Biotechnical Faculty / LIVESTOCK PRODUCTION / COSTS AND CALCULATIONS

Course:

COSTS AND CALCULATIONS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5833	Obavezan	2	6	3+2+0

Programs	LIVESTOCK PRODUCTION
Prerequisites	No
Aims	The aim of the course is to acquaint students with the methods of determining costs and making calculations (special reference to livestock production), as well as the methods of determining indicators of economic results.
Learning outcomes	After the student passes this exam, he/she will be able to: - defines the concept of costs - explain the difference between certain types of costs - use the calculation of individual livestock production lines - calculates the cost price of individual livestock production lines - assess the economic justification of the production of certain lines of livestock production - propose an optimal production structure
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	Basic factors of the production process, fixed and working capital, human labor as a factor of production
I week exercises	Determination of materials from the field of factors of production, fixed and working capital
II week lectures	The concept of costs, the importance and purpose of determining costs and the basic elements of costs
II week exercises	The concept of costs, the importance and purpose of determining costs and the basic elements of costs
III week lectures	Izrada zadataka iz oblasti složenosti troškova u stočarskoj proizvodnji
III week exercises	Preparation of tasks in the field of depreciation and material costs
IV week lectures	Division of costs according to sources of origin and complexity of their structure
IV week exercises	Creation of tasks in the field of cost complexity in livestock production
V week lectures	Division of costs considering the possibility and method of their creation
V week exercises	Creation of tasks in the field of fixed and variable costs
VI week lectures	Colloquium I
VI week exercises	Creation and practice of tasks from previous methodological units
VII week lectures	Direct and indirect costs
VII week exercises	Preparation of tasks in the field of direct and indirect costs
VIII week lectures	The concept of calculation, the purpose of compiling and dividing calculations
VIII week exercises	Making a task in the area of making calculations in livestock production
IX week lectures	Analytical calculations in livestock production
IX week exercises	Analytical calculations in livestock production
X week lectures	Calculation of the cost price per unit of measure of the obtained products in livestock production
X week exercises	Creation of tasks in the area of cost price calculation methods: subtraction method, factor method and relation method;
XI week lectures	Analytical calculation based on the determination of variable costs in livestock production
XI week exercises	Creation of tasks and compilation of calculations at the level of variable costs in the area of livestock production
XII week lectures	Indicators of production value, indicators of business costs in livestock production
XII week exercises	Preparation of tasks in the area of calculating production values and production costs in animal husbandry
XIII week lectures	II Colloquium
XIII week exercises	Importance and purpose of business plans
XIV week lectures	Indicators of economic results and the method of measuring economic results in livestock production
XIV week exercises	Making a task in the field of economy, productivity and profitability
XV week lectures	Investment calculation in livestock production
XV week exercises	Preparation of investment calculation in livestock production

Student workload	Classes and final exam: 8 hours x 16 = 128 hours Necessary preparations: 2x 8 hours = 16 hours Total workload for the subject: 6x30= 180 hours; Additional work: 0 to 36 hours Load structure: 128 hours + 16 hours (preparation) + 36 hours (additional work)
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 and actively participate in the creation of assigned tasks within the group.
Consultations	After lectures and exercises
Literature	1. Andrić, Jovan: Troškovi i kalkulacije u poljoprivrednoj proizvodnji, Beograd, 1998.; 2. Majcen, Željko: Troškovi u teoriji i praksi, Zagreb, 1981. 3. Čevjanović i sar.: Teorija troškova i kalkulacija u poljoprivredi, Sarajevo, 2010. 4. Ivanović, Sanjin: Analiza investicija u stočarskoj proizvodnji, Beograd, 2013. 5. Marković, Todor i sar.: Troškovi i investicije u proizvodnji stočne hrane, Novi Sad, 2014. 6. Gowthorpe, C: (2009): Managmet Accounting
Examination methods
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 / LIVESTOCK PRODUCTION / DAIRY PROCESSING TECHNOLOGY

Course:

DAIRY PROCESSING TECHNOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5848	Obavezan	1	7	4++2

