Navigation

14S1I04 - COMPOSITION AND CHARACTERISTICS OF FOOD OF ANIMAL ORIGIN

Course specification
Course title COMPOSITION AND CHARACTERISTICS OF FOOD OF ANIMAL ORIGIN
Acronym 14S1I04
Study programme
Module
Type of study specialist academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 8.0 Status elective
    Condition Oblik uslovljenosti
    The goal To familiarize students with the composition and characteristics of meat, milk, fish, honey, eggs and their products
    The outcome The student should know the basic facts about the composition and properties of foods of animal origin and to understand the difference between foods according to the characteristics and composition and to be able to assess the food quality and safety.
    Contents
    Contents of lectures Composition of the meat, post-mortem changes in skeletal muscles, meat traits, meat og game and exotic animals. The properties and composition of the meat products. The composition of milk and dairy products. Structure, composition of fish and fish products. Structure, composition and properties of eggs and egg products. The composition and properties of honey. The nutrient value of foods.
    Contents of exercises Investigation of composition of milk, meat, fish, eggs, honey and its products.
    Literature
    1. Vuković I: Osnove tehnologije mesa, FVM, Beograd 2012. (Original title)
    2. Stojanović L. Katić V: Higijena mleka FVM, Beograd 2011. (Original title)
    3. Baltić M, Teodorović V: Higijena mesa riba, rakova i školjki FVM, Beograd, 1998. (Original title)
    4. Teodorović V: Higijena mesa divljači i egzotičnih životinja, FVM, Beograd, 2007 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 1 2
    Methods of teaching Lectures with interactive learning, applying audiovisual methods. Practical classes in facilities for food processing and in laboratories.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper 30
    Practical lessons 15 Oral examination 20
    Projects
    Colloquia
    Seminars 30