Biotechnical Faculty / ANIMAL PRODUCTION / CHEMISTRY

Course:

CHEMISTRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2849	Obavezan	1	6	3++2

Programs	ANIMAL PRODUCTION
Prerequisites	does not have
Aims	Study of the basics of General Chemistry, properties of chemical elements and their compounds with special emphasis on biogenic elements. Study of properties, structure and biological role of organic compounds.
Learning outcomes	- Knows the basic chemical laws and rules of behavior in the chemical laboratory, - Describes chemical changes qualitatively and quantitatively using the stoichiometric approach, - Describes the electronic structure of atoms and the position of elements in the periodic table - Explains the concept of solutions, concepts of electrolytes, acids, bases and salts and ionic products water, - Distinguishes basic classes of organic compounds - Knowing the structure of organic compounds to explain their reactivity - Lists important natural compounds, their main characteristics, importance and application - Recognizes transformations of functional groups in biological systems.
Lecturer / Teaching assistant	Prof. Dr. Zorica Leka and Prof. Dr. Vlatko Kastratović - teachers MSc Mia Stanković, assistant professor Dr. Milica Kosović and MSc Marija Kaluđerović - associates
Methodology	Lectures, exercises (laboratory), independent preparation of homework, consultations. Tests. Colloquiums.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Acquaintance of students with classes, homework, colloquiums, final exam. Distribution of information for students and work plan. Introduction: Basic chemical laws, Ar i, M.Sc., mol. Chemical substances. Mixture.
I week exercises	Getting to know the chemical laboratory, the rules of laboratory work, safety measures and first aid.
II week lectures	The structure of the atom. Periodic table of elements.
II week exercises	Separation of mixture components.
III week lectures	Chemical bond and molecular structure.
III week exercises	Stoichiometry. 1. Homework
IV week lectures	Solutions.
IV week exercises	Solutions. Submission of 1. Homework
V week lectures	Electrolyte solutions.
V week exercises	Electrolyte solutions.
VI week lectures	Chemical equilibrium.
VI week exercises	Chemical equilibrium. 2. Homework
VII week lectures	Biogenic elements. I colloquium.
VII week exercises	Salt hydrolysis. Test I. Submission 2. Homework
VIII week lectures	Properties and classification of organic compounds. Basic chemical reactions of organic compounds.
VIII week exercises	Basic operations in the organic chemistry laboratory. Methods of purification of organic substances.
IX week lectures	Hydrocarbons: alkanes, alkenes, alkynes and cyclic hydrocarbons; properties, occurrence in nature, structure and isomerism
IX week exercises	Qualitative proof of carbon, hydrogen, nitrogen, sulfur and halogen elements in organic substances 3. Homework
X week lectures	Aromatic hydrocarbons. Halogen and hydroxyl derivatives of hydrocarbons. Alcohols, phenols and ethers
X week exercises	Reactions of aliphatic mono- and poly-hydroxyl alcohols and phenols. Handing in the 3rd homework
XI week lectures	Aldehydes and ketones. Organic acids. Mono- and poly-carboxylic acids; Saturated and unsaturated
XI week exercises	Phenols. 4. Homework
XII week lectures	Derivatives of organic acids. Substituted carboxylic acids. Halogen-, oxy- and keto-acids.
XII week exercises	Aldehydes and ketones. Handing in the 4th homework
XIII week lectures	Amines. Amino acids.
XIII week exercises	Organic acids. Monocarboxylic and oxyacids.
XIV week lectures	II colloquium. Carbohydrates
XIV week exercises	Amines. Carbamide
XV week lectures	Communication of results and other information. Preparation for the final exam.
XV week exercises	TEST II. Compensation for unworked exercises

Student workload	weekly 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures 2 hours of exercises 3 hours of individual student work, including consultations in the semester Classes and final exam: (8 hours) x16= 128 hours Necessary preparation before the beginning of the semester (administration, registration, certification) 2 x (8 hours) = 16 hours Total workload for the course 6x30 = 180 hours Supplementary work: Work for exam preparation in the make-up exam period, including taking the make-up exam from 0-36 hours. Load structure: 128 hours (teaching) + 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 2 sat(a) practical classes 0 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 and hand in all homework, do all laboratory exercises and do both colloquiums.
Consultations	Monday: 11 am-1 pm, Thursday: 11 am-1 pm.
Literature	(1) Arsenijević S. 1998. General inorganic chemistry. Scientific book, Belgrade (2) Arsenijević S. 1997. Organic chemistry. Scientific book, Belgrade (3) Rondović D., Purić M. 2003. Chemistry. University of Montenegro, Podgorica (4) Leka Z. 2010. Practical course in chemistry with assignments. University of Montenegro, Podgorica (5) Bigović M. 2021. Practical course in organic chemistry with theoretical foundations and a collection of tasks. Institute for textbooks and teaching aids, Podgorica
Examination methods	- Homework: (0 - 4 points; 1 point for each homework), - Test from laboratory exercises: (0 - 6 points), - I colloquium: (0 - 20 points), - II colloquium: (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 / ANIMAL PRODUCTION / CHEMISTRY

Course:

CHEMISTRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2849	Obavezan	1	6	3++2

Programs	ANIMAL PRODUCTION
Prerequisites	does not have
Aims	Study of the basics of General Chemistry, properties of chemical elements and their compounds with special emphasis on biogenic elements. Study of properties, structure and biological role of organic compounds.
Learning outcomes	- Knows the basic chemical laws and rules of behavior in the chemical laboratory, - Describes chemical changes qualitatively and quantitatively using the stoichiometric approach, - Describes the electronic structure of atoms and the position of elements in the periodic table - Explains the concept of solutions, concepts of electrolytes, acids, bases and salts and ionic products water, - Distinguishes basic classes of organic compounds - Knowing the structure of organic compounds to explain their reactivity - Lists important natural compounds, their main characteristics, importance and application - Recognizes transformations of functional groups in biological systems.
Lecturer / Teaching assistant	Prof. Dr. Zorica Leka and Prof. Dr. Vlatko Kastratović - teachers MSc Mia Stanković, assistant professor Dr. Milica Kosović and MSc Marija Kaluđerović - associates
Methodology	Lectures, exercises (laboratory), independent preparation of homework, consultations. Tests. Colloquiums.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Acquaintance of students with classes, homework, colloquiums, final exam. Distribution of information for students and work plan. Introduction: Basic chemical laws, Ar i, M.Sc., mol. Chemical substances. Mixture.
I week exercises	Getting to know the chemical laboratory, the rules of laboratory work, safety measures and first aid.
II week lectures	The structure of the atom. Periodic table of elements.
II week exercises	Separation of mixture components.
III week lectures	Chemical bond and molecular structure.
III week exercises	Stoichiometry. 1. Homework
IV week lectures	Solutions.
IV week exercises	Solutions. Submission of 1. Homework
V week lectures	Electrolyte solutions.
V week exercises	Electrolyte solutions.
VI week lectures	Chemical equilibrium.
VI week exercises	Chemical equilibrium. 2. Homework
VII week lectures	Biogenic elements. I colloquium.
VII week exercises	Salt hydrolysis. Test I. Submission 2. Homework
VIII week lectures	Properties and classification of organic compounds. Basic chemical reactions of organic compounds.
VIII week exercises	Basic operations in the organic chemistry laboratory. Methods of purification of organic substances.
IX week lectures	Hydrocarbons: alkanes, alkenes, alkynes and cyclic hydrocarbons; properties, occurrence in nature, structure and isomerism
IX week exercises	Qualitative proof of carbon, hydrogen, nitrogen, sulfur and halogen elements in organic substances 3. Homework
X week lectures	Aromatic hydrocarbons. Halogen and hydroxyl derivatives of hydrocarbons. Alcohols, phenols and ethers
X week exercises	Reactions of aliphatic mono- and poly-hydroxyl alcohols and phenols. Handing in the 3rd homework
XI week lectures	Aldehydes and ketones. Organic acids. Mono- and poly-carboxylic acids; Saturated and unsaturated
XI week exercises	Phenols. 4. Homework
XII week lectures	Derivatives of organic acids. Substituted carboxylic acids. Halogen-, oxy- and keto-acids.
XII week exercises	Aldehydes and ketones. Handing in the 4th homework
XIII week lectures	Amines. Amino acids.
XIII week exercises	Organic acids. Monocarboxylic and oxyacids.
XIV week lectures	II colloquium. Carbohydrates
XIV week exercises	Amines. Carbamide
XV week lectures	Communication of results and other information. Preparation for the final exam.
XV week exercises	TEST II. Compensation for unworked exercises

Student workload	weekly 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures 2 hours of exercises 3 hours of individual student work, including consultations in the semester Classes and final exam: (8 hours) x16= 128 hours Necessary preparation before the beginning of the semester (administration, registration, certification) 2 x (8 hours) = 16 hours Total workload for the course 6x30 = 180 hours Supplementary work: Work for exam preparation in the make-up exam period, including taking the make-up exam from 0-36 hours. Load structure: 128 hours (teaching) + 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 2 sat(a) practical classes 0 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 and hand in all homework, do all laboratory exercises and do both colloquiums.
Consultations	Monday: 11 am-1 pm, Thursday: 11 am-1 pm.
Literature	(1) Arsenijević S. 1998. General inorganic chemistry. Scientific book, Belgrade (2) Arsenijević S. 1997. Organic chemistry. Scientific book, Belgrade (3) Rondović D., Purić M. 2003. Chemistry. University of Montenegro, Podgorica (4) Leka Z. 2010. Practical course in chemistry with assignments. University of Montenegro, Podgorica (5) Bigović M. 2021. Practical course in organic chemistry with theoretical foundations and a collection of tasks. Institute for textbooks and teaching aids, Podgorica
Examination methods	- Homework: (0 - 4 points; 1 point for each homework), - Test from laboratory exercises: (0 - 6 points), - I colloquium: (0 - 20 points), - II colloquium: (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 / ANIMAL PRODUCTION / MATHEMATICS WITH INFORMATICS

Course:

MATHEMATICS WITH INFORMATICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2851	Obavezan	1	6	3+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	There is no conditionality.
Aims	By studying this subject, students are trained to use computers and some basic programs, they become familiar with some of the basic mathematical terms, assertions and methods. The subject includes elements of analysis, linear algebra, analytical geometry and informatics.
Learning outcomes	A student knows how to calculate determinants, find inverse matrices, solve systems of linear equations, determine limit values of series and functions, examine functions, calculate indefinite and definite integrals, basics of financial accounting, basic programs word, excel, R, as well as their application.
Lecturer / Teaching assistant	Svjetlana Terzić - teacher, Vladimir Ivanović - assistant
Methodology	Lectures and exercises

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Matrices. Matrix operations. Determinants.
I week exercises	Matrices. Matrix operations. Determinants.
II week lectures	Inverse matrix. Rank of matrix. Solving systems of linear equations.
II week exercises	Inverse matrix. Rank of matrix. Solving systems of linear equations.
III week lectures	Sequence and limit of sequence.
III week exercises	Sequence and limit of sequence.
IV week lectures	Function and limit value of function. Continuity of function.
IV week exercises	Function and limit value of function. Continuity of function.
V week lectures	Derivation and rules of differentiation. Geometry and physical meaning of the derivation .
V week exercises	Derivation and rules of differentiation. Geometry and physical marking of the derivation .
VI week lectures	Derivative of higher order. Fundamental theorems of calculus. Examining functions using derivatives.
VI week exercises	Derivative of higher order. Fundamental theorems of calculus. Examining functions using derivatives.
VII week lectures	Indefinite integral. Integration methods.
VII week exercises	Indefinite integral. Integration methods.
VIII week lectures	The first test.
VIII week exercises	Preparation for the test
IX week lectures	The definite integral. Application of integrals.
IX week exercises	The definite integral. Application of integrals.
X week lectures	Financial mathematics.
X week exercises	Financial mathematics.
XI week lectures	Introduction to computer science. Hardware and software.
XI week exercises	Introduction to computer science. Hardware and software.
XII week lectures	Excel: Preparation, data processing and graphical presentation.
XII week exercises	Excel: Preparation, data processing and graphical presentation.
XIII week lectures	Basics of statistical software R and its application in agriculture. Data analysis.
XIII week exercises	Basics of statistical software R and its application in agriculture. Data analysis.
XIV week lectures	Presentation of basic prediction functions. Creation of reports based on data.
XIV week exercises	Presentation of basic prediction functions. Creation of reports based on data.
XV week lectures	The second test.
XV week exercises	Preparation for the second test.

Student workload	Weekly 6 credits x 40/30 = 8 hours. Structure: 3 hours of lectures 2 hours of exercises 3 hours of independent work including consultations During the semester Classes and final exam: 8 hours x 16 weeks = 128 hours Necessary preparations before the beginning of the semester (administration, enrollment, certification) 2 x 8 hours = 16 hours Total workload for the course: 6x 30 = 180 hours Supplementary work for exam preparation in the remedial period, including taking the remedial exam from 0 to 36 hours Load structure: 128 hours (teaching), 16 hours (preparation) and 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 lectures and exercises, do homework and both tests.
Consultations	Consultations are every week immediately after the end of lectures and exercises.
Literature	1. Milojica Jaćirnović, Predrag Stanišić, Matematika. Štamparija PRINT. Podgorica, 2001. 2. Radoje Šćepanović, Sanja Jančić Rašović: Matematika za studente arhitekture, Podgorica 2009 3. Vjezbe: P. Miličić, M. Ušćumlić, Zbirka zadataka iz više matematike I. Naučna knjiga, Beograd 1984
Examination methods	Two test, first 35 points, second 25 points (total 60 points) Final exam 40 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 / ANIMAL PRODUCTION / MATHEMATICS WITH INFORMATICS

Course:

MATHEMATICS WITH INFORMATICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2851	Obavezan	1	6	3+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	There is no conditionality.
Aims	By studying this subject, students are trained to use computers and some basic programs, they become familiar with some of the basic mathematical terms, assertions and methods. The subject includes elements of analysis, linear algebra, analytical geometry and informatics.
Learning outcomes	A student knows how to calculate determinants, find inverse matrices, solve systems of linear equations, determine limit values of series and functions, examine functions, calculate indefinite and definite integrals, basics of financial accounting, basic programs word, excel, R, as well as their application.
Lecturer / Teaching assistant	Svjetlana Terzić - teacher, Vladimir Ivanović - assistant
Methodology	Lectures and exercises

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Matrices. Matrix operations. Determinants.
I week exercises	Matrices. Matrix operations. Determinants.
II week lectures	Inverse matrix. Rank of matrix. Solving systems of linear equations.
II week exercises	Inverse matrix. Rank of matrix. Solving systems of linear equations.
III week lectures	Sequence and limit of sequence.
III week exercises	Sequence and limit of sequence.
IV week lectures	Function and limit value of function. Continuity of function.
IV week exercises	Function and limit value of function. Continuity of function.
V week lectures	Derivation and rules of differentiation. Geometry and physical meaning of the derivation .
V week exercises	Derivation and rules of differentiation. Geometry and physical marking of the derivation .
VI week lectures	Derivative of higher order. Fundamental theorems of calculus. Examining functions using derivatives.
VI week exercises	Derivative of higher order. Fundamental theorems of calculus. Examining functions using derivatives.
VII week lectures	Indefinite integral. Integration methods.
VII week exercises	Indefinite integral. Integration methods.
VIII week lectures	The first test.
VIII week exercises	Preparation for the test
IX week lectures	The definite integral. Application of integrals.
IX week exercises	The definite integral. Application of integrals.
X week lectures	Financial mathematics.
X week exercises	Financial mathematics.
XI week lectures	Introduction to computer science. Hardware and software.
XI week exercises	Introduction to computer science. Hardware and software.
XII week lectures	Excel: Preparation, data processing and graphical presentation.
XII week exercises	Excel: Preparation, data processing and graphical presentation.
XIII week lectures	Basics of statistical software R and its application in agriculture. Data analysis.
XIII week exercises	Basics of statistical software R and its application in agriculture. Data analysis.
XIV week lectures	Presentation of basic prediction functions. Creation of reports based on data.
XIV week exercises	Presentation of basic prediction functions. Creation of reports based on data.
XV week lectures	The second test.
XV week exercises	Preparation for the second test.

Student workload	Weekly 6 credits x 40/30 = 8 hours. Structure: 3 hours of lectures 2 hours of exercises 3 hours of independent work including consultations During the semester Classes and final exam: 8 hours x 16 weeks = 128 hours Necessary preparations before the beginning of the semester (administration, enrollment, certification) 2 x 8 hours = 16 hours Total workload for the course: 6x 30 = 180 hours Supplementary work for exam preparation in the remedial period, including taking the remedial exam from 0 to 36 hours Load structure: 128 hours (teaching), 16 hours (preparation) and 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 lectures and exercises, do homework and both tests.
Consultations	Consultations are every week immediately after the end of lectures and exercises.
Literature	1. Milojica Jaćirnović, Predrag Stanišić, Matematika. Štamparija PRINT. Podgorica, 2001. 2. Radoje Šćepanović, Sanja Jančić Rašović: Matematika za studente arhitekture, Podgorica 2009 3. Vjezbe: P. Miličić, M. Ušćumlić, Zbirka zadataka iz više matematike I. Naučna knjiga, Beograd 1984
Examination methods	Two test, first 35 points, second 25 points (total 60 points) Final exam 40 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 / ANIMAL PRODUCTION / STATISTICS

Course:

STATISTICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2853	Obavezan	1	5	2+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	None.
Aims	Introduction to basic statistical tools used in agriculture.
Learning outcomes	After successfully mastering the subject program, the student will be able to: identify types of data and characteristics, group quantitative data, determine appropriate graphical representation of data, determine measures of descriptive statistics and measures of variability, apply methods of parametric statistics.
Lecturer / Teaching assistant	Teacher: Dr Andjela Mijanovic Teaching associate: Mr Velimir Corovic
Methodology	Lectures and exercises.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to statistics. Concepts of statistical set, population, sample, and statistical inference.
I week exercises	Developing practical examples related to the theory covered in the first lecture.
II week lectures	Measures of central tendency with examples from agriculture.
II week exercises	Developing practical examples related to the theory covered in the second lecture.
III week lectures	Measures of dispersion with examples from agriculture.
III week exercises	Developing practical examples related to the theory covered in the third lecture.
IV week lectures	Grouping and processing data. Sturges rule. Histogram.
IV week exercises	Developing practical examples related to the theory covered in the fourth lecture.
V week lectures	Z-variable and outlier data. Percentiles. Pie chart representation.
V week exercises	Developing practical examples related to the theory covered in the fifth lecture.
VI week lectures	Estimators - basic concepts.
VI week exercises	Developing practical examples related to the theory covered in the sixth lecture.
VII week lectures	Estimating the mean and estimating the error.
VII week exercises	Developing practical examples related to the theory covered in the seventh lecture.
VIII week lectures	Estimating the variance and standard deviation. Estimating the error.
VIII week exercises	Developing practical examples related to the theory covered in the eighth lecture.
IX week lectures	Preparation for the midterm and the midterm exam.
IX week exercises	Midterm exam during the exercise session.
X week lectures	Concept of statistical test and hypotheses. Basic concepts. Z and Students t-test for one sample.
X week exercises	Developing practical examples related to the theory covered in the tenth lecture.
XI week lectures	Z and Students t-test for two independent samples.
XI week exercises	Developing practical examples related to the theory covered in the eleventh lecture.
XII week lectures	Students t-test for two dependent samples.
XII week exercises	Developing practical examples related to the theory covered in the twelfth lecture.
XIII week lectures	Concept of correlation. Pearson correlation coefficient.
XIII week exercises	Developing practical examples related to the theory covered in the thirteenth lecture.
XIV week lectures	Chi-square test. Contingency tables.
XIV week exercises	Developing practical examples related to the theory covered in the fourteenth lecture.
XV week lectures	Chi-square test for the two samples.
XV week exercises	Developing practical examples related to the theory covered in the fifteenth lecture.

