14D2I68 - Primary production of food of animal origin

Course specification
Course titlePrimary production of food of animal origin
Type of studyPhD academic studies
Lecturer (for classes)
  1. prof. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      Conditionno prerequist
      The goalthat the student receives the necessary knowledge about meat of different animal species, milk, eggs, fish and other foods of animal origin, to introduce students to the basic principles of food production (GMP GMP, GHP good hygiene practice): Students know the raw material as a substrate and analyze all the impacts the process of obtaining the hygiene and quality of the finished product.
      The outcomeStudents should be trained to use the acquired knowledge as the basis for mastering the HACCP system of control and other integrated systems in food safety control.
      Contents of lecturesBreeding and animal welfare. Animal nutrition and the impact of diet on future raw material, meat and milk. Stress and its effects on hygiene and quality raw materials. Slaughter operations: with contemporary problems associated with the emergence of certain diseases and animal welfare. Chemical composition, structure, properties of meat and milk. Post-mortem processes in mesu.Fiziologija mammary gland.
      Contents of exercisesPractical classes are held in the laboratories of the Faculty, on the farms and facilities for production and processing of meat and milk
      1. Meulen van der B, Velde van der M, 2004, Food safety law, Wageningen academic, Publishers (Original title)
      2. Gracej JF, 1981, Thornton’s meat higiene, Britich library. (Original title)
      3. Fundamentals of meat technology
      4. Barbut S, 2002, Poultry products processing, CRC Press (Original title)
      5. Hygiene of milk
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      Methods of teachingTheoretical classes, preparing seminars, public presentation and public discussion, practical classes in the meat industry and dairy farms, laboratories and departments.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper60
      Practical lessonsOral examination