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M-PI-20-PRIZ - Procena rizika bezbednosti hrane

Course specification
Course title
Acronym M-PI-20-PRIZ
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 7.0 Status
    Condition Oblik uslovljenosti
    The goal
    The outcome Po završetku kursa, student treba da bude sposoban da sistematski definiše i objasni sve komponenti procesa analize rizika i njihove osnovne karakteristike, definiše postupke i metode njihove primene, sagledava važnost primene procene rizika, primeni napredne alate za Monte Karlo simulacije u proceni izloženosti, donosi odluke o kontroli opasnosti na nivou proizvođača hrane i na nivou države.
    Contents
    Contents of lectures
    Contents of exercises
    Literature
    1. Radovanović, R., Rajković, A. (2009): Upravljanje bezbednošću u procesima proizvodnje hrane. Univerzitetski udžbenik. Univerzitet u Beogradu - Poljoprivredni fakultet (Original title)
    2. Schaffner, D.W. (2008). Microbial Risk Analysis Of Foods. ASM Press, Washington DC, USA (Original title)
    3. Luning P.A., Devlieghere, F., Verhé, R.. 2006. Safety in the agri-food chain. Wageningen Press, 684 p (Original title)
    4. Vose D. 2000. Risk analysis; a quantitative guide. Wiley.418 p.;OECD Guidance document on Risk Communication for Chemical Risk Management (Original title)
    5. OECD 2002, ENV/JM/MONO (2002) 18; Vose, D (1998). The application of quantitative risk assessment to microbial food safety. J Food Prot. 61(5):640-8 (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 2 2
    Methods of teaching
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper 60
    Practical lessons 5 Oral examination
    Projects 30
    Colloquia
    Seminars