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 lectures, exercises, midterm exam, and final exam.
Consultations	By agreement, one hour per week.
Literature	1. Ivanković D, i sur. Osnove statističke analize za medicinare. Zagreb: Medicinski fakultet Sveučilišta u Zagrebu, ISBN 8680605182 9788680605180, 1988; 2. Statistics, R.J.Barlow, ISBN: 978-0-471-92295-7, 1993; 3. Vjerojatnost i statistika, skripta prof. dr Martin Lazar, 2011.
Examination methods	Midterm exam 50 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 / ANIMAL PRODUCTION / STATISTICS

Course:

STATISTICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2853	Obavezan	1	5	2+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	None.
Aims	Introduction to basic statistical tools used in agriculture.
Learning outcomes	After successfully mastering the subject program, the student will be able to: identify types of data and characteristics, group quantitative data, determine appropriate graphical representation of data, determine measures of descriptive statistics and measures of variability, apply methods of parametric statistics.
Lecturer / Teaching assistant	Teacher: Dr Andjela Mijanovic Teaching associate: Mr Velimir Corovic
Methodology	Lectures and exercises.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to statistics. Concepts of statistical set, population, sample, and statistical inference.
I week exercises	Developing practical examples related to the theory covered in the first lecture.
II week lectures	Measures of central tendency with examples from agriculture.
II week exercises	Developing practical examples related to the theory covered in the second lecture.
III week lectures	Measures of dispersion with examples from agriculture.
III week exercises	Developing practical examples related to the theory covered in the third lecture.
IV week lectures	Grouping and processing data. Sturges rule. Histogram.
IV week exercises	Developing practical examples related to the theory covered in the fourth lecture.
V week lectures	Z-variable and outlier data. Percentiles. Pie chart representation.
V week exercises	Developing practical examples related to the theory covered in the fifth lecture.
VI week lectures	Estimators - basic concepts.
VI week exercises	Developing practical examples related to the theory covered in the sixth lecture.
VII week lectures	Estimating the mean and estimating the error.
VII week exercises	Developing practical examples related to the theory covered in the seventh lecture.
VIII week lectures	Estimating the variance and standard deviation. Estimating the error.
VIII week exercises	Developing practical examples related to the theory covered in the eighth lecture.
IX week lectures	Preparation for the midterm and the midterm exam.
IX week exercises	Midterm exam during the exercise session.
X week lectures	Concept of statistical test and hypotheses. Basic concepts. Z and Students t-test for one sample.
X week exercises	Developing practical examples related to the theory covered in the tenth lecture.
XI week lectures	Z and Students t-test for two independent samples.
XI week exercises	Developing practical examples related to the theory covered in the eleventh lecture.
XII week lectures	Students t-test for two dependent samples.
XII week exercises	Developing practical examples related to the theory covered in the twelfth lecture.
XIII week lectures	Concept of correlation. Pearson correlation coefficient.
XIII week exercises	Developing practical examples related to the theory covered in the thirteenth lecture.
XIV week lectures	Chi-square test. Contingency tables.
XIV week exercises	Developing practical examples related to the theory covered in the fourteenth lecture.
XV week lectures	Chi-square test for the two samples.
XV week exercises	Developing practical examples related to the theory covered in the fifteenth lecture.

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 lectures, exercises, midterm exam, and final exam.
Consultations	By agreement, one hour per week.
Literature	1. Ivanković D, i sur. Osnove statističke analize za medicinare. Zagreb: Medicinski fakultet Sveučilišta u Zagrebu, ISBN 8680605182 9788680605180, 1988; 2. Statistics, R.J.Barlow, ISBN: 978-0-471-92295-7, 1993; 3. Vjerojatnost i statistika, skripta prof. dr Martin Lazar, 2011.
Examination methods	Midterm exam 50 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 / ANIMAL PRODUCTION / MICROBIOLOGY

Course:

MICROBIOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2858	Obavezan	2	5	3++2

Programs	ANIMAL PRODUCTION
Prerequisites	none
Aims	After passing the exam, the student will know the morphology, physiology, ecology, systematics and pathogenicity of microorganisms, microorganisms important for animal husbandry and processing of products of animal origin, basic techniques of work in a microbiological laboratory.
Learning outcomes	Introducing students to the morphology, physiology, ecology and systematics of microorganisms, with special reference to microorganisms that are important for animal husbandry, their role in the production of animal feed and the production of animal products for human consumption.
Lecturer / Teaching assistant	prof. dr. Mirjana Bojanić Rašović
Methodology	Lectures, practical exercises, class activity, independent work, doing homework, seminar work, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Subject, importance and historical development of microbiology
I week exercises	Work in a microbiology laboratory, microscope and application of microscope in microbiology
II week lectures	Morphology of microorganisms
II week exercises	Laboratory utensils, accessories and apparatus. Washing and preparing dishes and utensils for sterilization. Application of sterilization in microbiology
III week lectures	Ecology of microorganisms
III week exercises	Microscopic preparations.
IV week lectures	Nutrition and metabolism of microorganisms
IV week exercises	Structure of microorganisms. Staining of microorganisms.
V week lectures	Growth, reproduction and movement of microorganisms. Genetics of microorganisms
V week exercises	Cultivation of microorganisms in laboratory conditions
VI week lectures	Colloquium I Review of homework and oral colloquy
VI week exercises	Isolation of pure cultures of microorganisms
VII week lectures	Remedial colloquium. Review of homework and oral colloquy
VII week exercises	More important biochemical reactions used in the identification of microorganisms
VIII week lectures	Systematics of microorganisms. Habitats of microorganisms in nature. Microorganisms with special properties
VIII week exercises	Serological diagnosis of bacterial diseases
IX week lectures	Pathogenicity of microorganisms. Host defense mechanisms.
IX week exercises	Rumen microorganisms and their metabolic functions
X week lectures	Introduction to infectious diseases of animals. Pathogenic microorganisms for animals
X week exercises	Silage microorganisms
XI week lectures	Parasites of domestic animals
XI week exercises	Lactic acid fermentation. Microbiological examination of animal feed and foodstuffs of animal origin
XII week lectures	Microbiology of fodder. The role of microorganisms in food digestion in ruminants
XII week exercises	Presentation of seminar papers. Oral colloquy
XIII week lectures	Microbiology of foods of animal origin (milk, meat, eggs)
XIII week exercises	Presentation of seminar papers
XIV week lectures	Colloquium II. Oral colloquium
XIV week exercises	Presentation of seminar papers. Oral colloquium
XV week lectures	Remedial colloquium. Oral colloquium
XV week exercises	Presentation of seminar papers. Oral colloquium

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 1 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 obligations during classes: Attend lectures and exercises, take control tests and colloquiums
Consultations	2 hours during the week in agreement with students
Literature	Microbiology for students of animal production (2020), textbook, University of Montenegro, Mirjana Bojanic Rašović, Practicum in microbiology, script, Mirjana Bojanic Rašović Additional literature: Jemcev V., Đukić D. (2000): Microbiology, Military Publishing House, Belgrade; Šutić D., Radin Dragoslava (2001): Microbiology, Vizartis, Belgrade; Tiodorović Jelka, Bojanić Rašović Mirjana (2009): Microbiology, Center for Vocational Education, Podgorica; Bergeys Manual Systematic Bacteriology, Second edition (2005); Doyle P.M. and Beuchat L.R. (2007): Food Microbiology, Third edition, ASM Press, Washington, D.C.
Examination methods	Forms of knowledge testing and assessment: Oral collocation of questions from lectures up to 11 points (one lecture is valued at one point). Students can colloquiate during the discussion in class, or during regular consultations. - Oral discussion of questions from exercises - with a practical demonstration in the laboratory and completed workbook, up to 12 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 the seminar paper up to 7 points - Two colloquiums of 10 points each; The colloquium is 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. - Work program, presentations and scripts from lectures and exercises, workbook, questions from lectures and exercises, topics for seminar work and exam questions for the final exam students receive from the subject teacher in the first lesson. The material is available to students in printed and electronic form (CD), and part of the material is also available on the facultys website http://www.ucg.ac.me/btf. A passing grade is obtained if at least 50 points are accumulated cumulatively.
Special remarks	Classes (P+V) are conducted for groups of 30 students, and laboratory exercises for groups of 10 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 / ANIMAL PRODUCTION / ZOOLOGY

Course:

ZOOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2864	Obavezan	1	6	3++2

Programs	ANIMAL PRODUCTION
Prerequisites	No
Aims	Acquire basic knowledge about: cytology; histology; embryonic development of animals; organic systems; animal taxonomy; ecology as well as train students to recognize animal taxa
Learning outcomes	- Defines basic terms from general zoology - Describe the structure, properties and functions of an animal cell - Understands the histological organization of organ systems - List the typical representatives of individual groups of invertebrates and vertebrates - Recognizes and names important taxa of animals - Uses elementary knowledge of cytology, histology and systematics of animals
Lecturer / Teaching assistant	Prof dr Dragana Milošević Malidžan, Doc dr Miloje Šundić
Methodology	Lectures, exercises, colloquiums, learning, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to zoology, subject of study and tasks
I week exercises	Getting to know the plan, program and way of working on exercises.
II week lectures	Size, shape and symmetry of animals.
II week exercises	Work with microscope
III week lectures	Cell, cell organelles
III week exercises	Getting to know the shape and structure of a cell - an animal cell
IV week lectures	Basics of histology. Animal tissues and their characteristics.
IV week exercises	Mitosis
V week lectures	Animal tissues - general type. Specialized tissues
V week exercises	Epithelial tissues
VI week lectures	A comparative view of the organ systems of invertebrates and vertebrates: the skin. Colloquium I
VI week exercises	Connective tissue - part I
VII week lectures	A comparative view of the organ systems of invertebrates and vertebrates: respiratory and circulation system.
VII week exercises	Connective tissue - part II
VIII week lectures	A comparative view of the organ systems of invertebrates and vertebrates: digestive system.
VIII week exercises	Muscle tissue; nerve tissue
IX week lectures	A comparative view of the organ systems of invertebrates and vertebrates: excretory and reproductive system.
IX week exercises	Endocrine and exocrine glands
X week lectures	Reproduction of animals. Embional development of animals.
X week exercises	Skin, Nervous system
XI week lectures	Colloquium II
XI week exercises	Digestive system
XII week lectures	Taxonomy of animals I - Invertebrates
XII week exercises	Excretory system; reproductive system
XIII week lectures	Corrective colloquium
XIII week exercises	Systematics of invertebrates
XIV week lectures	Taxonomy of animals II - Chordata
XIV week exercises	Systematics of vertebrates
XV week lectures	Taxonomy of animals II - Chordata, part II
XV week exercises	pre-exam exercises

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 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 lectures, complete and certify practical exercises, do colloquiums, and the practical and oral part of the exam.
Consultations
Literature
Examination methods	Two colloquiums of 25 points each - 50 points - Final exam: practical – 15 points + oral – 35 points = 50 points 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
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 / ANIMAL PRODUCTION / FORAGE PRODUCTION

Course:

FORAGE PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2865	Obavezan	2	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	No conditonality
Aims	Acquring knowledge in the field of production and storage of forage crops
Learning outcomes
Lecturer / Teaching assistant	Dr Radisav Dubljević
Methodology	Lecture, exercises ,tests, seminars and colokvium

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	L Importance and classification of forage crops
I week exercises	E The classification of forage crops
II week lectures	L One - year forage legumes. Root and tuber forage crops
II week exercises	E Morphological characteristics of forage legumes and tuber forage crops
III week lectures	L Real and millet granins. The other one - year and two -years tuber forage crops.
III week exercises	E Structure of thegrain. Herbarium material.
IV week lectures	L Perennial forage legumes. The conditions of the growth, classification and production characteristics.
IV week exercises	E Morfological characteristicsof perrenial foragelegumes. Herbariun material.
V week lectures	L Alfalfa inportance caracteristics , agrotehnics, exploitation, seed prodduction.
V week exercises	E Structure of the alfalfa, the establishment of an alfalfafield, herbarium material.
VI week lectures	L Clovers, inportance, characteristics of more important species, agrotehnics and eksploitation
VI week exercises	E Morphological characteristics of clover. Herbarium material.
VII week lectures	L Colloqvium I
VII week exercises	E Analysis of results and corrective colloquium I
VIII week lectures	L Fundamentals of the lalawns , general characteristics of grasses
VIII week exercises	E Common morfological characteristicsof grasses. Field work
IX week lectures	L Classification , characteristics and conditions of the growth of grasses.
IX week exercises	E Structureof thegrasses. Herbarium material
X week lectures	L Natural lawns, agrotechnics, types, production and biological characteristics
X week exercises	E Botanical composition of natural lawns
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
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
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 / ANIMAL PRODUCTION / RURAL SOCIOLOGY

Course:

RURAL SOCIOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2866	Obavezan	1	3	2++0

Programs	ANIMAL PRODUCTION
Prerequisites	no
Aims	The aim of the course is to acquaint students with the specifics of life in a rural environment, norms and patterns of behavior, the impact of industrialization and globalization on the current position of the village.
Learning outcomes	defines the term sociology of villages; describes research methods in sociology of villages; applying the research method surveys; analyzes survey results; assesses social reality and the position of agriculture in it; summarizes social phenomena and their influence on the development of rural areas
Lecturer / Teaching assistant	Prof.dr Aleksandra Despotović
Methodology	Lectures, debates, consultations. Preparation of an essay on a given topic from the field of subject content.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The subject and importance of rural sociology, its origin, development and relationship with other sciences
I week exercises	-
II week lectures	Method of rural sociology, basic theoretical method. Approaches in rural sociology. Concept and social elements structures
II week exercises	-
III week lectures	Concept, types and main characteristics of social groups. Elements of rural society. Agreement on a topic for Essays
III week exercises	-
IV week lectures	Rural relations. Global development processes as agents of changes in the agrarian and rural structure. Essay i debate
IV week exercises	-
V week lectures	Rural family. Agriculture as the basis of the economy. Village ecology. Environmental behavior and awareness in countryside and agriculture. Socio-ecological morality.
V week exercises	-
VI week lectures	Socio-ecological seas
VI week exercises	-
VII week lectures	Colloquium 1
VII week exercises	-
VIII week lectures	Patterns of behavior and thinking. Traditional features of Montenegrin society. Family farm. Rural settlements
VIII week exercises	-
IX week lectures	Rural population. The relationship between global and rural society. Rural changes and processes. Agreement on the topic for Essay
IX week exercises	-
X week lectures	Basic characteristics of the Montenegrin village. Changes in the social and economic structure of the population Montenegrin village. Demographic changes in the Montenegrin countryside. Essay and debate
X week exercises	-
XI week lectures	Village culture between tradition and innovation. Tendencies of property structure changes in Montenegro
XI week exercises	-
XII week lectures	Production and economic character of Montenegrin farms. The impact of agricultural industrialization on changes in the way of life in the village
XII week exercises	-
XIII week lectures	Classification of rural areas; Colloquium 2;
XIII week exercises	-
XIV week lectures	Basic characteristics of a rural family. Montenegrin village family between traditional and modern
XIV week exercises	-
XV week lectures	Position of women in the countryside. The future of the village and agriculture
XV week exercises	-

Student workload
Per week	Per semester
3 credits x 40/30=4 hours and 0 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 0 excercises 2 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 4 hour(s) i 0 minuts x 16 =64 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 4 hour(s) i 0 minuts x 2 =8 hour(s) i 0 minuts Total workload for the subject: 3 x 30=90 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) 18 hour(s) i 0 minuts Workload structure: 64 hour(s) i 0 minuts (cources), 8 hour(s) i 0 minuts (preparation), 18 hour(s) i 0 minuts (additional work)
Student obligations	Students are obliged to attend classes and complete assigned tasks
Consultations	after the lecture
Literature	Mitrović, M.: Sociology of villages, Sociological Society of Serbia, Belgrade, 1998. Jelić Sreten: Hrestomatija, Belgrade, 2008. Vujošević, Novo 1990:: u to the village family of old Montenegro, Belgrade - Nikšić, ; Ashley, D. Orenstein, D. 2004: Sociological theory, Boston, Mitrović, Lj. 2013: Sociological essays: contributions to the sociology of contemporary social changes and geocultural identity, Niš
Examination methods	points, Second colloquium (0-20) points; 2 Essays – (total 5 points) Final exam (0-50 points) A passing grade is obtained if the cumulative total is at least 50 points Rating. 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, as the final number of points for the final grade, the points with corrective
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 / ANIMAL PRODUCTION / BASIS OF LIVESTOCK SCIENCE

Course:

BASIS OF LIVESTOCK SCIENCE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
2867	Obavezan	3	7	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	): none
Aims	introduction learning about general biological roles in livestock production, main livestock species, of typical representatives of the main production types in livestock
Learning outcomes	By the end of the semester, the student should be able to: • Describe the basic biological features of domestic animals, define the race and describe general and specific racial traits. • Assess the constitution and performance of animals and basic exterior features, • Explain the basic principles of gene action and inheritance of qualitative and quantitative traits. • Defining the basic genetic parameters for assessing the variability of selection and implementation. • To identify and select proper methods of breeding and selection of domestic animals.
Lecturer / Teaching assistant	prof. dr Božidarka Marković Aleksandar Martinović, spec. sci.
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 Livestock, Economical importance of livestock in agriculture and food production
I week exercises	Overview of population size and trends of main livestock species, Livestock Unit
II week lectures	The origin, evolution and domestication of main species of farm animals
II week exercises	Morphological characteristics of wild relatives or original form of domestic animals in the process domestication
III week lectures	The basic concept of breed and breeds characteristics (definition of breed, division of breeds
III week exercises	Phenotypic characteristics of breed and breed divisions in the subunits
IV week lectures	The growth and development of farm animals, - prenatal growth and development.
IV week exercises	Factors affecting prenatal development
V week lectures	Postnatal growth and development of animals
V week exercises	Factors affecting postnatal development of animals
VI week lectures	Fertility and reproduction of certain species of domestic animals
VI week exercises	Calculation of parameters of fertility
VII week lectures	Body constitution and condition, types and classification
VII week exercises	Types of constitution and fitness and its features
VIII week lectures	Visit of farm and practical demonstration
VIII week exercises	Colloquium I
IX week lectures	Exterior of domestic animals and its estimation
IX week exercises	Equipment for body measures and practice excercise
X week lectures	Identification of farm animals and farm book registers
X week exercises	Presentation of equipment for identification of animals, presenting of different type of book registers, data recording etc.
XI week lectures	Heritage generally, heritage of morphologic and productive traits
XI week exercises	Basic parameters of quantitative genetics and coefficient of heritability for the most important productive traits
XII week lectures	Breeding methods of farm animals
XII week exercises	Methods of crossing in livestock
XIII week lectures	Selection and recording of production traits
XIII week exercises	Recording of growth and milk traits
XIV week lectures	Linear scoring of breeding animals
XIV week exercises	Colloquium II
XV week lectures	Data colection and calculation of production parameters
XV week exercises	Visit to farm

