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14D2I67 - Scientific basis of integrated system of food safety

Course specification
Course title Scientific basis of integrated system of food safety
Acronym 14D2I67
Study programme DOCTORAL ACADEMIC STUDIES
Module
Type of study PhD academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB 10.0 Status elective
      Condition no prerequiste Oblik uslovljenosti
      The goal To provide students with knowledge in the field of safety of food of animal origin; to enable the student to perceive hazards significant for food safety, and plans and implementation methods for their elimination or reduction to an acceptable level.
      The outcome to enable the student to perceive hazards significant for food safety, and plans and implementation methods for their elimination or reduction to an acceptable level; to learn methods for risk assessment in relation to food safety.
      Contents
      Contents of lectures The microbiological, chemical and physical hazards, allergens and genetically modified food. Ecological basis of an integrated system of food safety of animal origine. Factors affecting the growth and reproduction of microorganisms. Risk analysis and risk management. GATT - the SPS Agreement. The basic principles of food hygiene (GHP, GMP). HACCP
      Contents of exercises Analysis of microbiological, chemical and physical hazards in certain types of food of animal origin. Risk assessment. HACCP models for individual production of food of animal origin
      Literature
      1. Jay James M, Loessner Martin J, Golden David A, 2005, Modern Food Microbiology, Seventh edition, Springer, Luning PA (Original title)
      2. Marcelis WJ, Jongen WMF, 2002, Food quality management, a techno-managerial approach, Wagenigen Pers, (Original title)
      3. Blackwell Scientific Publications, London UK, 4. Varnam AH, Evans MG, 1996, Foodborne pathogens, Manson Publishing, UK (Original title)
      4. Harrigan WF, 1998, Laboratory methods in food microbiology, Academic Press, (Original title)
      5. Hygiene of milk
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      4
      Methods of teaching lectures, preparing a seminars, public presentation and critical discussion.
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures 10 Test paper 70
      Practical lessons 20 Oral examination
      Projects
      Colloquia
      Seminars

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