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14I6O05 - Quality control of foodstuffs of animal origin

Course specification
Course titleQuality control of foodstuffs of animal origin
Acronym14I6O05
AcronymVeterinary Medicine
Module
Type of studyIntegrated academic studies
Lecturer (for classes)
  1. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
  1. Nikola Čobanović
  2. Tijana Ledina
  3. Nevena Ilić
Lecturer/Associate (for OTC)
    ESPB3.0Status
    Conditionno prerequists
    The goalIntroduction to theoretical and practical aspects of a quality control of food of animal origin, standards and regulations and control of food production; application of sensory analysis in quality control and skills for evaluation of the quality of food.
    The outcomeStudent needs to know what are the main factors which influence the quality of the food, understand their mutual dependence; knows the standards and regulations pertaining to food safety and quality control procedures in production; and know how to use methods of sensory evaluation of food.
    Contents
    Contents of lecturesThe main groups of quality, responsibility and management; Standards and regulations on food; Control of production; Sensory analysis of food: the auditors, premises and preparation of samples, testing methods for food; The quality of the meat product and milk products; Food labeling, label of quality and added value to products.
    Contents of exercisesTests for selection and training of assessors; Sensory evaluation of meat products; Sensory evaluation of dairy products; Food labeling and caloric value of food; food quality - selected topics in the field of quality of products of animal origin.
    Literature
    1. Baltić Ž.M, Karabasil N. Kontrola namirnica animalnog porekla, Fakultet veterinarske medicine, 2011. (Original title)
    2. Radovanović R, Popov-Raljić Jovanka: Senzorna analiza prehrambenih proizvoda, (Original title)
    3. Anon: Ora Laboratory Manual, Sensory Analiysis, FDA Office Regulatory Affairs, SAD, 2004 (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    12
    Methods of teachingInteractive learning with the use of audiovisual methods, practical exercises in the laboratory for sensory analysis of food.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures15Test paper40
    Practical lessons20Oral examination
    Projects
    Colloquia25
    Seminars