COURSE SPECIFICATION - np.ac.rs · PDF fileCourse title Course leader ... Dolicanin Z. Praktikum iz fiziologije, ... Zoran Markovic: Racunari I hemija, textbook, ISBN 86-81829-51-3

Programme of studyModuleType and Course titleCourse leaderTeaching assistantTeacher/assistant for DON

6 Course status compulsoryPrerequisite

Course aims

Course outcome

Theoretical knowledge

Practical knowledge

1

2

3

4

5

Lectures Practical classesDON Research work Other classes2 1

Teaching methods

points final exam points

5 written exam 155 oral exam 40

2015

Bachelor academic studiesBiology BasicsIzet Eminovic

student engagementpractical classesmidterm testsproject presentation

Bojana Veljkovic

CourseworkAssessment structure (100 points maximum)

Course content

Term and significance of biology. Diversity and classification of living organisms. Structure and organizationlevel of living organisms. Biomolecules and their role in living systems.Processes of transport and signalizationin living organisms. Metabolism and energy production. Energy and matter flow throughout living world. Foodpyramid. Nutritionism. Basic principles of homeostasis and its disorders. Reproduction and inheritance. Humanand animal behaviour basics. Adaptation mechanisms of living organisms. Fundamentals of ecotoxicology:oxidative stress, mutagenesis, cancerogenesis. Plant and animal toxins. Application of biological systems inindustry.

COURSE SPECIFICATION

Teaching (power point presentations, animations), cooperative: teacher-student, group work, teamlearning, problem teaching, student research in groups.

Reading listDjordjevic, N, Dolicanin Z. Praktikum iz fiziologije, Drzavni univerzitet u Novom Pazaru, Novi Pazar, 2014, selected chapters

Total number of classes

Veljovic P. Biologija - udzbenik za studente agronomije. Agronomski fakultet, Cacak, 2003, selected chapters.

Veljovic P, Markovic G. Praktikum iz biologije, Agronomski fakultet, Cacak, 2005, selected chapters.

Guyton AC, Hall JE. Medicinska fiziologija, Savremena administracija, Beograd, 2003, selected chapters.

Andras S, Zikic R, Saicic Z, Ekofiziologija I ekotoksikologija zivotinja. PMF, Kragujevac, 2007, selected chapters.

Food processing

Second semester enrolledECTS credits

Obtaining fundamental knowledge and understanding of living organisms functioning principles.Enabling students to realize cause-consequence relations in living world. Developing skills of applyingbiological principles in further education and every day life.

Equipment and apparatus in biological laboratory. Research methods and techniques in biology. Materials usedin biological research. Use of living organisms in experimental research. Ethical code of scientific andexperimental work in biology. Making hypotheses and design of experiments in biological research.

Biology Basics is a course that represents a review of biology especially referring to its significance inevery day life. Educational objective of this course is to get students acquainted with basics ofstructure and functioning of living organisms, as well with complex interactions within living world.


Course aims

Course outcome


Practical knowledge

1

2

3

4

5



Reading listSvetlana Markovic, Zoran Markovic: Racunari I hemija, textbook, ISBN 86-81829-51-3 , Kragujevac, 2003.


Cristopher J. Cramer: Essentials of Computational Chemistry Theories and Model.

Food processing

first semester enrolledECTS credits

Active knowledge of Microsoft Word, Microsoft Excel, ChemDraw and Microsoft PowerPoint in areasof chemistry as well as elementary knowledge of programme package MOPAC. Application ofcomputers for data base search and application in solving theoretical-chemical problems andexperimental data processing.

Practical introduction to hardware and basics of Windows. Text processing on computer - Microsoft Word. Dataprocessing - Microsoft Excel. Creating chemical structures via computers – ChemDraw Ultra. Makingpresentations via computer – Microsoft PowerPoint. Demonstration of programme for processing and graphicpresentation of data obtained via chemical instruments – PeakSimple. The internet - searching sites withchemistry content. Determining enthalpy of alkanes via MOPAC and correlation with experimental values.

Introducing students to computer application in chemistry and contemporary softwares for problemsolving processing.

Edin DolicaninCourse leaderTeaching assistantTeacher/assistant for DON

Emir Pecanin

Course contentHistory of the computing machines development. From abacus to electronic computers. Computers of XXcentury. Computer generations - tube machines, transistor machines, minicomputer, microcomputer, VLSIcircuits. Definition and basic features of digital computers. Bit, byte, binary numbers system. Computer system -hardware and software. Hardware - memory, central processor, peripheral devices and physical connecting ofthem. Software - systemic software, Windows, applicative software, chemical software. Programmes fordrawing and writing of chemical equations. Computers connected to chemical instruments. Computerapplication in education- computer learning, models and simulations, multimedia textbooks. Demonstration ofmultimedia documents application in chemistry. Internet - its structure and services, electronic mail, file transfer,interactive conversation, searching data via menu, net news. World Wide Web, Web browsers, websitesinteresting for chemists, bases of chemical data. Programming languages, lower and higher level languages,compiler and interpretative languages, objectively oriented languages. Steps in computer programme making.Algorithm - definition and basic features. Algorithm schemes - symbols, linear structure, cyclic structure,examples interesting from chemistry point of view.

Bachelor academic studiesComputer Application

Programme of studyModuleType and level of studyCourse title

Teaching methods



Oral and practical teaching, two tests, seminars, practical classes, exam.

student engagementpractical classesmidterm testsseminars



Course aims

Course outcome


Practical knowledge

12

3

4

5


Teaching methods

Bachelor academic studiesGeneral Chemistry

Programme of studyModuleType and level of studiesCourse title

Tanja SoldatovicCourse leaderTeaching assistant Teacher/assistant for DON

Enisa Selimovic

Course content

Objective and significance of the course. Pure substances. Basic laws of chemistry. Classification of elementsand periodic law. Structure of an atom. Wave function of an atom. Orbitals. Principles of filling electronicconfiguration layer. Energy of ionization, electronic affinity, electronegativity of an atom. Chemical bond andmolecular structure. Ionic bond. Lewis's theory of covalent bond. Resonance. Hybridization of atomic orbitals.Molecular orbital theory. MO diagrams. Hydrogen bond. Chemical thermodynamics. Solutions - division andways of indicating concentration. Diffusion and osmosis. Raoult's law. Colloidal solutions. Chemical kinetics.Speed of chemical kinetics. Chemical balance. Le Chatelier principle. Division of inorganic compounds. Oxids,hybrids, acids, bases and salts. Solutions of electrolytes. Strong and weak electrolytes. Level of dissociation.Ionic concentration in electrolytic solutions. Conjugated acids and bases. Lewis's theory of acids and bases.Balance in electrolytic solutions. Ionic solution force. Debye-Hűckel equation. Dissociation constant of weakacids and bases. Ostwald law of dilution. Ionic water product. Calculating buffer solution pH. Buffer capacity.Biological significance of buffers. Hydrolysis of strong bases and weak acids salts. Concentration calculation ofH3O+ and ОH- ions in salt solutions. Complex compounds. Basic terms. Nomenclature. Chemical bond incomplex compounds. Isomery. Reactions of oxidation reduction. Elements of Iа, IIа, IIIа, IVа, Vа, VIа and VIIаgroups of periodic system. Metals in biology and medicine.


Lectures, calculation exercises, experimental exercises, tests, exam.

Reading listPerisic-Janic, N., Djakovic-Sekulic, T., Gadzuric S., 2008. Opsta hemija, PMF, Novi Sad.


Soldatovic, T. 2011. Zbirka zadataka iz hemije za studente hemije, tehnologije I biologije, Drzavni univerzitet u Novom Pazaru, Novi Pazar.

Cesljevic, V.I, Leovac V.M., Iveges, E.Z., 1997 Praktikum neorganske hemije (I deo), PMF, Novi Sad.

Djurdjevic, P., Obradovic, M., Djuran, M. 2002 Opsta I neorganska hemija, PMF Kragujevac

Trifunovic, S., Tibor, S., 2003, Opsta hemija, PMF, Kragujevac.

Food processing

First semester enrolledECTS credits

Students acquire necessary basics for further studying of specific chemistry disciplines which followand master basics of experimental work.

Introduction to laboratory (laboratory equipment and occupational safety). Basic laboratory operations.Calculating mass of CO2 using relative gas density. Calculating water in crystalhydrates. Solutions. Featuresof dilute solutions. Speed of chemical reaction. Chemical balance. Chemical balance in homogenous andheterogenous systems.Types of chemical compounds. Reactions of oxidation reduction. Salt hydrolysis.Complex compounds. Tasks.

The aim of the course is acquiring knowledge necessary for understanding facts, principles and theoryin the field of general chemistry which facilitate passing the courses at higher years and obtainingability to apply the knowledge in solving quantitative chemistry problems.






Course aims

Course outcome


Practical knowledge

1

2

3

4

5


Teaching methods




Lectures, experimental practice, midterm tests, exam.

Reading list1. I. Filipovic, S. Lipanovic, Opsta i neorganska hemija (II deo), Skolska knjiga, Zagreb, 1988.


Soldatovic, T. 2011. Zbirka zadataka iz hemije za studente hemije, tehnologije I biologije. Drzavni univerzitet u Novom Pazaru, Novi Pazar. Lj. Bogunovic, D. Vasovic, D. Poleti, M. Popovic, S. Stevic, Praktikum opste hemije (II deo), Tehnolosko-metalurski fakultet, Beograd, 2000.

Djurdjevic, P., Obradovic, M., Djuran, M., 2002, Opsta I neorganska hemija. PMF Kragujevac.

D. Poleti, Opsta hemija (II deo), Hemija elemenata, Tehnolosko-metalurski fakultet, Beograd, 2000.

Food processing

Second semester enrolled, General Chemistry course passed.ECTS credits

Students will learn basics of inorganic chemistry, qualities of chemical elements, their compounds, aswell as the application and significance of their compounds in practice.

Types of chemical compounds according to groups. Obtaining and basic characteristics. Reactions ofs, p and d elements and their compounds. Tasks.

Aims of Inorganic Chemistry course is for students to learn chemical and physical qualities of someelements, types and qualities of their compounds, as well as their application. It is necessary forstudents to obtain some theoretical and practical knowledge that can be used later in the course ofstudies as well as in practice.

Tanja SoldatovicCourse leaderTeaching assistantTeacher/assistan for DON

Student engagementPractical classesMidterm testsSeminars

Ana Djekovic


Course contentHydrogen. Elements of 0 group (18 groups). Precious gases. Elements of I A group (1 group).Elements of II A group (2 groups). Elements of III A group (3 groups). Elements of IV A group (4groups). Transitive elements. Elements of V A group (5 groups). Elements of VI A group (6 groups).Elements of VII A group (7 groups). General characteristics of d and f elements. Obtaining metals.Elements of V B group (15 groups). Scandium. Qualities and compounds of scandium. Generalcharacteristics and review of lanthanoid and actinid compounds. Elements of IV B group (14 groups).Elements of V B group (15 groups). Elements of VI B group (16 groups). Chrome. Characteristics and compounds of chrome. Elements of VII B group (17 groups). Mangan. Characteristics andcompounds of mangan. Elements of VIII group (8, 9 and 10 groups). Review of compounds of theVIII group elements. Review of compounds of triadic elements - iron, cobalt and nickel. Generalcharacteristics and review of compounds of platinum metals (ruthenium, rhodium, palladium,osmium, iridium, platinum). Elements of I B group (11 groups). Copper, silver and gold. Elements ofII B group (12 groups). Zink. Cadmium and mercury.

Bachelor academic studiesInorganic chemistry



Course aims and objectives

Course outcomes


Practical knowledge

1

2

3

4

5


Teaching methods

points final exam points5

written exam 305 oral exam 25

35


Lectures, practical classes, seminars and homework.

Reading listMomcilo Uscumlic, Milomir Trifunovic, Pavle Milicic, Elementi vise matematike, Naucna knjiga, Beograd, 1990.


Raymond A. Barnet, Michael R. Ziegler, Karl E. Byleen, Primjenjena matematika za poslovanje, ekonomiju, znanosti o zivom svijetu I humanisticke znanosti, MATE, Zagreb.

