14I4O08 - Basics in hygiene of foodstuffs of animal origin

Course specification
Course title		Basics in hygiene of foodstuffs of animal origin
Acronym		14I4O08
Acronym		Veterinary Medicine
Module
Type of study		Integrated academic studies
Lecturer (for classes)		prof. dr Snežana Bulajić prof. dr Mirjana Dimitrijević
Lecturer/Associate (for practice)		doc. dr Tijana Ledina doc. dr Nevena Grković as. dr Branko Suvajdžić as. dr Jasna Đorđević
Lecturer/Associate (for OTC)
ESPB		3.0	Status
Condition		none
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
Modern Food Microbiology, Sixth Edition, James M.Jay. An Aspen Publication. Aspen Publishers, Inc. Gaithersburg, Maryland 2000. (Original title) Varnam AH: Foodborne Pathogen, Manson Publishing, London, 1996 (Original title) 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