Programs	LIVESTOCK PRODUCTION
Prerequisites	Milk Production
Aims	Introduce students to technologies of pasteurized, UHT, sterilized milk, fermented milk beverages, the role of bacteria and lactic acid starter culture, technological processes of production of certain types of cheeses, different types of cream, butter, ice cream, condensed and dried milk products, and the legal provisions for milk and milk products, i.e. . Regulations on the quality of milk and milk products
Learning outcomes	• Identify and applly of the most important laws and sub-law acts in the dairy industry, • Explain the synthesis of the milk and most important components of milk, • Recognize the main factors that influence on yield and quality of milk, • Understand the importance of physical and chemical properties of milk from the standpoint of milk processing, • Explain the concepts of primary and secondary contamination of milk and apply measures of good hygiene practices in elimination of undesirable microorganisms from milk, • Describe the application of the basic principles of hygiene in the dairy industry, first of all hygieneprocedures during milking, proper milking procedures and adequate milk handling after milking (milk filtration, milk cooling...), • Organize a proper manual and machine milking and identify and eliminate possible errors during milking proces, • Transfer the acquired knowledge to milk producers
Lecturer / Teaching assistant	dr Slavko Mirecki, mr Olga Kopitović
Methodology	Lectures, practice (laboratory and computational), seminar paper on a given topic, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Transportation of milk from farms to dairies: the organization of transport, means of transport, milk transportation equipment
I week exercises	Introduction to laboratory practices and methods that is being use for analysis of milk and dairy products.
II week lectures	Procedures of milk collection on the farm and the reception at the dairy, technological operations in receipt of milk.
II week exercises	Proper procedures for sampling of milk and dairy products.
III week lectures	Milk for consumption: the definition of fresh milk, the concept and types of pasteurization, the concept and types of sterilization, thermization, recuperation ...
III week exercises	Sampling of milk and dairy products for the chemical and microbiological analysis.
IV week lectures	Technological processes in the production of pasteurized and sterilized milk
IV week exercises	Sample preparation and chemical analysis of milk for consumption: raw, pasteurized, UHT ... (IR spectrophotometry)
V week lectures	Types, construction and principle of operation of equipment for thermal treatment of milk
V week exercises	Colloquium 1 (remedial exam after 15 days)
VI week lectures	The basics of cheese-making: the definition of cheese, the term of syneresis, a classification of cheeses, coagulation and coagulation types, basic technological steps in the production of cheese
VI week exercises	Calculation of total solids, milk fat in dry matter, water in fat-free substances and other calculations in dairy production
VII week lectures	Specific issues of cheese making: technology of hard and semi-hard cheese, pasta filata cheeses, white brine cheese
VII week exercises	Sample preparation and chemical analysis of hard and semi-hard cheeses (IR spectrophotometry)
VIII week lectures	Specific issues of cheese making: Technology of cheese with molds, fresh cheese.
VIII week exercises	Sample preparation and chemical analysis of soft cheeses: white brine cheeses and cheeses with molds (IR spectrophotometry)
IX week lectures	Special cheesemaking: technology of processed cheeses, whey and whey cheeses.
IX week exercises	Colloquium 2 (remedial after 15 days)
X week lectures	Fermented dairy products. Definition and basic concepts. Dairy starter cultures. Concept and types of fermentation. The types of fermented products Technological processes in the production of fermented milk: yogurt, kefir, koumiss
X week exercises	Sample preparation and chemical analysis of fermented dairy products: yogurt and kefir (IR spectrophotometry)
XI week lectures	Sour cream. Technological processes in production: sweet and sour cream, sterilized cream, whipped cream, dairy desserts, buttermilk, kaymak-skorup
XI week exercises	Sample preparation and chemical analysis of fresh and fermented cream, kaymak-skorup (IR spectrophotometry)
XII week lectures	Butter. Theories butter creation, production of butter, butter defects, ’’maslo’’, ’’Ghee’’, anhydrous milk fat ...
XII week exercises	Sample preparation and chemical analysis of dairy products with a high content of fat: butter, processed cheese and cheese spreads (IR spectrophotometry)
XIII week lectures	Ice cream. Categories ice cream, specific types of ice cream, ice cream technology, manufacturing errors
XIII week exercises	Sample preparation and chemical analysis of ice cream, dairy desserts ... (IR spectrophotometry)
XIV week lectures	Concentrated and dried milk products. The importance and priority, nutritious value. Condensed and sweetened condensed milk, Evaporation. Milk drying
XIV week exercises	Visit to dairy plant: pasterised milk and fermented dairy products
XV week lectures	Milk powder, skimmed milk powder, instant milk powder ...
XV week exercises	Visit to dairy plant: cheese making

Student workload
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 4 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 3 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 9 hour(s) i 20 minuts x 16 =149 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 9 hour(s) i 20 minuts x 2 =18 hour(s) i 40 minuts Total workload for the subject: 7 x 30=210 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) 42 hour(s) i 0 minuts Workload structure: 149 hour(s) i 20 minuts (cources), 18 hour(s) i 40 minuts (preparation), 42 hour(s) i 0 minuts (additional work)
Student obligations	The presence on practice, writing the seminar paper, colloquium exams, final exam
Consultations	2 hours during the week
Literature	Recommended literature: 1. Zora Mijačević: Tehnologija mleka-fermentisana mleka i sirevi.Univerzitet u Beogradu. Veterinarski fakultet. Beograd. 1992. 2. Tratnik, LJ. i Božanić, R, (2012):’’Mlijeko i mlječni proizvodi’’. Hrvatska Mljekarska Udruga. Zag
Examination methods	- Activities during the classes (0-5 points) - Activity in practice (0-5 points) - Seminar (0-5 points) - First colloquium (0-20 points) - Second colloquium (0-20 points) - Final exam (0-45 points) - Passing grade gets the cumulatively collected 50
Special remarks	Laboratory practice for groups with 5 students each
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 / LIVESTOCK PRODUCTION / MEAT PROCESSING TECHNOLOGY

