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14S1I16 - METHODS FOR ANALYSIS OF FOOD OF ANIMAL ORIGIN

Course specification
Course titleMETHODS FOR ANALYSIS OF FOOD OF ANIMAL ORIGIN
Acronym14S1I16
Acronym
Module
Type of study
Lecturer (for classes)
  1. dr Mirjana Dimitrijević
  2. prof. dr Neđeljko Karabasil
  3. prof. dr Vlado Teodorović
Lecturer/Associate (for practice)
  1. prof. dr Vlado Teodorović
  2. dr Mirjana Dimitrijević
  3. prof. dr Neđeljko Karabasil
  4. prof. dr Dragan Vasilev
  5. dr Snežana Bulajić
  6. doc. dr Radoslava Savić-Radovanović
Lecturer/Associate (for OTC)
    ESPB10.0Status
    ConditionEnrolled the second semester
    The goalTheoretical and practical introduction to classical sensory, chemical, physico-chemical methods of testing food, as well as with modern instrumental methods and fast methods of determining the pathogens in food. The choice of methods to the problem and the correct interpretation of the results. The use of computers in the laboratory for testing food.
    The outcomeThe student should be able to take sample depending on the intended tests, to know to choose the method for examining according to the expected outcome and to understood the use of computers in processing the results.
    Contents
    Contents of lecturesSampling, packing, transportation and storage of samples. Shredding, homogenizing, weighing the sample. Supporting documents. The choice of methods and order of examination. Methods of sensory analysis. Qualitative and quantitative analysis. Basic chemical analysis of food, turbidometrija, nephelometry, pH -metrija. Chromatographic methods of separation. Rapid methods for detection the pathogens in food.
    Contents of exercisesSelection, education and training of assessors for sensory analysis. Preparation of the samples. Methods of sensory analysis: Standard methods for testing the composition and physical and chemical properties of foods. Spectrophotometric methods. Methods for detection, isolation and enumeration of pathogenic microorganisms from the foodstuff and their identification.
    Literature
    1. Hygiene and technology of meat
    2. Control of foodstuffs of animal origin
    3. Practicum hygiene of milk
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    424
    Methods of teachingLectures with interactive learning, with the use of audio-visual methods (PowerPoint presentation). Practical work is carried out in the laboratories of the Department of Hygiene and Technology of food of animal origin.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures20Test paper20
    Practical lessons30Oral examination10
    Projects20
    Colloquia
    Seminars