MBIP03 - Analytics of food products

Course specification
Course titleAnalytics of food products
Study programmeBiochemical Engineering and Biotechnology
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    Condition/Облик условљености
    The goalThe aim of this course is to acquire knowledge and skills related to the selection and application of methods in the analysis of food products.
    The outcomeThrough the planned curriculum the student should master the basic principles of standard modern and specific analytical techniques used in the analysis of food products. Student gains the ability to independently select appropriate analytical method and assess the quality of the product in accordance with the legislation of certain food products.
    Contents of lecturesSampling, selection of methods for the analysis and evaluation of food safety. Food safety and quality. ; Methods for determination: ; -water, minerals, proteins, fats, carbohydrates, vitamins, food additives and contaminants. Sensory properties of food.
    Contents of exercisesAnalysis of certain food products and quality indicators: ; - Milk and milk products ; - Meat and meat products ; - Fats and oils ; - Alcoholic and non-alcoholic drinks and beverages ; - Fruit and vegetables ; - Cereals, cereal products, flour products. ; Visit to relevant laboratories for quality control of food products.
    1. Handouts from lectures and lab
    2. Trajković J., Baras J., Mirić M., Šiler S. Analysis of foodstuffs, Faculty of Technology and Metallurgy, Belgrade, 1983 (in Serbian).
    3. J. Whitaker, Current Protocols in Food Analytical Chemistry , John Wiley & Sons, Inc., 2001.
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingThis course is conducted in a theoretical part and a practical part where he acquired knowledge of the methods applied analysis of specific food products. Testing knowledge during the lectures will be conducted through tests, verification of practical work in the laboratory and in the theoretical part of the activity of teaching.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper40
    Practical lessons20Oral examination