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14D2I66 - Quality and nutritive value of food of animal origin

Course specification
Course titleQuality and nutritive value of food of animal origin
Acronym14D2I66
AcronymDOCTORAL ACADEMIC STUDIES
Module
Type of studyPhD academic studies
Lecturer (for classes)
  1. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB4.0Status
      Conditionno prerequists
      The goalto provide students with knowledge about the quality and nutritional value of food of animal origin
      The outcomeStudents should know the basic principles of quality management, the factors of importance for the quality as well as elements of importance of nutritional value of food of animal origin.
      Contents
      Contents of lecturesQuality management (standards, organization and implementation, internal and external audits). The quality of food of animal origin (meat quality and meat product, quality of milk and dairy products, the quality of other foods of animal origin). The nutritive value of food of animal origin (trends in consumption, nutritional and energy value of foods of animal origin).
      Contents of exercises-
      Literature
      1. Kontrola namirnica aniamlnog porekla. 2011. M.Ž.Baltić, N.Karabasil, FVM (Original title)
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      2
      Methods of teachinglectures with interactive learning, preparation of seminars, discussion and critical consideration of subjects.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper
      Practical lessonsOral examination70
      Projects
      Colloquia
      Seminars20