Student workload	Weekly 3 + 2 (7) 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 3 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 4 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	Krajinović M., Čobić T., Ćinkulov Mirjana: Opšte stočarstvo. Univerzitet u Novom Sadu, Poljoprivredni fakultet, Novi Sad 2000. ; Nikolić D., Simović B.: Opšte stočarstvo. Naučna knjiga, Beograd, 1985. ; Milica Petrović: Stočarstvo, Univerzitet u Beo
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 / ANIMAL PRODUCTION / THE PRINCIPLES OF AGROECONOMICS

Course:

THE PRINCIPLES OF AGROECONOMICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
3998	Obavezan	3	4	3+0+0

Programs	ANIMAL PRODUCTION
Prerequisites	None
Aims	To introduce students with basic knowledge in the field of agroeconomics
Learning outcomes	Basic knowledge about economic phenomena and processes, Causal events on the market Concepts of fairness, economic efficiency, growth and stability; The role of the market, distinguish the operation of the market mechanism and explain the economic functions of the state in modern capitalism; Analyzes of the supply and demand relations, makes a graphic presentation of the supply and demand curve and analyzes the factors of change in supply and demand on examples in the field of agriculture; The concept, types and causes of inflation, The concept of goods, money, rent, trade, loan and share capital, Distinguishes income from labor and capital, describes the forms of capital and profit and measure the return on investment on simple examples
Lecturer / Teaching assistant	Miomir Jovanović PhD
Methodology	Lectures

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to the subject,
I week exercises
II week lectures	Microeconomics and macroeconomics
II week exercises
III week lectures	Economic factors (resources) of production
III week exercises
IV week lectures	Basic economic subjects and economic principles of business
IV week exercises
V week lectures	Natural and market production
V week exercises
VI week lectures	Goods, money and market, COLLOQUIUM 1
VI week exercises
VII week lectures	The emergence and development of capitalism
VII week exercises
VIII week lectures	Rents, profit
VIII week exercises
IX week lectures	Trade, loan and share capital
IX week exercises
X week lectures	Land rent and capital investment in agriculture
X week exercises
XI week lectures	Accumulation of capital
XI week exercises
XII week lectures	Monopoly capital
XII week exercises
XIII week lectures	Market, market prices and market relations, COLLOQUIUM 2
XIII week exercises
XIV week lectures	National product and national income
XIV week exercises
XV week lectures	Gross domestic product and gross national product
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 0 excercises 2 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	Students are required to attend lectures in order to exercise the right to take the exam.
Consultations
Literature
Examination methods	written assessment of 2 colloquia and final exam
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 / ANIMAL PRODUCTION / BASIS OF FRUIT GROWING

Course:

BASIS OF FRUIT GROWING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
3999	Izborni	6	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	There are no conditions for students to take the given course
Aims	Acquaint students with the basics of fruit tree biology, fruit tree ecology, fruit tree propagation, agro-assistance techniques, raising and maintaining orchards
Learning outcomes	To define the importance of fruit growing as a profitable economic branch; recognize physiological processes and biology of fruit species; to explain the ways of propagating fruit trees and practically apply the best propagation method; properly analyzes the favorable ecological conditions for fruit production and the production of fruit seedlings; projects the establishment of orchards and nurseries; to properly analyze and determine the best growing forms in modern fruit growing; that he is qualified for the correct application of agrotechnical measures (pruning, fertilizing, irrigation, soil cultivation, protection against diseases and pests) in optimal agricultural terms; advises and applies practical work in the field and improves technological processes in fruit production, fruit harvesting and storage in cold storage until the moment of sale.
Lecturer / Teaching assistant	Prof. Dr. Aleksandar Odalović, Dr. Miroslav Čizmović - associate
Methodology	Lectures, exercises, seminar work, colloquiums and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Importance of fruit growing, fruit production in the world, use of fruit in nutrition, biology of fruit trees
I week exercises	Pomological classification of fruit species
II week lectures	Stage development of fruit trees and morphology of fruit tree organs
II week exercises	Identification of fruit species based on leaf characteristics
III week lectures	Physiology of growth and development of fruit trees, correlation and regeneration
III week exercises	Identification of fruit species based on the characteristics of summer growth
IV week lectures	Annual cycle of fruit trees, organogenesis of fruit trees
IV week exercises	Analysis of tree structure
V week lectures	Large life cycle of fruit trees, growth and development of vegetative and generative organs
V week exercises	Anatomical and morphological characteristics of roots
VI week lectures	Colloquium I. Ecology of fruit trees, basics of nursery production.
VI week exercises	Growth points, bud analysis
VII week lectures	Production of seedlings and methods of propagation of fruit trees.
VII week exercises	Determining the age of the skeletal branch
VIII week lectures	Container production of seedlings, tissue culture, grafting
VIII week exercises	Analysis of parent branches of apple fruit species
IX week lectures	Planting of orchards, selection of species and varieties and organization of nursery territory.
IX week exercises	Analysis of genera of stone fruit species
X week lectures	Pomotehnika, cultivation pruning and pruning in the genus, rejuvenation
X week exercises	Botanical classification of fruits
XI week lectures	Cultivation forms, formation and maintenance (in space).
XI week exercises	Grafting
XII week lectures	Cultivation forms, formation and maintenance (in direction)
XII week exercises	Test
XIII week lectures	Colloquium II. Maintaining the soil in the orchard and feeding the fruit trees
XIII week exercises	Cultivation forms, formation and maintenance (in space)
XIV week lectures	Orchard irrigation, protection and organic fruit production
XIV week exercises	Cultivation forms, formation and maintenance (in direction)
XV week lectures	Control of lushness in fruit trees
XV week exercises	Wound regeneration

Student workload
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	Students are required to attend theoretical and practical classes, do a seminar, do both colloquiums and the final exam
Consultations	Consultations one hour per week, by agreement with the students
Literature	Lučić, P., Đurić, G., Mičić, N.( 1996): Voćarstvo I ,Partenon, Beograd;2.Mišić, P., Ninkovski, I.,Popović, R , et al.( 2001): Voćarstvo, Zajednica za voće, Beograd ;3.Stanković, D., Jovanović, M.( 1990): Opšte voćarstvo, Naučna knjiga, Beograd 4.Memić, S., et al.( 2009): Voćarstvo, Poljoprivredni fakultet, Sarajevo
Examination methods	Attendance and activity in class 5 points Seminar paper 5 points Colloquium (2 x20) = 40 points Final 50 points
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 / ANIMAL PRODUCTION / INTRODUCTION TO ANIMAL NUTRITION AND FEED

Course:

INTRODUCTION TO ANIMAL NUTRITION AND FEED/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4006	Obavezan	3	7	3++2

Programs	ANIMAL PRODUCTION
Prerequisites	Chemistry and Biochemistry
Aims	introducing students with nutrients, parameters of nutrient value and feeds used in animal nutrition
Learning outcomes	From student it is expected to show: - Good knowledge of nutrients, nutritive and usable value of feeds, conservation methods and feed processing, procedures and phases in industrial feed production for animals, - to plan and organize section pastures; to differentiate, classify and choose feeds according to nutritive and regulatory limits, - to choose optimal procedure for conserving and processing of the feed; to be efficient in learning, - team work, critical decision making and to be able to assess the learning process and learning outcome.
Lecturer / Teaching assistant	Ph.D. Nenad Đorđević, full professor, Dušica Radonjić, dipl. ing
Methodology	lectures, practical, colloquium, essay, field lectures etc

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction, brief history of animal nutrition science and its connection to other scientific disciplines
I week exercises	Sampling and preparation of samples of nutrient for analysis
II week lectures	The chemical composition of the body of plants and animals. Water
II week exercises	Determination of moisture content
III week lectures	Proteins and non-protein nitrogen compounds
III week exercises	Determination of ash content
IV week lectures	Carbohydrates and fats
IV week exercises	Determination of fat content
V week lectures	Minerals
V week exercises	Determination of fiber content
VI week lectures	Vitamins
VI week exercises	Determination of protein content
VII week lectures	Digestibility, balances, requirements, estimation of nutritional value of the feed for the animals
VII week exercises	Assessment based on the digestibility of nutrients
VIII week lectures	Animal feeds (introduction and classification). Test I
VIII week exercises	Colloquium I
IX week lectures	Green feed from grassland and arable land. Correction test
IX week exercises	Using methods of balance
X week lectures	Hay and other dry feeds of plant origin
X week exercises	Practical units for nutritional value of animal feed
XI week lectures	Silage and haylage
XI week exercises	Organization of pasture utilization
XII week lectures	Grains and by-products of the food industry
XII week exercises	Storage of hay and silage
XIII week lectures	Feeds from animal, microbiological and mineral origin, feed additives
XIII week exercises	Colloquium II
XIV week lectures	Feed processing
XIV week exercises	Correction colloquium I and II
XV week lectures	Industrial production of feed
XV week exercises	Field classes - Consideration of diet and feeds on a farm

Student workload	Weekly 3 + 2 7 credits x 40/30 = 9 hours and 20 minutes Structure: 3 hours of lectures 2 hours of exercise 4 hours and 20 minutes of individual student work including consultations During the semester: Teaching and the final exam: 9 hours and 20 minutes × 16 = 149 hours and 20 minutes, Necessary preparation (before semester administration, enrollment and verification): 2 × 9 hours and 20 minutes = 18 hours and 40 minutes, Total hours for the course: 7 × 30 = 210 hours, Additional work to prepare the corrective final exam, including the exam taking 0 to 42 hours (the remaining time of the first two items to the total work hours for the subject of 210 hours). Structure: 149 hours and 20 minutes (lectures) + 18 hours and 40 minutes (preparation) + 42 hours (additional work)
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 4 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 of lectures and exercises, tests, seminar paper
Consultations	2 hours during the week (after the lecture)
Literature	Recommended literature: Đorđević, N., Dinić, B. (2007): Hrana za životinje. Cenzone tech – Europe, Aranđelovac. Đorđević, N., Makević, M., Grubić, G., Jokić, Ž. (2009): Ishrana domaćih i gajenih životinja. Univerzitet u Beogradu, Poljoprivredni fakulte
Examination methods	Lectures and Practical activity - 5 points. Essay - 5 points. Test and exam colloquium 20 each - 40 points total. Exam - 50 points. Minimal number of cumulative points is 50 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 / ANIMAL PRODUCTION / FISHERIES

Course:

FISHERIES/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4007	Obavezan	6	4	2+0+2

Programs	ANIMAL PRODUCTION
Prerequisites	No
Aims	Acquaintance of students with fish in open waters and fishing facilities; the way of raising and using fish resources
Learning outcomes	After completing the course, the student will be able to: - Distinguish representatives of river ichthyofauna - Distinguish representatives of lake ichthyofauna - Devise a plan for the construction of a pond - Perform sampling and dissection of fish independently - Recognize potential pollutants in ponds - Use elementary knowledge from Fisheries
Lecturer / Teaching assistant	Dragana Milošević Malidžan, Danilo Mrdak
Methodology	Lectures, exercises, colloquiums, learning, field work, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction – history and development. Fish as a food item.
I week exercises	Introduction - Fisheries
II week lectures	Water as an environment.
II week exercises	Bicenoses of lentic system I
III week lectures	Systematics, distribution and taxonomy of fishes
III week exercises	Bicenoses of lentic system II
IV week lectures	Morphology, anatomy and physiology of fish.
IV week exercises	Morphological characteristics of fish
V week lectures	Idioecology of fishes
V week exercises	Fish skin
VI week lectures	Idioecology of fishes. Colloquium I
VI week exercises	Skeletal system of fish
VII week lectures	Overview of economically interesting aquatic organisms in fisheries.
VII week exercises	Anatomy of a freshwater fish - dissection
VIII week lectures	Warm water fishpond
VIII week exercises	River ichthyofauna
IX week lectures	Cold water fishpond
IX week exercises	Ichthyofauna of the lake
X week lectures	Breeding and selection of fish
X week exercises	Fish nutrition
XI week lectures	Management of fishponds. Sports and commercial fishing.
XI week exercises	Disease of the fish
XII week lectures	Colloquium II
XII week exercises	Fishing gear and tools
XIII week lectures	Aquaculture and aquaristics.
XIII week exercises	Statistical methods in fisheries
XIV week lectures	Fishing gear and tools. Transport of fish and roe.
XIV week exercises	Field work
XV week lectures	Health issues in fish farming.
XV week exercises	Pre-exam exercises

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 2 sat(a) practical classes 0 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	Students are required to attend classes, complete and certify practical exercises, do colloquiums, and the practical and oral part of the exam.
Consultations	draganam25@gmail.com
Literature
Examination methods	Attendance at lectures - 2.5 points, - Attendance at exercises - 2.5 points - 2 colloquiums of 15 points each - 30 points, Practical part of the exam - 15 points, Final exam (oral part of the 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 / ANIMAL PRODUCTION / ANIMAL BREEDING

Course:

ANIMAL BREEDING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4008	Obavezan	4	7	3+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	None
Aims	to understand the principles of animal breeding and genetics (Mendelian inheritance, genetics of quantitative traits and population genetics) and their application in the improvement of animals (genetic evaluation of breeding animals, selection and crossbreeding systems)
Learning outcomes	Course outcomes: By the end of the semester, the student should be able to:  Be familiar with the concept of inheritance of traits in domestic animals, making a clear distinction between those that are simply inherited (qualitative) and polygenic traits (quantitative).  Understand and explain the sources of genetic variability and to formulate a model for quantitative traits.  Explain the concept of genetic parameters: heritability, repeatability and genetic correlation and to apply them in calculations of breeding value (BV).  Comprehend the principles and the effects of selection, selection differential and intensity, generation interval.  Explain the concept and consequences of inbreeding  Understand the concept of hybrid vigor and complementarity in different schemes of crossbreeding of domestic animals.  Explain the breeding value and the most important methods for its evaluation. as well as benefits of reproductive and molecular biotechnologies applied in animal breeding  Explain the components of the breeding program, the structure of breeds, breeding goals.
Lecturer / Teaching assistant	Prof. dr Milan Marković mr Miljan Veljić
Methodology	lectures, practical exercises, consultations, colloquiums, homework and term papers

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to Animal Breeding (importance, history, basic terms and definitions
I week exercises	Revisiting the basis of animal genetic
II week lectures	Genetic basis of Animal Breeding (Mendelian principles of inheritance, genes and population, simply-inherited and polygenic traits)
II week exercises	Revisiting the basic genetics used in animal breeding
III week lectures	Genotype by Environment interaction; Genetic model for Quantitative traits
III week exercises	Inheritance of quantitative traits
IV week lectures	Variation and sources of genetic variation, statistic and their application to quantitative traits
IV week exercises	Analyses of variance
V week lectures	Genetic parameters (heritability, repeatability) genetic phenotypic and environmental correlation
V week exercises	Methods for estimation of Genetic parameters
VI week lectures	Relationship and inbreeding (effects of inbreeding, Calculation of inbreeding and relationship coefficients
VI week exercises	Colloquium I
VII week lectures	Strategies for genetic improvements of farm animals (selection - principles and responses, crossing
VII week exercises	Calculation of inbreeding and relationship coefficients
VIII week lectures	Genetic improvements of animals by crossbreeding (hybrid vigor or heterosis, crossbreeding systems
VIII week exercises	Crossbreeding systems and heterosis
IX week lectures	Breed structure and genetic gain (breed definition, traditional breed pyramid, closed and open nucleus and dissemination of genetic gain
IX week exercises	Expected genetic gain in one trait selection
X week lectures	Selection methods (individual selection – performance test, family selection, intra family, sib selection, pedigree selection, progeny test, indirect selection, multiple-trait selection)
X week exercises	Calculation aspects of Selection indexes
XI week lectures	Genetic evaluation – Breeding Value estimation and prediction (BLUP sire model and BLUP Animal model)
XI week exercises	Procedure in Breeding values estimation and prediction
XII week lectures	Biotechnology and Animal breeding (Reproductive technologies, Molecular technologies, Genomic selection)
XII week exercises	Adjustment factors in using performance data in genetic evaluations
XIII week lectures	Breeding programs for different species of farm animals
XIII week exercises	Colloquium II
XIV week lectures	The end or beginning – Common-sense in animal breeding – practical recommendations
XIV week exercises	The examples of breeding programs for different species of farm animal
XV week lectures	Final exam
XV week exercises	-

Student workload	Weekly 3 + 2 (5) 6 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 3 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 4 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	Thursday : 12-14 h.
Literature	1. Vidović, V.: Principi i metodi oplemenjivanja životinja, Poljoprivredni fakultet Novi sad, 2009; 2. Lasley, J.: Genetika poboljšanja stoke, Znanje, Zagreb, 1971. 3. Bourdon, M. R.: Understanding Animal Breeding, Second Edition, Prentice Hall,
Examination methods	- Regular lectures attendance (max. 3 pts), exercises (max. 2 pts), in total up to 5 pts - Homework (max 5 pts) - I Colloquium: (max 20 pts) - II Colloquium: (max 20 pts) - Final exam: (max 50 pts) Threshold for mark E is cumulative sum of 50.1 p
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 / ANIMAL PRODUCTION / MECHANIZATION AND EQUIPMENT IN ANIMAL HUSBANDRY

Course:

MECHANIZATION AND EQUIPMENT IN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4009	Obavezan	3	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	NONE
Aims	The application of machinery and equipment in livestock production
Learning outcomes	After passing the exam, the student will be able to: * Identifies and defines the character of machinery and equipment in livestock production, * Rate and chooses better technical and technological solutions of machinery and equipment, animal husbandry, * Organize implementation of machinery and equipment, animal husbandry, * Analyzes operation of machinery and equipment, animal husbandry * Recommend and implement lines machine in storing forages and grain crops, * planned program or project in the field of mechanization in livestock production
Lecturer / Teaching assistant	: Prof. Dragoljub Mitrovic PhD
Methodology	Lecture, exercises, tests, seminars and colloquium

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Power machines in livestock production
I week exercises	Technological process Otto and Diesel engines
II week lectures	Internal combustion engines, systems and devices of the tractor
II week exercises	Maintenance of tractor engines
III week lectures	Machines and implements for primary tillage.
III week exercises	Setting machines in the processing of land
IV week lectures	Tillage of land in organic production. Colloquium –I-
IV week exercises	Setting the machine for processing in organic production
V week lectures	Machines for primjenun resources in plant protection. Remedial Colloquium –I-
V week exercises	Adjust sprinklers and protection organization
VI week lectures	Machines for sowing and planting forage crops
VI week exercises	Preparing the machine and adjust seeding rates seeders.
VII week lectures	Machines for storing hay
VII week exercises	Setting the mower and press work
VIII week lectures	Application machines for silage and haylage
VIII week exercises	Organization harvester for silage
IX week lectures	Application of machine harvesting grain crops. Colloquium- II-
IX week exercises	Operational characteristics of the harvester.
X week lectures	Equipment for the supply of livestock buildings with water.
X week exercises	Designing of water pumps
XI week lectures	Machinery for preparing animal concentrate feed. Remedial Colloquium –II-.
XI week exercises	Technological process work trucks fodder
XII week lectures	Feeder for cattle and poultry.
XII week exercises	Technological process of work feeders.
XIII week lectures	Apparatus for milking cows, sheep and goats
XIII week exercises	Preparation and maintenance of milking
XIV week lectures	Milking parlors for cow
XIV week exercises	Machinery and apparatus for cooling milk
XV week lectures	Devices and equipment for manure spreaders
XV week exercises	Local transport livestock products