Food processing


Obtaining nacessary theoretical and practical knowledge in mathematics. Learning skills and methodsof solving problems in natural sciences using mathematics.

Application of theoretical knowledge in solving problems and tasks from the abovementioned areas.

Introducing students to basic terms in mathematics (complex numbers and polynomials, linearalgebra, elementary functions, differential calculus) and their application in natural sciences. Enablingstudents to solve problems in natural sciences using mathematical methods. Enabling students tounderstand lectures from other courses at their programme of study.

Miomir AndjicCourse leaderTeaching assistantTeacher/assistant for DON

Student engagementPractical classesMidterm test

Edin Glogic


Course contentComplex numbers and polynomials: Operations with complex numbers. Definition of polynomials andoperations with them. Basic attitude of algebra, zero polynomial. Linear algebra: Systems of linear algebra equations. Gauss elimination method, matrices and operations withthem, inverse matrices, determinants (definition, characteristics, calculating). Application of linear algebra innatural sciences. Library of elementary functions. Functions, elementary functions, linear functions, square functions,polynomial and rational functions, exponential and logarithmic functions.Differential calculus. Limits and continuity of real functions. Definition of function copy and differentials andtheir geometric interpretation. Basic rules of calculating copies and differentials.Function copies of higher order.Function testing and function graphs drawing using function copies. Absolute maximum and minimum.Application of differential calculus in natural sciences.

Bachelor academic studiesMathematics I


Seminars

8 Course statusPrerequisite

Course aims

Course outcome


Practical knowledge

1

2


Teaching methods

points final exam points5

written exam 305 oral exam 25

35

Introducing students to basic terms in mathematics (integrated account, differential equations,elements of numerical mathematics) and their application in natural sciences. Enabling students tosolve problems and tasks in natural sciences using mathematical methods. Enabling students tounderstand lectures from other courses at their programme of study.


Emir Zogic

Bachelor academic studiesMathematics II

Programme of studyModule

Raymond A. BarnRaymond A. Barnet, Michael R. Ziegler, Karl E. Byleen, Primjenjena matematika za poslovanje, ekonomiju, znanosti o zivom svijetu I humanisticke znanosti, MATE, Zagreb

Food processing

Milisav StefanovicCourse leaderTeaching assistantTeacher/assistant for DON

Second semester enrolled, course Mathematics I passedECTS credits

Obtaining nacessary theoretical and practical knowledge in mathematics. Learning skills and methodsof solving problems in natural sciences using mathematics.

Student engagementPractical classesMidterm testsSeminars

Lectures, practical classes, seminars and homework.

Type and level of studiesCourse title


Course contentIntegrated account. Primitive function and indefinite integral. Basic methods of integration. Integral sums anddefinition of definite integral. Characteristics of definite integral. Relation between definite and indefinite integral.Basic methods of definite integral calculation. Some applications of definite integral in natural sciences. Differential equations. Basic terms. First order differential equations (differential equation separatingvariables, homogenous differential equation, linear differential equation). Linear differential equations of higherorder with constant coefficients. Differential equations application in natural sciences.Elements of numerical mathematics. Approximate numbers. Numerical solving of equations and systems ofequations. Approximate solving of differential equations.

Application of theoretical knowledge in solving problems and tasks from the abovementioned areas.

Reading listMomcilo Uscumlic, Milomir Trifunovic, Pavle Milicic, Elementi vise matematike, Naucna knjiga, Beograd, 1990.



Course aims

Course outcome


Practical knowledge

1

2

3

4

5


Teaching methods


Bachelor academic studiesMeasurement Processing


Milos FilipovicCourse leaderTeaching assistantTeacher/assistant for DON

Svetlana Jeremic


Course outcomeMeasurement and uncertainty of measurement. Measurement errors. Absolute, relative, random,systematic and blunder error. Significant, certain and uncertain digits and rounding of measurementresults.About probability theory. Probability distribution and probability density. More significant probabilitydistributions: binomial distribution, normal distribution. Arithmetic mean. Dispersion and standarddeviation.Statistics. Sample, population. Error assessment and display of measurement results. Data grouping.Making tables. Graphic display of data. Measures of central tendency and data dispersion. Certaintyinterval. Statistical tests. Regression and correlation. Linear correlation. Correlation coefficient. Linear regression. Smallestsquares method.


Lectures, practical classes, seminars and homework, consultations.

Reading list I. Gutman, Obrada rezultata hemijskih merenja, Kragujevac, 2000.

Total number of classses

J.N.Miller, J.C.Miller, Statistics and Chemometrics for Analytical Chemistry, Pearson Ed., Harlow, 2000.

Food processing

Second semester enrolledECTS credits

By the end of the course should be able to understand sources of measurement uncertainties, assesscorrectness and precision of chemical analysis results, group their results correctly, present them intables and graphs, compare results by applying basic parametric tests, use linear regression analysisand use PC (MS Excel) for statistical data processing and display of results.

Application of theoretical knowledge in solving problems and tasks from the abovementioned areas.Using MS Excel for statistical data processing and displaying measurement results.

The aim of the course is to introduce students to basic methods of measurement processing inchemistry and technology, to enable them to show experimental results correctly, to gain as muchuseful information from the results they obtained (but not more than that) and to make correctconclusions.

5written exam 20

10 oral exam 3530

Student engagementpractical classesmidterm testsseminars


Course aims

Course outcome


Practical knowledge

12

3

4

5


Teaching methods



40


Lectures, calculating and experimental exercises, midterm tests, exam.

Reading listM. Kurepa, J. Puric, Osnovi fizike (Mehanika I molekularna fizika sa temodinamikom), Naucna knjiga, Beograd, 1991.


S. Drndarevic, S. Kalezic, V. Damjanovic, Eksperimentalne vezbe iz fizike (za studente Hemije i Biologije), Fizicki fakultet Univerziteta u Beogradu, Beograd, 2005.

M. Popovic, Osnovi elektrotehnike, Elektrotehnicki fakultet, Beograd, 2006.

M. Kurepa, J. Puric, Osnovi fizike (Elektromagnetizam, optika, fizika atoma I fizika atomskog jezgra), Naucna knjiga, Beograd, 1994.

Food processing


Basic knowledge and skills in physics are necessary for understanding couses at higher years ofstudy.

Laboratory classes

The aim of physics course is to introduce students to some selected areas of physics and to showthem how to apply that way of reasoning in chemistry. Students gain basic knowledge and skills inphysics and basic electronics necessary for understanding courses at higher years of study.Developing ability to formulate and solve problems and give correct interpretation of the results.Practical exercises aim to introduce students to basic skills of using simple measuring devices whichthey will use later in their professional life.

Predrag OsmokrovicCourse leaderTeaching assistantTeacher/assistant for DON


Predrag Osmokrovic


Course contentIntroduction. Kinematics. Dynamics. Gravity. Energy. Systems of higher particles. Oscillations. Wavemovement. Fluid statics. Fluid dynamics. Basics of heat physics. Electrostatic interaction. Electric potential andvoltage. Direct electric current. Magnetic interaction in vacuum. Magnetic features of materials. Electromagneticinduction. Alternating electric current. Bond between electric and magnetic field. Geometrical optics. Basics ofatomic physics. PN bond. Basic physics of semiconductors.Transistors.

Bachelor academic studiesPhysics


5 Course status compulsoryPrerequisiteCourse aims and objectivesLearning and teaching outcomes


Practical knowledge

1

2

345

Lectures Practical classesDON Research work Other classes

2 2

methods



Interactive classes, group communication exercises,audio exercises, video projections, processing ofprofessional texts in English.

Reading listRedston, C, G.Cunningham (2006) Face2face- Intermediate. Cambridge


English for Chemists - Univerzita Pavla Jozefa Šafárika v Košiciach www.upjs.sk/public/media/3499/English-for-Chemists.pdf McGraw-Hill Dictionary of Chemistry - Free Science Books books.pakchem.net/uploads/1/2/7/7/.../dictionary_of_chemistry_2nded.pdf

Knezevic, L.:English for Specific Academic Purposes: Biology, Ecology, Chemistry, PMF, Департман

Daintith John: The Facts on File Dictionary of Organic Chemistry, Market House Books Ltd, Aylesbury, UK, 2004.

Food processing


After successfully completed course, a student should develop abilities: - general skills: making the difference between formal (academic) and informal style, correct and fastinterpretation of scientic texts and their critical analysis, writing of shorter forms, successful oralcompetence regarding general and professional topics.

Bachelor academic studiesThe English Language

Programme of studyType and level of studyCourse title


Development of academic language skills: reading of authentic scientific texts in order to develop reading skills,anticipating, understanding of the basic ideas and details as well as implicit information, writing definitions,description of processes and experiments, making conclusions, translation, writing summaries, lexical use ofprofessional terms, short presentations, discussions regarding professional topics.

Learning of the basic aspects of the English morphosyntax, scientific terminology referring to differentfields of chemistry. Developing of academic language skills for the purpose of using the languagesuccessfully and development in further education and practice.

Sibela EminovicCourse leader

Course content

Basic characteristics of general academic and English as the language for professional purpose: basicprocessing of grammar units (nouns, verbs, sequence of tenses, indirect speech, passive voice), practising ofgrammar categories necessary for professional texts, basic terminology regarding description, classification,periodic system, chemical elements, units of measurement, laboratory dishes and chemicals.

5 written exam 40

10 oral exam 3015midterm test

oral presentation

Student engagement


Course aims

Course outcome


Practical knowledge

12

3

4


Reading listR. Igov, Analiicka hemija, Nis 1997

M. Miljkovic, R. Simonovic, V.S.Jovanovic, Gravimetrijske metode analize, Nis, 2000.

J. Savic, M.Savic, Osnovi analiticke hemije, Svetlost, Sarajevo, 1981.

A.Skoog, D.M.West, F.J.Holler, Osnove analiticke kemije, Školska knjiga, Zagreb, Hrvatska, 1999.

Food processing

Analytical laboratory work. Making solutions of different concentrations. Reactions, reactional conditions,analyical selectivity and reactions specificity. Collecting and preparing samples for analysis. Cationsclassification. Anions classification. Complete analysis. Analysis of complex material. Chromatographicmethods of analysis. Gravimetric analysis of iron (III), sulfor, nickel (II) and zinc (II) in mixtures. Posphorousacid, sulfur acid. Complexometry of Zn2+, complexometry of Ca2+ and Mg2+ in mixtures.

The aim of the course is to provide basic theoreticl knowledge about chemical and physical principleswhich are significant for analytical chemistry and chemistry in general. Knowledge of basic principlesof qualitative and quantitative analysis. Principles of gravimetric analysis methods. Learning basicprinciples of volumetry and enabling students to apply classical methods of analysis quickly androutinely.

ECTS credits

Throughout the course a student should learn basic terms regarding methods of analytical chemistry,analytical reactions and reagents, concentration, protolytic theory of bases and acids and equilibriumin acid-basic systems. Students are enabled to analyse and solve problems regarding analyticalpractice, they learn basic terms regarding dissolution and precipitation, qualitative analysis andmethods of complexing, they are able to perform complete classic qualitative and quantitativeanalysis of an unknown sample. Students are trained to choose a method and perform analysis of asample with appropriate correctness and precision.

Bachelor academic studies

Milan DekicCourse leaderTeaching assistantTeacher/assistant for DON

Third semester enrolled, a pass in General Chemistry

Enisa Selimovic

Course content

Significance and role of analytical chemistry. Qualitative chemical analysis. Solution content. Substancequantity and concentration. Activity and its coefficient. The law of mass action. Thermodynamic andstoichiometric equilibrium constant. Newer theories of acids and bases. Acidic-basic reactions in protolitictheory. Autoprotolysis. Ionic product of water and pH. The role of solvent. Determining pH of solution in strongand weak acids, bases and salts. Buffers, their capacity and determining buffer pH. Complexing reaction.Constants of complex stability. Product of solubility and molar solubility. Oxido-reductionist reactions. Oxidantsand reductors. Forming redox equations. Nerst equation and standard electrode potential. Electrode potential equilibrium. Chemical methods of analysis. Principles of quantitative chemical analysis.Calculations in gravimetric analysis, errors in gravimetric analysis. Digestion, postrecipitation, coprecipitation.Water in solid substances. Examples of gravimetric measuring. Classification of volumetric methods. Standardsolutions in volumetric methods. Titration curves. Indicators and indicator errors. Processing and validation ofresults gained in volumetric analysis. Acidimetry and alcalimetry and their application. Methods based oncomplex formation reactions. Indicators in complexometry. Types of helatometric titrations. Argentometry andargentometric titratious curves. Indicators in precipitation. Halogenid formulations. Other precipitation titrations.Redox methods. Application of redox titrations. Permanganometry, chromatometry, bromatometry, iodometryand iodimetry.

