Biotechnical Faculty / FOOD SAFETY / WINE AND SPIRITS QUALITY CONTROL

Course:

WINE AND SPIRITS QUALITY CONTROL/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12342	Obavezan	2	5	2+2+0

Programs	FOOD SAFETY
Prerequisites
Aims	Students will be familiar with: the technological process of wine and spirit production; the most important classical and modern chemical and sensory methods of analysis of wine and alcoholic beverages; with the possibility of applying methods in monitoring during different production processes, as well as in quality and safety control in the technology of wine and alcoholic beverages.
Learning outcomes	After the student passes the exam, will be able to: Recognize the basic technical and technological conditions of production, and elements of quality wine and strong alcoholic beverages; Realize classic and modern chemical methods in quality control, and in the production processes of wine and alcoholic beverages; Recognize basic defects and spoilages of wine alcoholic beverages and apply technique for their elimination; Sensory evaluation the quality of wine and alcoholic beverages; To apply an engineering approach in defining and solving problems related to the production and quality of wine and alcoholic beverages.
Lecturer / Teaching assistant	Prof dr. Radmila Pajovic-Scepanovic
Methodology	Lectures, exercises in the oenological laboratory, visits to wineries, breweries and distilleries, consultations, seminar work, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction and definition the main topic of the subject. History of wine and spirits production and analysis.
I week exercises	A visit to the Experimental Winery of the Biotechnical Faculty to get acquainted with the technological process of wine and brandy production.
II week lectures	Fundamentals, and application of classical methods of chemical analysis of wine and alcoholic beverages.
II week exercises	Familiarization with the basic methodology of chemical analysis of wine and alcoholic beverages.
III week lectures	Raw materials for the production of wine and alcoholic beverages.
III week exercises	Analysis of the mechanical composition of grapes; Analysis of the chemical composition of must (specific density, sugar content, acid content and pH);
IV week lectures	Chemical and polyphenolic composition of wine.
IV week exercises	Analysis of: content of alcohol, total acids and pH of wine.
V week lectures	Chemical composition of alcoholic beverages.
V week exercises	Measuring density and alcohol content in alcoholic beverages.
VI week lectures	Colloquium I
VI week exercises	Analysis of the total and volatile acidity content in alcoholic beverages.
VII week lectures	Laboratory for testing the quality and safety of wine and alcoholic beverages.
VII week exercises	Visit to the production lab.
VIII week lectures	Quality control during the technological process of wine and beer production.
VIII week exercises	Monitoring the process of alcoholic fermentation, malic-lactic fermentation during producing wine and beer;
IX week lectures	Quality control during the process of production of alcoholic beverages.
IX week exercises	Monitoring the experimental distillation procedure.
X week lectures	Fundamentals, and application of spectrophotometric methods of chemical analysis of wine and strong alcoholic beverages.
X week exercises	Spectrophotometric methods of wine analysis (anthocyanins, total phenols, color intensity, hue of color).
XI week lectures	Fundamentals, and application of chromatographic methods and chemical analysis of wine and alcoholic beverages.
XI week exercises	Legal regulation on the quality and health suitability of wine and strong alcoholic beverages. Laboratories for quality control of wine and alcoholic beverages.
XII week lectures	Understanding label of wine’s and alcoholic’s beverage labels and proper labelling.
XII week exercises	Labelling and interpretation of labels on wine and alcoholic beverages.
XIII week lectures	Colloquium II
XIII week exercises	Visit to the brewing industry.
XIV week lectures	Sensory properties of wine and alcoholic beverages.
XIV week exercises	Sensory methods for the evaluation of wine and alcoholic beverages according to the OIV.
XV week lectures	Defects and spoilage of wine and alcoholic beverages.
XV week exercises	Getting to know the main defects and spoilage of wine and strong alcoholic beverages.

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, complete lab tests, colloquium and seminar work, as well as the final exam.
Consultations	Tuesday 12-14h.
Literature	1. Radovanović V., 1986: Tehnologija vina, , Građevinska knjiga, Beograd. 2.C. Flanzy(1998 ). Oenologie. Fondements scientifiques et technologiques Tech.& Doc./Lavoisier, Paris., 4. P. Ribereau-Gayon et al (2000)., Handbook of enology, Vo1 2. The Chemistry and wine stabilization and treatments, Chapman&Hall; Dunod, Paris. 5. B. W. Zoecklein, K. C. Fugelsang, B. H. Gump, F. S. Nury, Wine Analysis and Production, The Chapman-Hall Enology Library, June 1995. 3. Nikićević N., Tešević V.(2008): Jaka alkoholna pića – analitika i praksa (udžbenik), Beograd. 4. T. Košmarel (2003): Senzorično ocenjivanje vina; Študijsko gradivno za pokusevalce vina, mošta indrugih proizvodov iz grožña i vina, Biotehnički falultet, Univerzitet u Ljubljani. 5. Lučić R.(1987): Proizvodnja jakih alkoholnih pića, Nolit, Beograd.
Examination methods	Activities in lectures and exercises 5 points; Seminar 5 points (oral); Two colloquiums of 20 points each; Final exam 50 points. Grades and points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60) F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / KNOWLEDGE AND NUTRITIONAL VALUE OF FOOD

Course:

KNOWLEDGE AND NUTRITIONAL VALUE OF FOOD/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12391	Obavezan	1	6	2+2+0

Programs	FOOD SAFETY
Prerequisites	No prerequisites
Aims	Course aims: teaching this course aims for students to learn basic science of food, connection between tourism and food, culture food, national cuisine, macro- nutrients, macro-nutrients etc.
Learning outcomes	After passing the exam, the student is expected to: define the basic components of food. It distinguishes the specificities of the composition of certain food groups. Critically evaluates the quality of food products in terms of their nutritional value and nutritional composition. Recognizes the importance of food health safety for its marketing, and values the importance of food and nutrition. Recognizes the importance of organic food in overall food production. Applies acquired knowledge in various social/professional situations related to food production, marketing and promotion. He continues to independently develop the acquired knowledge.
Lecturer / Teaching assistant	Vesna Vujacic, Associate Professor
Methodology	Lectrues, learning and self- development of coursework, consultation.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introductory lecture. Instructions for attending the lectures. Introducing students to the program, aim and tasks.
I week exercises	Introductory lecture. Instructions for attending the lectures. Introducing students to the program, aim and tasks.
II week lectures	History of food culture, Cindi program-food pyramid.
II week exercises	Revival of materials (previous lectures), interactive conversation with students.
III week lectures	Food products, basic terms. Legal acts of Montenegro regarding health food safety. ISO standard 22000, brands from Montenegro with the mark of the HACCP standard. HACCP standard and its importance. "Good from Montenegro" brand.
III week exercises	Revival of materials (previous lectures), interactive conversation with students.
IV week lectures	Food composition, dissociation (separation of food), energy value of food, calories, AD; DRA; RDI (nutrient dose).
IV week exercises	Revival of materials (previous lectures), interactive conversation with students.
V week lectures	Macronutrients: proteins, amino acids, a role of the proteins.
V week exercises	Revival of materials (previous lectures), interactive conversation with students.
VI week lectures	Macronutrients: carbohydrates-structure, distribution and role of carbohydrates. Macronutrients: lipids-structure, classification, role of lipids.
VI week exercises	Revival of materials (previous lectures), interactive conversation with students.
VII week lectures	Macronutrients: lipids-structure, classification, role of lipids. Micronutrients: vitamins, vitamin division, liposoluble vitamins, vitamins hidrosolubilmi, the role of vitamins.
VII week exercises	Revival of materials (previous lectures), interactive conversation with students.
VIII week lectures	Test.
VIII week exercises	Revival of materials (previous lectures), interactive conversation with students.
IX week lectures	Micronutrients: vitamins, division of vitamins, liposoluble vitamins, hydrosoluble vitamins, role of vitamins.
IX week exercises	Revival of materials (previous lectures), interactive conversation with students.
X week lectures	Micronutrients: Minerals, division of minerals, microelements, macroelements, role of minerals in the body, free radicals and antioxidants.
X week exercises	Revival of materials (previous lectures), interactive conversation with students.
XI week lectures	Food, sharing. Foods of animal origin and nutritional value.
XI week exercises	Revival of materials (previous lectures), interactive conversation with students.
XII week lectures	Remedial test 1. Seminar papers.
XII week exercises	Seminar papers
XIII week lectures	Foods of plant origin. Wine, pairing wine and food and nutritional value. F
XIII week exercises	Revival of materials (previous lectures), interactive conversation with students.
XIV week lectures	Food from organic production - role and importance.
XIV week exercises	Revival of materials (previous lectures), interactive conversation with students. Seminar papers.
XV week lectures	Food additives. Codex Alimentarius.
XV week exercises	Revival of materials (previous lectures), interactive conversation with students. Seminar papers.