Student workload	A week: 7,0 x 40/30= 9 hours i 20 min. Structure: 4 hours of lectures 2 hours exercise 3 hours of student work, including consultations. During the semester: Teaching and the final exam: 9 hours20min x16 = 149 hours.20m Necessary preparation (before semester administration, enrollment and verification): 2 x 9 hours20min = 18 hours.40min Total hours for the course: 7,0 x 30 = 210 hours. Additional work to prepare the corrective final exam, including the exam taking 0 to 42 hours (the remaining time of the first two items to the total work hours for the subject of 149 hours). Structure: 149 hours (lectures)20min + 18 hours 40min(preparation) + 42 hours (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	The presence of lectures and exercises, doing the homework, tests, seminar paper
Consultations	2 hours during the week
Literature	Mitrović, D. (2014): Mehanizacuja and equipment in animal husbandry. Textbook Faculty of Agriculture Banja Luka, 2.Radivojević, D. (2007): Mechanization in Animal Husbandry, Faculty of Agriculture, Belgrade textbook. 3.Tošić, M. (1989): Me
Examination methods	The presence and activity in class: 5 points Seminar: 5 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 / ANIMAL PRODUCTION / NON-RUMINANT NUTRITION

Course:

NON-RUMINANT NUTRITION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4010	Obavezan	4	7	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	Basics of animal nutrition and feeds
Aims	introducing students with specificity of feed formulation, norms, optimal diet models and balancing in nonruminant nutrition
Learning outcomes	• Explain and assess the nutritional value of feed and nutritional needs of pigs, poultry and horses, • Describe the most important characteristics of feed materials used in feeding non-ruminants, • Calculate the needs of different categories of pigs, poultry and horses for certain nutrients and energy • Create a feed mixture and balance meals for all categories of pigs, poultry and horses • Organize and implement different feeding techniques
Lecturer / Teaching assistant	Ph.D. Dušica Radonjić
Methodology	lectures, practical, colloquium, essay, field lecture etc

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Specificity of pig nutrition
I week exercises	Selection of feed for pigs
II week lectures	Requirements, nutrients, feeds and additives in pig nutrition
II week exercises	Requirements and feed formulation for pigs
III week lectures	Nutrition of pregnant sow
III week exercises	Requirements and feed formulation for pregnant and lactating sow
IV week lectures	Nutrition of lactating sows
IV week exercises	Calculation of feed consumption per kg of live weight gain and per kg produced piglets weaned at different times
V week lectures	Gilts and boars nutrition
V week exercises	Calculation of the minimum content of amino acids in a supplementary mixtures for pigs
VI week lectures	Piglets nutrition
VI week exercises	Colloquium I
VII week lectures	Nutrition of growing pigs
VII week exercises	Requirements and feed formulation for piglets and growing pigs
VIII week lectures	Specificity of poultry nutrition. Test I
VIII week exercises	Requirements and feed formulation for poultry
IX week lectures	Nutrition of chicken breeding stock, laying hens used for breeding stock, and roosters used as breeding stock. Correction test
IX week exercises	Requirements and feed formulation for nutrition of chickens, hens and laying hens for breeding, male breeding animals
X week lectures	Offspring nutrition and nutrition of layers and broilers
X week exercises	Requirements and feed formulation for layers and broilers
XI week lectures	Nutrition of turkeys
XI week exercises	Requirements and feed formulation for turkeys
XII week lectures	Geese, ducks and other poultry nutrition
XII week exercises	Requirements and feed formulation for geese, ducks and other species
XIII week lectures	Nutrition of horses and other equine animals
XIII week exercises	Colloquium II
XIV week lectures	Nutrition of rabbits, furry animals, laboratory animals, dogs and cats
XIV week exercises	Correctional colloquium I and II
XV week lectures	Nutrition of wild boar and feathered game
XV week exercises	Field work - Visit the farm of pigs or poultry

Student workload	A week: 3+2 7 kredita x 40/30 = 9 sati i 20 minuta Struktura: 3 sata predavanja 2 sata vježbi 4 sata i 20 minuta individualnog rada studenata ukljucujuci i konsultacije U semestru Nastava I završni ispit: (9 sati i 20 minuta) x16= 149 sati i 20 minuta Neophodna priprema prije pocetka semestra (administracija, upis, ovjera) 2 x (9 sati i 20 minuta) = 18 sati i 40 minuta Ukupno opterećenje za predmet 7x30 = 210 sati Dopunski rad: Rad za pripremu ispita u popravnom ispitnom roku, uključujući i polaganje popravnog ispita od 0 – 42 sata. Struktura opterecenja: 149 sati i 20 minuta (nastava) + 18 sati i 40 minuta (priprema) + 42 sata (dopunski rad):
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 4 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 of lectures and exercises, tests, seminar paper
Consultations	2 hours during the week (after lectures)
Literature	Jokić, Ž., Kovčin, S., Joksimović-Todorović, M. (2004): Ishrana živine. Univerzitet u Beogradu, Poljoprivredni fakultet; Đorđević, N., Makević, M., Grubić, G., Jokić, Ž. (2009): Ishrana domaćih i gajenih životinja. Univerzitet u Beogradu, Poljoprivredni
Examination methods	Lectures and Practical activity - 5 points; Essay - 5 points; Test and exam colloquium 20 each - 40 points total; Exam - 50 points; Minimal number of cumulative points is 50. Score: A ( Points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < to 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 / ANIMAL PRODUCTION / RUMINANT NUTRITION

Course:

RUMINANT NUTRITION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4011	Obavezan	4	7	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	Basics of animal nutrition and feeds
Aims	introducing students with specificity of feed formulation, norms, optimal diet models and balancing in ruminant nutrition
Learning outcomes	After successfully mastering the course, students will be able to: • knowledge of the requirements of specific species and categories of ruminants in nutrients, • organize various techniques of feeding in different conditions and with different production goals, • independently prepares meals for all types of ruminants, • creates a feeding program and the evaluation of body condition of cows
Lecturer / Teaching assistant	Ph.D. Dušica Radonjić
Methodology	lectures, practical, colloquium, essay, field classes etc

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Specificity of cattle, sheep and goat nutrition
I week exercises	Introduction to ruminant nutrition
II week lectures	Requirements, nutrients, feeds and additives in cattle nutrition
II week exercises	Nutritional value of the feeds and diets
III week lectures	Cow nutrition and voluntary food intake
III week exercises	Requirements for cattle
IV week lectures	Basic principles of cattle nutrition
IV week exercises	Requirements and diet composition for lactating cows
V week lectures	Cows nutrition in various stages of production
V week exercises	Requirements and diet composition for lactating cows
VI week lectures	Heifers and bulls nutrition
VI week exercises	Requirements and diet composition for heifers and dried cows
VII week lectures	Calves nutrition
VII week exercises	Requirements and diet composition for calves
VIII week lectures	Beef cattle nutrition. Test I
VIII week exercises	Requirements and diet composition for beef cattle
IX week lectures	Cows nutrition and body condition. Correction test
IX week exercises	Colloquium I
X week lectures	Requirements for sheeps. Nutrition of breeding sheeps and rams nutrition
X week exercises	Requirements and diet composition for lactating sheeps
XI week lectures	Nutrition of lambs, wedder lambs and fattening sheeps
XI week exercises	Requirements and diet composition for lambs
XII week lectures	Requirements for goats. Nutrition of goats, billy goats and kids
XII week exercises	Requirements and diet composition for lactating goats and kids
XIII week lectures	Systems, organization and technique of goats feeding
XIII week exercises	Colloquium II
XIV week lectures	Wild ruminant nutrition
XIV week exercises	Correction colloquium I and II
XV week lectures	Metabolic disorders due to mistakes made in ruminant nutrition
XV week exercises	Field classes - Visit the farm of cows or sheep

Student workload	A week: 3+2 3+2 7 × 40/30= 9 hours and 20 minutes Structure: 3 hours of lectures, 2 hours exercise, 4 hours and 20 minutes of student work, including consultations. During the semester: Teaching and the final exam: 9 hours and 20 minutes × 16 = 149 hours and 20 minutes. Necessary preparation (before semester administration, enrollment and verification): 2 × 9 hours and 20 minutes = 18 hours and 40 minutes.. Total hours for the course: 7 × 30 = 210 hours. Additional work to prepare the corrective final exam, including the exam taking 0 to 42 hours (the remaining time of the first two items to the total work hours for the subject of 210 hours). Structure: 149 hours and 20 minutes (lectures) + 18 hours 40 minutes (preparation) + 42 hours (additional work
Per week	Per semester
7 credits x 40/30=9 hours and 20 minuts 3 sat(a) theoretical classes 1 sat(a) practical classes 1 excercises 4 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 of lectures and exercises, tests, seminar paper
Consultations	2 hours during the week (after lectures)
Literature	Recommended literature: Memiši, N., Bauman, F. (2007): Ishrana koza. Savez udruženja odgajivača ovaca i koza Srbije, Beograd. Đorđević, N., Makević, M., Grubić, G., Jokić, Ž. (2009): Ishrana domaćih i gajenih životinja. Univerzitet u Beogradu, Poljopri
Examination methods	Lectures and Practical activity - 5 points; Essay - 5 points; Test and exam colloquium 20 each - 40 points total; Exam - 50 points; Minimal number of cumulative points is 50. Score: A ( Points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < to 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 / ANIMAL PRODUCTION / BEEKEEPING

Course:

BEEKEEPING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4809	Obavezan	4	5	2++1

Programs	ANIMAL PRODUCTION
Prerequisites	None.
Aims	Introduce students with conditions for keeping honeybees.
Learning outcomes	- Identify morphological, anatomical, physiological traits of all three castes that make bee colony. - Understand how a bee colony works. - Prepare for the initial steps in the formation of their own apiaries. - Manage the techniques of cultivation of bees on the family farm. - Recognize the symptoms of major diseases and pests of bees. - Become familiar with the products of bees. - Explain the indirect importance of bees for cultivated and wild plants.
Lecturer / Teaching assistant	Prof. dr Vučeta Jaćimović – Professor
Methodology	Lectures, exercises, seminar essays, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to the subject. The benefits of bees.
I week exercises	Taxonomy of bees. Species and races of bees.
II week lectures	Composition of a bee colony. The division of labour in the colonies.
II week exercises	The specific anatomy of the honeybee.
III week lectures	Technology of beekeeping.
III week exercises	Beehives, equipment & supplies.
IV week lectures	The position and arrangement of the apiary.
IV week exercises	Apiary work calendar.
V week lectures	Bee colony during the year.
V week exercises	Bee feed.
VI week lectures	Colloquium I.
VI week exercises	Swarm control and creating new swarms.
VII week lectures	Reproduction (natural and artificial) of bees.
VII week exercises	Methods of reproduction of bee colonies.
VIII week lectures	Production of virgin bee colonies. Growing of bee queens.
VIII week exercises	Methods of introducing bee queens.
IX week lectures	Diseases of bees.
IX week exercises	Protecting bees of the most common diseases.
X week lectures	The enemies of bees.
X week exercises	Protecting bees of the most common pests.
XI week lectures	Colloquium II.
XI week exercises	Learning about four methods of Varroa protection.
XII week lectures	Bee pasture. Improvement of bee pasture.
XII week exercises	Presentation of seminar essays.
XIII week lectures	Bee products: honey, propolis, pollen.
XIII week exercises	Bee products: royal jelly, beeswax, bee venom.
XIV week lectures	Bees and the environment. The interdependence of bees and plants.
XIV week exercises	Indirect benefits of bees. Protecting bees from pesticide use.
XV week lectures	Retake Colloquium II.
XV week exercises	The most common methods of harvesting bee products.

Student workload
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 2 sat(a) theoretical classes 1 sat(a) practical classes 0 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 required to attend lectures, complete their seminar essay, participate in all laboratory and field exercises and take both colloquiums.
Consultations	One hour per week, by arrangement with students.
Literature	Jovan Kulinčević and R. Gačić (1991): Beekeeping, Belgrade. Mića Mladenović, Gvozden Stevanović (2003): Breeding of high quality bee queens. Agricultural. Faculty, Zemun. Veroljub Umeljić (1999): In the world of bees. Colour Press, Lapovo, Kragujevac. Bilaš.G.D., Krivcov.N.I., LebedevV. I. (2000): Calendar of beekeepers. Bee queens Beekeepers Society, Niš. Branko and Renata Relić (2004): Rational management of the apiary. Parthenon, Belgrade. Jovan Kulinčević (2006): Beekeeping. Parthenon, Belgrade.
Examination methods	Activity during lectures = 5 points; Seminar essay: 5 points; Colloquium: 2x 20 points= 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 / ANIMAL PRODUCTION / CATTLE PRODUCTION

Course:

CATTLE PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4812	Obavezan	5	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	None
Aims	To get knowledge on modern technologies of rearing dairy and beef cattle, including the main aspects of milk and meat production
Learning outcomes	By the end of the semester, the student should be able to:  Explain the main benefits of cattle production, its economic importance and other benefits.  Identify and describe the most important breeds of cattle in the world and in Montenegro.  Managing cattle reproduction on farms.  Describe the modern technology of production of milk and beef.  Manage all technological processes on farms for milk and meat production.  Identify production indicators, the advantages and limitations that affect the results of production, suggest improvements in production.  Know and explain the main components of breeding programs for cattle breeds.  Offer conceptual design of barns for all categories of cattle in different production systems.
Lecturer / Teaching assistant	Lecturer: Prof. dr Milan Marković Teaching Assistant: Dr Dušica Radonjić
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 – basis of cattle production  Basic terms in cattle production  History of cattle breeding  Economic importance of cattle production
I week exercises	Exterior evaluation of cattle 1. Judging animal exterior by observation 2. Age determination
II week lectures	State and tendencies in development of cattle production  State and tendencies in development of cattle production in the World and in EU  Cattle production and breeding in Montenegro
II week exercises	Improvement of cattle population in Montenegro The Livestock Selection Service activities
III week lectures	The founders and relatives cattle - Systematic place and domestication of cattle - Cattle relatives: water buffalo, bison, Asian cattle (banteng, gaur, gayal), Yak, Zebu - Zoological classification of cattle
III week exercises	Herdbook and the main zootechnical measures Identification and registration of cattle Importance of animal recording and keeping of the records in cattle breeding
IV week lectures	The main types and breeds of cattle 1. Cattle for work 2. Dairy cattle
IV week exercises	Cattle exibitons and comparison of the leading breeds
V week lectures	The main types and breeds of cattle (cont.) 3. Dual purpose breeds of cattle 4. Beef breeds
V week exercises	Field work - the main characteristics of the breeds
VI week lectures	Cattle reproduction - Female reproduction - Male reproduction - Effects of exogenous and endogenous factors on reproductive traits
VI week exercises	Colloquium I
VII week lectures	Body development and growth of cattle: - Intrauterine phase; Postnatal period - Development of the main body tissues - The main factors influence cattle growth
VII week exercises	Fertility of cattle - Parameters of fertility and their determination - Artificial insemination
VIII week lectures	Milk production - Mammary gland and udder development - Synthesis of the main milk components - Lactation and cows milking - Factors affecting milk yield and composition
VIII week exercises	Milk performance recording - Milk traits - Milk traits recording - Milkability
IX week lectures	Beef meat production  Beef traits  Carcass traits  Carcass classification  Factors affecting yield and carcass composition of beef cattle
IX week exercises	Judging of live animals for slaughtering Categories of slaughter animals Slaughtering and treatment of carcasses Judging of quality of beef carcasses and beef meat
X week lectures	Technology of suckler cows rearing Calves rearing, breeding heifers rearing
X week exercises	Technology of calf rearing Hygiene and hoof treatment Dehorning of cattle
XI week lectures	Basis of genetic improvement of cattle Inheritance of qualitative traits Inheritance of quantitative traits Mating and selection of cattle
XI week exercises	Field work Technologies on cattle farms
XII week lectures	Basis of cattle genetic improvement  Breeding value evaluation/prediction  Breeding programs Linear Type Classification System
XII week exercises	Body condition scoring – step by step approach
XIII week lectures	Cattle housing  The main requirements  Types of barns for cows  Barns for other cattle categories  Manure disposal and storing
XIII week exercises	The calculation of the required capacities on cattle farm
XIV week lectures	Farm management on dairy and beef farms Legal frame for cattle sector
XIV week exercises	Colloquium II
XV week lectures	Final exam
XV week exercises	Verification of semester and grades

Student workload	Weekly 3 + 2 (5) 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
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	Students are required to attend classes and exercises and to work both colloquia
Consultations	Friday : 12-14 h.
Literature	1. Čobić, T., Antov, G.: Govedarstvo – proizvodnja mleka; S Print, Novi sad, 1996.; 2. Antov, G., Čobić, T.: Govedarstvo – proizvodnja mesa, Poljoprivredni fakultet Novi Sad, 2001.; 3. Mitić, N., Ferčej, J., Zeremski, D., Lazarević, Lj.: Govedarstvo, Zavod za udžbenike i nastavna sredstva, Beograd, 1987. 4. Ivanković, A., Mijić, P.: Govedarstvo, Zagreb, 2020. 5. Marković, M., Bаćović, S., Bogavac, R., Babović, G., Radonjić, D.: Rase goveda, Podgorica, 2010. 6. Marković, M., Valinger, E., Babović, G., Radonjić, D., Šarac, B.: Objekti za smještaj goveda, Podgorica, 2012.
Examination methods	- Regular lectures attendance (max. 3 pts), exercises (max. 2 pts), in total up to 5 pts - Homework (max 5 pts) - 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 (≥50.01)
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 / ANIMAL PRODUCTION / ZOOHYGIENE AND DISEASE PREVENTION

Course:

ZOOHYGIENE AND DISEASE PREVENTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4813	Obavezan	5	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	The subject teachers recommendation is to pass the subjects: zoology, chemistry, biochemistry, anatomy and physiology, microbiology, nutrition, general animal husbandry, mechanization and equipment in animal husbandry.
Aims	examination of the influence of factors of the external environment on the health of domestic animals, development of hygiene standards for the construction of facilities for the accommodation of domestic animals, application of the principles of animal husbandry hygiene, differentiation of basic pathological changes in the animal organism, organization of preventive measures against infectious and parasitic diseases of animals, application of the principles of animal welfare
Learning outcomes	After passing the exam, the student will know the factors of the external environment that affect the health of domestic animals, the hygiene of land, water and air, hygiene standards for the construction of facilities for the accommodation of domestic animals, the principles of animal husbandry hygiene, basic pathological changes in the animal organism, preventive measures against infectious and parasitic diseases of animals, management of waste products of animal origin, principles of animal welfare, basic forms of pathological behavior of animals, mechanism of animal stress reaction
Lecturer / Teaching assistant	prof. dr. Mirjana Bojanić Rašović
Methodology	Lectures, practical exercises, class activity, independent work, doing homework, seminar work, consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to animal hygiene (concept, subject, scientific and practical activities of animal hygiene). Soil, water and air hygiene
I week exercises	Hygienic testing of land
II week lectures	Basics of general pathology
II week exercises	Hygienic testing of water
III week lectures	Infectious diseases of animals
III week exercises	Hygienic air testing
IV week lectures	Parasitic diseases of animals
IV week exercises	Hygiene norms in facilities for housing domestic animals; Calculation of the volume of ventilation in facilities for keeping animals
V week lectures	Management of by-products of animal origin; Disinfection, disinsection and pest control
V week exercises	Management of by-products of animal origin; Disinfection, disinsection and pest control
VI week lectures	Colloquium I
VI week exercises	Hygienic assessment of sheep and goat farms (field exercises)
VII week lectures	Correctional colloquium I (1015-1130h) Nutritional hygiene (11.30-13h
VII week exercises	Hygienic assessment of cattle farms (field exercises)
VIII week lectures	Stress, behavior and animal welfare. Animal transport hygiene. Body care of domestic animals
VIII week exercises	Hygienic assessment of pig farms (field exercises)
IX week lectures	The basics of barn hygiene
IX week exercises	Hygienic assessment of poultry farms (field exercises)
X week lectures	Hygiene of cattle housing and keeping; Hygiene of accommodation and keeping of sheep and goats; Hygiene of milk, mammary glands and lactating animals
X week exercises	Hygienic assessment of a horse farm (field exercises)
XI week lectures	Hygiene of accommodation and keeping of horses and pigs; Poultry housing and keeping hygiene
XI week exercises	Bee keeping hygiene (field exercises)
XII week lectures	Hygiene in the reproduction of domestic animals; Hygiene of newborn animals
XII week exercises	Colloquium of exercises
XIII week lectures	Colloquium II
XIII week exercises	Presentation of homework and colloquium of exercises
XIV week lectures	Corrective colloquium II
XIV week exercises	Presentation of homework and colloquium of exercises
XV week lectures	Presentation of homework and colloquim of exercises
XV week exercises	Colloquim of exercises