Analytical chemistry


5


Teaching methods



Lectures, calculating and experimental practice, tests, exam.


Pecev, J.Perovic, Titrimetrijske metode analize, Prosveta, Nis, 1997.



6 Course status optionalPrerequisite

Course aim

Course outcome


Practical knowledge

1

23

4

5

6

7

Lectures Practical classes in accordance with theoretical ones.DON Research work Other classes2 2 - -

Teaching methods


Teacher/assisatant for DONTeaching assistant Stevan Canak


Food processing

Dragan CirkovicCourse leader

Programme of study

Bachelor academic studiesAnimal Resources

ModuleType and level of studiesCourse title

S. Ivanovic, V.Teodorovic, M.Z.Baltic, Kvalitet mesa, Naucni institut za Veterinarstvo Srbije, Beograd, 2012.

.Vlado Teodorovic, Mirjana Dimitrijevic, Nedjeljko Karabasi, Dragan Vasilev, Higijena I tehnologija mesa, Fakultet veterinarske medicine, Beograd, 2015.

ECTS credits

Practical classes in accordance with theoretical ones.

Course content

Vukovic I. Osnove tehnologije mesa, Veterinarska komora Srbije, Beograd, 2012.

Reading list

Quality of animal resources, meat, significance, history and specifics of its production, slaughter cattle,slaughter products, meat morphology, chemical structure of meat, meat properties, classes of meat, cutting andcategorization. Milk, significance and origin, chemical structure, physical and physico-chemical properties ofmilk, specific details of certain types of milk. Eggs and egg products, morphology and chemical structure ofeggs. Eggs quality, shortcomings of eggs, potential dangers of eggs, eggs examination, egg products, eggproducts examination. Honey and bee products, types of honey, chemical structure of honey, physical propertiesof honey, sensory properties of honey, honey inspection, honey and potential dangers - biological, chemical andphysical dangers. Laws and safety regulatives.

The course should enable students to gain knowledge about animal resources, their quality andsignificance of their quality for food technology, the source, morphology, chemical structure andproperties of animal resources.

Fourth semester enrolled

The knowledge gained should enable students for: assessment of animal products quality,determining type and category of meat, determining most important properties of milk, assessment ofinner and outer quality of eggs, determining types and quality of honey, efficient learning, team work,critical thinking and evaluation of teaching and learning outcome.

Lectures, seminars, practical classes, exam.


Rede R., Ljiljana Petrovic, Tehnologija mesa I nauka o mesu, Tehnoloski fakultet, Novi Sad, 1997.

Ostojic M., Proizvodnja mleka, poznavanje I obrada mleka, Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, 2007.


Raseta J., Dakic M. Higijena mesa (Higijena mesa zivine I jaja), Veterinarski fakultet, Beograd, 1994.

L.Stojanovic, V.Katic, Higijena mleka, Veterinarska komora Srbije, Beograd, 2011.

5 written exam10 oral exam 552010



Course aim

Course outcome


Practical knowledge

1

23

4

5


methods

points final exam points5 written exam 15

10 oral exam 40student engagement

Teacher/assistant for DONTeaching assistant Milos Filipovic



Food processing

Milos FilipovicCourse leader

Programme of study

Bachelor academic studiesBases of Technological Design


M.Jovanovic, J.Jovanovic, Osnovi tehnoloskog projektovanja, UHTS, Beograd 2013 (ISBN 978-86-7558-994-5).

ECTS credits

Examples of products and processes design using programme package SuperPro Designer.

Course content

Reading list

Introduction to the design theory: the term, levels and areas of design, structure of design, design andengineering management, characteristics of process industry, research, technological development,technological knowledge and design, process development, typical problems in designing.Design via technological projects: Techno-economic projects, previous study of feasibility, feasibilitystudy, elements of project task of a technological project, elements of technological project.Design tools: information sources, process safety, investment cost assessment, bases of processeconomics.The role of computer application in design: Programme package SuperPro Designer.

The aim of the course is to overcome basic elements of designing theory, as well as develop studentsknowledge in terms of formulating project tasks and conceptually create project solutions in the shapeof technological projects for simple problems.

Third semester enrolled

Learning basic elements of theory and skills of product and process conceptual design. Students areenabled to formulate project solutions in the shape of technological projects for simple solutions.

practical classes

Lectures, seminars, tests, experimental classes, exam.

Assessment structure (100 points maximum)

Coursework

30

10

midterm testsseminars

seminars


Course aim

Course outcome


Practical knowledge

1

2

3

4

5

Lectures Practical classes follow lectures by solving illustrative tasks at calculating and laboratory practical classes. DON Research work Other classes2 2 0

Teaching assistant Irfan Fetahovic

Course content

J.Surutka, Osnovi elektrotehnike-elektromagnetizam, Akademska misao, Beograd, 2002.

Reading list

Electrostatics. Coulomb's law, electric field strength vector, potential difference and voltage. Condensators andcapacivity. Electric networks with time constant electric currents. Electric power, power circuit, electricalresistance, resistors and conductors. Electric power. Sources of eletric power. Electric measurement devices.Voltmetre and ampermetre. Electromagnetism. Magnetic field. Electromagnetic induction. Inductive elementsand inductivity. Networks with simple time currents. R, L and C elements, strength and strength factor.Threephase systems. Transformators. Semi-conductors, diods and transistors. Digital systems. Basics of digitalsystems, logical circuits, combinational and sequential networks. AD and DA conversion.

Acquiring basic knowledge in the area of electrotechnics.

Teacher/assistant for DON

J.Surutka, Osnovi elektrotehnike-elektrostatika, stalne jednosmerne struje, Akademska misao, Beograd, 2005.

ECTS credits

Practical classes follow lectures by solving illustrative tasks at calculating and laboratory practical classes.

Third semester enrolled

Acquiring knowledge about generators, resistors, coils and condensators in electric networks withconstant and simple periodic electric currents. Introduction to the elements of physical and digitalelectronics. Students will acquire foundation for following applications of electrotechnics intechnological processes.

J.Surutka, M.Djekic, Osnovi elektrotehnike-naizmenicne elektricne struje, tehnicki fakultet, Cacak, 2000.


D.Zivkovic, M.Popovic, Impulsna I digitalna elektronika, Akademska misao, Beograd, 2000.

S.Tesic, D.Vasiljevic, Osnovi elektronike, Gradjevinska knjiga, Beograd, 2000.


Food processing

Zarko BarbaricCourse leader

Programme of study

Bachelor academic studiesBasics of Electrotechnics


Teaching methods





lectures, practical classes, consultations

student engagementpractical classes


Course aims

Course outcome


Practical knowledge

1

2

3

4

5


Teaching methods

Bachelor academic studiesChemical Kinetics and Catalysis


Radmila Marinkovic-NeducinCourse leaderTeaching assistantTeacher/assistant for DON

Ana Kesic


Course content

Basic terms of chemical kinetics (speed, order, molecularity, mechanism, specific speed and energy of chemicalreaction activation). Division of reactions based on kinetic criteria. Theories of kinetics. Methods of experimentaldata processing in kinetics - integral and differential method of kinetic chemical reactions interpretation.Reactions of first, second, third and zero order, kinetics of return and complex reactions, kinetics of complex andheterogenous chemical reactions. Influence of temperature, pressure and environment on chemical reactionspeed. Catalysis and basic mechanisms of catalytic reactions. , division of catalytic reactions, homogenous andheterogenous catalytic reactions. Activity, selectivity and stability of catalysts. Components of catalytic system,kinetics of heterogenous catalytic reactions. Machanisms and prevention of catalysts deactivation. Diffusionalphenomenon and diffusional restrictions. Application of catalysis in industry and environment protection.


Interactive teaching, laboratory classes and experimental data processing, solving concrete problems,consultations. Searching material from different data bases online.

Reading listP.Putanov: Osnovi fizicke hemije II deo, III edition, Tehnoloski fakultet, Novi Sad 1989.


E. Kis, G.A.Lomic, R.P.Marinkovic-Neducin, G.C.Boskovic, T.J.Vulic, Eksperimentalna kataliza, Univerzitet u Novom Sadu, Tehnoloski fakultet, Novi Sad, 2009.

E.Kis, G.Lomic, R.Neducin: Eksperimentalna fizicka hemija, Univerzitet u Novom Sadu, Tehnoloski fakultet, Novi Sad, 1998.

P.Putanov, Uvod u heterogenu katalizu, Prosveta, Novi Sad, 1995.

Food processing

Fourth semester enrolled, a pass in Physical ChemistryECTS credits

Theoretical and practical knowledge for conducting and control of chemical and catalytic processes.Methodology of following process speed and data processing with the aim to define mechanism of aprocess and assess the influence of parametres change in complex reactional systems. Knowledgeand skills directed to the choice of catalyst and defining process conditions - optimal activity,selectivity and stability. Advancing chemical and catalytic processes from the economic, engineeringand ecological point of view.

Laboratory classes: determining kinetic parametres of chemical reactions, instrumental methods for followingchemical reactions kinetics, processing of experimental measuring results and examples, calculating tasks fromthe selected areas. Methods of catalysts synthesis. Methods of physical and chemical characterization ofcatalysts, experimental measuring results processing and examples.

Acquiring wider knowledge in the area of chemical kinetics in homogenous and heterogenousreactional systems, catalysis and catalytic processes. Understanding the essence, cause and laws inthese very important areas for application in different chemical disciplines and technologicalprocesses.




Coursework


Course aims

Course outcome

Theoretical classes

Practical classes

12

3

4

5

Bachelor academic studiesEnvironmental Chemistry


Enisa Selimovic

Course content

Polluters. Warmth pollution of water. Eutrofication. Classification of polluters. Plants and microorganisms aschemical factors in the environment. Redox of water state and sediments. Structure and formation of soil.Inorganic soil substances. Organic soil substances. Chemical processes in the soil. Sources of food pollution.Main polluters. Chemical barrier. Origin of atmosphere. Chemistry of atmosphere. Aerosol. Stratospheric andtropospheric aerosol. The greenhouse effect. Acidic rain. Content of tropospheric air. Atmospheric reaction oftropospheric air forming. Interactions of gases and water aerosol. Carbondyoxide-carbon balance. Naturalsources of pollution. Self cleansing of air. Structure of clean water. Physical properties of clean water. Isotopicstructure of water. Water properties in nature. Water as dispersive environment. Temperature stratification ofwater. Sulfur compounds in water. Alcality and acidity in water. Iron in water. Organic substances in water.Water cycle in nature. Chemodinamycs of rain water. Damaging effect of polluters on people, plants andmaterials. Air polluters protection principles. Main anthropogenic sources of air pollution. Sources of waterpollution and classification of polluters. General properties of drinking water. Principles of wastewater managing.

Physical and chemical properties of river water: determining concentration of oxygen and chlorides, lipidsubstances, suspended matter and dry residue. Alcality and acidity of mineral water. Carbon-dyoxide-carbonbalance. Active coil adsorbtion. Concentration of sulfur-dioxide and nytrogen oxides in air. Adsorption on silicagel and quartz sand. Concentration of benzene, toluene and ksylen in air.

Throughout classes a student should become acquainted with basic and current global processeshappening in the environment, with their origin, physical and chemical properties and their influenceon structure and changes in hydrosphere, atmosphere, biosphere and lithosphere. Students also learnabout asic chemical reactions within these processes which are responsible for the trnsformations inthe environment. Special attention is paid to environmental pollution, with the objective to undrstand

ECTS credits

Within this course a student has the opportunity to apply knowledge acquired in inorganic, analytical,organic and physical chemistry and use it to explain environmental processes. Besides that, studentsare introduced to new analytical methods and acquire knowledge and skills in analysing real samples.It is crucial for students to learn how to use standard methods of determining for the sake of theirfuture job in laboratories, economy, institutes.

