14I6IO08 - Hygiene and technology of foodstaff of animal origin 4

Course specification
Course titleHygiene and technology of foodstaff of animal origin 4
AcronymVeterinary Medicine
Type of studyIntegrated academic studies
Lecturer (for classes)
  1. prof. dr Neđeljko Karabasil
  2. prof. dr Mirjana Dimitrijević
Lecturer/Associate (for practice)
  1. doc. dr Nikola Čobanović
  2. doc. dr Tijana Ledina
  3. doc. dr Nevena Grković
Lecturer/Associate (for OTC)
    The goalThe course aims to deepen the knowledge and skills of students acquired in the compulsory part of the study program and to direct them to the key and most up-to-date aspects of the problem: production, quality, hygiene, analysis and control of food of animal origine: game meat, poultry, fish, eggs, honey and functional foods.
    The outcomeStudents should be familiar with: the basics of technological processes in the production, production and processing of foodstuffs; to be able to carry out: inspection, evaluation of technological characteristics, quality, hygienic and health safety and usability of foods.
    Contents of lecturesHygiene and Technology of fish, Hygiene and Technology of game meat, Hygiene and Technology of Poultry Egg, Hygiene and Technology of Honey and Functional Food.
    Contents of exercisesAssessment of freshness of fish, inspection of frozen fish for the presence of parasites, bacteriological analysis of fish, quality assessment of fish products. Slaughter and inspection of farmed game. Process with game at the hunting area. Production and processing of poultry meat. Introduction.Veterinarian-sanitary inspection of poultry meat. Control of honey production and processing. Functional food and supplement properties.
    1. Milan. Ž.Baltić i N. Karabasil: Kontrola namirnica animalnog porekla, udžbenik, Beograd, 2011. (Original title)
    2. Milan Ž. Baltić i Vlado Teodorović: Higijena mesa, riba, rakova i školjki, udžbenik, Beograd, 1997. (Original title)
    3. Vlado Teodorović, Milan Ž. Baltić, Neđeljko Karabasil: Atlas riba, rakova i školjki, Beograd, 2005 (Original title)
    4. Teodorović V: Higijena mesa divljači i egzotičnih životinja, FVM, Beograd, 2006. (Original title)
    5. Teodorović V, Teodorović R, Stanković A, Vasilev D: Nojevi i druge egzotične životinje na domaćoj trpezi, FVM, Beograd, 2002. (Original title)
    6. Meat Hygieneand tecnology, Belgrade, 2105
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingThe classes will be organized at the Department of Food Hygiene and Technology, Faculty of Veterinary Medicine in Belgrade. Theoretical teaching is based on lectures with extensive use of illustrated and interactive material, as well as archived documentation of the Department. Practical classes are held in the laboratories of the Faculty and in animal slaughter facilities and meat and milk production and processing facilities.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper30
    Practical lessons40Oral examination