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14D2I63 - Preserving of food by biological methods

Course specification
Course title Preserving of food by biological methods
Acronym 14D2I63
Study programme DOCTORAL ACADEMIC STUDIES
Module
Type of study PhD academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB 4.0 Status elective
      Condition To enter semester in which course is lectured Oblik uslovljenosti
      The goal Aim of the course is to learn the strategies used for food bioconservation in order to extend shelf life and provide safe product, using natural microflora and its metabolites.
      The outcome Students should acquire newest and novel knowlegde in area of food preservation by biological methods.
      Contents
      Contents of lectures Antimicrobial metabolites, Lactic acid bacteria, organic acids, bacteriocins and other metabolites. Definition, stucture, biosynthesis, bacteriocin activity, modern bacteriocin applications, possible bacteriocin applications. Legislatives for bacteriocin application and labeling on food. Enzymes and enzyme systems with antimicrobial activity.
      Contents of exercises Detection of bacteriocin production and other LAB metabolites.
      Literature
      1. Sibel Roller, Natural antimicrobials for the minimal processing of food, 2003, Woodhead Publishing Limited, Cambridge, England, (Original title)
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      2
      Methods of teaching Theory classes, practical training, written essay, public demonstration of essay and discussion.
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures 10 Test paper 60
      Practical lessons 10 Oral examination
      Projects
      Colloquia
      Seminars 20

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