Student workload
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	Certification of the semester and registration of grades Supplementary classes and remedial exam period, Final exam
Consultations	2 hours during the week in agreement with students
Literature	Mirjana Bojanić Rašović (2018). Animal hygiene and disease prevention, textbook; University of Montenegro, Mirjana Bojanić Rašović (2023). Practicum in animal hygiene, University of Montenegro (textbook and practicum are available on the website of the University of Montenegro https://www.ucg.ac.me/publikacijepreview.php) Legal regulations: http://www.sluzbenilist.me/
Examination methods	Class activity up to 11 points (one point for each lecture). Work and presentation of two homework assignments up to 14 points (one homework assignment is worth up to seven points). Colloquiating the first five exercises up to 5 points (each colloquial exercise is valued at one point). If the student achieves all the points from the exercises, he is exempted from the exam questions from the exercises on the final exam. Two colloquiums up to 10 points (20 points in total). Colloquiums are taken in writing and consist of 10 questions (one question is worth one point).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 is taken orally by drawing a combination of four exam questions - material from lectures and exercises is included. A passing grade is obtained if at least 50 points are accumulated cumulatively. Material from lectures and exercises, questions from lectures and exercises, topics for homework, exam questions for the final exam are given to students in the first class and are available from the subject teacher in printed and electronic form, as well as on the Universitys website. 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	Classes (P+V) are conducted for groups of 30 students, and laboratory exercises for groups of 10 students each.
Comment	The catalog was prepared by Prof. Dr. Mirjana Bojanić Rašović

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 / ANIMAL PRODUCTION / PIG PRODUCTION

Course:

PIG PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4814	Obavezan	5	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	Subjects/Exams passed - Anatomy and physiology of domestic animals, Genetics and Basics of nutrition and feeds
Aims	Providing of basic knowledge in the field of pig breeding, importance of pig production as a branch of animal husbandry, breeds, basics of nutrition and technology of growing pigs, selection, facilities and equipment in pig production.
Learning outcomes	After successfully mastering the course students will be able to: • Explain the economic significance of the pig production, • Identify and describe the most important race of pigs in the world, • List the ways and characteristics of different methods of selection of pigs, • Define production parameters in swine reproduction, • Distinguish between systems of pig production and appropriate technology operations, • Identify the nutritional needs of different categories of pigs, • Analyse production indicators and suggest improvements in production.
Lecturer / Teaching assistant	dr Miljan Veljić
Methodology	Lectures, consultations, colloquiums

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Importance of pig production, current status and perspectives.
I week exercises	Common ancestors and relatives of pigs.
II week lectures	Characteristics of pig production.
II week exercises	Pig identification.
III week lectures	Pig breeds and types. Hybrid pigs.
III week exercises	Assessment of pig exterior.
IV week lectures	Assessment of pig exterior.
IV week exercises	Keeping records in pig breeding.
V week lectures	Inheriting/transmission of traits in pigs. Impact of selection – genetic progress.
V week exercises	Testing of pigs
VI week lectures	Methods of pig breeding.
VI week exercises	Testing of pigs
VII week lectures	Colloquium I. Methods of selection.
VII week exercises	Study of growth traits and pig carcass quality traits.
VIII week lectures	Evaluation of breeding value. Breeding programs in pig production.
VIII week exercises	Calculation of indicators of growth traits and carcass quality traits.
IX week lectures	Reproduction of pigs (sexual and breeding maturity; gilts; sows)
IX week exercises	Evaluation of pig meatiness/meat yield. Methods and equipment used for evaluation of pig meatiness/meat yield.
X week lectures	Reproduction of pigs (boars: sexual and breeding maturity; exploitation, mating, artificial insemination).
X week exercises	Reproductive traits of pigs (definition of traits, testing of sow and boar fecundity).
XI week lectures	Pig production technology (farrowing and rearing of piglets during lactation).
XI week exercises	Calculation of indicators of reproductive traits.
XII week lectures	Breeding technology (rearing of weaned piglets, of breeding progeny and fattening of pigs).
XII week exercises	Facilities for housing of pigs.
XIII week lectures	Colloquium II. Facilities and equipment used in pig production. Organic production.
XIII week exercises	Calculation of the housing space when building the farm.
XIV week lectures	Quality of pigs and pig (porcine) meat.
XIV week exercises	Legislation.
XV week lectures	Correctional colloquium.
XV week exercises

Student workload	Weekly: 3 + 2 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures 2 hours exercise 3 hours of student work (preparation of exercises, work on the term paper) including consultations). During the semester: 45 + 30 Teaching and the final exam: 8 hours x16 = 128 hours. Necessary preparation (before semester administration, enrolment 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) + 42 hours (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	the presence of lectures and exercises, doing the homework, tests, seminar paper
Consultations	2 hours during the week
Literature	1. Tеоdorović, М.; Radović, I.: Svinjarstvo. Udžbenik, Poljoprivredni fakultet Novi Sad, 2004; 2. Stanković, V. Anastasijević, P. Nikolić: Savremeno gajenje svinja, Beograd, 1989. 3. Stančić,B.: Reprodukcija svinja. Poljoprivredni fakultet, Novi Sad, 2005
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 / ANIMAL PRODUCTION / HUNTING

Course:

HUNTING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4817	Obavezan	6	4	2+1+0

Programs	ANIMAL PRODUCTION
Prerequisites	-
Aims	Provision of basic knowledge in the field of hunting, breeding, protection and use of the game fund, as well as knowledge in the field of canine, hunting weapons and legal regulations in this field
Learning outcomes	After successfully completing the course, students will be able to: • Use knowledge from the biology and ecology of game for the purpose of sustainable hunting management • Analyze specific problems of sustainable and profitable breeding and use of game and solve them based on the synthesis of acquired knowledge and skills • Participate in the seasonal count of game, the assessment of hunting grounds and the creation of a hunting base • Recognize the age category of game, assess and evaluate the value of hunting trophies • Know the basic characteristics of hunting weapons and ammunition • Identify the basic breeds of hunting dogs and know their characteristics • Organize and manage hunting affairs in state and public institutions, as well as for the needs of hunting grounds users
Lecturer / Teaching assistant	Milic Curovic
Methodology	Lectures, exercises (theoretical and practical), consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The history of the development of hunting and wildlife management
I week exercises	The history of the development of the hunting trophy evaluation model
II week lectures	Biology of big game
II week exercises	Systematics of hunting wild animals
III week lectures	Biology of small game
III week exercises	Methods of Determining the structure of the game fund
IV week lectures	Game farming and game care measures
IV week exercises	Measures to improve the structure and quality of game
V week lectures	Hunting grounds
V week exercises	Determining the capacity of hunting grounds
VI week lectures	Wildlife protection; game diseases
VI week exercises	Hunting objects
VII week lectures	Colloquium I
VII week exercises	Regulation on hunting seasons
VIII week lectures	Planning and organization of hunting management
VIII week exercises	Organization of hunting in Montenegro
IX week lectures	Hunting legislation
IX week exercises	Hunting ethics
X week lectures	hunting weapon,
X week exercises	Ammunition for hunting weapons and ballistics
XI week lectures	Ways and techniques of hunting
XI week exercises	Procedure with caught game
XII week lectures	Hunting trophies
XII week exercises	Judging hunting trophies
XIII week lectures	Kinology
XIII week exercises	Breeding and training of hunting dogs
XIV week lectures	Colloquium II
XIV week exercises	Damage from game
XV week lectures	Seminar papers
XV week exercises	Remedial colloquium

Student workload	2+1 Weekly (4 ECTS) Weekly: 2 credits x 40/30 = 2 hours 40 min. Structure: 2 hours of lectures, 40 minutes of independent work, including consultations. During the semester: Classes and final exam: (2 hours and 40 minutes) x 16 = 42 hours and 40 minutes Necessary preparations before the beginning of the semester (administration, registration of certificates): 2 x (2 hours and 40 minutes) = 5 hours and 20 minutes Total load for the subject: 2 x 30 = 60 Additional work: for exam preparation in the make-up exam
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 2 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	Attending classes and exercises, colloquiums and tests, seminar papers, etc
Consultations	Tuesdays at 4:30 p.m
Literature	1. Beuković, M., Popović, Z. (2014): Lovstvo; Univerzitet u Novom Sadu, Poljoprivredni fakultet 2. Lovstvo (2012): Lovački savez Crne Gore, p. 1-492, Cetinje 3. Tucak Z. et al (2001): Lovstvo, Poljoprivredni fakultet, Osijek
Examination methods	Two colloquiums with 20 points each, seminar paper up to 5 points, attendance and activity during class up to 5 points and final exam up to 50 points A passing grade is obtained if more than 50 points are accumulated cumulatively Rating (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 (less than 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 / ANIMAL PRODUCTION / DAIRY SCIENCE

Course:

DAIRY SCIENCE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4819	Izborni	6	6	3+0+2

Programs	ANIMAL PRODUCTION
Prerequisites	no conditionality
Aims	Acquaint students with the economic importance of dairying in the world and in our country, the most important legal acts in the dairy industry, the acquisition of basic knowledge about the biosynthesis of milk, the factors that affect the quantity and properties of milk, the physical and chemical properties of milk, microorganisms in milk, the basic principles of hygiene in the dairy industry. industry and milk production according to the principles of good hygienic practice.
Learning outcomes	Recognizing and implementing the most important laws and by-laws in the dairy industry, • Explain the synthesis of milk and the most important components of milk, • Recognizes the most important factors that affect the quantity and quality of milk, • Understands the importance of the physical and chemical properties of milk from the point of view of processing milk into dairy products, • Explain the concepts of primary and secondary contamination of milk and apply measures of good hygiene practice in the elimination of undesirable microorganisms from milk, • Describe and apply the basic principles of hygiene in dairy farming, above all milking hygiene and procedures with milk after milking, • Organizes proper manual and machine milking and recognizes and eliminates possible milking errors, • Transfers acquired knowledge to milk producers
Lecturer / Teaching assistant	prof. dr Slavko Mirecki, mr Olga Kolitović
Methodology	lectures, exercises (laboratory and computational), seminar work on a given topic, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Definition of milk, development of the dairy industry, state of the dairy sector in the world and in Montenegro. Legal framework for milk quality in the world and in Montenegro
I week exercises	Introduction to laboratory analyzes of milk: chemical, physical, cytological and microbiological methods.
II week lectures	Milk production: function and structure of the udder
II week exercises	Analysis of milk fat content: Rose-Gottlieb and Gerber methods (theory) Gerber method (practice)
III week lectures	Biosynthesis and secretion of milk
III week exercises	Analysis of protein content in milk: Kjeldhal and formalin titration method (theory), formalin titration (practice)
IV week lectures	Composition of milk by mammal species with special emphasis on cows, goats, sheeps milk and colostrum. The influence of genetic, physiological and environmental factors on the quantity and quality of milk
IV week exercises	Analysis of lactose content in milk: titrometric method (theory) and refractometric method (theory and practice)
V week lectures	Milk adulteration: adding water, skimming milk fat...
V week exercises	Colloquium 1
VI week lectures	Chemical properties of milk: fat, protein, lactose content
VI week exercises	Analysis of dry matter in milk by drying (theory and practice)
VII week lectures	Chemical properties of milk: content of dry matter, minerals, vitamins, enzymes...
VII week exercises	Acidity of milk (theory and practice): native and supplementary acidity pH metric method
VIII week lectures	Physical properties of milk: sonic balance, buffer capacity, density, acidity (pH, SH) ...
VIII week exercises	Acidity of milk (practice): Titration acidity (Soxhlet-Henkel method),
IX week lectures	Physical properties of milk: red-ox potential, density, optical properties, osmotic pressure, cryoscopy, viscosity, specific heat, electrical conductivity of milk
IX week exercises	Quick analytical methods: alcohol test (practice), Determining the freezing point of milk (FPD). Cryoscopic method, Determination of milk density (theory) Lactodensimetric method (practice)
X week lectures	Physical properties of milk: density, relative volumetric mass
X week exercises	Colloquium 2
XI week lectures	Microbiology of milk: milk as a medium for the growth of microorganisms. Stages of development of microorganisms in milk, sustainability of milk, microbiological transformations of milk (fermentation), importance of microorganisms in dairying, milk bacteria
XI week exercises	Determination of the total number of bacteria (CFU/IBC) Flow cytometry method (practice)
XII week lectures	Mastitis, prevention of mastitis, somatic cells, determination of the number of somatic cells.
XII week exercises	Determination of the number of somatic cells in milk Microscopic method (theory), flow cytometry method (practice),
XIII week lectures	Milk production according to the principles of good production practice (GAP), milking and types of milking (manual and machine). Proper milking and milking mistakes.
XIII week exercises	Detection of antibiotic residues in milk Microbiological inhibitor test (practice)
XIV week lectures	Milking hygiene. Procedures with milk after milking (filtration, cooling, storage...).
XIV week exercises	Application of IR spectrophotometry in milk analysis Determination of fat, protein and lactose content by IR spectrophotometry (practice)
XV week lectures	Production of drinking milk: pasteurized, UHT, sterilized milk
XV week exercises	Technological processes, equipment and lines for thermal processing of milk: thermalization, pasteurization and sterilization.

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 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	Obligations of students during classes: attending teaching exercises, writing a seminar paper, taking colloquiums, taking the final exam
Consultations	2 hours a week, dates to be arranged with students
Literature	Recommended literature: 1. Đorđević, J., (1982): Mleko – hemija i fizika mleka. INI PKB – Agroekonomik, BIGZ. 2. Vujičić,I., (1985): Mlekarstvo– I deo. Naučna knjiga, Beograd,.; Additional literature: 1. Havranek, J. I Rupić, V. (2003):’’Mlijeko’’. Hrvatska Mljekarska Udruga. Zagreb 2. Carić, M., Milanović, S., Vucelja, D.(2000): Standardne metode analize mlijeka i mlečnih proizvoda. Prometej, Novi Sad.
Examination methods	Forms of knowledge testing and assessment: Activity during the lecture (0-4 points) Practice test 1 (0-5 points) Practice test 2 (0-5 points) Seminar paper (0-6 points) I colloquium (0-20 points) II colloquium (0-20 points) Final exam (0-40 points) 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	Laboratory practice is performed for a group of 5 students each.
Comment	The subject is compulsory in the "Animal products" module, and optional in the "Zootechnique" module.

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 / ANIMAL PRODUCTION / DAIRY SCIENCE

Course:

DAIRY SCIENCE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4819	Obavezan	6	6	3++2

Programs	ANIMAL PRODUCTION
Prerequisites	no conditionality
Aims	Acquaint students with the economic importance of dairying in the world and in our country, the most important legal acts in the dairy industry, the acquisition of basic knowledge about the biosynthesis of milk, the factors that affect the quantity and properties of milk, the physical and chemical properties of milk, microorganisms in milk, the basic principles of hygiene in the dairy industry. industry and milk production according to the principles of good hygienic practice.
Learning outcomes	Recognizing and implementing the most important laws and by-laws in the dairy industry, • Explain the synthesis of milk and the most important components of milk, • Recognizes the most important factors that affect the quantity and quality of milk, • Understands the importance of the physical and chemical properties of milk from the point of view of processing milk into dairy products, • Explain the concepts of primary and secondary contamination of milk and apply measures of good hygiene practice in the elimination of undesirable microorganisms from milk, • Describe and apply the basic principles of hygiene in dairy farming, above all milking hygiene and procedures with milk after milking, • Organizes proper manual and machine milking and recognizes and eliminates possible milking errors, • Transfers acquired knowledge to milk producers
Lecturer / Teaching assistant	prof. dr Slavko Mirecki, mr Olga Kolitović
Methodology	lectures, exercises (laboratory and computational), seminar work on a given topic, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Definition of milk, development of the dairy industry, state of the dairy sector in the world and in Montenegro. Legal framework for milk quality in the world and in Montenegro
I week exercises	Introduction to laboratory analyzes of milk: chemical, physical, cytological and microbiological methods.
II week lectures	Milk production: function and structure of the udder
II week exercises	Analysis of milk fat content: Rose-Gottlieb and Gerber methods (theory) Gerber method (practice)
III week lectures	Biosynthesis and secretion of milk
III week exercises	Analysis of protein content in milk: Kjeldhal and formalin titration method (theory), formalin titration (practice)
IV week lectures	Composition of milk by mammal species with special emphasis on cows, goats, sheeps milk and colostrum. The influence of genetic, physiological and environmental factors on the quantity and quality of milk
IV week exercises	Analysis of lactose content in milk: titrometric method (theory) and refractometric method (theory and practice)
V week lectures	Milk adulteration: adding water, skimming milk fat...
V week exercises	Colloquium 1
VI week lectures	Chemical properties of milk: fat, protein, lactose content
VI week exercises	Analysis of dry matter in milk by drying (theory and practice)
VII week lectures	Chemical properties of milk: content of dry matter, minerals, vitamins, enzymes...
VII week exercises	Acidity of milk (theory and practice): native and supplementary acidity pH metric method
VIII week lectures	Physical properties of milk: sonic balance, buffer capacity, density, acidity (pH, SH) ...
VIII week exercises	Acidity of milk (practice): Titration acidity (Soxhlet-Henkel method),
IX week lectures	Physical properties of milk: red-ox potential, density, optical properties, osmotic pressure, cryoscopy, viscosity, specific heat, electrical conductivity of milk
IX week exercises	Quick analytical methods: alcohol test (practice), Determining the freezing point of milk (FPD). Cryoscopic method, Determination of milk density (theory) Lactodensimetric method (practice)
X week lectures	Physical properties of milk: density, relative volumetric mass
X week exercises	Colloquium 2
XI week lectures	Microbiology of milk: milk as a medium for the growth of microorganisms. Stages of development of microorganisms in milk, sustainability of milk, microbiological transformations of milk (fermentation), importance of microorganisms in dairying, milk bacteria
XI week exercises	Determination of the total number of bacteria (CFU/IBC) Flow cytometry method (practice)
XII week lectures	Mastitis, prevention of mastitis, somatic cells, determination of the number of somatic cells.
XII week exercises	Determination of the number of somatic cells in milk Microscopic method (theory), flow cytometry method (practice),
XIII week lectures	Milk production according to the principles of good production practice (GAP), milking and types of milking (manual and machine). Proper milking and milking mistakes.
XIII week exercises	Detection of antibiotic residues in milk Microbiological inhibitor test (practice)
XIV week lectures	Milking hygiene. Procedures with milk after milking (filtration, cooling, storage...).
XIV week exercises	Application of IR spectrophotometry in milk analysis Determination of fat, protein and lactose content by IR spectrophotometry (practice)
XV week lectures	Production of drinking milk: pasteurized, UHT, sterilized milk
XV week exercises	Technological processes, equipment and lines for thermal processing of milk: thermalization, pasteurization and sterilization.

