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B14832 - REGULATIONS ON QUALITY OF FOOD WITH SPECIAL NUTRITIONAL PURPOSE

Course specification
Type of study Bachelor academic studies
Study programme
Course title REGULATIONS ON QUALITY OF FOOD WITH SPECIAL NUTRITIONAL PURPOSE
Acronym Status Semester Number of classes ECTS
B14832 mandatory 6, 8 2L + E 3.0
Lecturers
Lecturer
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    / /
    Learning objectives
    To introduce the student to the most important legal regulations on the quality and safety of food in Bosnia and Herzegovina and the Republic of Srpska; with prescribed specific quality conditions for certain categories of food with special nutritional purpose, as well as practical application of the same legal regulations.
    Learning outcomes
    After the realization of the teaching and taking the exam, the student should be able to independently use and apply the provisions of the legal regulations related to the quality of different food categories with special nutritional purposes, conditions of production, packaging and labeling of general and specific information on food, on the labeling of nutritional composition, and health statements on packaged foods, as well as the conditions for placing these products on the market.
    Content
    Provisions prescribed by the Food Law; Regulations on general and specific requirements for hygiene and food safety offered to the market and control of the application of these provisions; Declarations and food labeling, mandatory information, conditions for labeling the nutritional composition of a food product, labeling of nutritive and health statements on packaged food; Legislation on the quality and conditions for placing on the market of certain categories of food with special nutritional purpose: food for children, food used for control and reduction of body weight, food for special medical purposes, food for people intolerant to gluten; food supplements, as well as other products with special functional properties and purpose.
    Teaching Methods
    Lectures, consultations.
    Literature
    1. Grujić Radoslav, Grujić Slavica, Radovanović Radomir. 2016. Risk management in processes of food production Tehnološki fakultet Zvornik Univerziteta u Istočnom Sarajevu, 468 p. ISBN: 978-99955-81-20-6.
    2. Lambert J.L, Grujić Slavica, Grujić R. 2005. Food Safety, Information and education of consumers. University of Banja Luka, Faculty of Technology, Banja Luka, Bosnia and Herzegovina and TEMPUS, Banja Luka (BA), Lleida (E). (In English and Serbian) (Original title)
    3. Grujić Slavica, Blesić M. 2007. Food regulations. Tehnološki fakultet Univerziteta u Banjoj Luci, Banja Luka (BiH). ISBN: 978-99938-54-20-3. 305 p.
    4. Mazza G. 1998. Functional Foods. Biochemical & Processing Aspects (Eds.), Taylor & Francis Group. CRC Press. USA. (Original title)
    5. Corresponding regulations in Bosnia and Herzegovina and Republika Srpska
    Evaluation and grading
    Written examinations and final exam.