B14747 - Production and Quality of Traditional Food

Course specification
Type of study	Bachelor academic studies
Study programme
Course title	Production and Quality of Traditional Food
Acronym	Status	Semester	Number of classes	ECTS
B14747	mandatory	7	2L + E	4.5
Lecturers
Lecturer	prof. dr Snježana Mandić
Lecturer/Associate (practicals)
Prerequisite				Form of prerequisites
-
Learning objectives
Acquisition of knowledge / understanding - in terms of importance and production of traditional animal origin products, specific characteristics, recognition and quality.
Learning outcomes
Achieving basic knowledge and acquiring specific skills regarding the production and recognition of specific characteristics of the quality of traditional milk and meat products and the application of the latest technological achievements in order to standardize the quality.
Content
The role of salting, drying, smoking and ripening (fermentation) of meat in the technology of dry meat products. Conditions prescribed by law for dry sausages and other dry meat products that are marketed as products with “traditional reputation / mark”. Traditional products in Bosnia and Herzegovina and the environment. Definition traditionally. The quality of certain traditional products. Major international, European and domestic traditional dairy products. Technology for the production of certain traditional dairy products. Basic differences and specifics of industrial and traditional production methods. Nutritional and organoleptic quality indicators of traditional meat and dairy products. Standardization and market of traditional products. Transfer of traditional technologies to modern industrial processes. Protecting the originality of traditional products (geographic origin, composition, production standardization, recognition of the right to the traditional mark) defined by the valid regulation in the world and here
Teaching Methods
Interactive lectures with the use of modern technologies, laboratory-independent exercises, consultations.
Literature
Joksimović J., 1978, Technology of dried meat products and sausages, Faculty of Agriculture, University of Belgrade Dozet N., Adžić N., Živić N., 1996, Indigenous dairy products, Agricultural Institute, Podgorica and SILIMIR – Belgrade The main study on the protection of the geographical origin of meat and milk products (accepted by the Institute for Intellectual Property of Serbia)
Evaluation and grading
Written exam and final exam.