Student workload	Weekly The calculation of workload: 6 x 40/30 = 8h and 0 min Structure: Lectures: 2h Exercises: 2 Independent work and consultation : 4 h in semester Lectures and final exam: 8h and 0 min x 16 = 128 h and 0 min Necessary preparations: 8h and 0 min x 2 = 16 h and 0 min Total workload for the course: 5 x 30 = 180 h Additional work: 36 h 0 min Workload structure: 128h and 0 min (lectures)+ 16h and 0 min(preparation)+ 36h (add.work)
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Student responsibilities: Students are required to attend classes, be prepared for the same, be active during classes to take tests and homework.
Consultations	After the lecture.
Literature	Vesna Vujačić, Poznavanje namirnica, UCG, FTH Kotor, UCG, 2001, ISBN978-86-908213-4-1 COBBISS.CG-ID 17514512
Examination methods	Forms of testing knowledge and method of evaluation: attendance 5 points, test 40 points, seminars students 5 points. Final exam 50 points. A (≥ 90 - 100 points); B (≥ 80 do< 89); C (≥ 70 do < 79); D (≥ 60 do < 69); E (≥ 50 do < 59) F < od 50.
Special remarks	Does not have
Comment	Does not have

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / TECHNOLOGICAL OPERATIONS IN FOOD PRODUCTION

Course:

TECHNOLOGICAL OPERATIONS IN FOOD PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12392	Obavezan	1	6	3+2+0

Programs	FOOD SAFETY
Prerequisites	No
Aims	Acquisition of theoretical and practical knowledge in the field of food engineering. Students will be familiar with the physical and chemical composition of food products, raw materials, product packaging and storage, machines and equipment, various techniques and technologies in the field of food engineering.
Learning outcomes	After the student passes the exam, will be able to: Acquire theoretical and practical knowledge about technological processes in different food technologies; Acquire knowledge about food products, raw materials and additives in food production; Acquire theoretical knowledge about the types and methods of operation of various machines and equipment in food production; Apply the engineering approach in defining and implementing technological processes in food technology.
Lecturer / Teaching assistant	Doc.dr Danijela Raičević
Methodology	Lectures, exercises, independent work and consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction and definition of the subject. Classification of food products.
I week exercises	Classification of techniques and technologies in food engineering.
II week lectures	Food products and basic ingredients.
II week exercises	Physico-chemical properties and changes in food ingredients during production.
III week lectures	Auxiliary raw materials and auxiliary substances in the food industry.
III week exercises	Quality of food products and legal regulations.
IV week lectures	Technological operations in food production.
IV week exercises	Machines and equipment in food production.
V week lectures	Packaging and packaging of food products.
V week exercises	Methods in food quality control.
VI week lectures	Colloquium I
VI week exercises	Visit to food production facilities.
VII week lectures	Basics of wine technology.
VII week exercises	Machines and equipment in wine production.
VIII week lectures	Basics of beverage technology (beer, non-alcoholic and alcoholic beverages).
VIII week exercises	Machines and equipment in beverage technology (beer, non-alcoholic and alcoholic beverages).
IX week lectures	Basics of oil and fat technology.
IX week exercises	Machines and equipment in oil and grease technology.
X week lectures	Basics of bakery products and pasta technology.
X week exercises	Machines and equipment in confectionery technology.
XI week lectures	Basics of confectionery technology.
XI week exercises	Machines and equipment in fruit and vegetable processing technology.
XII week lectures	Basics of fruit and vegetable processing technology.
XII week exercises	Machines and equipment in grain and flour technology.
XIII week lectures	Colloquium II
XIII week exercises	Visit to food production plants
XIV week lectures	Basics of milk technology.
XIV week exercises	Machines and equipment in milk production.
XV week lectures	Basics of meat technology.
XV week exercises	Basics of meat technology.

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 3 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do seminar work, exercises and both colloquiums.
Consultations	In agreement with the students, one hour a week.
Literature	Students will receive printed material. Other literature : 1. Nikićević N., Tešević V.(2009): Jaka alkoholna pića - analitika i praksa (udžbenik), Poljo- knjiga, Beograd 2. Jović S. (2006): Priručnik za spravljanje rakije, Partenon, Beograd 3. Baras, J. (1982): Prehrambena tehnologija, Školska knjiga, Beograd 4. Simonović D., Vuković D., Cvijović S., Končar-Đurđević S.(1989): Tehnološke operacije I, TMF, Beograd 5. Cvijović S., Končar-Đurđević S., Simonović D., Vuković D. (1988): Tehnološke operacije II, TMF Beograd 6. Paunović R., Daničić M. (1967): Vinarstvo i tehnologija jakih alkoholnih pića, Zadružna knjiga, Beograd 7. Cvijović S., Končar-Djurdjević S., Cvijovic R. (2000): Mašine, aparati i operacije, Zavod za udžbenike i nastavna sredstva, Beograd
Examination methods	Class attendance: 5 points; Seminar paper: 5 points; Colloquium: (2 x 20) 40 points; Final exam: 50 points. Grades and points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to< 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / FOOD CANNING, PACKAGING AND STORAGE

Course:

FOOD CANNING, PACKAGING AND STORAGE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12393	Obavezan	1	6	2+2+0

Programs	FOOD SAFETY
Prerequisites	No
Aims	Acquaintance of students with ways of canning, packing and keeping food.
Learning outcomes	After the student passes the exam, will be able to: Acquire theoretical and practical knowledge about the technological processes of food preservation; Acquire theoretical and practical knowledge about the types and methods of operation of various machines and apparatus for food preservation; Acquire theoretical and practical knowledge about food packaging methods; Acquire theoretical knowledge about food preservation methods; Apply an engineering approach in defining and solving problems in food preservation technology.
Lecturer / Teaching assistant	Doc.dr Danijela Raičević
Methodology	Lectures, exercises, independent work and consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction and definition of the subject, General importance of food preservation.
I week exercises	Food products and basic ingredients.
II week lectures	Food quality. Spoilage (contamination) of food.
II week exercises	Determination of food quality.
III week lectures	Operations in food preservation technology.
III week exercises	Classification of machines and apparatus for food preservation.
IV week lectures	Application of high temperatures in canning and processing.
IV week exercises	Devices for the application of high temperatures in canning and processing.
V week lectures	Application of low temperatures in canning.
V week exercises	Devices for the application of low temperatures in canning and processing.
VI week lectures	Dehydration (drying). Concentration.
VI week exercises	Drying and concentrating devices.
VII week lectures	Colloquium I
VII week exercises	Visit to production facilities.
VIII week lectures	Application of chemical agents.
VIII week exercises	Determining the amount of chemical agents for food preservation.
IX week lectures	Biological conservation.
IX week exercises	Chemism of alcoholic and lactic fermentation.
X week lectures	Preservation by radiation, Preservation by applying pressure.
X week exercises	Devices for conservation by radiation and application of pressure.
XI week lectures	Canned products of plant origin.
XI week exercises	Quality of products of plant origin.
XII week lectures	Canned products of animal origin.
XII week exercises	Quality of products of animal origin.
XIII week lectures	Food packaging and packaging.
XIII week exercises	Food packaging devices.
XIV week lectures	Colloquium II
XIV week exercises	Visit to production facilities.
XV week lectures	Keeping and storing food.
XV week exercises	Defense of the seminar paper.

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do seminar work, exercises and both colloquiums.
Consultations	In agreement with the students, one hour a week.
Literature	Students will receive printed material. Other literature : 1. Vereš M. (2004): Principi konzervisanja namirnica. Poljoprivredni fakultet. Beograd 2. Lovrić T., Piližota V. (1994) Konzerviranje i prerada voća i povrća, Nakladni zavod Globus, Zagreb 3. Zlatković P.B. (2003): Tehnologija prerade i čuvanja voća, Poljoprivredni fakultet, Univerzitet u Beogradu, Beograd
Examination methods	Class attendance: 5 points; Seminar paper: 5 points; Colloquium: (2 x 20) 40 points; Final exam: 50 points. Grades and points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to< 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / FOOD MICROBIOLOGY

Course:

FOOD MICROBIOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12394	Obavezan	1	6	2+2+0

Programs	FOOD SAFETY
Prerequisites	Conditionality for other subjects: none
Aims	Study objectives: knowledge of the ecology of microorganisms, sources of food contamination by microorganisms, causes of infectious and parasitic diseases, causes of food poisoning, causes of food spoilage, procedures for destroying microorganisms, knowledge of useful microorganisms in food production, food sampling methods, food testing methods and analysis of the results obtained, interpretation of microbiological criteria for food, knowledge of food safety management principles.
Learning outcomes	Learning outcomes: After the student passes the exam, he will be able to know the characteristics of microorganisms important for food safety, their metabolism, distribution, factors that affect them, pathogenic microorganisms transmitted by food, useful microorganisms in food production, principles of work in a microbiological laboratory, microbiological methods for food testing.
Lecturer / Teaching assistant	Name and surname of teachers and associates: prof. dr Mirjana Bojanić Rašović, Biotechnical faculty, University of Montenegro
Methodology	Method of teaching and mastering the material: Lectures, activities in class, practical exercises, independent work, doing homework, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to food microbiology. Beneficial and harmful role of microorganisms present in food. The origin of microorganisms in food
I week exercises	Work in a microbiological laboratory. Microscope and microscope handling
II week lectures	Morphology of microorganisms
II week exercises	Laboratory utensils, accessories and apparatus. Washing and preparing laboratory dishes for sterilization. Application of sterilization in microbiology.
III week lectures	Factors affecting the growth of microorganisms in food. Metabolism of microorganisms
III week exercises	Types and technique of preparation of microscopic preparations
IV week lectures	Genetics of microorganisms. Growth and reproduction of microorganisms
IV week exercises	Nutrient substrates. Isolation and cultivation of microorganisms
V week lectures	Pathogenicity factors of microorganisms. Food poisoning microorganisms
V week exercises	Isolation of pure cultures of microorganisms
VI week lectures	Bacteria important for food safety
VI week exercises	Demonstration of some biochemical properties of microorganisms
VII week lectures	Molds important for food safety. Mycotoxins in food.
VII week exercises	Morphology of microorganisms
VIII week lectures	Colloquium I
VIII week exercises	Morphology of parasitic worms
IX week lectures	Corrective colloquium I
IX week exercises	Lactic acid bacteria
X week lectures	Parasites important for food safety
X week exercises	Immunoenzymatic - Elisa test for proving microorganisms in food Molecular methods for proving microorganisms in food
XI week lectures	Viruses important for food safety. Prions important for food safety
XI week exercises	Microbiological testing of food
XII week lectures	Beneficial microorganisms in food
XII week exercises	Presentation of the seminar work
XIII week lectures	Microbiological biotechnology
XIII week exercises	Presentation of the seminar work
XIV week lectures	Colloquium 2
XIV week exercises	Presentation of the seminar work
XV week lectures	Corrective colloquium 2
XV week exercises	Presentation of the seminar work

