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14I4O08 - Basics in hygiene of foodstuffs of animal origin

Course specification
Course title Basics in hygiene of foodstuffs of animal origin
Acronym 14I4O08
Study programme Veterinary Medicine
Module
Type of study Integrated academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 3.0 Status obligatory
    Condition none Oblik uslovljenosti
    The goal This course is designed to extend the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, ecology of food-borne microorganisms, good manufacturing and good hygienic practice and modern microbial analysis techniques relating to food.
    The outcome By the completion of the course, students will be able to understand how microorganisms enter and grow in food and understand the concepts of food safety and quality, but also to implement the good manufacturing and good hygienic practice through the food processing.
    Contents
    Contents of lectures Food of animal origin. Prerequisite conditions for food processing. Food safety. Source of food contamination. Food-borne microorganisms: pathogens, food spoilage microorganisms, beneficial microorganisms. Ecology of microorganisms. Food as matrix for microorganisms' growth. Processing factors which influence the growth of microorganisms in food.
    Contents of exercises Introduction of food processing environment. Principles of practical work in food microbiology laboratory. Sampling of foods. Current methods used in food microbiology. Food microbiological criteria.
    Literature
    1. Modern Food Microbiology, Sixth Edition, James M.Jay. An Aspen Publication. Aspen Publishers, Inc. Gaithersburg, Maryland 2000. (Original title)
    2. Varnam AH: Foodborne Pathogen, Manson Publishing, London, 1996 (Original title)
    3. Luning PA, Marcelis WJ, Jongen WMF: Food Quality Management a Techno-managerial Approach.Wageningen Pres, Wageningen, 2002 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 1
    Methods of teaching Lectures with interactive learning supplement by quizzes and audio-visual methods (PowerPoint presentations), practical work in laboratory supported by demonstration in slaughterhouse and dairy.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 10 Test paper 30
    Practical lessons 10 Oral examination 20
    Projects
    Colloquia 30
    Seminars

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