Navigation

B14837 - Quality Control of Ready Meal

Course specification
Type of study Bachelor academic studies
Study programme
Course title Quality Control of Ready Meal
Acronym Status Semester Number of classes ECTS
B14837 mandatory 8 2L + E 4.5
Lecturers
Lecturer
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    -
    Learning objectives
    Acquiring knowledge about the impact of technological processes on the quality of intermediate, secondary and final products of ready meal technology. Getting acquainted with raw materials, acquiring knowledge in the area of regulations, normative acts and standards, as well as specific methods for quality control of ready meal.
    Learning outcomes
    Achieve basic knowledge and acquire certain skills necessary for quality control in the ready meal industry, as well as in scientific, professional, control, project and pedagogical institutions.
    Content
    Quality control in ready meal technology. The term and classification of industrially produced ready meals. Flow diagrams of technological production processes of semi – prepared and prepared ready meals of meat, appetizers, soup, and main dishes with critical and critical control points and the preparation of the HACCP plan. Functional properties and use of food additives in the production of ready meals. Production of baby food based on milk, extracts of grain, vegetables and meat for different ages of children. Parameters and criteria for quality of ready meals. Flow diagrams of technological processes with critical control points in the production of semi-prepared and prepared ready meals of plant origin. Parameters and quality criteria of semi-prepared and prepared ready meals. Legislation. Product description.
    Teaching Methods
    Interactive lectures with the use of modern information technology, laboratory-independent exercises, plant exercises, consultations.
    Literature
    1. V. Oluški, 1988, Technology of ready meals, Faculty of Technology, Novi Sad
    2. J. Popov-Raljić, 1999, Technology and quality of ready-made food, Faculty of Technology, Novi Sad
    3. Grujić S., Food additives, functional properties and application, Faculty of Technology, University of Banja Luka, 2005
    Evaluation and grading
    Written exam and final exam, performed laboratory exercises, final exam.