Radomir BiocaninCouse leaderTeaching assistantTeacher/assistant for DON

Fourth semester enrolled, a pass in General Chemistry and Inorganic Chemistry, as well as all the exams in compulsory courses in third semester.


Reading listP. Pfendt: Hemija zivotne sredine - 1.deo, Zavod za udzbenike Beograd, 2009.


G. W. van Loon, C. J. Duffy: Environmental Chemistry - A Global Perspective, Oxford University Press, 2005.

C. Baird, M. Cann: Environmental Chemistry, W. H. Freeman and Co., 2005.

D.Veselinovic, I.Grzetic, S.Djarmati, D.Markovic: Fizickohemijske osnove zastite zivotne sredine, Izvori zagadjivanja, posledice i zastita, Fakultet za fizicku hemija Beograd, 2005.

D.Veselinovic, I.Grzetic, S.Djarmati, D.Markovic: Fizickohemijske osnove zastite zivotne sredine, Stanja i procesi u zivotnoj sredini, Fakultet za fizicku hemija Beograd, 2005.

Food Processing


Teaching methods



seminars


student engagementpractical classesmidterm tests

Lectures, experimental classes, tests, exam.


Course aims

Course outcome


Practical knowledge

12

3

4

5


Teaching classes




Lectures, experimental practice, tests, exam.

Reading listPeter K., Volhard C., Organska hemija, Beograd, 2004


Markovic Z., Petrovic Z., Joksovic Lj., Praktikum iz organske hemije, PMF-Kragujevac, 1996.

John McMurry: Organic Chemistry, 7th edition, Brooks Cole, 2007. ISBN-10: 0495118370, ISBN-13: 978-0495118374

Stanly H. Pine, James B. Hendrickson, Donald J. Cram, George S. Hammond: Organska kemija, Skolska knjiga Zagreb 1984.

Morison R., Bojd R., Organska hemija, VII izdanje, Zagreb 1990.

Food processing

Third semester enrolledECTS credits

Acquiring basic knowledge in organic chemistry. Introduction to basic classes of organic compounds,as well as the methods for their derivation and their specific reactions. Understanding basicmechanisms in organic chemistry. Knowledge gained at this course will enable students to apply theknowledge in understanding and overcoming following courses of organic chemistry. Students willlearn the techniques of laboratory work, how to examine physical and chemical features of differenttypes of organic compounds on their own, synthesis of different organic compounds, as well asanalytical methods for their identification. Knowledge gained at this course and ability to work on theirown give students he opportunity for further development.

Experimental practice includes introduction to basic laboratory techniques as well as performing reactionsspecific for each class of organic compounds which are planned in the curriculum as well as the synthesis ofsome simple products.

Students will obtain necessary theoretical and practical knowledge about structure, nomenclature,synthesis and specific reactions of basic classes of organic compounds so that they could, afteradopting new knowledge, could easily overcome chemical features of more complex organiccompounds, biomolecules above all.

Zoran MarkovicCourse leaderTeaching assistantTeacher/assistant for DON


Ana Djekovic


Course content

Structure and bond in organic compounds. Alkanes. Cycloalkanes. Alkenes. Alkynes. Dienes. Alkyl halogenides.Reactional mechanisms of nucleophilic substitution and competition between elimination and substitutionreaction. Delocalized π systems. Aromatic compounds. Electrophilic aromatic substitution. Alcohols.Ethers.Epoxides. Aldehydes and ketones.

Bachelor academic studiesOrganic Chemistry I


30midterm testsseminars


Course aims

Course outcome

Theoretical classes

Practical classes

1

2

3

4

5


Teaching mehods

points final exams points


Fourth semester enrolled, Organic Chemistry I passedECTS credits

Students will acquire knowledge regarding structure of complex organic compounds (synthetic andnatural), they will be able to determine their systematic names and understand stereochemistry ofcomplex synthetic and natural organic compounds. They will also understand reactions of morecomplex organic compounds, especially reactions of aromatic electrophilic and nucleophilicsubstitution, nucleophilic addition to carbonyl group, reactions of a new carbon-carbon bond (aldolcondensation, Wittig reaction, Claisen condensation, reaction by Reformatski etc.).

Students will obtain necessary theoretical and practical knowledge about structure, nomenclature,synthesis and specific reactions of basic classes of organic compounds so that they could, afteradopting new knowledge, could easily overcome chemical features of more complex organiccompounds, biomolecules above all.


Food processing

Zoran MarkovicCourse leaderTeaching assistant

Experimental practice includes introduction to basic laboratory techniques as well as performing reactionsspecific for each class of organic compounds which are planned in the curriculum as well as the synthesis ofsome simple products.

Lectures, experimental pracitce, tests, exam.

Reading listPeter K., Volhard C., Organska hemija, Beograd, 2004


Markovic Z., Petrovic Z., Joksovic Lj., Praktikum iz organske hemije, PMF-Kragujevac, 1996.

John McMurry: Organic Chemistry, 7th edition, Brooks Cole, 2007. ISBN-10: 0495118370, ISBN-13: 978-0495118374

Stanly H. Pine, James B. Hendrickson, Donald J. Cram, George S. Hammond: Organska kemija, Školska knjiga Zagreb 1984.

Morison R., Bojd R., Organska hemija, VII izdanje, Zagreb 1990.



Ana Djekovic


Course content

Carboxyl acids. Carboxyle acids derivatives. Dicarboxyle acids, α,β unsaturated carbonyl compounds.Carbanion 1, enols, enolates, Wittig and Claisen condensation. Carbanion: synthesis, decarboxylation of β-ketoand malonic acids. Amines and their derivatives. Chemistry of substituted benzenes, heterocyclic compounds,polycyclic aromatic compounds. Simple and complex lipids: fats and oils, soaps and detergents. Carbohydrates,peptides, nucleic acids and proteins.

Bachelor academic studiesOrganic Chemistry II


seminars


Course aims

Course outcome


Practical knowledge

12

3

4

5

Lectures Practical classes DON Research work Other classes3 3

Teaching methods





Reading listPaula Putanov: Osnovi fizicke hemije 1, Tehnoloski fakultet, Novi Sad, 1989.


S. Gleston, Udzbenik fizicke hemije, Beograd, different editions.

Erne Kis, Gizela Lomic, Radmila Marinkovic Neducin: Eksperimentalna fizicka hemija, Tehnoloski fakultet, Novi Sad, 1998.

Paula Putanov, Osnovi fizicke hemije 2, Tehnoloski fakultet 2, Novi Sad, 1989.

Food processing

Performing of calculating and laboratory practice, by which optical, electric and magnetic features of matter aretested in experimental conditions, as well as liquid substances, colligative properties of solutions, adsorption,substance conductivity.

Starting from the structure of matter and nature of chemical bond as the foundation for understandingof matter features and state of matter systems, the aim of the course is to upgrade previous and buildnew knowledge necessary for understanding features and reactivity of matter, energetic aspect ofphysical and chemical transformations based on basic principles of thermodynamics, solutionfeatures, as well as knowledge of physical and chemical balance in reactional system, absorbtion

ECTS number

Outcome of this course is the knowledge necessary for understanding features of the matter andovercoming methodology of examining these features, knowledge of mechanisms regarding physicaland chemical matter transformations in different conditions of a process together with prediciton ofmaterial reactivity, knowledge necessary for application of thermodynamic principles in predictingenergetic changes in the system, knowledge and skills necessary for analysis of reactional system byapplication of physical and chemical principles and methods.

Bachelor academic studies

Radmila Marinkovic NeducinCourse leaderTeaching assistantTeacher/assistant for DON


Third semester enrolled, a pass in Mathematics I and II, Physics, General chemistry and Inorganic chemistry.

seminars

Svetlana Jeremic


Course content

Theoretical classes will incorporate the following areas of Physical Chemistry as a scientific discipline as well asan educational course: wave mechanics, quantum mechanics, molecule features, gas state, solid state, liquidstate, basics of chemical thermodynamics, thermochemistry, solutions, colligative features of solutions,chemical balance, physical balance, adsorption, basics of chemical kinetics, kinetics of complex reactions,catalysis, electrochemistry.

Physical chemistry



Course aim

Course outcome


Practical knowledge

1

2

3

4


Food processing

Radomir BiocaninCourse leader

Programme of study

Bachelor academic studiesPlant resources


Paunovic A., Specijalno ratarstvo. Praktikum, Univerzitet u Kragujevcu, Agronomski fakultet, Cacak, pp. 1-254, 2006. Maksimovic, D. Specijalno ratarstvo, Skripta, Univerzitet u Kragujevcu, Agronomski fakultet, Cacak, pp. 1-352, 1997.

Teaching assistant Stevan Canak

Course content

Rosic K., Bajic N. Ratarstvo, proizvodnja ratarskih biljaka, Praktikum,Univerzitet u Kragujevcu, Agronomski fakultet, Cacak, pp.1-204, 1991.

Reading list

Introduction: Basic properties of the most important plant resources, influence of production technology on thequality and yield of a primary product. Plant resources: wheat - industrial importance, morphological andphysiological properties, organic matter in wheat seed, water and minerals in wheat seed, glue quality andcontent in wheat seed, physical and organoleptic properties, transport, drying and storage. Rye and triticale -industrial importance, morphological and physiological properties, organic matter in the seed, water andminerals in the seed, physical and organoleptic properties, technological quality, baking properties.Barley -industrial importance, morphological and physiological properties, quality assessment in beer production. Oat -industrial importance, morphological and physiological properties, chemical structure of oat seed. Corn -industrial importance, morphological and physiological properties, classification, corn starch, corn oil,processing and storage. Soybean- industrial importance, morphological and physiological properties, soybeanyield, seed quality. Sunflower - industrial importance, morphological and physiological properties, chemicalstructure of sunflower seed, physiological changes in the seed and oil when storing. Sugar beet - industrialimportance, morphological and physiological properties, chemical structure of sugar beet. Potatoes - industrialimportance, morphological and physiological properties, chemical structure of potatoes, sort classification,storage.

The aim of the course is to introduce students to properties of the most important plants that are usedin technology of starch, carbohydrates, oils, alcohol and beer production.


Rosic K., Bajic N. Ratarstvo, proizvodnja ratarskih biljaka, Univerzitet u Kragujevcu, Agronomski fakultet, Cacak, pp.1-599, 1991.

ECTS credits


-

Fourth semester enrolled

Students who pass the course will gain the knowledge about the importance of plants used in humandiet and industrial processing, morphological properties of the studied sorts, chemical properties ofthe primary product, effect of climate and soil conditions, properties of the sorts with differenttechnological quality, influence of production technology on the quality and yield of a primary product.

5

Lectures Practical classesDON Research work Other classes2 2 - - -

Teaching methods


5 written examoral exam 55

3010


Interactive teaching, use of video equipment and individual work with students realized via seminars.





Course aim

Course outcome


Practical knowledge

1

2

3

4

5

6

7

89


Teaching assistant Braho Licina

Course content

Djukic D.A, Jemcev V.T. 2004, Opsta I industrijska mikrobiologija, Stylos, Beograd.

Reading list

Basic biotechnological principles. Application of microorganisms in biotechnology: isolating, selection andgrowth of microbial taxons. Introduction to national and international standards (ISO standards, HCCP, WHO,FWD etc.) and law regulatives. Selected chapters of microbial chemistry: metabolical paths of microorganismsimportant for biotechnological processes. Biotechnology in food industry and agriculture: making of fermentedmilk products, probiotics, microbiological production of non-alcoholic and alcoholic drinks, starters for silageproduction, bioinsecticides, biopesticides, biofertilizers (fungal metabolites with stimulative effects for higherplants). Production of alcoholic and non-alcoholic drinks, additives. Technology of microbe biomass - productionof baking and beer yeast. Biotechnology in medicine and pharmacy, biosynthesis of secondary metabolites(antibiotics, amino acids, vitamins, microbial transformation of hormones, alcaloides), diagnostic agents,vaccines, toxoids, micotoxins, antitoxins. Biotechnology in chemical industry: organic acids, biopolymers,microorganisms as energy source. Biotechnological aspects of environmental protection: bioremediation,biodegradation. Whole picture of biotechnological process: basics of biotechnological process design,equipment and device choice.