Course:

MEAT PROCESSING TECHNOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5849	Obavezan	1	7	4++2

Programs	LIVESTOCK PRODUCTION
Prerequisites	None
Aims	a) to expand and improve of knowledge about pre-mortem factors that contribute to the quality of meat; b) to acquire new knowledge about technological operations in slaughterhouses; post-mortem changes, quality and hygiene of meat, principles of preservation of meat, technological procedures and equipment in preparation of meat products.
Learning outcomes	After successfully mastering the course students will be able to:  Explain characteristics of growth of species and breeds of animals for slaughtering, as a raw materials for the slaughter industry.  Actively participate in teams for the design of facilities for the slaughter of certain types of livestock and poultry.  To explain the main factors (pre and post mortem), which affect the quality of carcasses and meat of fattened animals.  Explain the procedure for the selection of raw materials for processing and the characteristics of each stage of the technology of meat processing.  Explain the technological processes in the production of various types of meat products.  To interpret legislation, prerequisite programs and hygiene standards to be applied in meat industry.
Lecturer / Teaching assistant	Prof. dr Milan Marković , Mr Milena Đokić
Methodology	Lectures, practical exercises, including the field work, consultations, colloquiums, homework and term papers.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction – importance of meat in human nutrition, history and characteristics of meat production, chemical composition and nutritive value of meat, structure and features of muscles tissue
I week exercises	Method for analyzing meat and meat products
II week lectures	Premises for meat production – slaughterhouses
II week exercises	Determination of moisture and ash content
III week lectures	Building, design and functions of the rooms for animal slaughtering and carcass treatment
III week exercises	Determination of protein and fat content in meat
IV week lectures	Post mortem biochemical processes, meat traits
IV week exercises	Working operations slaughter of animals
V week lectures	Cutting and categorization of meat - meat in carcasses and half-carcasses
V week exercises	Field work - visit slaughterhouse
VI week lectures	Collection and processing of by-products of slaughter, cooling of meat, the cutting of carcasses for retail
VI week exercises	Colloquium I
VII week lectures	Preservation of meat by cooling and freezing
VII week exercises	Animal welfare in slaughterhouses
VIII week lectures	Preservation of meat with high temperatures
VIII week exercises	Determination of meat color
IX week lectures	Salting, curing, smoking and fermentation of meat
IX week exercises	Determination of the water holding capacity of meat and meat swelling capacity
X week lectures	Ingredients, additives and spices in the meat industry, packaging and labeling of meat products
X week exercises	Determination of salt content in meat products
XI week lectures	Groups of meat products (sausages)
XI week exercises	Analysis of brine - ingredients for curing
XII week lectures	Groups of meat products (smoked products, dried meat products, bacon and canned meat)
XII week exercises	Determination of degree of acidity in meat products
XIII week lectures	Legislation in the meat industry
XIII week exercises	Field work - visit the meat industry
XIV week lectures	Prerequisite Programs and HACCP
XIV week exercises	Colloquium II
XV week lectures	Final exam
XV week exercises

Student workload	Weekly 4 + 2 (6) 7 credits x 40/30 = 9 hours Structure: 4 hours of lectures 2 hours of exercises 3 hours of individual work of students (preparation exercises, seminar work) including consultation In semester 60 + 30 (90) Teaching and the final exam: 9h x 16 = 144 hours; Necessary preparation (before semester): 2 x 9 = 18 hours; Total hours for the course: 7 x 30 = 210 hours. Additional hours for preparing correction of the exam period, including the exam taking 0 to 42 hours. Structure: 144 hours (lectures) + 18 hours (preparation) + 42 hours (additional work)
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 4 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 3 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 9 hour(s) i 20 minuts x 16 =149 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 9 hour(s) i 20 minuts x 2 =18 hour(s) i 40 minuts Total workload for the subject: 7 x 30=210 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) 42 hour(s) i 0 minuts Workload structure: 149 hour(s) i 20 minuts (cources), 18 hour(s) i 40 minuts (preparation), 42 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and exercises and to work both colloquia
Consultations	: Tuesday: 12-14 h
Literature	1. Rede, R., Petrović, Ljiljana.: Tehnologija mesa i nauka o mesu. Tehnološki fakultet Novi Sad, 1997.; 2. Vuković, I.: Osnove tehnologije mesa, Veterinarski fakultet Beograd, 1998.; 3. Warriss, P.D.: Meat Science – An Introductory text; School of Vet
Examination methods	- Regular lectures attendance (max. 3 pts), exercises (max. 2 pts), in total up to 5 pts - Homework (max 10 pts) A(91-100) B(81-90) C(71-80) D(61-70) E(51-60) - I Colloquium: (max 20 pts) - II Colloquium II: (max 20 pts) - Final exam: (max 45
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 / LIVESTOCK PRODUCTION / HORSE PRODUCTION

