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14D2I68 - Primary production of food of animal origin

Course specification
Course title Primary production of food of animal origin
Acronym 14D2I68
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 prerequist Oblik uslovljenosti
      The goal that the student receives the necessary knowledge about meat of different animal species, milk, eggs, fish and other foods of animal origin, to introduce students to the basic principles of food production (GMP GMP, GHP good hygiene practice): Students know the raw material as a substrate and analyze all the impacts the process of obtaining the hygiene and quality of the finished product.
      The outcome Students should be trained to use the acquired knowledge as the basis for mastering the HACCP system of control and other integrated systems in food safety control.
      Contents
      Contents of lectures Breeding and animal welfare. Animal nutrition and the impact of diet on future raw material, meat and milk. Stress and its effects on hygiene and quality raw materials. Slaughter operations: with contemporary problems associated with the emergence of certain diseases and animal welfare. Chemical composition, structure, properties of meat and milk. Post-mortem processes in mesu.Fiziologija mammary gland.
      Contents of exercises Practical classes are held in the laboratories of the Faculty, on the farms and facilities for production and processing of meat and milk
      Literature
      1. Meulen van der B, Velde van der M, 2004, Food safety law, Wageningen academic, Publishers (Original title)
      2. Gracej JF, 1981, Thornton’s meat higiene, Britich library. (Original title)
      3. Fundamentals of meat technology
      4. Barbut S, 2002, Poultry products processing, CRC 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 Theoretical classes, preparing seminars, public presentation and public discussion, practical classes in the meat industry and dairy farms, laboratories and departments.
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures 10 Test paper 60
      Practical lessons Oral examination
      Projects
      Colloquia
      Seminars 30