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Certification of the semester and registration of grades, Supplementary classes and remedial exam period Final test
Consultations	Consultations: 2 hours during the week
Literature	Literature: Mirjana Bojanić Rašović (2020): Microbiology, textbook, University of Montenegro (available in the library of the Faculty of Biotechnology, the Central University Library and on the website of the University of Montenegro: https://www.ucg.ac.me/publikacijepreview.php); Mirjana Bojanić Rašović (2023): Practicum in microbiology, University of Montenegro (available on the website of the University of Montenegro https://www.ucg.ac.me/publikacijepreview.php ); Jemcev V., Đukić D. (2000): Microbiology, Military Publishing House, Belgrade; Doyle P.M. and Buchanan L.R. (2013): Food Microbiology, 4th edition ASM Press, Washington, D.C.; Đukić D., Jemcev T.V. (2003): Microbiological biotechnology, Dereta, Belgrade; Vesković M.S., Đukić D. (2015): Bioprotectors in food production, Faculty of Agriculture, Čačak; Đukić D., Ristanović V. (2005). Water chemistry and microbiology.
Examination methods	Forms of knowledge testing and assessment: - Class activity up to 11 points (one lecture is valued at one point) - Verbal colloquy of exercises with completed workbook, up to 11 points (one exercise is valued at one point). Students who pass the exercises are exempted from the practical part of the exam. - Work and presentation of homework up to 8 points. - Two colloquiums of 10 points each (20 points in total); Colloquiums are taken in writing (10 questions for 1 point each). The duration of the colloquium is 60 minutes. If the student takes a remedial colloquium, the grade from the remedial colloquium is entered, regardless of the number of points earned on the colloquium. - Final exam 50 points. The final exam consists of a practical and an oral part. The practical part is taken in the laboratory by drawing two exam questions. After that, the oral part is taken by drawing 3 exam questions. - The work program, presentations from lectures and exercises, workbook, questions from lectures and exercises, topics for homework and exam questions for the final exam are given to students by the subject teacher in the first lesson. The material is available to students in printed and electronic form (CD) from the subject teacher and on the facultys website. A passing grade is obtained if at least 50 points are accumulated cumulatively. Grade: number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50.
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / CHEMICAL AND PHYSICAL CONTAMINANTS OF FOOD

Course:

CHEMICAL AND PHYSICAL CONTAMINANTS OF FOOD/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12395	Obavezan	1	6	2+2+0

Programs	FOOD SAFETY
Prerequisites	There is no requirement to register and listen to the case.
Aims	To get to know the basic food pollutants, the origin of pollution, the properties of pollutants and their distribution in food, the basics of preparation and processing of food samples and techniques for identifying and quantifying individual contaminants
Learning outcomes	Student: - Knows the basics of food chemistry and biochemistry - Connects food processes and procedures with the potential risk of food pollution - Compares and analyzes the physicochemical properties of the basic types of toxins and food pollutants - Classifies basic types and types of toxins and food pollutants by their properties - Applies the acquired knowledge about pollutants in order to identify, quantify them and propose procedures and methods for their determination and removal -Knows the basic methods and techniques for identifying and quantifying individual toxicants
Lecturer / Teaching assistant	Prof. Dr Željko Jaćimović, Mr Mia Stanković
Methodology	Basics of food chemistry and biochemistry (composition, energy value, essential components, etc.)

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Basics of chemistry and biochemistry of food (composition, energy value, essential components, etc.)
I week exercises	Sampling of selected food and preparation for analysis
II week lectures	Food pollutants and their division
II week exercises	Sampling of selected food and preparation for analysis
III week lectures	Types and identification of toxins
III week exercises	Determination of mycotoxins in selected foods
IV week lectures	Quantification and removal of toxins
IV week exercises	Determination of heavy metals in food
V week lectures	Microbiological food contaminants
V week exercises	Determination of other inorganic contaminants in food
VI week lectures	Residues of inorganic food pollutants, and seminar papers.
VI week exercises	Determination of residues of selected pesticides in food
VII week lectures	Pesticide residues in food
VII week exercises	Determination of residues of selected pesticides in food
VIII week lectures	Long-lasting organic food pollutants
VIII week exercises	Determination of residues of long-term organic food pollutants
IX week lectures	Long-lasting organic food pollutants
IX week exercises	Determination of residues of long-term organic food pollutants
X week lectures	Residues of polycyclic aromatic hydrocarbons in food
X week exercises	Determination of residues of polycyclic aromatic hydrocarbons in food
XI week lectures	Residues of veterinary drugs in food
XI week exercises	Determination of residues of veterinary drugs in food
XII week lectures	Natural toxins and harmful food ingredients
XII week exercises	Determination of selected natural toxins in food
XIII week lectures	Additives. II seminar paper
XIII week exercises	Determination of food additives
XIV week lectures	Packaging in the food industry, migration of pollutants from packaging to food
XIV week exercises	Compensation for undone exercises
XV week lectures	Biochemical methods in food analysis
XV week exercises	Compensation for undone exercises

Student workload	Sunday 5credit x 40/30 hours=6 hours and 40 minutes 2 hours of lectures, 2 hours of practice 2 hours and 40 minutes of independent work including consultation in the semester Teaching and final exam: (6 hours and 40 minutes x 15) = 100 hours Necessary preparations (administration, enrollment, certification before the start of the semester (2 x 6 hours and 40 minutes) = 13 hours and 20 min. Total load for the subject : ( 5 x 30 ) = 150 hours Load structure: 100 hours (classes) + preparation (13 hours and 20 min.) + 36 hours and 40 minutes (supplementary work)
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 4 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend and do laboratory exercises.
Consultations	Prof.dr Željko Jaćimović - Wednesday from 10-12h Mr Mia Stanković - appointments after lab exercises
Literature	1. Food Safety: Contaminants and Toxins, Editor: J P F D ‘Mello, Scottish Agricultural College, Edinburgh, UK, 2003. 2. M.Mirić, S.S.Šobajić, Food Safety, Belgrade, 2002 3. T. Altug, Introduction to Toxicology and Food, CRC Press, Boca Raton, FL USA, 2003.
Examination methods	Activity during the lecture: (0 - 3 points), - Activity on exercises and submitted reports : ( 0 - 1 0 points ) - And seminar paper: ( 0- 17 points), - ll seminar paper: (0-20points), - Final exam: (0 - 50 points), The student passed the exam if he cumulatively collected at least 50 points.
Special remarks	Laboratory exercises are performed in groups where there can be a maximum of 10 students
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / GOOD MANUFACTURING PRACTICE IN FOOD PROCESSING

Course:

GOOD MANUFACTURING PRACTICE IN FOOD PROCESSING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12396	Obavezan	2	5	2+1+0

Programs	FOOD SAFETY
Prerequisites	Conditionality for other subjects: none
Aims	The objectives of the course are: the application of the basic principles of good agricultural practice in animal husbandry, the organization of the production of health-safe food of animal origin, the development of prerequisite programs in the processing industry, the establishment of safety principles (HACCP system) in the industry of processing milk, meat, fish, honey, eggs, livestock food, fruit, vegetables, grains, developing methods in food safety control.
Learning outcomes	Learning outcomes: After passing the exam, the student will know the basic principles of good agricultural practice in animal husbandry and plant production, risk factors in primary agricultural production, prerequisite programs in the processing industry, management of side products of animal and plant origin, HACCP system in the processing of products of animal and plant origin, food safety control methods.
Lecturer / Teaching assistant	Name and surname of teachers and associates: prof. Mirjana Bojanić Rašović, Ph.D., Biotechnical faculty of University of Montenegro
Methodology	Method of teaching and mastering the material: Lectures, practical exercises, independent work, doing homework, seminar work, colloquiums, consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Basic principles of good agricultural practice. Principles of good agricultural practice in the protection of soil, water and air.
I week exercises	Hygienic assessment of land, water and air
II week lectures	Principles of good agricultural practice in protecting the health and welfare of farm animals. Principles of good agricultural practice in plant health protection.
II week exercises	Use of pesticides in accordance with good agricultural practice
III week lectures	Management of by-products of animal origin
III week exercises	Storage and use of manure in accordance with good agricultural practice
IV week lectures	Organization of the production of health-safe food. Risk factors in primary agricultural production.
IV week exercises	Disinfection, disinsection and pest control
V week lectures	Prerequisite programs in the manufacturing industry. HACCP food safety system.
V week exercises	HACCP food safety system
VI week lectures	Colloquium I
VI week exercises	HACCP food safety system
VII week lectures	Corrective colloquium I
VII week exercises	Field exercises
VIII week lectures	HACCP system in milk production and processing
VIII week exercises	Field exercises
IX week lectures	HACCP system in the production and processing of meat, fish, honey, eggs
IX week exercises	Presentation of homework
X week lectures	HACCP system in the production of animal feed
X week exercises	Presentation of homework
XI week lectures	HACCP system in the production and processing of food of plant origin
XI week exercises	Field exercises
XII week lectures	HACCP system in the production of autochthonous products of animal and plant origin; Food safety control methods. Genetically modified food
XII week exercises	Presentation and defense of the seminar paper
XIII week lectures	Colloquium II
XIII week exercises	Field exercises
XIV week lectures	Corrective colloquium II
XIV week exercises	Presentation of homework
XV week lectures	Presentation and defense of seminar work
XV week exercises	Presentation and defense of seminar work

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 3 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Certification of the semester and registration of grades, Supplementary classes and remedial exam period. Final exam
Consultations	Conditionality for other subjects: none
Literature	Literatura: Bojanić Rašović Mirjana (2023): Dobra poljoprivredna praksa, dobra proizvođačka praksa i principi bezbjednosti hrane (skripta); Zoohigijena i preventiva bolesti (2018), udžbenik, Univerzitet Crne Gore, prof. dr Mirjana Bojanić Rašović; Kodeks dobre poljoprivredne prakse, Crna Gora (2013); Načela dobre poljoprivredne prakse (2009), Zagreb; Primena HACCP u proizvodnji i distribuciji hrane, monografija (2007), Dr Larisa Jovanović, Dragana Pešić Mikulec, Ivan Pavlović, Beograd; Vodič za razvoj i primenu preduslovnih programa i principa HACCP u proizvodnji hrane (2009), Sava Bunčić, Beograd. Materijal sa predavanja, literaturu, kao i ispitna pitanja studenti dobijaju na prvom času nastave i dostupni su kod predmetnog nastavnika u štampanoj i elektronskoj formi. LITERATURE: BOJANIĆ RAŠOVIĆ MIRJANA (2023): GOOD AGRICULTURAL PRACTICE, GOOD PRODUCTION PRACTICE AND PRINCIPLES OF FOOD SAFETY (SCRIPT); ANIMAL HYGIENE AND DISEASE PREVENTION (2018), TEXTBOOK, UNIVERSITY OF MONTENEGRO, PROF. DR. MIRJANA BOJANIĆ RAŠOVIĆ; CODE OF GOOD AGRICULTURAL PRACTICE, MONTENEGRO (2013); PRINCIPLES OF GOOD AGRICULTURAL PRACTICE (2009), ZAGREB; APPLICATION OF HACCP IN FOOD PRODUCTION AND DISTRIBUTION, MONOGRAPH (2007), DR. LARISA JOVANOVIĆ, DRAGANA PEŠIĆ MIKULEC, IVAN PAVLOVIĆ, BELGRADE; GUIDE FOR THE DEVELOPMENT AND APPLICATION OF PREREQUISITE PROGRAMS AND PRINCIPLES OF HACCP IN FOOD PRODUCTION (2009), SAVA BUNČIĆ, BELGRADE. LECTURE MATERIAL, LITERATURE, AND EXAM QUESTIONS ARE GIVEN TO STUDENTS IN THE FIRST LESSON AND ARE AVAILABLE FROM THE SUBJECT TEACHER IN PRINTED AND ELECTRONIC FORM..
Examination methods	Forms of knowledge testing and assessment: Class activity up to 10 points (each colloquial lecture is valued at one point). One homework: up to 5 points Defense of the seminar paper: up to 15 points. Two colloquiums of 10 points each (up to 20 points in total). One colloquium consists of 10 questions. One question is worth one point. Final exam 50 points; It is taken orally by drawing a combination of three exam questions. A passing grade is obtained if 50 points are accumulated cumulatively. Grade: number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks	Number of ECTS credits: 5 Lesson fund: 2L + 1E
Comment	Program: Interdisciplinary master academic studies: FOOD SAFETY Subject status of subject: mandatory

