O-TA-14-TPAP-13 - Tradicionalni proizvodi animalnog porekla
Course specification | ||||
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Course title | ||||
Acronym | O-TA-14-TPAP-13 | |||
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 | Introdusing students with the character and specific characteristics of traditional products of animal origin (meat and milk), as well as the possibilities of protecting the geographical origin of these products. | |||
The outcome | Students should show the knowledge/ability to: recognize the specific quality characteristics of traditional meat and milk products; understand the influence of specific geographical, climatic and other characteristics of the area on the quality of traditional products; the requirements and procedures for the protection of geographical indications of traditional meat and milk products. | |||
Contents | ||||
Contents of lectures | Importance of traditional products of animal origin, their impact on development and place in industrial production (country/world); More important products, geographical, climatic and other characteristics of the area from which they originate, followed by the processes of production, as well as the quality characteristics (especially sensory) of traditional meat / milk products in our country; | |||
Contents of exercises | During the practical work, students will perform comparative tests of the required and specific (especially sensory) properties of the quality of traditional and appropriate industrial meat and milk products. Also, students will be introduced to the requirements and procedures of official protection of geographical origin designations of traditional products (meat and milk) | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | 2 | |||
Methods of teaching | Theoretical and practical - block teaching: especially for traditional meat products and milk. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | ||
Practical lessons | Oral examination | 60 | ||
Projects | ||||
Colloquia | ||||
Seminars | 30 |