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 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	Obligations of students during classes: attending teaching exercises, writing a seminar paper, taking colloquiums, taking the final exam
Consultations	2 hours a week, dates to be arranged with students
Literature	Recommended literature: 1. Đorđević, J., (1982): Mleko – hemija i fizika mleka. INI PKB – Agroekonomik, BIGZ. 2. Vujičić,I., (1985): Mlekarstvo– I deo. Naučna knjiga, Beograd,.; Additional literature: 1. Havranek, J. I Rupić, V. (2003):’’Mlijeko’’. Hrvatska Mljekarska Udruga. Zagreb 2. Carić, M., Milanović, S., Vucelja, D.(2000): Standardne metode analize mlijeka i mlečnih proizvoda. Prometej, Novi Sad.
Examination methods	Forms of knowledge testing and assessment: Activity during the lecture (0-4 points) Practice test 1 (0-5 points) Practice test 2 (0-5 points) Seminar paper (0-6 points) I colloquium (0-20 points) II colloquium (0-20 points) Final exam (0-40 points) 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	Laboratory practice is performed for a group of 5 students each.
Comment	The subject is compulsory in the "Animal products" module, and optional in the "Zootechnique" module.

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 / ANIMAL PRODUCTION / POULTRY PRODUCTION

Course:

POULTRY PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4820	Obavezan	5	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	None
Aims	Provision of basic knowledge in the field of poultry farming, the importance of poultry farming as a branch of animal husbandry, origin, breeds, nutrition basics and poultry breeding technology.
Learning outcomes	After successfully completing the course, students will be able to: Explain the economic importance of poultry, Recognize and describe the most important types of poultry in the world. Define production indicators in poultry production, Differentiate poultry production systems and apply appropriate technological operations, Analyze production indicators and propose improvements in production.
Lecturer / Teaching assistant	Dr. Miljan Veljic
Methodology	Lectures, practical exercises, colloquia, seminar papers, field teaching

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	The importance of poultry farming, the state and perspectives in the world and in our country
I week exercises	The importance of poultry farming, the state and perspectives in the world and in our country
II week lectures	Origin, domestication of poultry, zoological classification and characteristics of poultry.
II week exercises	Origin, domestication of poultry, zoological classification and characteristics of poultry.
III week lectures	Breeds and hybrids of chickens (breeds for the production of meat, eggs, decorative breeds)
III week exercises	Breeds and hybrids of chickens (breeds for the production of meat, eggs, decorative breeds)
IV week lectures	Selection and breeding in poultry farming.
IV week exercises	Selection and breeding in poultry farming.
V week lectures	Poultry breeding methods.
V week exercises	Poultry breeding methods.
VI week lectures	Colloquium I
VI week exercises	Body mass control
VII week lectures	Breeding and rearing of young poultry.
VII week exercises	Breeding and rearing of young poultry.
VIII week lectures	Production technology of table eggs.
VIII week exercises	Production technology of table eggs.
IX week lectures	Egg production technology for plantation.
IX week exercises	Egg production technology for plantation.
X week lectures	Technology of broiler production.
X week exercises	Technology of broiler production.
XI week lectures	Technology of growing turkeys and geese.
XI week exercises	Technology of growing turkeys and geese.
XII week lectures	Technology of raising ducks and guinea fowls. Colloquium II
XII week exercises	Technology of raising ducks and guinea fowls.
XIII week lectures	Facilities and equipment for poultry.
XIII week exercises	Facilities and equipment for poultry.
XIV week lectures	Poultry production and environment.
XIV week exercises	Poultry production and environment.
XV week lectures	Quality of table eggs
XV week exercises	Quality of table eggs

Student workload	​ 923 / 5,000 Translation results Translation result Weekly: 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures, 2 hours of exercises 3 hours of individual student work (exercise preparation, preparation of a seminar paper) including consultations) During the semester Classes and final exam: 8 hours x 16 weeks = 128 hours Necessary preparations before the beginning of the semester (administration, enrollment, certification) 2 x 8 hours = 16 hours Total workload for the course: 6x 30 = 180 hours Supplementary work for exam preparation in the remedial period, including taking the remedial exam from 0 to 36 hours Load structure: 128 hours (teaching), 16 hours (preparation) and 36 hours (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	They attend lectures and exercises, take control tests, colloquiums and field exercises
Consultations	1 hour per week in agreement with students
Literature	1. Milošević, N. Perić L. Tehnologija živinarske proizvodnje, Univerzitet u Novom Sadu, Poljoprivredni fakultet. Novi Sad, 2011; 2. B., Supić, N. Milošević, T. Čobić: Živinarstvo. Univerzitet u Novom Sadu, Poljoprivredni fakultet. Novi Sad, 2000; 3. Petrović, V.: Gajenje živine. Poljoprivredni fakultet Beograd – Zemun, 1995.
Examination methods	Activities during lectures and exercises - 5 points; Seminar paper - 5 points; Two colloquiums of 20 points each - 40 points; Final exam - 50 points; 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
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 / ANIMAL PRODUCTION / SHEEP AND GOAT PRODUCTION

Course:

SHEEP AND GOAT PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4821	Obavezan	5	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	No
Aims	Achievement of general knowledge and skills in the field of raising small ruminants - sheep and goats, necessary for organizing modern production.
Learning outcomes	After successfully completing the course, students will be able to: Recognize and recommend appropriate breeds of sheep or goats intended for meat, milk and wool production; Explain and apply all technological procedures during the production cycle; Choose the appropriate method of selection and breeding and direction of production; Recommend technological standards regarding the design of facilities for keeping sheep.
Lecturer / Teaching assistant	prof. dr Božidarka Marković dr Dušica Radonjić
Methodology	Lectures, theoretical and practical exercises, consultations and other educational content.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Importance and condition of sheep and goat breeding, economic importance and purpose of their breeding.
I week exercises	Overview of the number of sheep and goats and production by region and development trends.
II week lectures	The origin and some basic biological characteristics of sheep and goats.
II week exercises	Basic morphological characteristics and changes in the domestication process.
III week lectures	Production types of sheep and goats, classification of breeds.
III week exercises	Phenotypic characteristics of races and division of races into lower units.
IV week lectures	The most important sheep breeds - Sheep breeds for wool and meat production.
IV week exercises	Phenotypic characteristics of sheep breeds for wool and meat.
V week lectures	Breeds of sheep for milk production.
V week exercises	Phenotypic characteristics of sheep breeds for milk production and combined breeds.
VI week lectures	Sheep breeds with combined production characteristics, goat breeds
VI week exercises	COLLOQUIUM
VII week lectures	Breeding of sheep and goats
VII week exercises	Measures and methods of improving fertility traits.
VIII week lectures	Selection and breeding of sheep.
VIII week exercises	Registry bookkeeping in sheep breeding and marking of animals
IX week lectures	Breeding of sheep and goats and selection of heads for breeding.
IX week exercises	Nutrition of sheep and goats in certain production stages.
X week lectures	Visit to sheep farms.
X week exercises	Visit to goat farms.
XI week lectures	Production and knowledge of sheep and goat milk.
XI week exercises	Examining the characteristics of milk traits of sheep and goats. .
XII week lectures	Production of sheep and goat meat.
XII week exercises	Fattening and methods of fattening
XIII week lectures	Production of wool, fur and leather
XIII week exercises	Wool quality testing and wool standards
XIV week lectures	Evaluation of breeding heads.
XIV week exercises	Colloquium
XV week lectures	Facilities for housing sheep and goats
XV week exercises	Analyses of colloquiums.

Student workload
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	Students are required to attend classes and exercises and do both colloquiums
Consultations	Wednesday 12-13h
Literature	Krajinović M.: Ovčarstvo i kozarstvo. Univerzitet u Novom Sadu, Poljoprivredni fakultet, Novi Sad 2006. ; Mitić N.: Ovčarstvo, monografija - Naučna knjiga – Beograd, 1988. Mioč i Pavić: Kozarstvo, Agronomski fakultet Zagreb 2006. Mioč i sar.: Ovčarstvo, Agronomski fakultet Zagreb 2007. Petrović, M. I sar.: Ovčarstvo i kozarstvo, Beograd 2014. VAŽIĆ, DRINIĆ, SAVIĆ: Kozarstvo, Banja Luka 2016
Examination methods	Forms of knowledge testing and assessment: - Regularity of lectures and exercises (0 - 6 points) - I colloquium: (0 - 22 points) – written. Students who score 20 or more points are exempted from taking that part of the material on the final exam. - II colloquium: (0 - 22 points) - written - Final exam: (0 - 50 points) - oral Taking the final exam is mandatory. 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 / ANIMAL PRODUCTION / MANAGEMENT IN ANIMAL HUSBANDRY

Course:

MANAGEMENT IN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4822	Obavezan	6	6	3+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	No
Aims	The aim of the course is to familiarize students with the basics of management, organization and economics of livestock production through theoretical and practical work.
Learning outcomes	Defines the terms manager and management; recognize entrepreneurship as a management style in livestock production; calculates value indicators for individual livestock production lines; evaluate the economic justification of certain livestock production lines; manages the changes and quality of the livestock production process
Lecturer / Teaching assistant	Prof.dr Aleksandra Despotović i dr Miljan Joksimović
Methodology	Lectures, exercises, colloquiums and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Concept, definition and importance of management; Subject of study and connection with other scientific and teaching disciplines
I week exercises	Specifics of agriculture with reference to animal husbandry. Conditional throat. Means of production.
II week lectures	Functions of management; Management levels; Management and environment
II week exercises	Functions of management. Effective management. Systems and types of agricultural organizations (farms).
III week lectures	Characteristics of a successful manager; Management in agriculture - animal production
III week exercises	Farm management
IV week lectures	Production systems
IV week exercises	Forage utilization management. Matching the number of heads with the available amount of fodder. Drawing up a plan and balance of animal feed. Persecutory use of pastures
V week lectures	Planning and management in the production process - animal production
V week exercises	Livestock exploitation and reproduction systems. Herd reproduction. Determining the representation of livestock and herd structure.
VI week lectures	Control and organization in production; Production lines and types, farm size and capacity utilization
VI week exercises	Plan of allowance and turnover of the herd. Planning the volume of production of livestock products.
VII week lectures	Colloquium I
VII week exercises	Costs. Depreciation. Calculation of the necessary materials, services and labor in animal husbandry.
VIII week lectures	Economic analysis of business operations on farms, determination of the most favorable moment for selling livestock
VIII week exercises	Indicators and measurement of economic results in animal husbandry
IX week lectures	Indicators of economic results - Efficiency and effectiveness; Organizational and economic characteristics of cattle breeding
IX week exercises	Determining the optimal duration of livestock fattening.
X week lectures	Analysis of production results; Organizational and economic characteristics of sheep and goat farming
X week exercises	Determining the economic limit of milk production and livestock fattening.
XI week lectures	Labor productivity factors; Importance of making calculations; Organizational and economic characteristics of pig farming
XI week exercises	Organization of work in animal husbandry. Chronography and chronometry.
XII week lectures	Colloquium II; Factors of intensity of agricultural production; Organizational and economic characteristics of poultry farming
XII week exercises	Determining the optimal intensity of production in animal husbandry
XIII week lectures	Determining economic effectiveness in livestock production
XIII week exercises	Determining the optimal farm size
XIV week lectures	Investments and risks in livestock production
XIV week exercises	Specificity of investment in animal husbandry and fodder production. Risks.
XV week lectures	Measurement of results in livestock production
XV week exercises	Economic indicators and financial reports.

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	To attend lectures and exercises and fulfill the given tasks;
Consultations	After lectures and exercises
Literature	1. Novković, N. Šomođi, Š. (2001): Organizacija u poljoprivredi, Poljoprivredni fakultet Novi Sad 2. Rodić, Vesna, Novković, N., Bošnjak Danica (2006): Oranizacija u poljoprivredi – praktikum, Poljoprivredni fakultet, Novi Sad 3. Milić, D., Kalanović-Bulatović Branka, Trmčić Snežana (2009): Menadžment proizvodnje voća i grožđa, Poljoprivredni fakultet, Novi Sad 4. Munćan, P. , Živković, D. (2006): Menadžment ratarske proizvodnje, Poljoprivredni fakultet ,Zemun 5. Bošnjak, Danica (2007): Organizacija ratarske proizvodnje – praktikum, Poljoprivredni fakultet, Novi Sad,.Krstić B., Lučić Đ. (2000): Organizacija i ekonomika proizvode i prerade stočnih proizvoda, Poljoprivredni fakultet, Univerzitet Novi Sad, Krstić, B., Tomić, R.(1988): Organizacija i ekonomika stočarske proizvodnje;
Examination methods	Activities in lectures - 2 points - in exercises 3 points; First colloquium - 20 points; Second colloquium - 20 points; seminar paper 5 points; Final exam 50 points; A passing grade is obtained if 50 points are accumulated cumulatively. Rating. 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 take 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 / ANIMAL PRODUCTION / ANIMAL GENETIC RESOURCES

Course:

ANIMAL GENETIC RESOURCES/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
4823	Obavezan	4	4	2++1

Programs	ANIMAL PRODUCTION
Prerequisites	No
Aims	For students to acquire basic knowledge in the field of the importance of preserving genetic resources in animal husbandry, conservation methods.
Learning outcomes	After successfully completing the course, students will be able to: • Describe the production systems in which indigenous breeds of domestic animals are kept • With a high level of responsibility, consider the importance of the diversity of genetic resources of domestic animals for the production of sufficient amounts of food and the preservation of the environment, • Calculate the effective population size; determine the level of vulnerability of a population, perform characterization (phenotypic and genetic). • Recognize autochthonous breeds of domestic animals in Montenegro • Knows the possibilities of sustainable use and conservation of autochthonous and other endangered breeds of domestic animals
Lecturer / Teaching assistant	Teacher: prof. dr Božidarka Marković, Assistent: mr Milena Đokić
Methodology	Lectures, exercises and preparation of seminar papers in the areas covered in the lectures.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Biodiversity and its importance
I week exercises	Convention on Biodiversity - Rio de Janeiro 1992 and Nagoya Protocol.
II week lectures	The role and importance of agrobiodiversity
II week exercises	Overview of the so far known number of species
III week lectures	Genetic resources in animal husbandry, domestication process,
III week exercises	Diversity of species and breeds AnGR
IV week lectures	Movement and exchange of AnGR
IV week exercises	The impact of gene exchange on the diversity of AnGR races.
V week lectures	Use of AnGR, economic, social and cultural value.
V week exercises	Main products and benefits of AnGR.
VI week lectures	Overview of genetic resources in livestock breeding in Montenegro
VI week exercises	Autochthonous and local races in Montenegro.
VII week lectures	Colloquium I
VII week exercises	Visit to farms where autochthonous breeds are grown
VIII week lectures	The state of endangerment of certain breeds - assessment of the state of risk
VIII week exercises	Methods of assessing the risk of the disappearance of AnGR
IX week lectures	Management and characterization of AnGR
IX week exercises	Information systems for AnGR – EFABIS and DADIS.
X week lectures	Molecular markers used for characterization.
X week exercises	Laboratory work,
XI week lectures	Conservation methods AnGR.
XI week exercises	Visit to farms that are included in the in situ conservation program ​
XII week lectures	Global action plan for conservation and sustainable use of AnGR.
XII week exercises	National program of preservation and sustainable use of AnGR in Montenegro.
XIII week lectures	Assessment of the economic value of AnGR, as a parameter of sustainable use.
XIII week exercises	Methods of evaluation of economic value.
XIV week lectures	Elements of a breeding program for autochthonous breeds
XIV week exercises	Creation of a breeding program for autochthonous breeds.
XV week lectures	Colloquium II
XV week exercises

Student workload	Weekly: 2+1, 4 credits X 40/30= 5 hours and 20 minutes. Structure 2 hours of lectures, 1 hour of exercises and 2 hours and 20 minutes of individual student work. During the semester: Classes and final exam 5 hours and 20 minutes X 16 = 85 hours and 20 minutes; Necessary preparations (administration, enrollment, semester certification): 2x 5 hours and 20 minutes = 10 hours and 40 minutes; Total workload for the course 4x30= 120 hours of supplementary work for exam preparation in the remedial period including taking a remedial exam from 0-24 hours. workload structure: 85 hours and 20 minutes (teaching + 10 hours and 40 minutes (preparation) + 24 hours (additional work) ​
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 sat(a) practical classes 0 excercises 2 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	Students are required to attend classes, do exercises, take two colloquiums and a final exam.
Consultations	In agreement with the professor
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 deklaracija. 2007. 3. Zaharov. I.A: Genetic resources of Animal husbandry in Russia. 2006. 4. Global Strategy for the menagement of farm animal genetic resources, John F. Laslez, FAO 1999. 5. Primary guedelines for development of National genetic resources mengement plans. FAO 1998. 6. Marković, B., Marković M, Nikola Adžić: Genetički resursi u stočarstgvu Crne Gore, CANU 2020 7. Caput i sar. Biološka raznovrsnost u stočarstvu. Zagreb 2010.
Examination methods	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 / ANIMAL PRODUCTION / ANIMAL BIOCHEMISTRY

Course:

ANIMAL BIOCHEMISTRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
8400	Obavezan	2	5	3++1