Course:

HORSE PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5850	Obavezan	1	6	3+1+1

Programs	LIVESTOCK PRODUCTION
Prerequisites	None
Aims	Introducing students to the basic principles of horse breeding
Learning outcomes	After successfully completing the course, students will be able to: Explain the importance of horsemanship; Recognize and describe the most important horse breeds in the world; State the ways and characteristics of certain methods of horse selection; Define production indicators in horse reproduction; Differentiate production systems and apply appropriate technological operations; Determine the nutritional needs of different categories horse; Recognize the different equipment used in horse riding and sports activities in which horses are harnessed
Lecturer / Teaching assistant	Dr. Miljan Veljic
Methodology	Lecture, practical exercises, colloquiums.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Preparation and registration of the semester
I week exercises	Development of horse breeding and its economic importance
II week lectures	The importance of horse keeping
II week exercises	The horse and its relatives
III week lectures	Organ systems of the horse
III week exercises	Basics of morphological and physiological characteristics of horses
IV week lectures	Determining the age of a horse by its teeth
IV week exercises	Horse breeds
V week lectures	Small and pony breeds of horses
V week exercises	Division of horses according to the method of use and purpose
VI week lectures	Social behavior of horses
VI week exercises	Colloquium 1
VII week lectures	Remedial colloquium 1
VII week exercises	Evaluation of the horses exterior
VIII week lectures	Measurement of the horses exterior, color and markings
VIII week exercises	Horse reproduction
IX week lectures	Reproductive biotechnology in horse breeding
IX week exercises	Selection of breeding stock
X week lectures	Breeding of foals
X week exercises	Methods of upbringing, selection and breeding
XI week lectures	Identification and registry of horses
XI week exercises	Horse nutrition
XII week lectures	Nutrition of horses by categories
XII week exercises	Care and accommodation of horses
XIII week lectures	Horse care and hoof trimming
XIII week exercises	Colloquium 2
XIV week lectures	Field activity
XIV week exercises	Remedial colloquium 2Movement of the horse
XV week lectures	Equestrian sports
XV week exercises	Horse training - equipment for using horses

Student workload	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 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) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 1 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	Attending lectures and exercises; doing homework, taking colloquiums and tests.
Consultations	Once a week in agreement with the student
Literature	1. Pejić N.: Konjarstvo, Edicija univerzitetski udžbenik, Poljoprivredni fak. Novi Sad, 1999. 2. Inaković A.: Konjogojstvo, Zagreb 2008. 3. Pejić N. : Ishrana konja, Prosveta – Žabalj. 4. Mitrović i Grubić: Odgajivanje i ishrana konja. Poljoprivredni fakultet Beograd.
Examination methods	Activities during lectures and exercises - 5 points; Seminar work - 5 points; Two colloquiums of 20 points each - 40 points; Final exam - 50 points; A passing grade is obtained if 51 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 / LIVESTOCK PRODUCTION / ANIMAL HUSBANDRY AND ENVIRONMENT

Course:

ANIMAL HUSBANDRY AND ENVIRONMENT/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5851	Obavezan	1	6	3+1+0

