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O-TA-14-TPAP-13 - Tradicionalni proizvodi animalnog porekla

Course specification
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
    1. 1. Joksimović, J. (1978): Tehnologija suvomesnatih proizvoda i kobasica, Poljoprivredni fakultetet Univerziteta u Beogradu. 2. Dozet, N., Adžić, N., Živić, N. (1996): Autohtoni mlječni proizvodi. Poljoprivredni institut, Podgorica i SILMIR - Beograd, 3. Dozet, N., Pandurević, S., Jovanović, S., Borovčanin, T. (2011): Romanijski skorup-kajmak. Univerzitet u Istočnom Sarajevu Poljoprivredni fakultet. 4. Glavni elaborati o zaštiti gografskog porekla proizvoda od mesa i mleka (prihvaćeni od strane Zavo (Original title)
    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