Programs	ANIMAL PRODUCTION
Prerequisites	None
Aims	The course aims to provide students with an understanding of biomolecules, focusing on their structure, unique properties, biological roles, metabolism and interrelations. Additionally, the course will outline the importance of water, as well as the significance of vitamins, hormones, and enzymes as vital ingredients of life.
Learning outcomes	Upon passing the exam, the student will be able to explain the significance of elements, and ions in the biochemical processes of animals. They will also be able to understand biomolecules, the structure, and chemical composition of animal cells and tissues, as well as explain the metabolism of carbohydrates, proteins and lipids in animals. Additionally, they will be able to explain the processes of gluconeogenesis, the Ornithon cycle, and cellular respiration in animals. This course covers the main metabolic processes of amino acids, the structure and importance of proteins, the energy metabolism, the chemical composition, synthesis and role of animal hormones, vitamins and enzymes, DNA replication, and the processes of transcription and translation of the genetic message. It also mentions the recognition of simpler experiments in the laboratory and the connection between the results of experimental work and theoretical knowledge.
Lecturer / Teaching assistant	Assist. prof. Jelena Zindovic, Dr. Milena Stojanovic
Methodology	Lectures, laboratory exercises, independent work, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Animal Biochemistry: Development, Tasks, and Specifics.
I week exercises	Laboratory for Biochemistry
II week lectures	Mineral metabolism in animal cells and tissues
II week exercises	Solutions and Colloidal Systems.
III week lectures	Basics of Animal Cell Topochemistry. Chemical composition of animal tissues.
III week exercises	Qualitative analyses of carbohydrates
IV week lectures	Metabolism of carbohydrates; glycogen, properties and gluconeogenesis. Oxidative decarboxylation of PGA. Glycolysis and alcoholic fermentation
IV week exercises	Laboratory Exercise: Molishs Reaction, Tollens Reaction, and Reaction with Phenylhydrazone
V week lectures	Krebs cycle, oxidative phosphorylation. WDH- glucose pathway
V week exercises	Laboratory exercise - Fehlings reaction, Hydrolysis of starch
VI week lectures	Lipids. Metabolism of lipids
VI week exercises	Reactions with lipids
VII week lectures	Amino acids metabolism
VII week exercises	Amino acids
VIII week lectures	Nucleic acids. Structure and biosynthesis of RNA and DNA
VIII week exercises	Extraction of DNA
IX week lectures	Proteins
IX week exercises	Laboratory Exercise - Ninhydrin Reaction, Xanthoproteic Reaction
X week lectures	Protein biosynthesis
X week exercises	Laboratory exercise: Biuret reaction
XI week lectures	Energy in biological systems. Catalysis and kinetics in biochemical processes
XI week exercises	Protein denaturation
XII week lectures	Enzymes
XII week exercises	Laboratory exercise: Activity of enzymes
XIII week lectures	Hormones
XIII week exercises	Enzymes in starch hydrolysis
XIV week lectures	The biochemistry of body fluids
XIV week exercises	Determination of urease and catalase activity
XV week lectures	Vitamins
XV week exercises	Liposoluble and hydrosoluble vitamins

Student workload	Weekly 5 credits x 40/30 = 6 hours and 40 minutes structure: 3 hours of lectures 1 hour of exercises 2 hours and 40 minutes of individual student work, including consultations During the semester Classes and final exam: 6 hours and 40 minutes x 16 = 106 hours and 40 minutes; Necessary preparations (administration, enrollment, semester certification): 2 x 6 hours and 40 minutes = 13 hours and 20 minutes. Total workload for the course: 5 x 30 = 150 hours Additional work for exam preparation, including taking the final exam from 0 to 30 hours. Workload structure: 106 hours and 40 minutes + 13 hours and 20 minutes (preparation) + 30 hours (additional work)
Per week	Per semester
5 credits x 40/30=6 hours and 40 minuts 3 sat(a) theoretical classes 1 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, do laboratory exercises, tests, both colloquiums and final exam
Consultations	1 hour per week in agreement with students
Literature	1. Popović M. (2008): Biohemija životinja, Novi Sad.2008 2. Harbone J.: Biochemistry, Sounders College Publishing, San Francisco, 1991 3. Mihailović, B.M.: Biohemija, Naučna knjiga, Beograd. 2000. 4. Dragutin P. Veličković (2003) : Osnovi biohemije . Beograd. 5. Mirković S.; Čorbić M. (2007): Biohemijski značajni elementi, molekuli i polimeri. Stručna knjiga. Beograd. 7. Đžamić Milomir (1982) : Praktikum iz biohemije. Beograd.
Examination methods	activity in lectures 5 points • test 1 and test 2 - 5 points each (10 points in total) • I and II colloquium - 17.5 points each (35 in total) • Final exam 50 points A passing grade is obtained when 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 / ANIMAL PRODUCTION / GENERAL GENETICS

Course:

GENERAL GENETICS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10140	Obavezan	2	5	2++2

Programs	ANIMAL PRODUCTION
Prerequisites	None.
Aims	Lectures, exercises, tests, colloquiums and final exam.
Learning outcomes	-Explain division of somatic and sex cells, and formation of gametes and fertilization; -Present the structure and function of the genetic material; -Describe Laws of inheritance or transmission of hereditary characteristics from generation to generation; -Separate genetic role and the factor of the environment in the determination of a property; -Indicate changes in chromosomes as the source of genetic variability; -Use acquired knowledge of genetics as a basis for lessons in breeding of domestic animals.
Lecturer / Teaching assistant	Prof. dr Đina Božović – Professor mr Milena Đokić – Associate
Methodology	Lectures, exercises, tests, colloquiums and final exam.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction; The organism and environment.
I week exercises	Prokaryotes and eukaryotes, chromosomes.
II week lectures	Structure of cells and chromosomes.
II week exercises	The stages of mitosis.
III week lectures	Cell division - mitosis and meiosis.
III week exercises	Meiosis, spermatogenesis and oogenesis-tasks.
IV week lectures	Structure and function of genetic material.
IV week exercises	Structure and function of genetic material - tasks.
V week lectures	Independent separating of genes.
V week exercises	Test I.
VI week lectures	Multiple alleles.
VI week exercises	Retake of test I.
VII week lectures	Non allele interaction of genes, genetic linkage.
VII week exercises	Monohybrids and double hybrids - tasks.
VIII week lectures	Determination of sex and sexually related genes.
VIII week exercises	Multiple alleles-tasks.
IX week lectures	Inheritance of quantitative traits.
IX week exercises	Non allele interaction of genes, genes sexually related- tasks.
X week lectures	Colloquium
X week exercises	Determination of sex and sexually-related genes - tasks.
XI week lectures	Species and genus hybridization.
XI week exercises	Changes in the genome - tasks.
XII week lectures	The changes in the genome.
XII week exercises	Population genetics - tasks.
XIII week lectures	Retake Colloquium.
XIII week exercises	Crossing and inbreeding - tasks.
XIV week lectures	Genetic laws of the population.
XIV week exercises	Test II.
XV week lectures	Inbreeding.
XV week exercises	Retake test II.

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 lectures, complete all exercises, to do colloquium, tests and final exam.
Consultations	One hour per week, by arrangement with students.
Literature	Borojević, S., Borojević Katarina (1976): Genetics. University of Novi Sad, Novi Sad. Kraljević – Balalić Marija, Petrović, S., Vapa Ljiljana (1991): Genetics - the theoretical basis of the tasks. University of Novi Sad, Agricultural and Natural Sciences, Novi Sad. Stanković, M. (1994): Genetics and breeding of domestic animals. Edition "Svinova”, Belgrade. Šurlan-Momirović Gordana, Rakonjac Vera, Prodanović, S., Živanović, T. (2007): Genetics and Plant Breeding (script). Faculty of Agriculture, Belgrade. Deletić, R.N. (2009): Introduction to Molecular Genetics. University of Prishtina, Faculty of Agriculture, Kosovska Mitrovica,Zubin Potok.
Examination methods	Activity during lectures: 5 points; Two control test each 15 points: 30 points Colloquium: 25 points Final exam (oral): 40 points. Passing grade is awarded if cumulative grade is at least 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 / ANIMAL PRODUCTION / ANATOMY AND PHYSIOLOGY OF DOMESTIC ANIMALS

Course:

ANATOMY AND PHYSIOLOGY OF DOMESTIC ANIMALS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10141	Obavezan	2	6	4++2

Programs	ANIMAL PRODUCTION
Prerequisites	Passed exam in Zoology
Aims	Study of the anatomical structure and function of the organism of domestic animals
Learning outcomes	Students are able to recognise the parts of the animal body, classify and describe the bones and muscles of domestic animals, distinguish four basic types of tissue, describe the structure of an animal cell, distinguish the role of individual organelles and their processes, describe the structure and function of all organic systems.
Lecturer / Teaching assistant	dr Nikola Pejovic
Methodology	Lectures, consultations, colloquiums, seminars, etc.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to Anatomy, anatomical terms, the basics of cytology and histology
I week exercises	Topographical terms, structure and connection of bones
II week lectures	Osteology: bones of the head, trunk, front and rear limbs
II week exercises	Bones of the skull and face, spine, ribs, sternum and bones of the limbs
III week lectures	Myology: muscles classification, the muscles of certain body parts
III week exercises	Muscle tissue, muscle structure and function
IV week lectures	Angiology: cardiovascular and lymphatic system
IV week exercises	Heart, blood vessels, lymphatic organs
V week lectures	Physiology of blood and lymph
V week exercises	Physical and chemical properties of blood, blood cells, blood proteins
VI week lectures	Immunology
VI week exercises	Antigens, antibodies, natural and artificial immunity
VII week lectures	Anatomy and physiology of the nervous system, Colloquium I
VII week exercises	Central and peripheral nervous system, reflexes, autonomic nervous system
VIII week lectures	Structure and function of the respiratory tract
VIII week exercises	Respiratory tracts, respiratory barrier, spirometry, respiratory volumes, proving CO2 in exhaled air
IX week lectures	Digestive system
IX week exercises	The specificity of the structure of the digestive tract of ruminants and non-ruminants
X week lectures	Physiology of digestion
X week exercises	Determination of pH of saliva, ptyalin and proving the effect of ptyalin, acidity of gastric juice, pepsin, lab-ferment, pancreatic juice, bile
XI week lectures	Endocrine system
XI week exercises	Types of hormones, mechanism of action of hormones
XII week lectures	Anatomy and physiology of male and female reproductive organs, mammary gland
XII week exercises	Sex hormones and the sex cycle
XIII week lectures	Kidneys and urinary tract
XIII week exercises	Physico-chemical properties of urine, chemical components of urine, pathological components of urine, determination of urea, uric acid, hemoglobin, acetone bodies, bile color and bile acids
XIV week lectures	Senses, Colloquium II
XIV week exercises	Sense of sight, sense of hearing and balance, sense of taste, sense of smell, sense of touch
XV week lectures	Anatomy and physiology of birds and poultry
XV week exercises	Egg formation and structure

Student workload	Weekly 4+2) 6 credits x 40/30= 8 hours Structure: 4 hours of lectures 2 hours of exercise 2 hours of individual student work including consultation During the semester Teaching and the final exam: 8 hours x16 weeks= 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 do 36 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 4 sat(a) theoretical classes 2 sat(a) practical classes 0 excercises 2 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 Colloquiums, seminar papers
Consultations	Two hours during the week in agreement with students after lectures
Literature	1. Žikić D., Ušćebrka G., Stojanović S.:Morfologija životinja – Poljoprivredni fakultet, Novi Sad 2016. 2. Šijački, N., Pantić – Jablan, O., Pantić, V.: Morfologija domaćih životinja. Naučna knjiga, Beograd 1998; 3. Simić, V., Janković, Ž.: Anatomski atlas domaćih sisara. Veterinarski fakultet Beograd, 1987.; 4. Stojić V.: Veterinarska fiziologija, Naučna KMD d.o.o. Beograd, 2010.
Examination methods	Active participation in lectures and exercises 5 points - Seminar work, etc. 5 points - Two colloquiums of 20 points each – 40 points; Colloquiums are taken in writing. The number of questions on the colloquium is 20 (1 question: 1 point). The duration of the colloquium is 60 minutes. If the student takes a corrective colloquium, the grade from the corrective colloquium is entered, regardless of the number of points earned on the colloquium. - Final exam 50 points; The final exam is taken orally by drawing a combination of 3 exam questions. - Students receive exam questions in the first lesson. - Material from lectures and exercises is available to students in printed and electronic form. 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	Attendance at lectures and exercises is mandatory. A student can be excused for missing a maximum of two lectures and two exercises, and making up the missed lectures and exercises is mandatory. Preparation of colloquiums, seminar papers, etc. is 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 / ANIMAL PRODUCTION / ENGLISH LANGUAGE I

Course:

ENGLISH LANGUAGE I/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10251	Obavezan	1	4	2+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	No requirements. B 1.2 level of English preferable
Aims	Reaching B 2.1 level - using grammar correctly and confidently, interacting with fluency and producing clear, detailed text on a wide range of subjects
Learning outcomes	By the end of the course, students will have 1) improved their language skills (speaking, listening, writing, and reading); 2) improved their knowledge and understanding of English grammar; 3) improved their presentation skills in English; 4) gained confidence and fluency when communicating in English; 5) integrated their knowledge of English and Anglophone cultures.
Lecturer / Teaching assistant	Jovana Djurcevic, Maja Milanovic
Methodology	Various types of written and oral exercises, presentations, projects, discussions

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Home and away, the tense system/A life of learning: Listening/Speaking/Reading/Writing (Student’s book)
I week exercises	Home and away (Workbook)
II week lectures	Compound words, Saroo’s story/ Verb tenses, verb patterns (Student’s book)
II week exercises	Verb tenses, verb patterns (workbook)
III week lectures	Been there, got the T-shirt, Present Perfect simple and Continuous/ Time for a change: LSRW activities (Student’s book)
III week exercises	Present Perfect simple and Continuous (Workbook)
IV week lectures	Hot verbs – make and do, our plastic planet/ Present, past habits/be used to, get used to; Word-formation-suffixes (Student’s book)
IV week exercises	Present, past habits/be used to, get used to; Word-formation-suffixes (Workbook)
V week lectures	News and views, narrative tenses, spoken English/ It’s against the law: LSRW activities (Student’s book)
V week exercises	Narrative tenses (Workbook)
VI week lectures	Books and films, book at bedtime/ second conditional; third conditional; verbs and prepositions (Student’s book)
VI week exercises	Second conditional; third conditional; verbs and prepositions (Workbook)
VII week lectures	Mid-term test
VII week exercises	Mid-term test
VIII week lectures	The naked truth/Telling stories: LSRW activities (Student’s book)
VIII week exercises	The naked truth (workbook)
IX week lectures	Questions and negatives, saying the opposite/ past verb forms; defining, non-defining, reduced relative clauses (Student’s book)
IX week exercises	Past verb forms; defining, non-defining, reduced relative clauses (Workbook)
X week lectures	Mid-term makeup
X week exercises	Mid-term makeup
XI week lectures	Looking ahead, future forms/ Nature’s best: LSRW activities (Student’s book)
XI week exercises	Future forms (Workbook)
XII week lectures	Hot verbs - take put, inspirational teenagers/ ways of comparing; future verb forms, adjectives for giving opinions (Student’s book)
XII week exercises	Ways of comparing; future verb forms, adjectives for giving opinions (Workbook)
XIII week lectures	Hitting the big time, expression of quantity/ Breaking codes: LSRW activities (Student’s book)
XIII week exercises	Hitting the big time, expression of quantity (Workbook)
XIV week lectures	Words with variable stress, two famous brands/ modal verbs; uses of verb+ing; phrases with take (Student’s book)
XIV week exercises	Modal verbs; uses of verb+ing; phrases with take (Workbook)
XV week lectures	General overview and preparation for the final exam
XV week exercises	General overview and preparation for the final exam

Student workload	30 + 15
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 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	Active participation, oral projects and presentations, midterm test, exams
Consultations	Available by appointment email: jovanadj@ucg.ac.me
Literature	John and Liz Soars: Headway Upper-Intermediate, Fourth Edition, (Units 1 – 6), OUP Chris Redston and Gillie Cunningham: Face2face Upper-Intermediate, CUP 2007 (Units 1 – 6), OUP Chris Redston and Gillie Cunningham: Face2face Upper-Intermediate, CUP 2007 (Units 1 – 6), OUP (student’s book, workbook).
Examination methods	Participation and activitity – 5 points Oral presentation – 10 points Midterm test – 35 points Final exam – 50 points The minimum passing grade is 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 / ANIMAL PRODUCTION / ENGLISH LANGUAGE I

Course:

ENGLISH LANGUAGE I/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10251	Obavezan	1	4	2+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	No requirements. B 1.2 level of English preferable
Aims	Reaching B 2.1 level - using grammar correctly and confidently, interacting with fluency and producing clear, detailed text on a wide range of subjects
Learning outcomes	By the end of the course, students will have 1) improved their language skills (speaking, listening, writing, and reading); 2) improved their knowledge and understanding of English grammar; 3) improved their presentation skills in English; 4) gained confidence and fluency when communicating in English; 5) integrated their knowledge of English and Anglophone cultures.
Lecturer / Teaching assistant	Jovana Djurcevic, Maja Milanovic
Methodology	Various types of written and oral exercises, presentations, projects, discussions

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Home and away, the tense system/A life of learning: Listening/Speaking/Reading/Writing (Student’s book)
I week exercises	Home and away (Workbook)
II week lectures	Compound words, Saroo’s story/ Verb tenses, verb patterns (Student’s book)
II week exercises	Verb tenses, verb patterns (workbook)
III week lectures	Been there, got the T-shirt, Present Perfect simple and Continuous/ Time for a change: LSRW activities (Student’s book)
III week exercises	Present Perfect simple and Continuous (Workbook)
IV week lectures	Hot verbs – make and do, our plastic planet/ Present, past habits/be used to, get used to; Word-formation-suffixes (Student’s book)
IV week exercises	Present, past habits/be used to, get used to; Word-formation-suffixes (Workbook)
V week lectures	News and views, narrative tenses, spoken English/ It’s against the law: LSRW activities (Student’s book)
V week exercises	Narrative tenses (Workbook)
VI week lectures	Books and films, book at bedtime/ second conditional; third conditional; verbs and prepositions (Student’s book)
VI week exercises	Second conditional; third conditional; verbs and prepositions (Workbook)
VII week lectures	Mid-term test
VII week exercises	Mid-term test
VIII week lectures	The naked truth/Telling stories: LSRW activities (Student’s book)
VIII week exercises	The naked truth (workbook)
IX week lectures	Questions and negatives, saying the opposite/ past verb forms; defining, non-defining, reduced relative clauses (Student’s book)
IX week exercises	Past verb forms; defining, non-defining, reduced relative clauses (Workbook)
X week lectures	Mid-term makeup
X week exercises	Mid-term makeup
XI week lectures	Looking ahead, future forms/ Nature’s best: LSRW activities (Student’s book)
XI week exercises	Future forms (Workbook)
XII week lectures	Hot verbs - take put, inspirational teenagers/ ways of comparing; future verb forms, adjectives for giving opinions (Student’s book)
XII week exercises	Ways of comparing; future verb forms, adjectives for giving opinions (Workbook)
XIII week lectures	Hitting the big time, expression of quantity/ Breaking codes: LSRW activities (Student’s book)
XIII week exercises	Hitting the big time, expression of quantity (Workbook)
XIV week lectures	Words with variable stress, two famous brands/ modal verbs; uses of verb+ing; phrases with take (Student’s book)
XIV week exercises	Modal verbs; uses of verb+ing; phrases with take (Workbook)
XV week lectures	General overview and preparation for the final exam
XV week exercises	General overview and preparation for the final exam

Student workload	30 + 15
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 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	Active participation, oral projects and presentations, midterm test, exams
Consultations	Available by appointment email: jovanadj@ucg.ac.me
Literature	John and Liz Soars: Headway Upper-Intermediate, Fourth Edition, (Units 1 – 6), OUP Chris Redston and Gillie Cunningham: Face2face Upper-Intermediate, CUP 2007 (Units 1 – 6), OUP Chris Redston and Gillie Cunningham: Face2face Upper-Intermediate, CUP 2007 (Units 1 – 6), OUP (student’s book, workbook).
Examination methods	Participation and activitity – 5 points Oral presentation – 10 points Midterm test – 35 points Final exam – 50 points The minimum passing grade is 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 / ANIMAL PRODUCTION / ENGLISH LANGUAGE II

Course:

ENGLISH LANGUAGE II/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10252	Obavezan	2	3	2++0

