14I5IO04 - Hygiene and technology of foodstaff of animal origin 1
Course specification | ||||
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Course title | Hygiene and technology of foodstaff of animal origin 1 | |||
Acronym | 14I5IO04 | |||
Study programme | Veterinary Medicine | |||
Module | ||||
Type of study | Integrated academic studies | |||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 4.0 | Status | elective | |
Condition | None | Oblik uslovljenosti | ||
The goal | The course is designed to extend the student’s knowledge and understanding acquired in compulsory study program by directing them to essential and current aspects of milk production and processing and to assessment of safety and quality of milk and milk products. | |||
The outcome | Students will be able to understand the basics principles of milk production and processing and requirements for safety and quality of milk products; and also to demonstrate the coherent understanding of milk technology basics and to critically evaluate and perform the assessment of milk quality and safety. | |||
Contents | ||||
Contents of lectures | The influence of health conditions of mammary gland and milk primary processing on technological properties of milk; processing in milk industry with preservation aspect: thermal treatment, fermentation, dehydration and concentration. Microbiological criteria. Determination of shelf-life. Allergens in milk products. The labeling of milk products. | |||
Contents of exercises | The examination of milk composition influence on technological properties of milk. Analyses of milk products with respect to microbiological criteria. Detection and enumeration of Listeria monocytogenes. Detection of Salmionella spp. Enumeration of coagulase positive staphylococci in cheese and milk powder. Enumeration of Enterobacteriaceae. | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | 2 | |||
Methods of teaching | Key concepts will be explained and illustrated in lecturers organized in coherent themed units supplied by major text books and other materials and archived documentations from Department. Practical works will be performed in laboratory and in objects for milk production and processing. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | ||
Practical lessons | 30 | Oral examination | 30 | |
Projects | ||||
Colloquia | 10 | |||
Seminars | 20 |