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / ECOTOXICOLOGY

Course:

ECOTOXICOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12397	Obavezan	2	5	2+1+0

Programs	FOOD SAFETY
Prerequisites	/
Aims	by studying this subject, students deepen their knowledge about polluting substances (natural or anthropogenic) and their harmful and dangerous effects that they can cause on parts of the ecosystem, people, animals and plants. The subject deals with the basic concepts that are important for ecotoxicology, the origin of toxicants, interaction with different ecosystems, toxicokinetics and toxicodynamics that they have on living systems.
Learning outcomes	The student: - Knows substances of anthropogenic origin in the environment - Explains the flow and processes that cause the creation and spread of pollutants/contaminants in the environment and in the body, explains their properties and transformations - Classifies basic groups of inorganic and organic pollutants/contaminants - Compares the basic types of pollutants/contaminants according to their properties, structure and toxicity to flora and fauna, humans and the environment - Integrates adopted theoretical and experimental knowledge in the direction of environmental and human protection from pollutants/contaminants - Plans a strategy to protect the environment and people from potential accident situations - Recommends experimental techniques for monitoring important pollutants/contaminants - Demonstrates basic laboratory and teamwork skills
Lecturer / Teaching assistant	Doc dr Milica Kosović Perutović
Methodology	Lectures. Consultations. Laboratory exercises. Seminar papers.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Basic terms, postulates and theories, subject of studying Ecotoxicology. Sources of pollution. Substances of anthropogenic origin in the environment.
I week exercises	/
II week lectures	Properties and chemical transformations of toxicants. Fate and behavior of toxicants in biological systems and the environment.
II week exercises	Units of concentration of pollutants
III week lectures	Methods for measuring, evaluating, monitoring and predicting the effect of xenobiotics on biological systems (biomarkers, lab. toxicity tests, methods of population ecotoxicology).
III week exercises	Stoichiometric tasks in the field of environmental protection.
IV week lectures	Methods in ecotoxicological research at the level of living communities and ecosystems.
IV week exercises	Statistical data processing and analysis of laboratory toxicity test results.
V week lectures	Classification and properties of inorganic toxicants. Classification of toxicants according to their impact on the environment and human health.
V week exercises	Assessment of the impact of chemicals on harmfulness and toxicity in the ecosystem
VI week lectures	Flow and processes that cause the formation and distribution of polluting substances in the atmosphere.
VI week exercises	Calculations of dissolved water constituents from electrical conductivity data and raw drinking water coagulation process equations.
VII week lectures	Consequences of air pollution, damage to vegetation, metal corrosion, damage to industrial plants and installations, climate change, deterioration of the quality of fresh water, soil, sea, damage to forest and other ecosystems. Human health.
VII week exercises	Basic principles of risk assessment for human health.
VIII week lectures	Chemicals that pollute the soil.
VIII week exercises	Sediment sampling and sample preparation for analysis
IX week lectures	Micropollutants of organic origin in waters. Adsorption, sorption, distribution.
IX week exercises	Determination of metal content in soil samples (AAS)
X week lectures	Organic acids and bases. Bioaccumulation. Transformation processes of photolysis, hydrolysis, biodegradation.
X week exercises	Calculation of indices and indicators of hydrobiological water quality (saprobiological, biological and microbiological indicators of natural water quality)
XI week lectures	Pesticides. Insecticides (OC, OP, CB, synthesized pyrethroids).
XI week exercises	Determining the concentration of pollutants in water samples (UVVIs method)
XII week lectures	Herbicides. Fungicides. Phenols. Halogenated aliphatic and monocyclic aromatic hydrocarbons. Phthalic esters
XII week exercises	XRD analysis of a real sample
XIII week lectures	Metals in the environment. Bioavailability, bioconcentration, bioaccumulation and biomagnification of metals.
XIII week exercises	Determination of Hg content in flour and similar foods.
XIV week lectures	Persistent organic pollutants (POPs). PCDDs, PCDFs, PAHs, PCBs.
XIV week exercises	Colloquium
XV week lectures	Biological contaminants. Radiological contaminants
XV week exercises	/

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 3 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are obliged to complete the exercises provided by the program.
Consultations	by appointment after the lecture
Literature	1. I. Teodorović i S. Kaišarević, Ekotoksikologija, Novi Sad, Prirodno matematički fakultet, 2015 2. M.L.Milošević, S.Lj.Vitorović, Osnovi toksikologije sa elementima ekotoksikologije, Naučna knjiga Beograd, 1992 3. M.C.Newman, M.A.Unger: Fundamentals of Ecotoxicology, Leis Publisher, 2003 4. Abdullah, M.J.Ringstad, O.Kveset: Polihlorinated biphenyls in the sediment of the inner Oslofjord, water, air and soil pollution. 5. V.R.Radmilović, Kancerogeni u radnoj i životnoj sredini, Beograd 2002
Examination methods	Attendance at lectures and activities during lectures 0-4 points Exercise activities and submitted reports - 0-6 points, Colloquium - 20 points, Seminar paper 20 points. Final exam - 50 points
Special remarks	/
Comment	/

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / PESTICIDES

Course:

PESTICIDES/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12398	Obavezan	2	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	None
Aims	Acquaintance of students with basic terms about pesticides, as well as issues related to pesticide exposure of people and the environment. Also, familiarization with pesticide chemical groups and active substances and their effects on human health and the environment. Students will be familiar with pesticide residues and legislation in the field of pesticides.
Learning outcomes	After passing the exam, the student will acquire knowledge that allows him to: - Defines different groups of pesticides - Knows the physical and chemical properties of pesticides and the formulations that are applied - Describes the mechanisms of action of pesticides and knows all the basic groups of pesticides - Knows the basic laws and regulations in the field of pesticide application in the European Union and Montenegro - Choose protective equipment for working with pesticides and know their impact on human health and the environment - Get to know the importance of pesticide residues in food and the environment - Implements measures to prevent negative consequences of pesticide application
Lecturer / Teaching assistant	Prof. dr Nedeljko Latinović Mr Bogoljub Kandić
Methodology	Lectures, exercises (laboratory and field), independent work and consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Pesticides and agricultural development
I week exercises	Pesticides and agricultural development
II week lectures	Examination of pesticides for the purpose of their registration
II week exercises	Examination of pesticides for the purpose of their registration
III week lectures	Classification and nomenclature of pesticides, physical and chemical properties of pesticides.
III week exercises	Classification and nomenclature of pesticides, physical and chemical properties of pesticides.
IV week lectures	Forms of pesticide formulation, Mechanism of action of pesticides.
IV week exercises	Forms of pesticide formulation, Mechanism of action of pesticides.
V week lectures	Application of pesticides
V week exercises	Application of pesticides
VI week lectures	Application of pesticides
VI week exercises	Application of pesticides
VII week lectures	Exposure of people working with pesticides
VII week exercises	Exposure of people working with pesticides
VIII week lectures	Exposure of people in accidental contact with pesticides
VIII week exercises	Colloquium
IX week lectures	Impact of pesticides on the environment
IX week exercises	Impact of pesticides on the environment
X week lectures	Plant protection products
X week exercises	Plant protection products
XI week lectures	Plant protection products
XI week exercises	Plant protection products
XII week lectures	Plant protection products and biocides
XII week exercises	Biocides
XIII week lectures	Legal bases related to the field of pesticides
XIII week exercises	Legal bases related to the field of pesticides
XIV week lectures	Residues in food
XIV week exercises	Residues in food
XV week lectures	The future of pesticide use
XV week exercises	The future of pesticide use

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do seminar work, do all laboratory and field exercises and do colloquium.
Consultations	After the lectures
Literature	Graham Matthews (2016): Pesticides: Health, Safety and the Environment, 2nd Edition. Wiley Blackwell.; C. MacBean (2012): A World Compendium, The Pesticide Manual. Sexteenth Edition. BCPC. Students will be provided with printed material for certain areas.
Examination methods	Activities in lectures and exercises: 5 points Seminar paper: 5 points Colloquium: 40 points Final exam: 50 points
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / PESTS OF AGRICULTURAL PRODUCTS

Course:

PESTS OF AGRICULTURAL PRODUCTS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12400	Obavezan	2	5	2+0+2