The aim of the course is to introduce students to application of microorganisms in different areas.


Vucetic, J, Dabovic M, 1997. Mikrobioloske transformacije I biosinteze nekih organskih jedinjenja, Centar za hemiju IHTM, Beograd.Skrinjar M.2001. Mikrobioloska kontrola zivotnih namirnica, Tehnoloski fakultet, Novi Sad.

Veres, M. 2004. Principi konzervisanja namirnica, Poljoprivredni fakultet, Beograd.

Tojagic NS, Mirilov IM. 1998, Hrana-Znacaj I tokovi u organizmu, Matica srpska, Novi Sad.

Djukic, D.A. Jemcev, V.T. 2003. Mikrobioloska biotehnologija, Dereta, Beograd.

ECTS credits

Biotechnological and health aspects of soil, water and air. New biotechnological methods for soil, water and airquality control. Visit to the city water supply, introducing to work technology and biotechnological analyses. Visitto the company with devices for biotechnological sewage water treatment. Visit to the company with devices forbiotechnological production of food products. Visit to the company with devices for bioremediation.

-

Sixth semester enrolled

Students will be able to apply their knowledge in biotechnological processes according to regulativesregarding quality control of appropriate national and international standards.

Svircev, Z.2005 Mikroalge I cijanobakterije u biotehnologiji, PMF, Novi Sad.


Comic, Lj. 1998. Ekologija mikroorganizama, PMF, Kragujevac.

Zakula, R. 1980. Mikrobiologija hrane. Tehnoloski fakultet, Novi Sad.


Food processing

Milanka RadulovicCourse leader

Programme of study

Bachelor academic studiesApplied Microbiology


Teaching methods





Theoretical lectures, practical classes, laboratory work, tests, discussions.



Course aim

Course outcome


Practical knowledge

12

3

4

5


Teaching methods




Theoretical lectures, practical classes, laboratory work, tests, discussions.

Reading listKarlson,P., (1993): Biokemija, Skolskaknjiga, Zagreb.


Barac, M., Stanojevic, S. Pesic, M. Zoric, D. (2010): Praktikum iz biohemije, Poljoprivredni fakultet, Univerzitet u Beogradu.

Stryer, L., (1991): Biokemija, Skolska knjiga, Zagreb.

Berg, J.M., Tymoczko, J.L., Stryer, L., Biochemistry, W.H. Freeman and Company, (2007), New York.

Food processing

Fifth semester enrolled, a pass in Chemistry of Natural Products.ECTS credits

Knowledge about reactions happening at the molecular and cell level, thus enabling origin andevolution of life. Preparation for the courses at higher years of studies (Molecular Biology, Genetics,Physiology of plants and animal physiology courses).

Preparation for laboratory work. Laboratory equipment. Making solutions. Determining pH value. Cabohydrates.Proteins - precipitation and colour reactions. Colorimetry and spectrophotometry. Chromatography. Nucleicacids extraction. Nucleic acids proving. Enzymes-conditions for their functioning. Qualitative dtermination oforganic acids. Vitamins - determining vitamin C in natural products. Lipids - ionic, acid and saponificationnumber.

The aim of the course is to introduce students to basic life processes and mechanisms of theirfunctioning.

Milanka RadulovicCourse leaderTeaching assistantTeacher/assistant for DON


Mirzeta Hadzibrahimovic


Course contentIntroduction to biochemistry. Connection of biochemistry with other sciences. Chemical and biological bases ofbiochemistry. Organic and inorganic components of cells. Amino acids- division. Properties of amino acids.Proteins-stucture, properties and division. Nucleic acids-structure and properties. Enzymes-structure anddivision. Metabolism and bioenergetics. Lipids - division. Metabolism of carbohydrates, lipids and proteins.Glycolysis. Krebs cycle. Oxidative phosphorylation. Fermentations. Matbolism of nucleic acids. Biosynthesis ofRNA and DNA. Matabolism regulation.

Bachelor academic studiesBiochemistry

Programme of studyModule Type and level of studiesCourse title

8 course status optionalPrerequisite

Course aim

Course outcome


Practical knowledge

12

345


Teaching methods



Bachelor academic studiesColloid Chemistry


Tanja SoldatovicCourse leaderTeaching assistantTeacher/assistant for DON


Enisa Selimovic


Course contentColloid systems, definition, classification, forming. Micellar colloids. Methods of colloids extracting andpurification of colloid solutions. Ultrafiltration, osmosis, dialysis, gel filtration, preparatory ultracentrifuging. Sizeand shape of colloid particles. Methods of determining average sizes of colloid particles in polydispersivesystems. Kinetics of colloid systems (diffusion, sedimentation, osmosis). Optical properties of colloid solutions.Solution turbidity. Viscosity of diluted colloid solutions and measuring methods. Surface and electric changes.Coagulation of colloids. Gels. Emulsions.


Lectures, experimental classes, tests, exam.

Reading listLj.Djakovic, Koloidna hemija, Tehnoloski fakultet, Novi Sad, 1990.


D.J. Shaw, Introduction to Colloid and Surface Chemistry, IV ed., Elsevier, 2003.

Lj.Djakovic, P.Dokic, Praktikum koloidne hemije, Zavod za izdavanje udzbenika, Novi Sad, 2005.

Food processing

Sixth semester enrolled, a pass in Physical Chemistry.ECTS credits

Learning about basic laws in colloid systems. Knowing and adjusting properties of colloid systems,use of colloid matters, especially macromolecules and micellar coloids when working in heterogenoushighly dispersive systems.

Extracting colloid systems. Purification of colloids. Determining differences of refraction index by differentialrefractometre. Determining solution turbidity by nephelometre. Determining critical micellar concentration.Determining isoelectric point. Determining average molar mass and macromolecule mass distribution.Determining emulsion type.

Knowledge about properties and behaviour of colloid systems appearing in production processes inchemical, pharmaceutical, cosmetic and food industry.


Course aim

Course outcome


Practical knowledge

123

4

5


Teaching methods



Course content

The concept of environment. Physical resources: water, air, soil. Biological resources: food, biodiversity. Climate and weather,global climatic changes. Antropogenous influence on ecosystems. Economy and the use of resources. Biomonitoring andbioindicators. Air pollution: consequences and protection measures. Water pollution. Soil pollution and protection measures.Pest control. Factors of endangering biodiversity, IUCN categorization, red books, conservation biology, protected natural goods.Food pollution. Urbanization and sustainable urban development. Conventional and sustainable energy sources. Methods anddevices for nature protection (in situ and ex situ). National and international regulatives, organizational and economic measures.Education in the area of environmental protection. Bioms, regions, restauration and management in nature protection.Assessment of influence on the environment. The role of biologist in the system of environmental protection.

Bachelor academic studiesEnvironmental Protection


Seventh semester enrolled, a pass in Environmental Chemistry.ECTS credits

Learning about polluters and ways of endangering environment. Enabling students to detect problems and applybasic measures, methods and techniques in biomonitoring and environmental protection. Development skills ofsampling in the field and analysis of bioindicators.

The aim of the course is to introduce sudents to basic terms from the area of environmental protection, ways ofendangering it, consequences and measures of environmental protection.


Classification of polluters. Biomonitoring methods. Bioindicators of water, air and soil pollution. Sampling in the field with the aim of biomonitoring. Qualitative and quantitative analysis of bioindicators. Global development in the area of environmentalprotection, Global conferences and their importance. International organizations important for environmental protection. Laws inthe area of environmental protection, conventions and regulatives, important national institutions, national parks. Field classes.


Reading listMatovic M. Covek I zivotna sredina. Naucna knjiga, Beograd, 1994.


Cvijan, M. Ekologija zagadjenih sredina, bioindikatori I monitoring sistem, Bioloski fakultet, Beograd, 2000.

Stevanovic et al. Enciklopedija. Zivotna sredina, odrzivi razvoj, Ekolibri, Beograd, 2003.Matovic, M. Zivotna sredina, PMF Kragujevac, 1997.




Food processing

Radomir BiocaninCourse leaderTeaching assistant Braho Licina

Programme of study

7 course status compulsoryPrerequisite

Course aim

Course outcome


Practical knowledge

1

2

3

4

5

Lectures practical classesDON Research work Other classes2 2

Teaching methods



Course contentDefinition of food and nutritive ingredients. Factors influencing choice of food: energetic and protective value offood ingredients, energetic need of humans. Food constituents, physico-chemical and biochemical changeswhich happen during technological processing and preservation of food. Chapters of the course: water, carbo-hydrates, lipids, proteins, vitamins and minerals, additives, unwanted food constituents, food ingredients.

Bachelor academic studiesFood Chemistry


Sixth semester enrolled, a pass in Organic Chemistry I and Organic Chemistry II.ECTS credits

After the completion of the course students should be able to use the knowledge which will allow them toappropriately choose raw materials for food production, make safe and high quality food products, lead andpromote processes for their production, preserve them and control their quality. Students will be able torecognize critical points in food production and storage processes, from the aspect of food quality preservation,as well as remove or control them.

The aim of the course is for students to acquire knowledge necessary for efficient control of biological materialwhich makes a food product.


Laboratory practice will include isolating, qualitative and quantitative determination of main food ingredients.Identification of products of lipid peroxidation. Chemical transformations of certain food constituents with theaim of identification of characteristic functional groups.


Reading listO.R. Fennema, Food Chemistry, 2 rd ed. Marcel Dekker Inc. New York 1985.


Slobodan D. Petrovic, Dusan Z. Mijin, Nadezda D. Stojanovic, Hemija prirodnih organskih jedinjenja, Tehnolosko-metalurski fakultet Univerziteta u Beogradu, Beograd, 2009.

H.D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3th ed. Springer Verlag, Berlin, 2004.

T.P. Coultate, Food: The Chemistry of Its Components, 4th ed. Royal Society of Chemistry, Cambridge, 2002.




Food processing

Milos FilipovicCourse leaderTeaching assistant Enisa Selimovic

Programme of study


Course aim

Course outcome


Practical knowledge

1

2

34

5


Bachelor academic studiesGeneral Ecology


Radomir BiocaninCourse leaderTeaching assistantTeacher/assistant for DON

Dejan Mircic

Course content

The term, objective and content of ecology. Methods of ecology and its relation with other sciences. Differencesin terms of environment protection. Ecology in practice, its division. Ecological disciplines: autoecology andsinecology. Ecological factors, ecology and evolution, natural selection. Effects of climatic changes on evolutionand distribution of species, plant and animal resources. Effects of interspecial competition on resources,condition and resources of ecological niche. Water ecosystems, species, population, introduction, life cycle,natality and mortality monitoring, dispersion and migration. Organism and environment, introduction of species,life cycle and dispersion, coevolution. Hunting, population processes, food chains, biodiversity, energy andmatter flow, primary production, decomposition, global biogeochemical processes, applied ecology, problem ofhuman population, monoculture, control of pesticides, integrated farm systems. Pollution, urban pollution,agicultural pollution, atmospheric pollution, nuclear radiation.


Reading listStankovic, S. 1961. Ekologija zivotinja, Zavod za izdavanje udzbenika, Beograd.


Vukanic, D.V. 2013: Ekologija, pp 1-220 Djukanovic, M. 1991. Ekoloski izazov, ELIT, Beograd.

Townsend,C.R., J.L.Harper & M.Begon, 2000: Essentials of Ecology; Blackwell Science, Inc. p.1-552.

Food processing

Fifth semester enrolled, a pass in Basics of Biology and Environmental Chemistry.ECTS credits

Understanding of basic ecological laws, such as energy flow and circulation of matter which is thebase for understanding organic production intensity in certain ecosystems. This knowledge can beused in solving some current environmental disorders and ecological balance issues, such aspollution, and exploitation of natural resources. Students are prepare for advanced ecology courses.

