCTORAL ACADEMIC STUDIES
Module
Type of studyPhD academic studies
Lecturer (for classes)
  1. dr Dragan Vasilev
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB10.0Status
      Condition
      The goalTo deepen the specific knowledge in food preservation acquired during basic studies; to enable effective knowledge acquisition necessary for the dissertation.
      The outcomeafter successful completion of the course the student will acquire the following knowledge: detailed knowledge of the causes of food spoilage; detailed knowledge of conventional and contemporary novels methods of food preservation; knowledge of food preservation control methods; knowledge about additives and food packaging techiques.
      Contents
      Contents of lecturesFood spoilage;Basis of preservation; Antimicrobial parameters. Cooling and freezing; Chilled and frozen products. Conservation salts; Methods and Risks of salting and brining.Smoking; Smoked products.Drying; Water activity; Dried produces. Heat treatment; Heat-treated products. Preservation under high pressure; UV and ionizing radiation.Additives.Packaging. Control methods of preservation.
      Contents of exercisesInstrumental and laboratory methods of control procedures in food conservation.
      Literature
      1. Vuković I: Osnove tehnologije mesa, FVM, Beograd 2012. (Original title)
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      4
      Methods of teachingLectures; preparation of seminar work, public presentation and critical discussion.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper70
      Practical lessonsOral examination
      Projects
      Colloquia
      Seminars20