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14D2I65 - Preserving of food by physical and chemical methods

Course specification
Course title Preserving of food by physical and chemical methods
Acronym 14D2I65
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 Oblik uslovljenosti
      The goal To deepen the specific knowledge in food preservation acquired during basic studies; to enable effective knowledge acquisition necessary for the dissertation.
      The outcome after successful completion of the course the student will acquire the following knowledge: detailed knowledge of the causes of food spoilage; detailed knowledge of conventional and contemporary novels methods of food preservation; knowledge of food preservation control methods; knowledge about additives and food packaging techiques.
      Contents
      Contents of lectures Food spoilage;Basis of preservation; Antimicrobial parameters. Cooling and freezing; Chilled and frozen products. Conservation salts; Methods and Risks of salting and brining.Smoking; Smoked products.Drying; Water activity; Dried produces. Heat treatment; Heat-treated products. Preservation under high pressure; UV and ionizing radiation.Additives.Packaging. Control methods of preservation.
      Contents of exercises Instrumental and laboratory methods of control procedures in food conservation.
      Literature
      1. Vuković I: Osnove tehnologije mesa, FVM, Beograd 2012. (Original title)
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      4
      Methods of teaching Lectures; preparation of seminar work, 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 Oral examination
      Projects
      Colloquia
      Seminars 20

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