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14I5IO08 - Hygiene and technology of foodstaff of animal origin 2

Course specification
Course title Hygiene and technology of foodstaff of animal origin 2
Acronym 14I5IO08
Study programme Veterinary Medicine
Module
Type of study Integrated academic studies
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 10.0 Status elective
    Condition no prerequiste Oblik uslovljenosti
    The goal IP4 aims to deepen the knowledge and skills acquired by students in compulsory part of the curriculum and point them towards the key and the most modern aspects: meat production and processing as well as the HACCP system.
    The outcome Students should know and understand: the basic principles of production and processing of meat and principles of food safety; to know how to assess conditions for the introduction of the HACCP system; to know how to do an analysis paramaters relevant for assessing the quality and safety of meat and meat products, as well as control procedures preservation of meat
    Contents
    Contents of lectures Production of meat, meat traits as food and raw materials for the manufacture of products, procedures preservation of meat, specific production of particular groups of meat products; quality and labeling of meat products. Preconditions for implementation of integrated food safety systems (GMP, GHP, SSOP); risk analysis; biological, chemical and physical hazards; Hazard Analysis and Critical Control Points (HACCP).
    Contents of exercises Testing characteristics of meat, determination of water binding capacity of meat, the use of additives, studying the influence of curing salt to the meat before and during the heat treatment, heat treatment control procedures, determination of F-value, a tour of the meat industry. Prerequisite programs, introduction of HACCP system.
    Literature
    1. Fundamentals of meat technology
    2. Hygiene and technology of meat
    3. Luning PA, Marcelis WJ, Jongen WMF. Food quality management a techno-managerial approach. Wageningen Pers, The Netherlands, 2002 (Original title)
    4. Hygiene of milk
    5. Hygiene and technology of meat, Practicum
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    3 6
    Methods of teaching Theoretical teaching is based on lectures illustrated with copious use and interactive material, and as historical documents of the Department. Practical classes are held in the laboratories of the Faculty and of slaughtering animals and facilities for production and processing of meat and milk
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 10 Test paper 30
    Practical lessons 40 Oral examination
    Projects
    Colloquia 10
    Seminars 10

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