Programs	FOOD SAFETY
Prerequisites	No
Aims	The aim of the course is to introduce students with the importance of protecting agricultural products during production and after harvesting, because pests can make a serious damages to agricultural products. Students will learn about the most important pests of agricultural products during production, transportation and storage.
Learning outcomes	After the student passes this exam will be able to: determine the presence of pests on agricultural products; recognize and distinguish the most important pests on agricultural products; recognize and describe the symptoms of the attack; to determine the intensity of the pest attack; make a decision on appropriate method and time of control measures
Lecturer / Teaching assistant	Prof. dr Sanja Radonjić; Prof. dr Snježana Hrnčić
Methodology	Lectures, exercises (laboratory and field), independent work, seminar work, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Importance of pests in agricultural production
I week exercises	Laboratory exercises: pests in agricultural production
II week lectures	Harmful arthropods of grain and grain products
II week exercises	Laboratory exercises: recognition of damage symptoms
III week lectures	Harmful arthropods of grain and grain products
III week exercises	Field exercises: visiting storages
IV week lectures	Control measures against harmful arthropods of stored grain.
IV week exercises	Laboratory exercises: recognition of damage symptoms
V week lectures	Harmful arthropods of potatoes and tobacco
V week exercises	Field exercises: visiting storages
VI week lectures	Harmful arthropods of potatoes and tobacco and protection of stored potatoes and tobacco; Harmful arthropods of vegetables and industrial plants
VI week exercises	Laboratory exercises: sample processing
VII week lectures	Colloquium I. Harmful arthropods of vegetables and industrial plants and protection of stored products.
VII week exercises	Laboratory exercises: presentation and discussion of students seminar work on the given topic
VIII week lectures	Correctional colloquium I. Harmful arthropods of medical plants
VIII week exercises	Laboratory exercises: presentation and discussion of students seminar work on the given topic
IX week lectures	Harmful arthropods of medical plants and their control measures. Harmful arthropods of fruirs, stored fruits and dry fruits
IX week exercises	Laboratory exercises: presentation and discussion of students seminar work on the given topic
X week lectures	Harmful arthropods of fruits, stored fruits and dry fruits
X week exercises	Field exercises: visiting storages
XI week lectures	Harmful arthropods of fruits, stored fruit, dry fruits and protection of stored fruit. Harmful bird species.
XI week exercises	Field exercises: visiting storages
XII week lectures	Rodents and their control measures. Synanthropic organisms.
XII week exercises	Field exercises: visiting storages
XIII week lectures	Pests of dried meat and dairy products and their control
XIII week exercises	Laboratory exercises: presentation and discussion of students seminar work on the given topic
XIV week lectures	General methods of determining pests of stored products
XIV week exercises	Laboratory exercises: presentation and discussion of students seminar work on the given topic
XV week lectures	General methods of determining pests of stored products
XV week exercises	Field exercises: visiting storages

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, complete all laboratory and field exercises, both seminar works, colloquium and final exam.
Consultations	In accordance with students (once a week)
Literature	1. Kljajić, P. (2008): Zaštita uskladištenih biljnih proizvoda od štetnih organizama. Institut za pesticide u zaštitu životne sredine. 2. Štrbac, P. (2002): Štetočine uskladištenih proizvoda i njihova kontrola. Poljoprivredni fakultet Novi Sad. 3. Korunić, Z. (1981): Štetnici uskladištenih poljoprivrednih proizvoda-NIŠRO – Varaždin. Presentation from lectures.
Examination methods	Activity on lecturers and exercises 5 points; Two seminar works 25 points (2x12,5); Colloquium 35 points; Final exam 35 points. Pass degree: ≥ 50 points Grade: number of points: A (≥ 90 - 100 points); B (≥ 80 - < 90); C (≥ 70 - < 80); D (≥ 60 - < 70); E (≥ 50 - < 60); F < 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / PHYTOPATHOGENIC MICROORGANISMS IN FOOD PRODUCTION

Course:

PHYTOPATHOGENIC MICROORGANISMS IN FOOD PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12401	Obavezan	2	5	2+0+2

Programs	FOOD SAFETY
Prerequisites	None
Aims	Acquaintance of students with phytopathogenic microorganisms that occur in food production and the measures taken to prevent their occurrence.
Learning outcomes	After the student passes this exam, she/he will be able to: - understand the importance of production and circulation of health-safe food, - describe the main areas that make up the European food safety system and the most important information provided by EFSA - recognize the most important phytopathogenic microorganisms that are a current threat in food production, - list the fungi that are potential mycotoxin producers, - describe the most important mycotoxins that occur in food production, - select appropriate preventive measures in the control of phytopathogenic microorganisms and their metabolic products, - apply legal regulations related to the issue of phytopathogenic microorganisms and mycotoxins in food production.
Lecturer / Teaching assistant	Full Professor Jelena Latinović, PhD - teacher / Bogoljub Kandić, MSc - assistant
Methodology	Lectures, lab exercises, independent work and consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The importance of food safety and circulation of health-safe food
I week exercises	Laboratory equipment
II week lectures	Basic areas covered by the European Food Safety Authority (EFSA)
II week exercises	Laboratory utensils
III week lectures	Area of plant health
III week exercises	Work in laminar chamber
IV week lectures	Area of contaminants in food chain
IV week exercises	Work with axioscope and fluorescent microscope
V week lectures	The most important phytopathogenic microorganisms that are a current threat to plant health
V week exercises	Preparation of nutrient media
VI week lectures	Fungi as potential mycotoxin producers
VI week exercises	Wet and dry sterilization
VII week lectures	Fungi from Aspergillus genus
VII week exercises	Microscopy of fungi from the genus Aspergillus
VIII week lectures	Fungi from Penicillium genus
VIII week exercises	Microscopy of fungi from the genus Penicillium
IX week lectures	Fungi from Fusarium genus
IX week exercises	Microscopy of fungi from the genus Fusarium
X week lectures	Fungi from Alternaria genus, Mycotoxins and mycotoxicosis
X week exercises	Microscopy of fungi from the genus Alternaria
XI week lectures	The most important groups of mycotoxins and their representatives
XI week exercises	Isolation of fungi on a nutrient medium
XII week lectures	The most important groups of mycotoxins and their representatives
XII week exercises	Evaluation of the growth and macroscopic properties of fungi on nutrient media
XIII week lectures	Good agricultural practice as a prevention of mycotoxins production
XIII week exercises	Isolation and cultivation of microscopic fungi
XIV week lectures	Mycotoxin detection methods
XIV week exercises	Observation of herbarized plant material
XV week lectures	Legislation related to food safety in Montenegro and the EU
XV week exercises	Review of literature and legal acts

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and lab exercises, do seminar work, colloquiums and final exams ​
Consultations	In agreement with students
Literature	1) Council for Agricultural Science and Technology (2003): Mycotoxins: Risks in Plant, Animal, and Human Systems, No. 139; 2) EFSA publications and topics; 3) Ivanović, M.; Ivanović, D. (2001): Mikoze i pseudomikoze biljaka, Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd; 4) Agrios, G.N. (1997): Plant Pathology. Academic Press, USA; 5) Printed material.
Examination methods	Attendance and activity at lectures and exercises 5 points Seminar paper 5 points Two colloquiums 20 points each, 40 points in total Final exam 50 points Grade and number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / FOOD QUALITY AND SAFETY SYSTEM

Course:

FOOD QUALITY AND SAFETY SYSTEM/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13405	Obavezan	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	n/a
Aims	Main aim of this exam is to gain knowledge in the field of quality in food production, transport and storage, as well as to get to know and they know that they implement international quality standards in food safety.
Learning outcomes	After the student completes this exam, he will be able to: 1. Distinguish the basic concepts and development of quality science with special reference to food safety. 2. Knows the principles and requirements of standards in the field of food safety. 3. Uses quality methods and techniques 4. Analyzes systems and formulates measures to improve the Food Safety System.
Lecturer / Teaching assistant	Aleksandar Vujovic
Methodology	Lectures, exercises, homework, projects, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction. Definitions and terminology of quality. Food safety management systems - role and significance.
I week exercises	Introduction. Definitions and terminology of quality. Food safety management systems - role and significance.
II week lectures	Product. Product categories. Quality characteristics.
II week exercises	Product. Product categories. Quality characteristics.
III week lectures	Standards. Product standards. Standards in the field of management systems.
III week exercises	Standards. Product standards. Standards in the field of management systems.
IV week lectures	HACCP - food safety system. Principles
IV week exercises	HACCP - food safety system. Principles
V week lectures	ISO 22000 – food safety management system. Principle. Requirements. Examples
V week exercises	ISO 22000 – food safety management system. Principle. Requirements. Examples
VI week lectures	I test
VI week exercises	I test
VII week lectures	Identification and analysis of risks and critical control points. Examples
VII week exercises	Identification and analysis of risks and critical control points. Examples
VIII week lectures	HACCP planning.
VIII week exercises	HACCP planning.
IX week lectures	Certification. Examples of certified organizations. Practical classes.
IX week exercises	Certification. Examples of certified organizations. Practical classes.
X week lectures	Conformity assessment bodies. Product certification bodies. Accreditation
X week exercises	Conformity assessment bodies. Product certification bodies. Accreditation
XI week lectures	Certification of food products
XI week exercises	Certification of food products
XII week lectures	Methods and techniques for improving quality in food safety management systems - Statistical methods
XII week exercises	Methods and techniques for improving quality in food safety management systems - Statistical methods
XIII week lectures	Methods and techniques for improving quality in food safety management systems - Engineering methods
XIII week exercises	Methods and techniques for improving quality in food safety management systems - Engineering methods
XIV week lectures	Storage and transport - food quality and safety
XIV week exercises	Storage and transport - food quality and safety
XV week lectures	II test
XV week exercises	II test

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Regular attendance at lectures and exercises (max allowed two absences from lectures + two absences from exercises)
Consultations	Office 419 every working days
Literature	Zdravko Krivokapić, Sistem menadžmenta kvalitetom, Mašinski fakultet Podgorica 2008 ISO 22000-Sistemi menadžmenta bezbjednošću hrane-Institut za standardizaciju Crne Gore. Ioannis S. Arvanitoyannis, HACCP and ISO 22000: Application to Foods of Animal Origin, Wiley-Blackwell, 2009 Carol Wallace, Sara Mortimore, HACCP: A Practical Approach, Springer, 1998
Examination methods	Activities in classes and exercises: 5 points Two colloquiums of 20 and 25 points each: 45 points Final exam: 50 points
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / ENVIRONMENTAL PROTECTION

Course:

ENVIRONMENTAL PROTECTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13406	Obavezan	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	There is no conditioning to other subjects.
Aims	Acquiring knowledge about physical and chemical processes in water, air and soil, the consequences of human activity by disrupting the balance in the environment, the most important pollutants, their interaction with the environment and the consequences of pollution.
Learning outcomes	1. Understands physical and chemical processes in the environment. 2. Recognizes the causes of global warming of the atmosphere, destruction of the ozone layer and the occurrence of acid rain. 3. Assess the impact of pollutants on the basic components of the environment: water, air and soil. 4. Apply certain environmental protection measures against anthropogenic pollution.
Lecturer / Teaching assistant	Milena Tadić, Assoc. Prof.
Methodology	Lectures, exercises, seminar work, consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Concept, causes, types and degree of environmental pollution. Objectives and tasks of environmental protection.
I week exercises	Laboratory exercises.
II week lectures	The circulation of matter and the flow of energy in nature.
II week exercises	Laboratory exercises.
III week lectures	The impact of energy production and use on the environment. Exploitation of mineral resources and pollution
III week exercises	Laboratory exercises.
IV week lectures	The importance of water in the environment. Water quality indicators. Physico-chemical and biological processes in water systems.
IV week exercises	Laboratory exercises.
V week lectures	Water pollution. Consequences of water pollution.
V week exercises	Laboratory exercises.
VI week lectures	Water pollution with urban wastewater. Water pollution with industrial wastewater.
VI week exercises	Laboratory exercises.
VII week lectures	Protection of water from pollution.
VII week exercises	Laboratory exercises.
VIII week lectures	Composition and properties of the atmosphere. Temperature regime and meteorological conditions. Temperature inversions.
VIII week exercises	Laboratory exercises.
IX week lectures	Air pollution from stationary and mobile sources. Particle matter. Smog.
IX week exercises	Laboratory exercises.
X week lectures	Local and global effects of air pollution. Protection of air from pollution.
X week exercises	Calculations.
XI week lectures	Importance and composition of soil. Sources of pollution and categories of soil damage.
XI week exercises	Calculations.
XII week lectures	Ecological aspects of the application of pesticides, mineral and organic fertilizers. Soil pollution with heavy metals and radionuclides.
XII week exercises	Calculations.
XIII week lectures	Presentation of seminar work.
XIII week exercises	Calculations.
XIV week lectures	Soil protection. Legal regulations in the field of environmental protection.
XIV week exercises	Midterm exam.
XV week lectures	Presentation of seminar work.
XV week exercises	Makeup midterm exam.

Student workload	Weekly: 5 ECTS x 40/30 hour = 6 h 40 min The total load for the semester = 106 h 40 min
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures, exercises, present a seminar work do midterm exam and final exam.
Consultations	12:00 - 13:00, Friday
Literature	1. A. Farmer, Handbook of Environmental Protection and Enforcement: Principles and Practice, Earthscan Ltd, 2007. 2. Š.A. Đarmati, D.S. Veselinović, I.A. Gržetić, D.A. Marković Životna sredina i njena zaštita, Knjiga I, Životna sredina. Fakultet za primenjenu ekologiju Futura, Beograd, 2006. 3. D.S. Veselinović, I.A. Gržetić, Š.A. Đarmati, D.A. Marković, Stanja i procesi u životnoj sredini-Knjiga I, Fakultet za fizičku hemiju, Beograd, 1995. 4. M. Đukanović, Ekološki izazov, Elit, Beogra, 1991. 5. R. Kastori, Zaštita agroekosistema, Novi Sad, 1995., 6. D. Tuhtar, Zagađivanje zraka i vode, Svjetlost, Sarajevo, 1990.
Examination methods	- Activity during exercises (0 - 5 points), - Seminar work: (0 - 15 points), - Midterm exam: ( 0 - 30 points), - Final exam : ( 0 - 50 points), A passing grade is obtained if at least 50 points are accumulated cumulatively.
Special remarks	/
Comment	/

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / FOOD MARKET

Course:

FOOD MARKET/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13407	Obavezan	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	no conditionality
Aims	For students to acquire basic knowledge in the field of the food market.
Learning outcomes	After successfully completing the course, students will be able to: 1. Explain the concept of the market and how it functions 2. Describe the specificity of the market and the economic and market situation 3. Describe sales channels, their advantages and disadvantages 4. Explain the role and importance of market institutions 5. Prepare basic market data and present a simple analysis of the food market 6. Collect basic market data and create a balance of agricultural and agro-industrial products
Lecturer / Teaching assistant	prof.dr Miomir Jovanović i dr Miljan Joksimović
Methodology	Lectures, exercises, consultations, independent work.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The concept of the market
I week exercises	The concept of the market
II week lectures	Market classification
II week exercises	Market classification
III week lectures	Market segmentation
III week exercises	Market segmentation
IV week lectures	Elements and mechanism of the market
IV week exercises	Elements and mechanism of the market
V week lectures	Market factors
V week exercises	Market factors
VI week lectures	Economic and market conditions
VI week exercises	Economic and market conditions
VII week lectures	Basic market functions
VII week exercises	Basic market functions
VIII week lectures	Elasticity in economic-market theory
VIII week exercises	Elasticity in economic-market theory
IX week lectures	Categories and forms of agro-industrial production
IX week exercises	Categories and forms of agro-industrial production
X week lectures	Categories and forms of agro-industrial production
X week exercises	Categories and forms of agro-industrial production
XI week lectures	Supply, demand, prices, consumption of agricultural and agro-industrial products
XI week exercises	Supply, demand, prices, consumption of agricultural and agro-industrial products
XII week lectures	Balance of agricultural and agro-industrial products
XII week exercises	Balance of agricultural and agro-industrial products
XIII week lectures	Regulatory and intervention measures on the market
XIII week exercises	Regulatory and intervention measures on the market
XIV week lectures	Domestic and foreign market institutions
XIV week exercises	Domestic and foreign market institutions
XV week lectures	Overview of the international market
XV week exercises	Overview of the international market

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Regular attendance at classes, appropriate behavior, attending knowledge tests.
Consultations	After the lecture, and if necessary, by appointment
Literature	Literature: Basic: 1. Samuelson, Nordhaus (2007): Economics, MATE, Zagreb 2. Saccomandi, V., (1998): Agricultural Market Economics, Van Gorcum, Assen: The Netherlands. 3. Jovanović, M: "Market and marketing of agricultural products", script, Faculty of Biotechnology, Podgorica 2007. 4. Đorović, M., Tomin, A: "Market and trade in agricultural products", Faculty of Agriculture, Belgrade, 2000. Stipetić, V. (1998): "Agriculture and economic development", Informator, Zagreb 5. Tracy, M. (1996): "The State and Agriculture in Western Europe 1880-1988", MATE, Zagreb Additional: 6. Foliquen, A., (2005): Competitiveness and agricultural incomes in the agricultural-food sectors of women in Central and Eastern Europe. Significance for EU market and policy before and after accession (translation: Ramona Franić) Source: Competitiveness and farm incomes in the CEEC agri food sectors. Implications before and after accession for EU markets and policies (2001). http://ec.europa.eu/agriculture/publi/reports/ceeccomo/fullre/en.pdf/ 7. Group of authors (1998): Environmental Indicators and Agricultural Policy (Floor Brouwer and Bob Crabtree eds), CABI Publishing
Examination methods	Two colloquiums 2x20 points total 40 points Seminar 2x2.5 points total 5 points Activity in class 5 points total 5 points Final exam total 50 points Grade: number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks	-
Comment	-

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / CERTIF. AND ACCRED. IN FOOD PROD. AND CONTROL

Course:

CERTIF. AND ACCRED. IN FOOD PROD. AND CONTROL/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13408	Obavezan	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	No prerequisites
Aims	Acquisition of theoretical and practical knowledge in the field of certification and accreditation in production and control of food products. Students will be familiar with certification in quality control and safety of food in food technology, as well as standard operating procedures and accreditation in food production and control.
Learning outcomes	- Acquire theoretical knowledge about certification and accreditation in food production and control. - Adopt theoretical knowledge and application of ISO standards, HACCP and other standards in quality and safety control in to the food industry, - Adopt knowledge of food safety management, the principle of good production and good hygienic practices and other operational procedures in food production. - They participate in the immediate production of safety and quality management system documents in food production processes
Lecturer / Teaching assistant	dr Jasmina Balijagić
Methodology	Exercises, lectures

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction and definition of the subject. The importance of certification and accreditation in food production and control
I week exercises	Certification of plant production
II week lectures	The concept and infrastructure of quality. Methods and techniques of management and improvement of quality and safety of food
II week exercises	Certification of animal production
III week lectures	Certification and standardization of agricultural and food products
III week exercises	Certification in food production
IV week lectures	Certification and standardization in organic production
IV week exercises	Environmental management system
V week lectures	Food safety management system
V week exercises	Food safety management system
VI week lectures	Colloquium I
VI week exercises	Food quality management system
VII week lectures	Principles and application of ISO standards - (ISO 9001, ISO ISO 22000)
VII week exercises	Organic certificate
VIII week lectures	Principles of Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP) and Good Laboratory Practice (GLP)
VIII week exercises	Visit to an accredited laboratory
IX week lectures	Product health safety (HACCP standard).
IX week exercises	Visit to an accredited laboratory
X week lectures	The role and importance of accreditation
X week exercises	The importance of accreditation
XI week lectures	Structure and function of accreditation bodies
XI week exercises	Structure of the accreditation body
XII week lectures	Standards and regulations for the work of accreditation bodies
XII week exercises	Legal regulations in Montenegro
XIII week lectures	Colloquium II
XIII week exercises	Implementation of legal regulations in Montenegro
XIV week lectures	Integrated processes for food safety
XIV week exercises	Legal regulations
XV week lectures	Legal regulations in food production
XV week exercises	Regulatory compliance

Student workload	Students are required to attend classes and exercises, do seminar work, colloquiums and final exam
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations
Consultations	Consultations in agreement with students 1 hour per week
Literature	1 Popović P. (2010): Accreditation and conformity assessment, University Singidunum, Belgrade 2. Radovanović R., Đekić I. (2011): Management quality in food production processes. Agricultural faculty University of Belgrade 3. Đekić I. (2010): Methods of system improvement of safety and quality management in food production, University of Belgrade, Faculty of Agriculture 4. Kovačević, D. et all (2005): Organic agricultural production. Monograph, Faculty of Agriculture, Zemun 5. Keran H. (2015) Management systems in the food industry ISO 9001, HACCP and Global GAP, Tuzla
Examination methods	Class attendance: 5 points Seminar work: 5 points Colloquium: (2 x 20) 40 points Final exam: 50 points A passing grade is given when collected at least 50 points Grade A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60) F < of 50.
Special remarks	/
Comment	/

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / STANDARDS AND STANDARDIZATION IN AGRICUL. PROD.