Programs	LIVESTOCK PRODUCTION
Prerequisites	No conditionality
Aims	Introducing students with different systems of agricultural production and their environmental impact, the significance of monitoring of environmental pollution, the influence of the processing of livestock products i.e. agro-industry on the environment, treatment of agro-industry waste and environmental standards and legal regulations relating to the protection of environment
Learning outcomes	• Define and explain the different farming systems and understand their impact on the environment, • Understands procedures of Life Cycle Assessment, estimate Conceptual models in relationships livestock/environment (PSR and DPSIR systems) • Identifies, analyzes and evaluate indicators and source of environmental pollution, which origin is agricultural production and processing, • Detects the source of contamination, determine the state and take measures to mitigate or eliminate pollutants originating from primary agricultural production (fertilizers, sediments, animal wastes, salts and pesticides, storage, loading and unloading of food, accommodation and animal nutrition, health maintenance and cure treatment ... ) • Understand and applly procedures of Biosecurity, Best Management Practice and Integrated Pest Management, • Detects the source of contamination, determine the condition and take measures to mitigate or eliminate pollutants originating from agricultural processing facilities (meat, dairy, fruit and vegetable processing, industry of starch, sugar, confectionary and beer). • Knowledge and application of the HACCP system
Lecturer / Teaching assistant	prof. dr Slavko Mirecki, mr Olga Kopitovič
Methodology	lectures, practice (laboratory and computational), seminar paper on a given topic, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction - livestock and the environment; losses of natural resources; systems of agricultural production, monitoring;
I week exercises	Examples of Life Cycle Assessment
II week lectures	Conceptual models for the evaluation of the livestock / environment relationship: PSR system, DPSIR system, indicators of environmental pollution, livestock revolution
II week exercises	Examples of PSR and DPSIR systems
III week lectures	Monitoring - an important factor in solving the problem of environmental pollution, deforestation, the balance of nutrients. The diversity of farm animals and the impact on the environment
III week exercises	Application of the PSR system in case of deforestation,
IV week lectures	The impact of agricultural activities on the environment, the biggest polluters: fertilizers, sediments, animal waste, salt and pesticides
IV week exercises	Examples: eutrophication, desertification, acid rain, greenhouse gases ...
V week lectures	Colloquium 1
V week exercises	Colloquium 1 (remedial after 15 days)
VI week lectures	The impact of livestock activities on the environment: the storage, loading and unloading of food, animal housing
VI week exercises	Examples of the most common hazards and prevention of pollution caused by feeding and housing of animals
VII week lectures	The impact of livestock activities on the environment: cleaning of stable and cleaning of manure, health maintenance and treatment. Biosafety
VII week exercises	Biosecurity procedures
VIII week lectures	The impact of livestock activities on the environment: managing the animal waste - hazard and prevention.
VIII week exercises	Principles and Examples of Best Management Practice
IX week lectures	The impact of livestock activities on the environment: control odors on the farm, handling of carcasses of dead animals, pest control
IX week exercises	Principles and examples of Integrated Pest Management
X week lectures	Colloquium 2
X week exercises	Colloquium 2 (remedial after 15 days)
XI week lectures	The impact of agricultural processing facilities on the environment: meat, and milk processing
XI week exercises	International standards of environmental management system ISO 14000, ISO 14001, ISO 14004, ISO 14064 ...
XII week lectures	The impact of agricultural processing facilities on the environment: fruit and vegetable processing, starch, sugar, confectionary and beer industries.
XII week exercises	The international standards system auditing environment ISO 14010, ISO 14012, ISO 14013, ISO 14015 ...
XIII week lectures	Good in agricultural practices (GAP). Sustainable agriculture. The concept and principles of GAP
XIII week exercises	GAP examples
XIV week lectures	Prerequisite programs: GAP, GHP, GDP, GMP ... Standard operating procedures: SPO and SSOP
XIV week exercises	Examples for documentation for SOP and SSOP
XV week lectures	HACCP system. Terms, definitions, history. 7 HACCP principles.
XV week exercises	HACCP principles (12 steps of HACCP system).

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 1 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	the presence on practice, writing the seminar paper, colloquium exams, final exam
Consultations	2 hours during the week
Literature	Recommended literature: 1. Selimbašić. V., Đonlagić, N., Montero, J.A. i Marquez, M. A. C., (2004): Uticaj poljoprivrede i proizvodnje hrane na okoliš 2. de Haan, C., Steinfild, H. and Blackburn, H., : Livestock and environment: Finding a balanc
Examination methods	- Activities during the classes (0-5 points) - Activity in practice (0-5 points) - Seminar (0-5 points) - First colloquium (0-20 points) - Second colloquium (0-20 points) - Final exam (0-45 points) - Passing grade gets the cumulatively collected 50
Special remarks	Teaching (L + P) is performed for a group of 30 students, and laboratory practice for groups with 30 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 / LIVESTOCK PRODUCTION / AGRICULTURAL POLICY AND LEGISLATION

Course:

AGRICULTURAL POLICY AND LEGISLATION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5852	Izborni	1	4	3+1+0

Programs	LIVESTOCK PRODUCTION
Prerequisites	There is no conditioning
Aims	Get to know the basics of agrarian policy and legislation in Montenegro and the EU (CAP)
Learning outcomes	For students to acquire basic knowledge in the field of agrarian policy and legislation in the field of agriculture
Lecturer / Teaching assistant	Prof.dr Miomir Jovanović 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	Importance and task of agriculture in economic development
I week exercises	Importance and task of agriculture in economic development
II week lectures	Economic theory and the place of agriculture in economic development
II week exercises	Economic theory and the place of agriculture in economic development
III week lectures	Factors of agricultural development
III week exercises	Factors of agricultural development
IV week lectures	Agrarian policy - definition
IV week exercises	Agrarian policy - definition
V week lectures	Measures of agrarian policy
V week exercises	Measures of agrarian policy
VI week lectures	European model of agriculture and agrarian support, COLLOQUIUM 1
VI week exercises	European model of agriculture and agrarian support, COLLOQUIUM 1
VII week lectures	More significant CAP reforms
VII week exercises	More significant CAP reforms
VIII week lectures	Rural Development Policy (RDP) in the EU
VIII week exercises	Rural Development Policy (RDP) in the EU
IX week lectures	Models of transformation of agriculture from traditional to modern
IX week exercises	Models of transformation of agriculture from traditional to modern
X week lectures	Agrarian policy
X week exercises	Agrarian policy (MNE)
XI week lectures	Prices and organizational forms of the market
XI week exercises	Prices and organizational forms of the market
XII week lectures	The market and the state in the modern economy, COLLOQUIUM 2
XII week exercises	The market and the state in the modern economy, COLLOQUIUM 2
XIII week lectures	Measures to support the development of agriculture
XIII week exercises	Measures to support the development of agriculture
XIV week lectures	Contemporary experiences in supporting the development of agriculture
XIV week exercises	Contemporary experiences in supporting the development of agriculture
XV week lectures	Harmonization of legislation
XV week exercises	Harmonization of legislation