Autoecology- life form and ecological niche of some plants. Temperature of environment, growth of protozoapopulation in limited conditions. Marking and Linkoln index. Sinecology - making of phytoecological tables(going to the nature, making list of plant species on the selected surface in an oak forest). Soil as livingenvironment (measuring temerature and humidity of air and soil, detemining pH of soil, laboratory: analysis ofsamples, determination of binocular keys, quantitative and statistical data processing). Lake and stream asliving environment (measuring water temperature, speed of water flow, transparency, depth, O2 determination,sampling planktons).

Students will gain fundamental knowledge about ecology. They will gain knowledge about interactionsbetween living organisms and their environment and about influence of the environment ondistribution of living organisms.

Teaching methods



student engagementprcticl classesmidterm testsseminars


Lectures, laboratory classes, field classes, tests, exam.


Course aim

Course outcome


Practical knowledge

12

3

4

5


Teaching methods




Lectures, calculating and experimental practice, tests, exam.

Reading list M.S.Jovanovic, V.M.Jovanovic, Elektroanaliticka hemija, TMF, Beograd, 1994.


M. Todorovic, P.Djurdjevic, V.Antonijevic, Opticke metode instrumentalne analize, Beograd, 1994.

Lj.Fotic, M.Lausevic, D.Skala, M.Bastic, Instrumentalne metode hemijske analize, Praktikum za vezbe, TMF, Beograd, 1990.

D. A. Skoog, D. M. West, F. J. Holler, Principles of Instrumental Analysis, Saunders College Publishing, Thomson Learning, 1998.

D.Manojlovic, J.Mutic, D.Segan, Osnovi elektroanaliticke hemije, Hemijski fakultet, Beograd, 2010.

Food processing

Fifth semester enrolled, a pass in Analytical ChemistryECTS credits

After the course completed, students are able to solve analytical problems in practice by applyingtheoretical and practical knowledge, such as instrumental methods of analysis which are incorporatedin this course.

Conductometrics acidic-basic titrations. Potentiometric titrations of strong and weak acids. Visual colorimetricconcentration determining of ionic metal. Photocolorimetric determination of coloured substances.Spectrophotometric examination of complex systems. Refractometric determination. Polarometric analysis.

Students are introduced to theoretical and practical bases of electroanalytical and optical methods ofinstrumental analysis and their application in fundamental and applicative research.

Radmila Marinkovic-NeducinCourse leaderTeaching assistantTeacher/assistant for DON

sudent engagementpractical classesmidterm testsseminar

Enisa Selimovic


Course content

Division of instrumental methods. Selectivity and sensibility of instrumental methods. Introduction to electro-chemistry. Electrochemical methods of analysis. Conductometrics, oscillometrics, potentiometrics.Electrogravimetry, coulometry, voltmetry-polarography, stripping volmetry, cyclic voltmetry. Electromagneticradiation. Reflection and refraction of light. Interferention, polarization and defraction of light. Sources ofcontinuous light. Lenses and mirrors. Aberation of optical systems. Characteristics of spectral devices. Visual,photographic and photoelectric detection of radiation. Atomic and molecular spectres. Intensity of spectral lines.Emission spectroscopy. Spectrography. Spectroscopy. Infrared spectrophotometry. Laws of light absorption.Colorimetry. Other optical methods. Refractometry and interferometry. Polarimetry.

Bachelor academic studiesInstrumental Analytical Chemistry


8 Copurse status optionalPrerequisite

Course aimCourse outcome


Practical knowledge

1

2

3

45


Teaching methods



Teaching assistant Milan Dekic

Course content


Canadovic-Brunet J.M. 1998. Kiseonikovi slobodni radikali I prirodni antioksidanti, Zaduzbina Andrejevic, Beograd.

Reading list

Structural properties of oxidizable substances. Mechanism of autooxidation of lipids. Primary products ofautooxidation. Secondary products of autooxidation. Factors influencing autooxidation. Primary and secondaryantioxidants. Commercial natural and synthetic antioxidants. The use of antioxidants in food industry. Naturalantioxidants without practical use.

The aim of this course is to introduce students to structural characterisitcs of natural and syntheticantioxidants, mechanisms of their functioning and possibility of their application in food industryaccording to current trends.


Picuric -Jovanovic, K.,Milovanovic, M. 2005. Autooksidacija lipida I prirodnih antioksidanata flore Srbije. Poljoprivredni fakultet, Univerzitet u Beogradu, Beograd-Zemun.

ECTS credits

Practical classes (laboratory classes) are in accordance with theoretical lectures.

Sixth semester enrolled, a pass in Organic Chemistry I and Organic Chemistry II.

Capability of students to work on their own when solving problems of sustainability and improvementof the food products quality by using antioxidants.


Milic, B.LJ., Djilas S.M., Canadovic-Brunet J.M., Sakac, M.B. 2000. Biljni fenoli. Tehnoloski fakultet, Novi Sad.

Lectures, practical classes (experimental classes), tests and seminars.


Pokorny J., Yanishieva N., Gordon M. 2001. Anitoxidants in food. CRC Press, Cambridge.Larson, R. A. Naturally occurring antioxidants. 1997. CRC Press, Boca Raton.



Food processing

Milan DekicCourse leader

Programme of study

Bachelor academic studiesNatural and Synthetic Antioxidants



Course aim

Course outcome


Practical knowledge

1

2

3

4

5

67

8

9



Food processing

Radmila Marinkovic NeducinCourse leader

Programme of studies

Bachelor academic studiesProduct Quality Control


R.Rede, Lj.Petrovic, Tehnologija I nauka o mesu, Tehnoloski fakultet, Novi Sad, 1997.


Vukovic, Ilija K.: Osnove tehnologije mesa, 3.izdanje, Veterinarska komora Srbije, Beograd, Naucna knjiga, ISBN 86-82301-62-8; COBISS.SR-ID 135956748, 2006.

Pravilnik o kvalitetu I drugim zahtevima za enzimske preparate za prehrambene proizvode, Sluzbeni list,12/2002.

Lj.O. Vracar, Prirucnik za kontrolu kvaliteta svezeg I preradjenog voca, povrca, pecurki I osvezavajucih bezalkoholnih pica, Tehnoloski fakultet, Novi Sad, 2000.

Pravilnik o deklarisanju I oznacavanju upakovanih namirnica, Sluzbeni list, 4/2004.Pravilnik o kvalitetu I drugim zahtevima za arome za prehrambene proizvode, Sluzbeni list 52/2001.

Pravilnik o kvalitetu I upotrebi aditiva u namirnicama I o drugim zahtevima za aditive I njihove mesavine, Sluzbeni list 56/2003.


Course content

R. Grujic, N.Marijanovic, J.Popov-Rajic, Kvalitet I analiza namirnica, Tehnoloski fakultet, Banja Luka, 2007.

Reading list

Quality control in technology of ready made food, parametres and criteria of product quality of plantand animal raw materials, quality of interphase, by and final products, list of basic and limitingadditives, parametres and criteria of quality, product desription, corrective measures, law regulatives,additives, sweeteners, aromas, colours, emulsifiers, stabilizators, thickeners, antioxidants.

Introduction to and studying of principles and methods of product quality control, technological stepsin production of food products of different groups, equipment and processes in food industry and waysand techniques of quality control. Theoretical knowledge about basics and practical application ofinstrumental, chemical, sensory and microbiological methods of analysis. This filed is very interestingand lucrative today because the market and buyers are becoming more demanding.


J.Trajkovic, M.Siler, J.Baras, Analiza zivotnih namirnica, Naucna knjiga, Beograd, 1983.

ECTS credits

Sensory and physical-chemical analyses, analysis of quality, chemical and instrumental methods ofanalysis, laboratory and calculating practical classes.

Fifth semester enrolled

Students will become enabled to conduct scientific, professional and research activities and solvepractical problems, organize and control production and, by using their theoretical and practicalknowledge, contribute to innovative capacity of the area in which they perform activities, as well ascontributing to the development of plant and animal products processing with regard to the ecosystempreservation.

Teaching methods


5 written exam 20- oral exam 35

3010


Interactive classes with the use of video presentations, laboratory practice - individual or in smallgroups, consultations.




Course aim

Course otucome


Practical knowledge

123

45


Teaching methods



Course contentBasic principles of thermodynamica. Thermodynamical systems and values of state. Ideal gas and real fluids.Reversible and irreversible processes. Heat and work.Law of mass and energy conservation. General equations of balance for open and closed systems. Law of massconservation. Law of energy conservation (first law of thermodynamics). Applying energy balance to stationaryprocesses with ideal gas and real fluids.Second law of thermodynamics and entropy balance. Entropy balance for stationary processes. Principle of

entropy increase for closed, open and isolated system. Application of second law of thermodynamics: exergyand anergy of heat, reversible work and work ability. Mechanical and thermodynamical work loss. Loss ofexergy.Humid air. Ideal mixtures of gases. State sizes of humid air. Processes with humid air.Combustion processes. Heat effects of fuel combustion. Oxygen and air use. Combustion products.

Bachelor academic studiesThermodynamics


Fifth semester enrolled, a pass in Mathematics I, Mathematics II and Physics.ECTS credits

Students acquire knowledge which enables them to set mass, energetic and entropy balances for processes intechnical devices of chemical or similar branches of industry. They are capable of determining thermodynamicalvalues of ideal gas state and real fluids.

Introduction to thermodynamical principles and their application in some processes within industrial practice.


Calculating examples in accordance with theoretical lectures.


Reading listB. Djordjevic, V. Valent, S. Serbanovic, M. Kijevcanin: Termodinamika, TMF, Beograd, 2012.


Jones, J.B., Dugan, R.E., Engineering Thermodynamics, Prentice-Hall, New Jersey, 1996.

B. Djordjevic, V. Valent, S. Serbanovic: Zbirka zadataka iz Termodinamike sa termotehnikom, TMF, Beograd, 2004.

B. Djordjevic, V. Valent, S. Serbanović: Termodinamika sa termotehnikom, TMF, Beograd, 2007.




Food processing

Milos FilipovicCourse leaderTeaching assistant Svetlana Jeremic

Programme of study


Course aim

Course outcome


Practical knowledge

1

2345


Teaching methods


5 written exam


Course content

Mass balance of ideal reactors, chemical reactions and kinetic terms for the speed of chemical reaction, dimensionality ofideal reactors and efficiency comparison, non-stationary work of ideal reactors, gathering of experimental kineticparametres and their analysis, tube reactor with recycle and autocatalysed reactions, non-isotermic work of ideal reactors,dimensioning of non-isotermic reactors, designing reactors for complex reactions, term, significance, division,characteristics and application of chemical reactors, integral and differential method of experimental data analysis.Introduction to the theory of bioreactors. Characteristics, calculation and application of discontinual bioreactor. Hemostatwith and without recirculation. Characteristics, calculation and application of turbidostat. Characteristics, calculation andapplication of semi-continual bioreactors. Characteristics, calculation and application of tube bioreactor with or withoutrecirculation. Bioreactors for enzyme processes. Hydrodynamics of colon bioreactors. Division, characteristics andapplication of membrane bioreactors. Mass transport in immobilized bioreactors. Bioreactors characteristics forimmobilized animal cells, plant cells in suspension, immobilized plant cells. Comparison of bioreactors. Choice ofbioreactors. Sterile work of bioreactors. Dimensional analysis and similarity theory. Constant parametres method.

Bachelor academic studiesChemical Reactors and Bioreactors


Calculating practice: solving of concrete, calculating problems which illustrate some areas of the content presented at thetheoretical lectures.

M.Kuburovic, M.Stanojevic, Biotehnologija, Smeits, Beograd, 1997.

V.Veljkovic, Osnovi biohemijskog inzenjerstva, Tehnoloski fakultet, Leskovac, 1994.S.Popov, Osnovi biohemijskog inzenjerstva - Teorija I praksa, Tehnoloski fakultet, Novi Sad, 2000.

