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14I6O05 - Quality control of foodstuffs of animal origin

Course specification
Course title Quality control of foodstuffs of animal origin
Acronym 14I6O05
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 no prerequists Oblik uslovljenosti
    The goal Introduction to theoretical and practical aspects of a quality control of food of animal origin, standards and regulations and control of food production; application of sensory analysis in quality control and skills for evaluation of the quality of food.
    The outcome Student needs to know what are the main factors which influence the quality of the food, understand their mutual dependence; knows the standards and regulations pertaining to food safety and quality control procedures in production; and know how to use methods of sensory evaluation of food.
    Contents
    Contents of lectures The main groups of quality, responsibility and management; Standards and regulations on food; Control of production; Sensory analysis of food: the auditors, premises and preparation of samples, testing methods for food; The quality of the meat product and milk products; Food labeling, label of quality and added value to products.
    Contents of exercises Tests for selection and training of assessors; Sensory evaluation of meat products; Sensory evaluation of dairy products; Food labeling and caloric value of food; food quality - selected topics in the field of quality of products of animal origin.
    Literature
    1. Baltić Ž.M, Karabasil N. Kontrola namirnica animalnog porekla, Fakultet veterinarske medicine, 2011. (Original title)
    2. Radovanović R, Popov-Raljić Jovanka: Senzorna analiza prehrambenih proizvoda, (Original title)
    3. Anon: Ora Laboratory Manual, Sensory Analiysis, FDA Office Regulatory Affairs, SAD, 2004 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    1 2
    Methods of teaching Interactive learning with the use of audiovisual methods, practical exercises in the laboratory for sensory analysis of food.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 15 Test paper 40
    Practical lessons 20 Oral examination
    Projects
    Colloquia 25
    Seminars

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