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C-TM-14-HIGH - Metode u kontroli mikrobioloske bezbednosti i higijene hrane

Course specification
Course title
Acronym C-TM-14-HIGH
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 5.0 Status
    Condition - Oblik uslovljenosti
    The goal The course should enable the student to acquire knowledge and understand the methods that are used today applied for microbiological analysis of foodstuffs in Serbia, the EU and the world.
    The outcome At the end of the module, the student should demonstrate knowledge and understanding of microbiological criteria related to food safety; analyzes the hygiene criteria of certain processes in food production; thinks critically and develops creative thinking; presents acquired knowledge through written and oral forms of presentation.
    Contents
    Contents of lectures Legislation in Serbia, the EU and the world in the control of microbiological safety and food hygiene. Criteria of food safety and hygiene of the production process. Microbiological criteria for food of plant and animal origin. Use of reference SRPS EN ISO methods. Interpretation of results. Comparison of domestic regulations with countries in the region.
    Contents of exercises Experimental work on the method for the isolation and identification of microorganisms from food. The most important SRPS EN ISO methods for bacteria: Salmonella, Listeria monocytogenes, staphylococcal enterotoxins, E.coli, Enterobacteriaceae and others.
    Literature
    1. UREDBA KOMISIJE (EZ) BR. 2073/2005 o mikrobiološkim kriterijumima za prehrambene proizvode (Original title)
    2. Pravilnik o opštim i posebnim uslovima higijene hrane u bilo kojoj fazi proizvodnje, prerade i prometa. Službeni glasnik RS‖, broj 72/10 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    0.13333333333333333 0
    Methods of teaching Interactive lectures, laboratory exercises and consultations, using collaborative and cooperative methods of active learning.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 10 Test paper 70
    Practical lessons 10 Oral examination
    Projects 10
    Colloquia
    Seminars