ECTS credits

Ability of understanding the significance and role of different types of reactors and bioreactors in bioprocess,working principle and calculation of chemical reactors and bioreactors, constructional ideas and bioreactorapplication, basic principles of discontinual, continual and semi-continual bioreactors, immobilized bioreactors,animal and plant cells bioreactors and photobioreactors.

Acquiring knowldege about theory of chemical reactors and bioreactors in laboratory and industrial conditions,about analysis, calculations, construction and skills of applying bioreactors in biotechnology, food andpharmaceutical industry.

Seventh semester enrolled, a pass in Mathematics I, Mathematics II and Physics.

Lectures, tests, exam.

Reading listOsnovi teorije I projektovanja hemijskih reaktora, Octave Levenspiel (translated by G.Jovanovic and N.Catinovic), TMF, 1991.



J.E. Bailey, D.F. Ollis: Biochemical engineering fundamentals, McGraw-Hill, New York, 1977

student engagement


Food processing

Stevan PopovCourse leaderTeaching assistant Svetlana Jeremic

Programme of study

10 oral exam 5530

practical classesmidterm testsseminars


Course aim

Course outcome


Practical knowledge

1

2

345


Teaching methods



Bachelor academic studiesChemistry and Technology of Alcoholic Drinks and Beer


Tanja SoldatovicCourse leaderTeaching assistantTeacher/assisatnt for DON


Stevan Canak


Course contentBrandy cellars and dishes, machines for fruit and grapes processing, chemical content of fruit used for theproduction of spirits, chemism and alcoholic fermentation mechanism, secondary products making, sources ofalcoholic fermentation, distillation and distillation devices, deflegmation, rectification, chemical content andaging of distillates, additional materials, classification of spirits, brandies made of grapes and other fruit,aromatic brandies, wheat brandies, spirits and liquors, raffinades, filling, quality assessment, wine dishes,grapes processing, chemical content of must, wineification, alcohol fermentation, factors influencingfermentation, white wines technology, red wines technology, champagne, wine storage, wine analysis.Production of malt, malt crashing, malt extraction, malt filtration, malt cooling, main and additional fermentation,alcoholic fermentation, sources of fermentation, fermentation characteristics, beer filtration, beer separation,beer filling, chemical content and properties of beer.


Interactive lectures with the use of video presentations, laboratory practice - individual or in smallgroups, consultations.

Reading listM.Radisic, Tehnologija slada I piva, Visoka tehnicka skola strukovnih studija, Zrenjanin, 2014.


M.Danicic, Tehnologija vina - praktikum, Poljoprivredni fakultet, Zemun, 1988.J.Trajkovic, M.Siler, J.Baras, Analiza zivotnih namirnica, Naucna knjiga, Beograd, 1983.

M.Radisic, Tehnologija vina, Visoka tehnicka skola strukovnih studija, Zrenjanin, 2014.

N.Nikicevic, R.Paunovic, Tehnologija jakih alkoholnih pica, Poljoprivredni fakultet, Beograd, 2013.

Food processing

Seventh semester enrolledECTS credits

Knowledge of the basic technological procedures for the production of wine, strong alcoholic drinksand beer. Acquiring skills for the production of different sorts of wines, spirits, beer and malt, as wellas appropriate solving of the problems regarding their production.

Producing different alcoholic products, analysis of inter-products, analysis of final products. Calculating andindustrial practice in the area of wine, spirits and beer production and technological phases.

The aim is to enable students to acquire knowledge and skills in the area of wine productiontechnology, strong alcoholic drinks and beer production.

seminars


Course aim

Course outcome


Practical knowledge

1

2

3

4


Teaching methods



Seventh semester enrolledECTS credits

Understanding of baking yeast cell structure and principles of regulations of yeast metabolism, waysand methods for getting pure yeast culture, principles of multiplying pure culture, ways of preparingraw materials for yeast production, methods of conducting the process of fermentation. Understandingof certain stages, procedures and devices in the process of baking yeast production. Understandingprocedures for making products with baking yeast and procedures for waste water processing inbaking yeast technology.

Laboratory practice, laboratory analytical techniques and methods of ingredients quality control in baking yeastproduction and all forms of yeast as a final product. Calculating practice in the area of calculating rawingredients preparation and use. Writing a seminar based on the analysis of production process of baking yeastin national factories.

Acquiring basic scientific and academic abilities and skills from the area of technology of baking yeastproduction.


Food processingProgramme of studyModule

Reading listDj.Psodorov, D.Psodorov, Tehnologija pekarstva I poslasticarstva, Mlinpek zavod, Novi Sad.

Total number of classesUllmann's Encycloprdia of Industrial Chemistry, Weinheim: Wiley-VCH, 2003, vol: 4, 5, 12, 14, 15.17.

V.Krajovan I D.Pejin: Prirucnik za laboratorijske vezbe iz tehnologije kvasca I alkohola, Tehnoloski fakultet, Novi Sad, 1970.

D.Pejin: Tehnologija pekarskog kvasca. Tehnoloski fakultet, Novi Sad, 1989.


Course contentYeast as a production microorganism, pure culture Saccharomyces cerevisiae, structure, chemical content,yeast metabolism. Kinetics of yeast cells growth and ways of cultivating. Studying main and by ingredients inyeast technology. Modern procedures in baking yeast production. Processing of waste water in yeast production.Baking yeast products.

Tanja SoldatovicCourse leaderTeaching assistantTeacher/assistant for DON

student engagement

Interactive teaching with the use of video presentations. Individual consultations regarding problemsin theoretical and practical classes, laboratory practice which includes work on appropriateinstruments and devices.

practical classesmidterm testsseminars

Stevan Canak

Bachelor academic studiesChemistry and Technology of Baking Yeast

Type and level of studiesCourse title

Coursework


Course aim

Course outcome


Practical knowledge

1

2

3

4

5


Teaching assistant Svetlana Jeremic

Course content

Course title


Food processing

Zoran MarkovicCourse leader

Programme of study

Bachelor academic studiesChemistry and Technology of Carbohydrates

ModuleType and level of studies


Seventh semester enrolled

Students will acquire knowledge necessary for conducting and following organizational andprofessional tasks in the process of saccharose, starch and starch products production.


Z.Markovic: Praktikum iz tehnologije ugljenih hidrata, Agronomski fakultet, Cacak, 2007.

Group of authors: Metode za laboratorijsku kontrolu procesa proizvodnje secera, Tehnoloski fakultet I Zavod za tehnologiju secera, Novi Sad, 1992.

Extracting sugar from sugar beet, analysis of intermediate products, analysis of final products. Starchproduction, starch hydrolysis, retrogradation of starch, quality control of starch products and industrialexperiments.

Z.Boskov: Osnovi tehnologije skroba, Tehnoloski fakultet, Novi Sad, 1979.

Susic S. et al: Osnovi tehnologije secera I i II, Industrija secera Jugoslavije I poslovno udruzenje Jugosecer, Beograd, 1994.

ECTS credits

O.Stojanovic, N.Stojanovic: Hemija ugljenih hidrata, Univerzitetska stampa, Beograd, 2000.

Reading list

Biological and technological properties of sugar beet, storage of sugar beet, washing and cutting of sugar beet,sugar extraction, alkalization and carbonation of extracted juice, decanting and filtering of refined juice,evaporation of juice, sugar crystallization, sugar crystals extraction, sugar crystals drying, processing andsorting of crystals, packaging and storing of sugar. Raw materials for starch production (corn, wheat, potatoes, rice), physical and chemical properties of starch,technological process of starch production from corn (intake, cleaning, soaking, seed contents extraction,washing, drying and storing of starch, by-products of wet corn processing).Technological process of starch production from potatoes (intake, slicing, extracting of cell juice, rinsing starchfrom mash, making concentrate, refining, washing and drying of starch).Technological process of starch production from wheat (Martin procedure). Hydrolysis of starch: acidic,enzymatic and acidic-enzymatic. Production of starch syrups, crystal glucose, fructose syrups and othersweeteners.

Acquiring knowledge about chemistry of carbohydrates, as well as knowledge necessary forsuccessful conducting of technological process of saccharose, starch and starch hydrolyzateproduction. Introduction to the importance of carbohydrates in food and industrial production. Enablingfor creative work in all the phases of technological processing using appropriate physical, chemical,mechanical and thermal procedures. Acquiring knowledge necessary for the maintenance of optimalparametres in production process using appropriate equipment and laboratory control.

Teaching methods



Interactive lectures using video presentations with active participation of students. Individualconsultations regarding problems from theoretical and practical classes, laboratory practice includingwork on appropriate instruments and devices.




Course aim

Course outcome


Practical knowledge

1

2

3

4

5


Teaching methods




Food processing

Milan DekicCourse leader

Programme of study

Bachelor academic studiesChemistry and Technology of Fruit and Vegetables



Vukosavljevic, P., Veljovic, M. 2013. Tehnologija voca I povrca, praktikum. Poljoprivredni fakultet, Univerzitet u Beogradu, Zemun.

Lectures, practical classes, experimental classes, video materials, tests and seminars.


Vracar, Lj.O. 2001. Prirucnik za kontrolu kvaliteta svezeg I preradjenog voca, povrca, pecurki i osvezavajucih bezalkoholnih pica. Tehnoloski fakultet, Novi Sad.


Teaching assistant Milan Dekic

Course content


Niketic-Aleksic, G. 1994. Tehnologija voca I povrca, Poljoprivredni fakultet, Univerzitet u Beogradu, Zemun.

Reading list

Fruit and vegetables as raw materials used for processing. Technological properties of fruit and vegetables.Chemical content of fruit and vegetables. Changes of chemical content during processing. Nutritional propertiesof fruit and vegetables. Additional materials and additives in fruit and vegetables technology. Ways of fruit andvegetables preservation. Enzymatic and non-enzymatic browning of fruit and vegetables. Technologicalprocedures. Law regulatives.

Acquiring knowledge and skills in the area of fruit and vegetables technology, acquiring knowledgeabout raw materials, chemical content of fruit and vegetables, additional materials, additives, ways ofpreservation and technological procedures for making products of fruit and vegetables, acquiring skills in appropriate performing of certain technological operations, quality control of raw material products,via semi-products, to the final product and the use of necessary laboratory instruments for qualitycontrol.


Nikolic, N.C. 2011. Tehnologija voca I povrca, Tehnoloski fakultet, Univerzitet u Nisu, Leskovac.

ECTS credits

Determining matters that do not dissolve in alcohol. Determining dry matter, sugar, pectin matter, acids,proteins, minerals and phenolic compounds. Laboratory preparation and quality control of fruit and vegetablesproducts.

Seventh semester enrolled, a pass in Food Chemistry.

Knowledge of the raw materials properties, additional materials and additives necessary for fruit andvegetables products, understanding of basic technological procedures for semi-processed and finalproducts made of fruit and vegetables, solving problems regarding production of fruit and vegetablesproducts, learning necessary regulatives and their application in the production.


Course aim

Course outcome


Practical knowledge

1

2

3

4

5


Teaching methods




Course content


Vukovic, I.,Osnovi tehnologije mesa, Veterinarska komora Srbije, Beograd, 2012.

Reading list

• Technological procedures of meat production.• Meat quality of slaughter cattle.• Meat properties.• Basics of meat preservation. • Types of meat products.• Spices.• Edible and technical slaughter products. • Packaging, transport and storage of meat products.• Meat quality and meat products quality. • Standards and other regulatives regarding meat quality and meat products quality.

Acquiring multidisciplinary knowledge in veterinary, food, technological and technical disciplineswhich are incorporated into modern meat technology for efficient and effective performing ofproduction process in slaughterhouses and meat industry. Analyzing high economic potential oftraditional knowledge in meat processing and protection of product geographic origin, as well asinvaluable significance for the preservation of biodiversity.


V.Teodorovic, M.Dimitrijevic, N.Karabasi, D.Vasilev: Higijena I tehnologija mesa, Fakultet veterinarske medicine, Beograd, 2015.

ECTS credits


Seventh semester enrolled.

Students have acquired knowledge and skills which boost their innovative capacity, emphasise theircustoms and specialties and enable equal competititon in society of knowledge.

S.Ivanovic, V.Teodorovic, M.Z.Baltic, Kvalitet mesa, Naucni institut za Veterinarstvo Srbije, Beograd, 2012.

