14S1I04 - COMPOSITION AND CHARACTERISTICS OF FOOD OF ANIMAL ORIGIN

Course specification
Course title		COMPOSITION AND CHARACTERISTICS OF FOOD OF ANIMAL ORIGIN
Acronym		14S1I04
Study programme
Module
Type of study		specialist academic studies
Lecturer (for classes)		prof. dr Snežana Bulajić prof. dr Neđeljko Karabasil prof. dr Mirjana Dimitrijević prof. dr Dragan Vasilev
Lecturer/Associate (for practice)		prof. dr Snežana Bulajić prof. dr Neđeljko Karabasil prof. dr Mirjana Dimitrijević prof. dr Dragan Vasilev
Lecturer/Associate (for OTC)
ESPB		8.0	Status	elective
Condition			Oblik uslovljenosti
The goal		To familiarize students with the composition and characteristics of meat, milk, fish, honey, eggs and their products
The outcome		The student should know the basic facts about the composition and properties of foods of animal origin and to understand the difference between foods according to the characteristics and composition and to be able to assess the food quality and safety.
Contents
Contents of lectures		Composition of the meat, post-mortem changes in skeletal muscles, meat traits, meat og game and exotic animals. The properties and composition of the meat products. The composition of milk and dairy products. Structure, composition of fish and fish products. Structure, composition and properties of eggs and egg products. The composition and properties of honey. The nutrient value of foods.
Contents of exercises		Investigation of composition of milk, meat, fish, eggs, honey and its products.
Literature
Vuković I: Osnove tehnologije mesa, FVM, Beograd 2012. (Original title) Stojanović L. Katić V: Higijena mleka FVM, Beograd 2011. (Original title) Baltić M, Teodorović V: Higijena mesa riba, rakova i školjki FVM, Beograd, 1998. (Original title) Teodorović V: Higijena mesa divljači i egzotičnih životinja, FVM, Beograd, 2007 (Original title)
Number of hours per week during the semester/trimester/year
Lectures	Exercises	OTC	Study and Research	Other classes
2	1	2
Methods of teaching		Lectures with interactive learning, applying audiovisual methods. Practical classes in facilities for food processing and in laboratories.
Knowledge score (maximum points 100)
Pre obligations		Points	Final exam	Points
Activites during lectures		5	Test paper	30
Practical lessons		15	Oral examination	20
Projects
Colloquia
Seminars		30