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14I4O08 - Basics in hygiene of foodstuffs of animal origin

Course specification
Course titleBasics in hygiene of foodstuffs of animal origin
Acronym14I4O08
AcronymVeterinary Medicine
Module
Type of studyIntegrated academic studies
Lecturer (for classes)
  1. dr Mirjana Dimitrijević
  2. dr Snežana Bulajić
Lecturer/Associate (for practice)
  1. Nikola Čobanović
  2. Tijana Ledina
  3. Nevena Grković
Lecturer/Associate (for OTC)
    ESPB3.0Status
    Conditionnone
    The goalThis course is designed to extend the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, ecology of food-borne microorganisms, good manufacturing and good hygienic practice and modern microbial analysis techniques relating to food.
    The outcomeBy the completion of the course, students will be able to understand how microorganisms enter and grow in food and understand the concepts of food safety and quality, but also to implement the good manufacturing and good hygienic practice through the food processing.
    Contents
    Contents of lecturesFood of animal origin. Prerequisite conditions for food processing. Food safety. Source of food contamination. Food-borne microorganisms: pathogens, food spoilage microorganisms, beneficial microorganisms. Ecology of microorganisms. Food as matrix for microorganisms' growth. Processing factors which influence the growth of microorganisms in food.
    Contents of exercisesIntroduction of food processing environment. Principles of practical work in food microbiology laboratory. Sampling of foods. Current methods used in food microbiology. Food microbiological criteria.
    Literature
    1. Modern Food Microbiology, Sixth Edition, James M.Jay. An Aspen Publication. Aspen Publishers, Inc. Gaithersburg, Maryland 2000. (Original title)
    2. Varnam AH: Foodborne Pathogen, Manson Publishing, London, 1996 (Original title)
    3. Luning PA, Marcelis WJ, Jongen WMF: Food Quality Management a Techno-managerial Approach.Wageningen Pres, Wageningen, 2002 (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    21
    Methods of teachingLectures with interactive learning supplement by quizzes and audio-visual methods (PowerPoint presentations), practical work in laboratory supported by demonstration in slaughterhouse and dairy.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper30
    Practical lessons10Oral examination20
    Projects
    Colloquia30
    Seminars