14D2I66 - Quality and nutritive value of food of animal origin
| Course specification | ||||
|---|---|---|---|---|
| Course title | Quality and nutritive value of food of animal origin | |||
| Acronym | 14D2I66 | |||
| Acronym | DOCTORAL ACADEMIC STUDIES | |||
| Module | ||||
| Type of study | PhD academic studies | |||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 4.0 | Status | ||
| Condition | no prerequists | |||
| The goal | to provide students with knowledge about the quality and nutritional value of food of animal origin | |||
| The outcome | Students should know the basic principles of quality management, the factors of importance for the quality as well as elements of importance of nutritional value of food of animal origin. | |||
| Contents | ||||
| Contents of lectures | Quality management (standards, organization and implementation, internal and external audits). The quality of food of animal origin (meat quality and meat product, quality of milk and dairy products, the quality of other foods of animal origin). The nutritive value of food of animal origin (trends in consumption, nutritional and energy value of foods of animal origin). | |||
| Contents of exercises | - | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 2 | ||||
| Methods of teaching | lectures with interactive learning, preparation of seminars, discussion and critical consideration of subjects. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 10 | Test paper | ||
| Practical lessons | Oral examination | 70 | ||
| Projects | ||||
| Colloquia | ||||
| Seminars | 20 | |||