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 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) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 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 agreement
Literature	Literatura: Osnovna: 1. Jovanović. M.: (2008): „Agrarna politika i zakonodavstvo”, Biotehnički fakultet, skripta. 2. Stipetić, V. (1998): “Poljoprivreda i privredni razvoj”, Informator, Zagreb 3. Tracy, M.(1996): „Država i poljoprivreda u Zapadnoj Evropi 1880-1988”, MATE, Zagreb
Examination methods	Forms of knowledge testing and assessment: Two colloquiums 2x20 points total 40 points Attendance at lectures (4 points) and 2 tests 2x3 points total 10 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 / LIVESTOCK PRODUCTION / AGRIBUSINESS

Course:

AGRIBUSINESS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5853	Izborni	2	4	3+1+0

Programs	LIVESTOCK PRODUCTION
Prerequisites
Aims
Learning outcomes
Lecturer / Teaching assistant
Methodology

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures
I week exercises
II week lectures
II week exercises
III week lectures
III week exercises
IV week lectures
IV week exercises
V week lectures
V week exercises
VI week lectures
VI week exercises
VII week lectures
VII week exercises
VIII week lectures
VIII week exercises
IX week lectures
IX week exercises
X week lectures
X week exercises
XI week lectures
XI week exercises
XII week lectures
XII week exercises
XIII week lectures
XIII week exercises
XIV week lectures
XIV week exercises
XV week lectures
XV week exercises

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 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) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations
Consultations
Literature
Examination methods
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 / LIVESTOCK PRODUCTION / REPRODUCTION OF FARM ANIMALS

Course:

REPRODUCTION OF FARM ANIMALS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
5854	Obavezan	2	6	3+2+0

Programs	LIVESTOCK PRODUCTION
Prerequisites	Passed exams in Anatomy and Physiology
Aims	Introduction to the principles of reproduction, techniques and possibilities for its improvement
Learning outcomes	After successfully mastering the course students will be able to: • Analyses and explain all the factors (anatomical, physiological) that are important for the process of reproduction of domestic animals. • learn about the hormonal regulation of sexual cycle, characteristics of sexual cycle of individual species of domestic animals and the application of hormones in reproduction. • Explain methods of reproductive biotechnology - embryo transfer, MOET, production of eggs and in vitro fertilization, sex determination of embryos, cloning and the like. • Plan and control the playback of certain types of farm animals, to track indicators of fertility and pathological phenomena in reproduction.
Lecturer / Teaching assistant	Professor, PhD Nikola Pejovic
Methodology	Lectures, consultations, colloquiums

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Structure and function of the female genital organs
I week exercises	Anatomy and physiology of the female genital organs, mammary gland
II week lectures	Structure and function of the male genital organs
II week exercises	Anatomy and physiology of the male genital organs
III week lectures	Neuro-hormonalregulation of reproductive function
III week exercises	Hormones and reproduction, endocrine control of parturition
IV week lectures	The reproductive cycle of females and males
IV week exercises	Sexual maturation, estrous cycle and ovulation, sperm: composition and characteristics
V week lectures	Development of embryo and fetus, fetal membranes
V week exercises	Film that shows all stages of reproduction starting from production of gametes over fertilization to parturition
VI week lectures	Physiology of pregnancy and parturition, puerperium. Colloquium I
VI week exercises	Fertilization, pregnancy, pregnancy recognition, symptoms of parturition, lactation
VII week lectures	Pathology of reproduction, Colloquium corr.
VII week exercises	MMA syndrome, ketosis, puerperal paresis
VIII week lectures	Methods of increasing reproductive efficiency in domestic animals
VIII week exercises	Induction and synchronization of estrus, embryo transfer
IX week lectures	Reproduction in cattle
IX week exercises	Estrus detecting in cows, reproductive efficiency
X week lectures	Sheep and goat reproduction
X week exercises	Foto period and ovarian activity, synchronization of estrus
XI week lectures	Equine reproduction
XI week exercises	Specific structural and functional characteristics of equine genital system
XII week lectures	Swine reproduction
XII week exercises	Reproductive performance of sows, embryo mortality, sexual maturation
XIII week lectures	Avian reproduction
XIII week exercises	Egg, formation of egg, egg-laying (oviposition), egg-laying cycle
XIV week lectures	Genetics and reproduction, Colloquium II
XIV week exercises	Chromosome aberrations, intersex, hermaphroditism, reproductive characteristics
XV week lectures	Immunology and reproduction
XV week exercises	Colloquium corr.

