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M-HH-20-PRAH - Provera autenticnosti hrane

Course specification
Course title
Acronym M-HH-20-PRAH
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 5.0 Status
    Condition None Oblik uslovljenosti
    The goal
    The outcome
    Contents
    Contents of lectures
    Contents of exercises
    Literature
    1. Rakonjac, V. (2012): Osnovi genetike. Draganić. (Original title)
    2. Downey, G. (2016): Advances in food authenticity testing: improving quality throughout the food chain. Woodhead Publishing, Elsevier Ltd., Amsterdam, The Netherlands. (Original title)
    3. Watson, R. R. Preedy, V. R. (2016): Genetically modified organisms in food: production, safety, regulation and public health. Academic Press, Elsevier Ltd., Amsterdam, The Netherlands. (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 0 2
    Methods of teaching Lectures in combination with research work and interactive methods of teaching and learning are applied in all teaching chapters of the course to a certain extent.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper
    Practical lessons Oral examination 50
    Projects 20
    Colloquia
    Seminars 25