Course:

STANDARDS AND STANDARDIZATION IN AGRICUL. PROD./

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13409	Obavezan	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	no
Aims	The aim of the study is for students to master knowledge in the field of Standards in agricultural production. Students should be able to recognize, apply and contribute to the affirmation of standards in application.
Learning outcomes	After passing the exam from this subject, students will be able to: 1. distinguish the basic concepts of standards and standardization; 2. recognize the type and type of standard; 3. understand the standards in agricultural production; 4. prove the benefits of applying the standards; 5. distinguish audit and self-assessment.
Lecturer / Teaching assistant	prof. dr Zdravko Krivokapić
Methodology	- Classic lecture of each chapter, conversations and explanations with students during the presentation - Short oral tests of understanding and knowledge of parts of the material covered in the lectures - Demonstration of work on at least one demonstrative example - Independent work on the preparation of a seminar paper

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Standards and standardization - introduction. Objectives and principles of standardization.
I week exercises	Standards and standardization - introduction. Objectives and principles of standardization.
II week lectures	Organizations for standardization. Standards and technical regulations. Standards and legislation.
II week exercises	Organizations for standardization. Standards and technical regulations. Standards and legislation.
III week lectures	Standards and standardization in Montenegro.
III week exercises	Standards and standardization in Montenegro.
IV week lectures	Standards in agricultural production.
IV week exercises	Standards in agricultural production.
V week lectures	Standards in agricultural production and their impact on the market.
V week exercises	Standards in agricultural production and their impact on the market.
VI week lectures	Standards in the field of food safety.
VI week exercises	Standards in the field of food safety.
VII week lectures	Preparation for the 1st colloquium.
VII week exercises	1st colloquium.
VIII week lectures	Basic characteristics of the ISO 22000 standard.
VIII week exercises	Basic characteristics of the ISO 22000 standard.
IX week lectures	Standards for the packaging of agricultural products.
IX week exercises	Standards for the packaging of agricultural products.
X week lectures	Specific standards for agricultural products.
X week exercises	Specific standards for agricultural products.
XI week lectures	Standards of good manufacturing practice (GLOBALGAP).
XI week exercises	Standards of good manufacturing practice (GLOBALGAP).
XII week lectures	Standards for organic food production.
XII week exercises	Standards for organic food production.
XIII week lectures	Standards for labeling agricultural products.
XIII week exercises	Standards for labeling agricultural products.
XIV week lectures	Standards and certification in agricultural production.
XIV week exercises	Standards and certification in agricultural production.
XV week lectures	Preparation for the 2nd colloquium.
XV week exercises	2nd colloquium.

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Attendance at lectures and exercises. Preparation of a seminar paper.
Consultations	Mondays and Thursdays from 10 a.m. to 2 p.m.
Literature	[1] Krivokapić, Z. (2011). Sistem menadžmenta kvalitetom, Mašinski fakultet, Podgorica [2] Luning, P.A., Marcelis, W.J. (2009). Food Quality management. A techno-managerial approach. Wageningen Press. [3] Schaffner, D.W. (2008). Microbial Risk Analysis Of Foods. ASM Press, Washington DC, USA. [4] ISO 22000:2005 - Food safety management [5] GLOBALG.A.P. Aquaculture Standard Version 5
Examination methods	1st and 2nd colloquium 20 points each Seminar work 10 points Final exam 50 points
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / TECHNOLOGY AND CONTROL OF WATER QUALITY

Course:

TECHNOLOGY AND CONTROL OF WATER QUALITY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13410	Izborni	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	There is no conditioning to other subjects.
Aims	Through the subject, the student acquires the necessary knowledge and skills for the preparation of drinking water, water for industrial purposes, bottled water and wastewater treatment, primarily from the aspect of water quality control, as well as monitoring and control of the preparation and treatment process.
Learning outcomes	Explain the basic characteristics of different types of water and the procedures for preparing water for many purposes. 2. Understands the importance and role of ensuring the required quality of water and wastewater, as well as controlling their quality. 3. Knowledge of quality assurance methods (monitoring, preparation and purification processes).
Lecturer / Teaching assistant	Milena Tadić, Assoc. Prof.
Methodology	Lectures, laboratory exercises, seminar work, office hours.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction. Classification and properties of water. Water quality indicators. Water quality control.
I week exercises	Introduction to laboratory work. Laboratory equipment.
II week lectures	Technology of obtaining drinking water. Water clarification (filtering, sedimentation, membrane separation). Deferrization and demanganization of water, deodorization and disinfection of water.
II week exercises	Water sampling.
III week lectures	Technology of obtaining water for industry and energy plants.
III week exercises	Laboratory analysis of water quality.
IV week lectures	Technology of obtaining water for industry and energy plants.
IV week exercises	Laboratory analysis of water quality.
V week lectures	Bottled water production technology.
V week exercises	Laboratory analysis of water quality.
VI week lectures	Wastewater - characteristics, origin and dynamics of formation.
VI week exercises	Laboratory analysis of water quality.
VII week lectures	The influence of wastewater on changes in water quality in natural water systems. Conditions for discharge of waste water into natural water systems.
VII week exercises	Laboratory analysis of water quality.
VIII week lectures	Wastewater treatment processes.
VIII week exercises	Laboratory analysis of water quality.
IX week lectures	Mechanical processes of wastewater treatment.
IX week exercises	Laboratory analysis of water quality.
X week lectures	Chemical processes of wastewater treatment.
X week exercises	Laboratory analysis of water quality.
XI week lectures	Biological processes of wastewater treatment.
XI week exercises	Laboratory analysis of water quality.
XII week lectures	Wastewater treatment plants. Control of the efficiency of the wastewater treatment plant.
XII week exercises	Laboratory analysis of water quality.
XIII week lectures	Water monitoring. Monitoring design.
XIII week exercises	Presentation of the seminar work.
XIV week lectures	Presentation of the seminar work.
XIV week exercises	Second midterm exam.
XV week lectures	Legal regulation in the field of water.
XV week exercises	Makeup second midterm exam.

Student workload	Weekly: 5 ECTS x 40/30 hour = 6 h 40 min The total load for the semester = 106 h 40 min
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures, laboratory exercises, present a seminar paper, do midterm exams and final exam.
Consultations	12:00 - 13:00, Friday
Literature	1. N. P. Cheremisinoff, Handbook of Water and Wastewater Treatment Technologies, Elsevier, Butterworth – Heinemann, 2002. 2. S. Gaćeša i M. Klašnja, 1994: Water and Wastewater Technologies, Belgrade. 3. J. Đuković, et all, 2000: Water Technology, Tehnološki fakultet Zvornik. 4. R. Vidić, 2005: Water Chemistry, Faculty of Civil Engineering, University of Belgrade, Belgrade. 5. M. Jahić, 1990: Preparation of drinking water, Faculty of Agriculture - Novi Sad. 6. D. Ljubisavljević, et all, 2004: Wastewater Treatment, Faculty of Civil Engineering, University of Belgrade.
Examination methods	- Activity during exercises, Seminar work: (0 - 10 points), - First midterm exam: ( 0 - 20 points), - Second midterm exam: ( 0 - 20 points ), - Final exam : ( 0 - 50 points), A passing grade is obtained if at least 50 points are accumulated cumulatively.
Special remarks	/
Comment	/

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / AGRICULTURE AND SUSTAINABLE DEVELOPMENT

Course:

AGRICULTURE AND SUSTAINABLE DEVELOPMENT/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13411	Izborni	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	no
Aims	Introducing students to the main concepts and current issues of sustainable agriculture.
Learning outcomes	analyze the impact of changes in sustainable management on economic policy and rural development, apply the concept of sustainable agriculture, analyze interventions in agriculture that clearly affect the environment and make them sustainable, but also economically, socially and ethically; describe and interpret contemporary trends in sustainable plant breeding, especially integrated, biological and organic methods; analyze FAO and EU programs relevant to agriculture.
Lecturer / Teaching assistant	Prof.dr Aleksandra Despotović, dr Miljan Joksimović
Methodology	Lectures, exercises, consultations, etc.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Definitions of sustainable agriculture, traditional agriculture, green revolution. Urbanization, global food crisis, UA in developing countries
I week exercises	Definitions of sustainable agriculture, traditional agriculture, green revolution. Urbanization, global food crisis, UA in developing countries
II week lectures	The importance of sustainable agriculture for the economic and social development of certain areas in Montenegro
II week exercises	The importance of sustainable agriculture for the economic and social development of certain areas in Montenegro
III week lectures	Sustainable development - genesis, the most important summits and documents; Sustainable agriculture, basic principles
III week exercises	Sustainable development - genesis, the most important summits and documents; Sustainable agriculture, basic principles
IV week lectures	Dimensions of sustainable development
IV week exercises	Dimensions of sustainable development
V week lectures	Sustainable Development Goals of the UN and the National Sustainable Development Strategy of Montenegro until 2030.
V week exercises	Sustainable Development Goals of the UN and the National Sustainable Development Strategy of Montenegro until 2030.
VI week lectures	Strategic framework for sustainable development and climate actions in Montenegro
VI week exercises	Strategic framework for sustainable development and climate actions in Montenegro
VII week lectures	Colloquium I
VII week exercises	Restoration of material
VIII week lectures	Legislative framework for sustainable development and climate actions in Montenegro; problems of the sustainability of the economy and the natural environment
VIII week exercises	Legislative framework for sustainable development and climate actions in Montenegro; problems of the sustainability of the economy and the natural environment
IX week lectures	Ethics and economics of sustainable development
IX week exercises	Ethics and economics of sustainable development
X week lectures	Means for implementing environmental protection policy
X week exercises	Means for implementing environmental protection policy
XI week lectures	Environmental protection policy in the European Union
XI week exercises	Environmental protection policy in the European Union
XII week lectures	Input-output models and analysis of sustainable agriculture
XII week exercises	Input-output models and analysis of sustainable agriculture
XIII week lectures	The perspective of implementing the concept of sustainable development in rural communities
XIII week exercises	The perspective of implementing the concept of sustainable development in rural communities
XIV week lectures	Colloquium II
XIV week exercises	Restoration of material
XV week lectures	Defense of the seminar paper
XV week exercises	Defense of the seminar paper

