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14S1I04 - COMPOSITION AND CHARACTERISTICS OF FOOD OF ANIMAL ORIGIN

Course specification
Course titleCOMPOSITION AND CHARACTERISTICS OF FOOD OF ANIMAL ORIGIN
Acronym14S1I04
Acronym
Module
Type of study
Lecturer (for classes)
  1. dr Dragan Vasilev
  2. dr Snežana Bulajić
  3. dr Vlado Teodorović
  4. dr Mirjana Dimitrijević
  5. dr Neđeljko Karabasil
Lecturer/Associate (for practice)
  1. dr Dragan Vasilev
  2. dr Snežana Bulajić
  3. dr Mirjana Dimitrijević
  4. dr Neđeljko Karabasil
Lecturer/Associate (for OTC)
    ESPB8.0Status
    Condition
    The goalTo familiarize students with the composition and characteristics of meat, milk, fish, honey, eggs and their products
    The outcomeThe student should know the basic facts about the composition and properties of foods of animal origin and to understand the difference between foods according to the characteristics and composition and to be able to assess the food quality and safety.
    Contents
    Contents of lecturesComposition of the meat, post-mortem changes in skeletal muscles, meat traits, meat og game and exotic animals. The properties and composition of the meat products. The composition of milk and dairy products. Structure, composition of fish and fish products. Structure, composition and properties of eggs and egg products. The composition and properties of honey. The nutrient value of foods.
    Contents of exercisesInvestigation of composition of milk, meat, fish, eggs, honey and its products.
    Literature
    1. Vuković I: Osnove tehnologije mesa, FVM, Beograd 2012. (Original title)
    2. Stojanović L. Katić V: Higijena mleka FVM, Beograd 2011. (Original title)
    3. Baltić M, Teodorović V: Higijena mesa riba, rakova i školjki FVM, Beograd, 1998. (Original title)
    4. Teodorović V: Higijena mesa divljači i egzotičnih životinja, FVM, Beograd, 2007 (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    212
    Methods of teachingLectures with interactive learning, applying audiovisual methods. Practical classes in facilities for food processing and in laboratories.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures5Test paper30
    Practical lessons15Oral examination20
    Projects
    Colloquia
    Seminars30