Lectures, practical classes, 4 tests, 2 seminars, laboratory practice preparation, making oftechnological documents of a production process (3 processes).


Rede R. Petrovic LJ., Tehnologij mesa I nauka o mesu, Tehnoloski fakultet, Novi Sad, 1997.

Savic, I.,J.Danon, 1982: Zacini u preradi mesa, OZID Saveza drustava veterinara I veterinarskih tehnicara Jugoslavije, Beograd.



Food processing


Programme of study

Bachelor academic studiesChemistry and Technology of Meat


2010



Course aim

Course outcome


Practical knowledge

12

3

4

5


Teaching methods



Introducing students to the processing of cow's, sheep's and goat's milk with the aim of producing milkand dairy of chemical, hygienic and microbiological high quality. Graduated students are expertscapable of providing production of milk and dairy products of high quality by application of the newesttechnical and technological advances.


L.Stojanovic, V.Katic, Higijena mleka, Veterinarska komora Srbije, Beograd, 2011.

ECTS credits

Chemical structure and properties of milk, organoleptic assessment of milk (colour, scent and taste), milkevaluation when being received, milk tasting, laboratory processes with milk, qualitative and quantitativeanalysis of milk and dairy products, hygienic and market control of milk, milk products.

Seventh semester enrolled

Students will acquire knowledge necessary for milk processing. This knowledge allows graduatedstudents to skillfully apply their profound knowledge to successful solving of complex problems in thearea of milk production and processing.

Interactive lectures using video presentations, laboratory practice - individual or in small groups,consultations.


P.Pudja, Tehnologija mleka 1 sirarstvo, Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, 2009.



Course title


O.Macej, S.Jovanovic, M.Barac, Proteini mleka, Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, 2007.


Course content

Ostojic, M. Proizvodnja mleka, poznavanje I obrada mleka, Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, 2007.

Reading list

Development and significance of dairy production, contents of and properties of milk, technology of milkproduction, basic methods of milk preservation, milk processing after milking, milk processing in dairy plants.Microbiology and hygiene of milk, milk processing and dairy production (sour milk products, milk beverages,condensed milk, powdered milk, ice cream, cream, butter, cheese, casein). Technological and technicalconditions for dairy plant construction. Cleaning and disinfection in dairy production.


Food processing


Programme of study

Bachelor academic studiesChemistry and Technology of Milk ans Dairy Products

ModuleType and level of studies


Course aim

Course outcome


Practical knowledge

12345

Lectures Practical classes in accordance with theoretical knowledge.DON Research work Other classes2 2 - -

Teaching methods


5 written/oral exam 551030


Food processing

Aleksandar CiricCourse leader

Programme of study

Bachelor academic studiesEconomic Law



Lectures using audio-video technologies, discussions, practical classes.



Teaching assistant Saima Bruncevic

Course content


Reading list

Concept, content and method of economic law. The place of economic law in legal system. Historicaldevelopment and sources. Legal rules regulating legal status of economic subjects: foundation,individualisation, internal organization, property, market, liability, networking, cancellation, types ofeconomic subjects (economic associations, banks, stock markets, insurance companies, publiccompanies etc.). Relation of economic subjects with the state: right to competition, right to difference,legal business of economic subjects dealing with transport of goods, service and money. Securities:promissory note, cheque, letter of credit, stocks. Banking. Contracts of freight traffic.

The aim of this course is to enable students to acquire knowledge about basic terms of economic lawand understand concepts and principles of economic law and possibility of applying the knowledge tothe specific problems in practice.


S.Caric, M.Vitez I J.P.Veselinovic, Privredno pravo, 2006, Novi Sad.

ECTS credits

Practical classes in accordance with theoretical knowledge.

8th semester enrolled

It is expected that students will be able to actively participate in application of law rules in economy,than rules regulating position of economic subjects, their relation with the state and mutual legalbusinesses dealing with transport of goods, service and money.

6 Course status compulsory

Prerequisite

Course aim

Course outcome


Practical knowledge

1

2

3

4

5


Teaching methods



Course contentDefinition of additives and their division by purpose and origin. Internationally adopted systems of riskassessment when using food additives, principles of the correct additive use, correct marking and labeling offood additives, allowed daily intake. Advantages and risks of additive use. Law regulatives of additive use.Basic chemical and functional properties of some additive groups, safety of use and requirements in terms ofquality and risks, assessment of additive intake in regular food intake. Special groups of additives: additives forfood dying, sweetening additives, preservatives, antioxidants, additives for meat, fish, pastry, dairy products,fruit and vegatable products. Mechanisms of additive functioning.

Bachelor academic studiesFood Additives

Module Type and level of studiesCourse title


ECTS credits

After passing this course, students should be able to recognize advantages and risks when using food additives,define basic citeria for the use of food additive, recognize application of traceability principle in food chain onthe example of food additives, plan the use of food additives in different branches of food industry.

The aim of the course is to get students introduced to basic properties and ways of applying food additives,aromas and enzymes.


Additive analysis. Analytical methods in quality control of additives. New methods of additive detection in food products.


Reading listGrujic Slavica, Prehrambeni aditivi - Funkcionalna svojstva I primjena, Tehnoloski fakultet Univerzitet u Banjoj Luci, Banja Luka, 2005.


Ivana Vinkovic Vrcek, Dada Lerotic, Aditivi u hrani-vodic kroz E-brojeve, Skolska knjiga, Zagreb, 2010.

Trajkovic J. Miric M, Baras J, Siler S, Analiza zivotnih namirnica, Tehnolosko-metalurski fakultet, Beograd, 1983.




Food processing

Milos FilipovicCourse leaderTeaching assistant Enisa Selimovic

Programme of study


Course aim

Course outcome


Practical knowledge

12345

Lectures Practical classesDON Research work Other classes2 2 - -

Teaching methods


5 written/oral exam 551030

Teaching assistant Semir Vehapi

Course content


Reading list

Significance and essence of a modern concept of food quality management, models of food qualitymanagement, attributes of food quality, phases in food quality management evolution, TQM in foodproduction, technological devices and methods in quality control, basic principles and regulatives infood trade in the EU, regulation of production and trade of organic products. International qualitystandards ISO 9000:2008; HACCP; HALAL; Kosher; BRC; GOST-R; Demeter; IFS; Quality rewards,adjusting quality standards of Serbia to the EU.

To enable students to acquire theoretical nad practical knowledge in the area of food qualitymanagement, keeping in mind functionality of food chain, from the social, marketing and businessaspect.


Luning, P.A. et. al (2002) Food Quality Management, chapters 2, 5, 7 and 8.

ECTS credits

Practical classes in accordance with theoretical classes.


It is expected that students will become introduced to the essence, models, strategy and politics offood quality management, via interactive network of technological-functional processes consumers,function of organization and environment management, as well as the concept of international qualitystandards with the aim of safety and competence increase.


Lectures using audio-video technology, discussions, analysis of business cases, group and individualactivities of students, seminars, practical classes, homework.


practical classesstudent engagement


Food processing

Milica VujicicCourse leader

Programme of study

Bachelor academic studiesFood Quality Management


2 Course title CompulsoryPrerequisite

Course aim

Course outcome


Practical knowledge

12

3

4

5

Lectures Practical classesDON Research work Other classes3

Teaching methods


written examoral exam

Dragan CirkovicCourse leaderTeaching assistantTeacher/assistant for DON

Acquiring direct knowledge about functioning and organization of companies and institutions whichare engaged in profession that students are preparing for and possibilities of apllication of previousknowledge in practice.

Coursework

Assessment structure (100 points maximum) It is confirmed that a student successfully performed professional practice by verifying professional diary by a teacher who organized professional practice and a representative of a company or institution in which the practice was performed.

Course content

It is formed for each student individually, according to the management of a company or institution in whichprofessional practice was performed, in accordance with the professional needs of a future student's profession.

practical classes


Involving in the working process of a company or institution, consultations and keeping diary of aprofessional practice in which a student describes activities and jobs that were performed during theprofessional practice.

Reading list


Food processing

8th semester enrolledECTS credits

Enabling students to apply previously acquired theoretical and practical professional knowledge to thesolving of concrete engineering problems in a chosen company or institution. Introducing students tothe functioning of a chosen company or institution, way of working, management and the place androle of engineers in their organizational structure.

Programme of study


Bachelor academic studiesProfessional Practice


student engagement

8 Course status compulsory

Prerequisite

Course aim

Course outcome



1

2

3

4

5

Lectures Practical classesDON Research work Other classes

3 3

Teaching methods




Food processing

Stevan PopovCourse leaderTeaching assistant Stevan Popov

Programme of study

Lectures, tests, exams.

Reading listMaksimovic D.,Perunicic M: Tehnoloske operacije: teorija I racunski zadaci, Univerzitet u Banjoj Luci, Tehnoloski fakultet, 2004.



Sovilj M.: Difuzione operacije, Tehnoloski fakultet, Novi Sad, 2004.


Calculating exercises, solving of concrete calculating problems which illustrate certain areas of teaching material presentedat theoretical lectures.

Simonovic D., Vukovic D, Cvijovic S. Koncar-Djurdjevic S.: Tehnoloske operacije II toplotne operacije, Tehnolosko-metalurski fakultet, Beograd, 1986..

Simonovic D., Vukovic D, Cvijovic S. Koncar-Djurdjevic S.: Tehnoloske operacije I mehanicke operacije, Tehnolosko-metalurski fakultet, Beograd, 1986.

ECTS credits

Capability to solve tasks in mechanical operations and problems in statics, dynamics and fluid transport, fluidflow through porous surface, movement of particles through fluids, filtering and centrifuging. Basic knowledgeregarding heat transfer operations and capability of students to solve problems of conduction, convexion,radiation, condensation, boiling, material drying, destillation, rectification, absorption and extraction.

Acquiring basic knowledge regarding mechanical, heat and diffusional operations used in process industry andtheir application.

Seventh semester enrolled, a pass in Mathematics I, Mathematics II and Physics.


Course content

Analogy of heat and mass movement transfer. Mechanism of movement quantity transfer. Statics, dynamics and transportof fluids. Fluids flowing around the body. Fluids flowing through porous surface. Movement of fluid particles. Filtering andcentrifuging. Mechanisms of heat transfer. Heat transfer with and without phase change. Coefficient of heat transfer.Mechanism of mass (matter) transfer, balance, number of degrees, height and number of transfer units, working lines andcoefficients of mass transfer. Rectification, absorption and extraction fluid-fluid.

Bachelor academic studiesTechnological Engineering



Course aim

Course outcome


Practical knowledge

1


Teaching methods


5 written exam10 oral exam 5530midterm tests




Application of basic theoretical-methodological, scientific-professional and professional-applicativeknowledge and methods to solving concrete problems in the selected area. In this part of final paperstudent studies the problem, its structure and complexity and makes conclusions about possible waysof the problem solving, based on the analysis. By studying different sources student becomesintroduced to the methods which are used for similar tasks solving and engineering practice in theirsolving. The aim of activities in this part of graduation paper reflects in gaining necesary experiencethrough complex problems solving and recognition of possibilities for applying knowledge in practice.

ECTS credits

Acquiring knowledge and skills which will enable students to successfully write and present theirgraduation paper.

Bachelor academic studiesTheoretical Basics of Graduation Paper

Programme of study

seminars

Coursework


In this part of graduation paper, mentor makes choice of selected chapters which were studied attheoretical classes, gives necessary instructions in order for a student to understand the contenteasily, gives instructions to a student regarding searching, analysis of scientific references so that astudent could write and defend graduation paper successfully.

Reading listSources related to the selected area of the programme of study.


Food processing

Course contentStudying of selected chapters from the area of study programme referring to the topic of graduation paper.

Search, analysis and processing of scientific papers from all the areas of chemistry related to the selected topic.

Mentor selected by a studentCourse leaderTeaching assistantTeacher/assistant for DON


Documents

COURSE SPECIFICATION - np.ac.rs · PDF fileCourse title Course leader ... Dolicanin Z. Praktikum iz fiziologije, ... Zoran Markovic: Racunari I hemija, textbook, ISBN 86-81829-51-3