BBI315 - The quality and safety in biotechnology

Course specification
Course titleThe quality and safety in biotechnology
Study programme
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ConditionAttended microbiologyОблик условљености
    The goalGaining knowledge of safety and quality in food biotechnology
    The outcomeKnowing the risk factors for the safety and quality of the food production process, knowledge of techniques for risk control and risk management system
    Contents of lecturesBiotechnological 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 exercisesCase Study - Implementation of HACCP system in the production of a specific fermented foods (such as the production of cheese, fermented meat products, etc.).
    1. Martin R.Adams, M. J. Robert Nout, Fermentation and Food Safety, Aspen Publishers, Inc. Gaithersburg, Maryland, 2001 (Original title)
    2. Y. H. Hui, Lisbeth Meunier-Goddik, Åse Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra, Handbook of Food and Beverage Fermentation Technology, Marcel Dekker, Inc., 2004 (Original title)
    3. Vijay K. Juneja, John N. Sofos, Control of Foodborne Microorganisms, Marcel Dekker, Inc., 2002 (Original title)
    4. R. E. HESTER AND R. M. HARRISON, Food Safety and Food Quality, The Royal Society of Chemistry 2001 (Original title)
    5. RONALD H. SCHMIDT and GARY E. RODRICK, FOOD SAFETY HANDBOOK, John Wiley & Sons, Inc., Hoboken. New Jersey, 2003 (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingLectures, practical classes, seminars
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures20Test paper60
    Practical lessons10Oral examination