Student workload	-
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do homework, both colloquiums and the final exam
Consultations	After lectures and exercises
Literature	Goodsten, E. (2003): Economics and environment, Zagreb; 2. Kisić, I. (2014): Introduction to ecological agriculture, Faculty of Agriculture, University of Zagreb; 3. Đurović G., Ćetković, J., Ivanišević N. (2020), Study on policies and incentives for green business in Montenegro, UNDP Montenegro, Podgorica; 4. Kandžija, V., Andrijanić and F. Ljubić: Common agrarian policy of the European Union 1011 Ekonomski pregled, 53, (2002); 5. Mazoye, M. (2006): History of World Agriculture, Amazon
Examination methods	Activities in exercises and lectures - 5 points Colloquium I (0 - 20 points) Colloquium II (0 - 20 points) Seminar paper – (total 5 points) Final exam (0 - 50 points): A passing grade is obtained with at least 50 points. Grade. number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50;
Special remarks	If the student decides to do a remedial colloquium or a remedial final exam, the points from the remedial exam are entered as the final number of points for the final grade.
Comment	-

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / TECHNOLOGY OF BY PRODUCTS AND AGRIC. WASTEWATHER

Course:

TECHNOLOGY OF BY PRODUCTS AND AGRIC. WASTEWATHER/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13412	Izborni	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	There is no conditioning to other subjects.
Aims	The aim of the course is to provide theoretical and practical knowledge about the modern processes of using by-products and purifying agricultural waste water.
Learning outcomes	1. Explain the basic characteristics of different types of water and the procedures for preparing water for many purposes. 2. Understands the importance and role of ensuring the required quality of water and wastewater, as well as controlling their quality. 3. Knowledge of quality assurance methods (monitoring, preparation and purification processes).
Lecturer / Teaching assistant	Biljana Damjanović-Vratnica Full Prof.; Milena Tadić Assoc. Prof.
Methodology	Lectures, exercises, seminar work, office hours.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction. Agriculture and environmental protection.
I week exercises	Introduction – material and energy balances.
II week lectures	Animal origin by-products
II week exercises	Calculation exercises - energy balances
III week lectures	Biomass as a source of energy.
III week exercises	Field exercises - company visit
IV week lectures	Biowaste - anaerobic processing techniques
IV week exercises	Field exercises - company visit
V week lectures	Biowaste - aerobic processing techniques.
V week exercises	Presentation of the seminar work.
VI week lectures	Production of ethyl alcohol from agricultural by-products.
VI week exercises	Presentation of the seminar work.
VII week lectures	Specific processing of agricultural by-products.
VII week exercises	Presentation of the seminar work.
VIII week lectures	Characteristics of agricultural wastewater. Origin and dynamics of wastewater generation.
VIII week exercises	Development of a conceptual solution for the purification of agricultural waste water.
IX week lectures	Objectives and aspects of agricultural wastewater treatment (legal framework, ecological aspect, techno-economic aspect.
IX week exercises	Development of a conceptual solution for the purification of agricultural waste water.
X week lectures	Processes and systems for the purification of agricultural wastewater.
X week exercises	Development of a conceptual solution for the purification of agricultural waste water.
XI week lectures	Mechanical processes of purification of agricultural wastewater.
XI week exercises	Presentation of the seminar work.
XII week lectures	Chemical processes of agricultural wastewater treatment.
XII week exercises	Presentation of the seminar work.
XIII week lectures	Biological processes of agricultural wastewater treatment.
XIII week exercises	Exercises - visit companies
XIV week lectures	Wastewater monitoring. Legal regulations for the field of wastewater.
XIV week exercises	Midterm exam.
XV week lectures	Makeup midterm exam.
XV week exercises	Exercises - visit companies

Student workload	Weekly: 5 ECTS x 40/30 hour = 6 h 40 min The total load for the semester = 106 h 40 min
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend lectures, exercises, present a seminar paper, do midterm exams and final exam.
Consultations	12:00 - 13:00, Friday
Literature	1. Ed. L.K. Wang, Y. Hung, H. Lo, C. Yapijakis, Waste Treatment in the Food Processing Industry, CRC Press, 2005. 2. Ed. A.G.H. Lea, J.R. Piggott, Fermented Beverage Production, Kluwer Academic, 2003. 3. N. P. Cheremisinoff, Handbook of Water and Wastewater Treatment Technologies, Elsevier, Butterworth – Heinemann, 2002. 4. S. Gaćeša i M. Klašnja, 1994: Tehnologija vode i otpadnih voda, Beograd. 5. D. Ljubisavljević, et all, 2004: Prečišćavanje otpadnih voda, Građevinski fakultet Univerziteta u Beogradu, Beograd. 6. N. P. Cheremisinoff, Handbook of Chemical Processing Equipment, Elsevier, Butterworth – Heinemann, 2000.
Examination methods	- Activity during exercise , submitted reports: (0 - 15 points), - Seminar paper: (0 - 15 points), - Midterm exam: (0 - 20 points), - Final exam: (0 - 50 points), A passing grade is obtained if at least 50 points are accumulated cumulatively.
Special remarks	/
Comment	/

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points

Biotechnical Faculty / FOOD SAFETY / WINE TECHNOLOGY AND PRODUCTION STANDARDS

Course:

WINE TECHNOLOGY AND PRODUCTION STANDARDS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13413	Izborni	3	5	2+2+0

Programs	FOOD SAFETY
Prerequisites	No
Aims	Acquiring knowledge in the field of wine technology. Acquaintance of students with traditional and modern wine production process, production standards, cellar equipment and maintenance, vinification method and influence on wine quality.
Learning outcomes	After the student passes the exam, will be able to: - Know the importance of wine technology as a multidisciplinary field; - Knows the importance of modern cellaring, which is based on the historical tradition in the construction of wine cellars; - Knows the chemical composition of grapes and wine, stages and procedures in the production and finishing of wine, basic technical and technological conditions of production and elements of wine quality; - Analyzes, describes and knows the most important varietal wines; - Designs wine cellars according to standards and regulations; - Use devices and equipment in the basement; - Apply an engineering approach in identifying and solving problems related to the production and quality of wine; - Knows the causes and conditions for the development of wine spoilage and defects and measures for their prevention and remediation; - Sensory assesses the quality of wine; - Knows organizational and documentation requirements in wine production.
Lecturer / Teaching assistant	Doc.dr Danijela Raičević
Methodology	Lectures, exercises, independent work and consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction and definition of the subject. History of winemaking and cellaring in the world and in our country.
I week exercises	The most important wine destinations and wine producers.
II week lectures	The most important wine-growing areas in the country and in the world.
II week exercises	Wine cellar design.
III week lectures	The most important wine grape varieties. Mechanical composition of grapes and chemical composition more widely.
III week exercises	Determining the technological maturity of grapes. Determination of sugar content and total acids and pH in the wider area.
IV week lectures	Types of wine cellars. Cellar rooms. Standards and regulations in the construction of wine cellars.
IV week exercises	Determination of mechanical composition of grapes.
V week lectures	Classic and contemporary devices, equipment and installations in the winery. Wine vessels. Maintenance and cleaning of wine vessels. Auxiliary raw materials and auxiliary materials in wine production.
V week exercises	Repair of the wider chemical composition.
VI week lectures	Colloquium I
VI week exercises	Visit to the winery.
VII week lectures	Organization and planning of grape harvest. Harvesting, transport and reception of grapes in the cellar. Primary processing of grapes.
VII week exercises	Use and determination of quantities of oenological agents.
VIII week lectures	Alcoholic fermentation. Different vinification methods.
VIII week exercises	Determination of specific gravity and pH value in wine.
IX week lectures	Care and finishing of wine. Aging of wine.
IX week exercises	Determination of alcohol and total acids in wine.
X week lectures	Production of white, rose and red wines.
X week exercises	Determination of volatile acids in wine.
XI week lectures	Production of orange and fruit wines.
XI week exercises	Determination of free and total SO2 in wine.
XII week lectures	Colloquium II
XII week exercises	Visit to the winery.
XIII week lectures	Production of special wines.
XIII week exercises	Calculation of the amount of sulfur needed for a technologically healthy wine.
XIV week lectures	Control of wine production.
XIV week exercises	Determination of reducing sugar and extract content in wine.
XV week lectures	Wine culture.
XV week exercises	Sensory evaluation of wine.

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 2 hour(s) i 40 minuts of independent work, including consultations	Classes and final exam: 6 hour(s) i 40 minuts x 16 =106 hour(s) i 40 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 6 hour(s) i 40 minuts x 2 =13 hour(s) i 20 minuts Total workload for the subject: 5 x 30=150 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 30 hour(s) i 0 minuts Workload structure: 106 hour(s) i 40 minuts (cources), 13 hour(s) i 20 minuts (preparation), 30 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes, do seminar work, exercises and both colloquiums.
Consultations	In agreement with the students, one hour a week.
Literature	Students will receive printed material. Other literature : 1. Radovanović V. (1986): Tehnologija vina, Građevinska knjiga, Beograd 2. Jackson, S.R. (2008) Wine science, Principles and application, 2.izd., Elsevier Inc. London 3. Daničić M. (1988): Tehnologija vina (praktikum), Poljoprivredni fakultet, Beograd 4. Zoričić M. (1996): Podrumarstvo, Globus, Zagreb 5. Paunović R., Daničić M. (1967): Vinarstvo i tehnologija jakih alkoholnih pića, Zadružna knjiga, Beograd
Examination methods	Class attendance: 5 points; Seminar paper: 5 points; Colloquium: (2 x 20):40 points; Final exam: 50 points. Grades and points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to< 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

Grade:	F	E	D	C	B	A
Number of points	less than 50 points	greater than or equal to 50 points and less than 60 points	greater than or equal to 60 points and less than 70 points	greater than or equal to 70 points and less than 80 points	greater than or equal to 80 points and less than 90 points	greater than or equal to 90 points