Student workload	A week: 6 x 40/30= 8 hours Structure: 3 hours of lectures 2 hours exercise 3 hours of student work, including consultations. During the semester: Teaching and the final exam: 8 hours x16 = 128 hours. Necessary preparation (before semester administration, enrollment and verification): 2 x 8 hours = 16 hours. Total hours for the course: 6 x 30 = 180 hours. Additional work to prepare the corrective final exam, including the exam taking 0 to 42 hours Structure: 128 hours (lectures) + 16 hours (preparation) + 36 hours (additional work)
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	the presence of lectures and exercises, doing the homework, tests, seminar paper
Consultations	2 hours during the week
Literature	Stančić B Ivan.: Reprodukcija domaćih životinja, Poljoprivredni fakultet Novi Sad 2014. Miljković V:, Veselinović C.: Porodiljstvo, sterilitet i vještačko osjemenjivanje domaćih životinja. Univerzitet u Beogradu 2000.
Examination methods	Regular lectures and exercises attendance (max. 5 pts), - Seminar work 5pts - I Colloquium: (max 20 pts) - II Colloquium II: (max 20 pts) - Final exam: (max 50 pts) Threshold for mark E is cumulative sum of 50 pts (≥5
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 / LIVESTOCK PRODUCTION / BIOTECHNOLOGY IN LIVESTOCK PRODUCTION

Course:

BIOTECHNOLOGY IN LIVESTOCK PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
8109	Obavezan	2	7	4++2

Programs	LIVESTOCK PRODUCTION
Prerequisites	None
Aims	Introduction and acquiring knowledge in the field of molecular genetics and biotechnology in animal husbandry, methods and techniques of biotechnology and its application in breeding and breeding of domestic animals
Learning outcomes	By the end of the semester, the student should be able to: Explain the structure and function hereditary material - genomics, Understand the basic principles of recombinant DNA and genetic engineering. Understand and apply different methods of DNA extraction from biological material (blood, hair, etc.) To be familiar with the principles and applications of molecular biotechnology and markers in modern animal husbandry (selection, etc.). Select appropriate methods for the analysis of genetic diversity Develop the ability to integrate different knowledge in the field of molecular and population genetics.
Lecturer / Teaching assistant	Prof. dr Božidarka Marković , Mr Dušica Radonjić
Methodology	Lectures, theoretical and laboratory practices, consultations, colloquiums, final exams

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to Biotechnology, Reproductive Biotechnology
I week exercises	Techniques of MOET, AI, ET
II week lectures	Animal genome, its structure
II week exercises	Primary and secondary structure of DNA
III week lectures	Structure of gene and protein
III week exercises	Exon, intron, structure of chromatin
IV week lectures	Replication, transcription and translation
IV week exercises	Enzims of replication and transcription
V week lectures	Regulation of gene expression
V week exercises	The main control regions
VI week lectures	Mitochondrial genome, mtDNA
VI week exercises	Introduction with main roles of work in molecular genetic labs
VII week lectures	Colloquium I
VII week exercises	The main reagents used in molecular labs
VIII week lectures	Technology of recombinant DNA
VIII week exercises	Lab. Work – introduction with main biological materials used for DNA isolation
IX week lectures	Cloning of animals and levels of cloning
IX week exercises	Extraction of genomic DNA
X week lectures	Transgene animals - transgenes
X week exercises	Lab work
XI week lectures	Molecular markers
XI week exercises	Experiment with DNA, gel vizuelization of DNA and spectrophotometry
XII week lectures	Methods of molecular genetic analyse
XII week exercises	PCR amplification of DNA,
XIII week lectures	Aplication of genetic markers in Livestock
XIII week exercises	Methods of PCR RFLP, polymorphism of milk protein genes and other
XIV week lectures	Colloquium II
XIV week exercises	Genotyping of kappa caseina and beta LGB
XV week lectures	Application of biotechnology in food production
XV week exercises	Bioinformatic

Student workload	Weekly 4 + 2 (6) 7 credits x 40/30 = 9 hours Structure: 4 hours of lectures 2 hours of exercises 3 hours of individual work of students (preparation exercises, seminar work) including consultation During the semester: 60 + 30 (90) Teaching and the final exam: 9h x 16 = 144 hours; Necessary preparation (before semester): 2 x 9 = 18 hours; Total hours for the course: 7 x 30 = 210 hours. Additional hours for preparing correction of the exam period, including the exam taking 0 to 42 hours. Structure: 144 hours (lectures) + 18 hours (preparation) + 42 hours (additional work)
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 4 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 3 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 9 hour(s) i 20 minuts x 16 =149 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 9 hour(s) i 20 minuts x 2 =18 hour(s) i 40 minuts Total workload for the subject: 7 x 30=210 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) 42 hour(s) i 0 minuts Workload structure: 149 hour(s) i 20 minuts (cources), 18 hour(s) i 40 minuts (preparation), 42 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and exercises and to work both colloquia
Consultations	Monday 8-9h
Literature	1. Molekulska genetika, Vidović i Stupar (2010), ISBN 978-86-7520-191-5 2. Zapisi predavanja Biotehnologije u stočarstvu – prof. Dr Božidarka Marković – Biotehnički fakultet; 3. Biotechnology in Animal Husbandry. Eds: R. Renaveille, A. Burney. Kluwer
Examination methods	Regular lectures and exercises attendance (max. 6 pts), - I Colloquium: (max 22 pts) - II Colloquium II: (max 22 pts) - Final exam: (max 50 pts) Threshold for mark E is cumulative sum of 50 pts (≥50.0)
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 / LIVESTOCK PRODUCTION / GENETIC RESOURCES IN ANIMAL HUSBANDRY

