BBI315 - The quality and safety in biotechnology
Course specification | ||||
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Course title | The quality and safety in biotechnology | |||
Acronym | BBI315 | |||
Study programme | Biochemical Engineering and Biotechnology | |||
Module | ||||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 3.0 | Status | ||
Condition | Attended microbiology | Облик условљености | ||
The goal | Gaining knowledge of safety and quality in food biotechnology | |||
The outcome | Knowing the risk factors for the safety and quality of the food production process, knowledge of techniques for risk control and risk management system | |||
Contents | ||||
Contents of lectures | Biotechnological production of food - types of fermented products, the ingredients in the fermented product, process steps, process conditions, the quality of the product. Microbial products that affect the safety of fermented foods (organic acids, enzymes, bacteriocins) Chemical hazards and their control Microbiological hazards and their control Physical hazards and their control Genetically modified food Risk analysis - data collection and analysis methods for predicting microbial growth in food Processing operations and procedures to reduce the risk to food safety - sanitation equipment and facilities, food preservation using physical, chemical and microbiological agents, validation and verification process Systems for quality assurance and food safety (ISO 9001, HACCP, ISO 22000) | |||
Contents of exercises | Case Study - Implementation of HACCP system in the production of a specific fermented foods (such as the production of cheese, fermented meat products, etc.). | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | 1 | 0 | ||
Methods of teaching | Lectures, practical classes, seminars | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 20 | Test paper | 60 | |
Practical lessons | 10 | Oral examination | ||
Projects | ||||
Colloquia | ||||
Seminars | 10 |