14I6O05 - Quality control of foodstuffs of animal origin

Course specification
Course title		Quality control of foodstuffs of animal origin
Acronym		14I6O05
Study programme		Veterinary Medicine
Module
Type of study		Integrated academic studies
Lecturer (for classes)		prof. dr Snežana Bulajić prof. dr Neđeljko Karabasil prof. dr Mirjana Dimitrijević prof. dr Dragan Vasilev prof. dr Radoslava Savić-Radovanović doc. dr Nikola Čobanović doc. dr Silvana Stajković doc. dr Tijana Ledina doc. dr Nevena Grković doc. dr Branko Suvajdžić
Lecturer/Associate (for practice)		doc. dr Nikola Čobanović doc. dr Tijana Ledina doc. dr Nevena Grković doc. dr Branko Suvajdžić doc. dr Jasna Đorđević as. Ivan Vićić
Lecturer/Associate (for OTC)
ESPB		3.0	Status	obligatory
Condition		no prerequists	Oblik uslovljenosti
The goal		Introduction to theoretical and practical aspects of a quality control of food of animal origin, standards and regulations and control of food production; application of sensory analysis in quality control and skills for evaluation of the quality of food.
The outcome		Student needs to know what are the main factors which influence the quality of the food, understand their mutual dependence; knows the standards and regulations pertaining to food safety and quality control procedures in production; and know how to use methods of sensory evaluation of food.
Contents
Contents of lectures		The main groups of quality, responsibility and management; Standards and regulations on food; Control of production; Sensory analysis of food: the auditors, premises and preparation of samples, testing methods for food; The quality of the meat product and milk products; Food labeling, label of quality and added value to products.
Contents of exercises		Tests for selection and training of assessors; Sensory evaluation of meat products; Sensory evaluation of dairy products; Food labeling and caloric value of food; food quality - selected topics in the field of quality of products of animal origin.
Literature
Baltić Ž.M, Karabasil N. Kontrola namirnica animalnog porekla, Fakultet veterinarske medicine, 2011. (Original title) Radovanović R, Popov-Raljić Jovanka: Senzorna analiza prehrambenih proizvoda, (Original title) Anon: Ora Laboratory Manual, Sensory Analiysis, FDA Office Regulatory Affairs, SAD, 2004 (Original title)
Number of hours per week during the semester/trimester/year
Lectures	Exercises	OTC	Study and Research	Other classes
1	2
Methods of teaching		Interactive learning with the use of audiovisual methods, practical exercises in the laboratory for sensory analysis of food.
Knowledge score (maximum points 100)
Pre obligations		Points	Final exam	Points
Activites during lectures		15	Test paper	40
Practical lessons		20	Oral examination
Projects
Colloquia		25
Seminars