Course:

GENETIC RESOURCES IN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
8503	Izborni	2	4	3+1+0

Programs	LIVESTOCK PRODUCTION
Prerequisites	None
Aims	introduction to the principles conservation and sustainable use of animal genetic resources
Learning outcomes	After successfully mastering the course students will be able to: • Describe the production systems in which they are run by indigenous breeds of domestic animals • With a high level of responsibility viewed the importance of the diversity of genetic resources of farm animals for the production of sufficient quantities of food and preserve the environment, • calculate effective population size; determine the degree of vulnerability of a population, perform characterization (phenotypic and genetic). • recognize indigenous breeds of domestic animals in Montenegro • organize sustainable use and conservation of indigenous and other endangered livestock breeds
Lecturer / Teaching assistant	Prof. Dr Bozidarka Markovic
Methodology	Lectures, consultations, colloquiums

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to Biodiversity
I week exercises	Convention of Biodiveristy – Rio de Geneir 1992 and Nagoja protocol.
II week lectures	The roles and importance of agrobiodiversity as part of total biodiversity
II week exercises	Overview of the species which are part of agrobiodivesity
III week lectures	Animal genetic resources – Proces of domestication of AnGR, economical social and cultural roles
III week exercises	Diversity of species and breeds of AnGR
IV week lectures	Flows of animal genetic resources
IV week exercises	Impacts of gene flows on diversity
V week lectures	Using of AnGR - economical, cultural, historical and enviromental roles
V week exercises	The main products of AnGR
VI week lectures	The review of AnGR of Montenegro
VI week exercises	Autochotnous and local livestock breeds in Montenegro
VII week lectures	Colloqium I
VII week exercises	Visit of farms with autochtonous breeds
VIII week lectures	Risk status of AnGR
VIII week exercises	Methods of estimation and clasification of risk status
IX week lectures	Managament of AnGR, characterisation of AnGR
IX week exercises	Information system for AnGR – EFABIS and DADiS
X week lectures	Molecular marcers used for molecular characterisation
X week exercises	Laboratory work
XI week lectures	Methods of conservation of AnGR
XI week exercises	Visit of farms included in in situ program of conservation
XII week lectures	Global plan of action of conservation and sustainable use of AnGR
XII week exercises	National program of conservation and sustainable use of AnGR in Montenegro
XIII week lectures	Economical value of ANGR
XIII week exercises	Methods of estimation economical value
XIV week lectures	Elements of breeding programs for autochtonous breeds
XIV week exercises	Creation of breeding program
XV week lectures	Colloquim II
XV week exercises	Corected colloquim

Student workload	A week: 4 x 40/30= 5 hours and 20 min Structure: 3 hours of lectures 1 hours exercise 1h 20min of student work, including consultations. During the semester: Teaching and the final exam: 5 h and 20 min x16 = 85 h 20 min. Necessary preparation (before semester administration, enrollment and verification): 2 x 5h 20 min = 10 h and 40 min. Total hours for the course: 4 x 30 = 120 hours. Additional work to prepare the corrective final exam, including the exam taking 0 to 42 hours Structure: 85 h and 20 min (lectures) + 10 hours (preparation) + 24 hours (additional work)
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 1 hour(s) i 20 minuts of independent work, including consultations	Classes and final exam: 5 hour(s) i 20 minuts x 16 =85 hour(s) i 20 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 5 hour(s) i 20 minuts x 2 =10 hour(s) i 40 minuts Total workload for the subject: 4 x 30=120 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) 24 hour(s) i 0 minuts Workload structure: 85 hour(s) i 20 minuts (cources), 10 hour(s) i 40 minuts (preparation), 24 hour(s) i 0 minuts (additional work)
Student obligations	The presence of lectures and exercises, doing the homework, tests, seminar paper
Consultations	1 hours during the week
Literature	1. Comission on genetic resources for food and agriculture: The state of world animal genetic resources for food and agriculture. FAO 2008. 2. FAO – Comission on gen res. fpr food and agriculture : Global plan of action for AnGR i Interlakenska deklarac
Examination methods	Regular lectures and exercises attendance (max. 5 pts), - Seminar work 10pts - I Colloquium: (max 20 pts) - II Colloquium II: (max 20 pts) - Final exam: (max 45 pts) Threshold for mark E is cumulative sum of 50 pts (≥5
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