Programs	ANIMAL PRODUCTION
Prerequisites	-
Aims	Reaching B 2.2 level - using grammar correctly and confidently, interacting with fluency and producing clear, detailed text on a wide range of subjects
Learning outcomes	By the end of the course, students will have 1) improved their language skills (speaking, listening, writing, and reading); 2) improved their knowledge and understanding of English grammar; 3) improved their presentation skills in English; 4) gained confidence and fluency when communicating in English; 5) integrated their knowledge of English and Anglophone cultures.
Lecturer / Teaching assistant	Dr Jovana Djurcevic
Methodology	Various types of written and oral exercises, presentations, projects, discussions

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Getting along, modals and related verbs/Small world: Listening/Speaking/Reading/Writing (Student’s book)
I week exercises	Modals and related verbs (Workbook)
II week lectures	Hot verbs – get, the generation who refuses to grow up/Simple and Continuous aspects, activity and state verbs; prefixes (Student’s book)
II week exercises	Simple and Continuous aspects, activity and state verbs; prefixes (Workbook)
III week lectures	How remarkable, relative clauses, participles/Making ends meet: LSRW activities (Student’s book)
III week exercises	Relative clauses, participles (Student’s book)
IV week lectures	Adverb collocations, happy ending in New York/Wishes: I hope…; It’s time…; should have; phrasal verbs - money (Student’s book)
IV week exercises	Adverb collocations, happy ending in New York (Workbook)
V week lectures	The way we were, expressing habit/Out and about: LSRW activities (Student’s book)
V week exercises	The way we were, expressing habit (Student’s book)
VI week lectures	Homonyms, Homophones/Passive; as, like, such as, so, such; homonyms (Student’s book)
VI week exercises	Homonyms, Homophones (Workbook)
VII week lectures	Mid-term test
VII week exercises	Mid-term test
VIII week lectures	Over my dead body- reading comprehension/The great divide: LSRW activities (Student’s book)
VIII week exercises	Over my dead body (Workbook)
IX week lectures	Modal auxiliary verbs in the past/ have/get something done; get somebody to do something; quantifiers (Student’s book)
IX week exercises	Modal auxiliary verbs in the past/ have/get something done; get somebody to do something; quantifiers (Workbook)
X week lectures	Mid-term makeup
X week exercises	Midterm makeup
XI week lectures	Synonyms, the amazing Vikings/Making a living: LSRW activities (Student’s book)
XI week exercises	Synonyms (Workbook)
XII week lectures	It’s all hypothetical, hypothesising/ Future Perfect; Reported speech, verb patterns; work collocations (Student’s book)
XII week exercises	Future Perfect; Reported speech, verb patterns; work collocations (Workbook)
XIII week lectures	Time flies, articles/That’s weird!: LSRW activities (Student’s book)
XIII week exercises	Time flies, articles (Workbook)
XIV week lectures	Determiners, hot words - life and time/ modal verbs; past forms of modals and related verbs; idioms (Student’s book)
XIV week exercises	Determiners, hot words (Workbook)
XV week lectures	General overview and preparation for the final exam
XV week exercises	General overview and preparation for the final exam

Student workload	30+0
Per week	Per semester
3 credits x 40/30=4 hours and 0 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 0 excercises 2 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 4 hour(s) i 0 minuts x 16 =64 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 4 hour(s) i 0 minuts x 2 =8 hour(s) i 0 minuts Total workload for the subject: 3 x 30=90 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) 18 hour(s) i 0 minuts Workload structure: 64 hour(s) i 0 minuts (cources), 8 hour(s) i 0 minuts (preparation), 18 hour(s) i 0 minuts (additional work)
Student obligations	Active participation, oral projects and presentations, midterm test, exams
Consultations	Available by appointment
Literature	John and Liz Soars: Headway Upper-Intermediate, Fourth Edition, OUP Chris Redston and Gillie Cunningham: Face2face Upper-Intermediate, CUP 2007
Examination methods	Participation and activitity – 5 points Oral presentation – 10 points Midterm test – 35 points Final exam – 50 points The minimum passing grade is 50%
Special remarks	Classes are conducted in English
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 / ANIMAL PRODUCTION / BASIS IELDCROPS

Course:

BASIS IELDCROPS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10265	Izborni	6	6	3+1+1

Programs	ANIMAL PRODUCTION
Prerequisites	There are no prerequisites for registering and taking courses
Aims	The aim of the course for students is to gain knowledge about the agricultural production area, the characteristics of agricultural production, the importance of natural conditions for plant production, agrotechnical systems and subsystems, agricultural production systems and modern concepts in agriculture.
Learning outcomes	After successfully mastering the course, students will be able to: - understand the basic principles of agricultural production - understand the importance of abiotic and biotic factors in plant production - organize production in different agricultural production systems (crop rotation, monoculture, free crop rotation and combined crops) - correctly apply various agrotechnical measures in basic and pre-sowing soil preparation, crop cultivation, harvesting, processing and storage - recognize weed species on arable land and apply different methods of their control - correctly apply various agrotechnical measures to eliminate damage caused by adverse effects of environmental factors - use different ways of repairing abnormal soils - recognize the importance of sustainable agriculture, improvement and protection of the agroecosystem - present and transfer acquired knowledge
Lecturer / Teaching assistant	Name and surname of lecturer: Dr Zoran Jovović, full professor Name and surname of teaching assistant: Dr Ana Velimirović
Methodology	Lectures, exercises, laboratory exercises, field practice, seminar papers, consultations, etc.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction to the basics of crop production
I week exercises	Agricultural assessment of climate
II week lectures	Vegetation factors (climate)
II week exercises	Determining the beginning and end of the vegetation season
III week lectures	The influence of agricultural techniques on the microclimate of fields; Agricultural assessment of climate; Reionization
III week exercises	Fertilizers
IV week lectures	Land; Relief
IV week exercises	Fertilizer rationing
V week lectures	Cultivated plant; Allelopathy and competition;
V week exercises	Plowing systems
VI week lectures	Stresses, adaptation and resistance of cultivated plants; Formation of yield of cultural plants
VI week exercises	Seed testing methods
VII week lectures	Agrotechnics
VII week exercises	TEST 1
VIII week lectures	Additional cultivation; Meadows, pastures and fallows ploughing
VIII week exercises	Laboratory analyzes of seed material
IX week lectures	Soil cultivation systems; Contemporary trends in soil cultivation; Fertilization
IX week exercises	Laboratory analyzes of seed material
X week lectures	Sowing and planting; Crop cultivation
X week exercises	Seed processing
XI week lectures	Weeds
XI week exercises	Field exercises
XII week lectures	Repair of abnormal soils
XII week exercises	Herbarium
XIII week lectures	Plant production systems
XIII week exercises	Herbarium
XIV week lectures	Harvesting and storage of crops
XIV week exercises	Crop rotation
XV week lectures	Contemporary views on farming systems (sustainable agriculture)
XV week exercises	Test 2

Student workload	6 credits x 40/30 = 8 hours Structure: 3 hours of lectures, 1 hour of exercises, 1 hour of laboratory exercises and 3 hours of independent work, including consultations Lectures and final exam: 8 hours x 15 = 120 hours Necessary preparation: 2 x 8 hours = 16 hours Total hours for the course: 6 x 30 = 180 hours Additional work: 36 hours Structure: 120 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 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	Students are required to attend classes, field and laboratory exercises and all other planned activities and to actively participate in the preparation of tasks set within the group
Consultations	Students will be provided with regular weekly consultations
Literature	Basic literature: - D. Kovačević (2003): Opšte ratarstvo, Poljoprivredni fakultet Zemun, Beograd - I. Molnar (2004): Opšte ratarstvo, Poljoprivredni fakultet Novi Sad Additional literature: - S. Oljača (2008): Agroekologija, Poljoprivredni fakultet Zemun, Beograd - J. Todorović, B. Lazić, I. Komljenović (2003): Ratarsko-povrtarski priručnik, Grafo Mark, Laktaši - T. Šarić (1990): Opšte ratarstvo, NIRO "Zadrugar", Sarajevo
Examination methods	- Attendance at lectures 5 points - Class activities and homework 5 points - Two tests of 7 points each, 14 points in total - Seminar work 6 points - Two colloquiums of 15 points each, 30 points in total - Final exam 40 points Passing grade is obtained if at least 50 points are accumulated Grade A B C D E No of points 90-100 80-89 70-79 60-69 50-59
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 / ANIMAL PRODUCTION / BASIS VEGETABLE PRODUCTION

Course:

BASIS VEGETABLE PRODUCTION/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10266	Izborni	6	4	2+1+1

Programs	ANIMAL PRODUCTION
Prerequisites
Aims	Lear and get to know biological needs of vegetable crops and the best methods of production of vegetable
Learning outcomes	1. Critical assessment of production of vegetable on the open field and greenhouses 2.Organize vegetable production on the different type of soil and climatic condition 3.Definition of proper agrotechnology in specific microclimatic condition 4.Chosing species and variates of vegetable for production in the relevant condition ; 5.Manipulate with seedlings on the artificial substrates 6. Understand hydroponics 7.applied postharvest technologies of vegetables 8.Recognize methods for increasing safety and securities of vegetable production
Lecturer / Teaching assistant	prof. dr Natasa Mirecki
Methodology	Interactive theoretical and practical lessens, consultation, seminaries, practical work on the farm

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction in the course and definition of methods of learning and assessments. Introduction in the vegetable production.
I week exercises	Practical work in the greenhouse
II week lectures	Importance and quality of vegetable Factors for definition of quality of vegetable
II week exercises	Practical work in the greenhouse
III week lectures	Greenhouse and open field site selection. Choice of species and cultivars.
III week exercises	Practical work in the greenhouse
IV week lectures	Greenhouse design and covering material
IV week exercises	Practical work in the greenhouse
V week lectures	Greenhouse climate control and specific equipment
V week exercises	Practical work in the greenhouse
VI week lectures	Vegetative and generative propagation of vegetables. Grafting of vegetables. Sowing and planting of vegetables
VI week exercises	Practical work in the greenhouse
VII week lectures	Growing media. Soilless culture. Colloquium I
VII week exercises	Practical work in the greenhouse
VIII week lectures	Sil fertility and plant nutrition
VIII week exercises	Practical work in the greenhouse
IX week lectures	Crop rotation. Companion planting. Allelopathy
IX week exercises	Practical work in the greenhouse
X week lectures	Irrigation of vegetable on the open field and in the greenhouse
X week exercises	Practical work in the greenhouse
XI week lectures	Specific cultural measure in the vegetable production
XI week exercises	Practical work in the greenhouse
XII week lectures	Study visit to vegetable farm
XII week exercises	Practical work in the greenhouse
XIII week lectures	Harvest and postharvest management
XIII week exercises	Practical work in the greenhouse
XIV week lectures	Safety and security of vegetable
XIV week exercises	Practical work in the greenhouse
XV week lectures	Colloquium II
XV week exercises	Preparation for final exam

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 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	Lectures, seminaries, exercises, colloquiums, final exam
Consultations	2 hours per week
Literature	1.Mihal Đurovka (2008): Gajenje povrća na otvorenom polju, Poljoprivredni fakultet Novi Sad; 2.Mihal Đurovka sa sar. (2006): Proizvodnja povrća i cveća u zaštićenom prosotoru, Poljop. Fakultet Novi Sad; 3. Perkovic, G., Todorovic, V, Govedarica Lučić, A.(2019):Opšte povrtarstvo. Poljoprivredni fakultet Univerziteta u Banjoj Luci. 4.Grupa autora: GAP for greenhouse vegetable crops. FAO Plant Production and protection paper.Rome, 2013
Examination methods	Colloquiums, seminar, final exam
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 / ANIMAL PRODUCTION / LIVESTOCK AND ENVIRONMENT

Course:

LIVESTOCK AND ENVIRONMENT/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
10767	Obavezan	3	6	3+1+0

Programs	ANIMAL PRODUCTION
Prerequisites	no conditionality
Aims	Introducing of students with different systems of agricultural production and their impact on the environment, the importance of monitoring environmental pollution, the impact of the processing of livestock products, i.e. industry on the environment, the treatment of waste from agro-industry and ecological standards and legal regulations related to the protection of the agricultural environment
Learning outcomes	Defines and explains different systems of agricultural production and understands their impact on the environment, • Understands Life Cycle Assessment procedures, Conceptual models for assessing the relationship between livestock farming and the environment (PSR and DPSIR systems) • Recognizes, analyzes and evaluates indicators of environmental pollution whose source is agricultural production and processing, • Detects the source of pollution, determines the situation and takes measures to mitigate or eliminate pollutants originating from primary agricultural production (fertilizers, sediments, animal waste, salts and pesticides, storage, loading and unloading of food, accommodation and feeding of animals, health maintenance and treatment... ) • Understands and applies Biosecurity procedures, Best Management Practice and Integrated Pest Management, • Detects the source of pollution, determines the situation and takes measures to mitigate or eliminate pollutants originating from agricultural processing facilities (meat processing, milk processing, fruit and vegetable processing, starch, sugar, confectionery and beer industries). Knowledge and application of the HACCP system
Lecturer / Teaching assistant	prof. dr Slavko Mirecki, mr Olga Kopitović
Methodology	lectures, teaching exercises, seminar work on a given topic, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction – animal husbandry vs. environment; losses of natural resources; agricultural production systems, monitoring;
I week exercises	Examples of indicators for environmental monitoring in primary livestock production and processing facilities
II week lectures	Conceptual models for assessing the relationship between animal husbandry and the environment: PSR System, DPSIR system, indicators of environmental pollution, animal husbandry 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, nutrient balance. The diversity of domestic 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 pollutants: fertilizers, sediments, animal waste, salts and pesticides
IV week exercises	Examples: eutrophication, desertification, acid rain, greenhouse gases...
V week lectures	Life Cycle Assessment and Carbon footprint on livestock farms
V week exercises	Colloquium 1
VI week lectures	Impact of animal husbandry activities on the environment: Storage, loading and unloading of food, accommodation of animals
VI week exercises	Examples of proper and improper storage, loading and unloading of food and housing of animals
VII week lectures	Impact of animal husbandry activities on the environment: cleaning and fertilization, health maintenance and treatment. Biosecurity on the farm
VII week exercises	Examples of proper and improper cleaning and fertilization, health maintenance and treatment, and Biosecurity on the farm
VIII week lectures	Impact of animal husbandry activities on the environment, procedures with animal waste - dangers and prevention.
VIII week exercises	Principles and examples of Best Management Practice, Integrated Pest Management
IX week lectures	Impact of animal husbandry activities on the environment: odor control on the farm, pest control
IX week exercises	Visit to the livestock farm.
X week lectures	Procedures with the corpses of dead animals on the farm: burial, burning, composting,
X week exercises	Colloquium 2
XI week lectures	The impact of agricultural processing capacities on the environment: meat processing, milk processing
XI week exercises	A visit to a dairy/cheese factory
XII week lectures	The impact of agricultural processing capacities on the environment of fruit and vegetable processing, starch, sugar, confectionery and beer industries
XII week exercises	COD and BOD values of wastewater from certain branches of the food industry
XIII week lectures	Basics of Good Agricultural Practice. Sustainable agriculture. Concept and principles of GAP
XIII week exercises	Examples of GAP
XIV week lectures	Prerequisite programs: GAP, GHP, GDP, GMP... Standard operating procedures: SPO and SSOP
XIV week exercises	Examples of SOP and SSOP documentation
XV week lectures	HACCP system. Terms, definitions, history. 7 HACCP principles, 12 steps of the HACCP system
XV week exercises	HACCP implementations in cheese making (examples)

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	attending teaching exercises, writing a seminar paper, taking colloquiums, taking the final exam
Consultations	2 hours a week, dates to be arranged with students
Literature	Literatura: 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.,(1996) : Livestock and environment:Finding a balance , FAO
Examination methods	Activity during lectures (0-4 points) o Exercise activity (0-4 points) o Seminar work (0-7 points) o I colloquium (0-20 points) o II colloquium (0-20 points) o Final exam (0-45 points) 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
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 / ANIMAL PRODUCTION / HORSE BREEDING

Course:

HORSE BREEDING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
11365	Obavezan	6	4	2+1+1

Programs	ANIMAL 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 Veljić Mr Milena Đokić
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 Evaluation of the horses exterior
VII week exercises	Measurement of the horses exterior, color and markings
VIII week lectures	Horse reproduction
VIII week exercises	Reproductive biotechnology in horse breeding
IX week lectures	Selection of breeding stock
IX week exercises	Breeding of foals
X week lectures	Methods of upbringing, selection and breeding
X week exercises	Identification and registry of horses
XI week lectures	Horse nutrition
XI week exercises	Nutrition of horses by categories
XII week lectures	Care and accommodation of horses
XII week exercises	Horse care and hoof trimming
XIII week lectures	Colloquium 2
XIII week exercises	Field activity
XIV week lectures	Remedial colloquium 2
XIV week exercises	Movement 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
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 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	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 / ANIMAL PRODUCTION / BASIC OF MEAT PRODUCTION AND PROCESSING

Course:

BASIC OF MEAT PRODUCTION AND PROCESSING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
11366	Obavezan	6	6	3+0+2

Programs	ANIMAL 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	Lecturer: Prof. dr Milan Marković Teaching Assistant: 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	Treatment and 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 in Meat industry 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
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 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	Responsibilities of students during classes: 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 Veterinary Science, Univ. of Bristol, CABI Publ. 2000. 4. Živković, D., Perunović, Marija.: Poznavanje mesa – praktikum. Poljoprivredni fakultet Beograd, 2012.
Examination methods	The forms of knowledge testing and grading: - Regular lectures attendance (max. 3 pts), exercises (max. 2 pts), in total up to 5 pts - Homework (max 10 pts) - I Colloquium: (max 20 pts) - II Colloquium II: (max 20 pts) - Final exam: (max 45 pts) Threshold for mark E is cumulative sum of ≥50.01
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 / ANIMAL PRODUCTION / BASIC OF MEAT PRODUCTION AND PROCESSING

Course:

BASIC OF MEAT PRODUCTION AND PROCESSING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
11366	Izborni	6	6	3+0+2

Programs	ANIMAL 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	Lecturer: Prof. dr Milan Marković Teaching Assistant: 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	Treatment and 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 in Meat industry 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
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 2 sat(a) practical classes 0 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	Responsibilities of students during classes: 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 Veterinary Science, Univ. of Bristol, CABI Publ. 2000. 4. Živković, D., Perunović, Marija.: Poznavanje mesa – praktikum. Poljoprivredni fakultet Beograd, 2012.
Examination methods	The forms of knowledge testing and grading: - Regular lectures attendance (max. 3 pts), exercises (max. 2 pts), in total up to 5 pts - Homework (max 10 pts) - I Colloquium: (max 20 pts) - II Colloquium II: (max 20 pts) - Final exam: (max 45 pts) Threshold for mark E is cumulative sum of ≥50.01
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 / ANIMAL PRODUCTION / COSTS AND CALCULATIONS IN AGRICULTURE

Course:

COSTS AND CALCULATIONS IN AGRICULTURE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
11367	Obavezan	6	6	3+1+0

Programs	ANIMAL PRODUCTION
Prerequisites	There are no strings attached
Aims	For students to acquire basic knowledge in the market and marketing of agri-food products products of animal origin, i.e., understanding: market theory and analytics, traffic and marketing agricultural products; conditions and relations on the domestic market, trade and marketing of agricultural products on domestic and foreign markets.
Learning outcomes	After successfully mastering the subject, students will be able to: Explain the concept of the market and its way of functioning; Describe specificity of the animal products market - elements, factors, basic functions and mechanism of the market; describe sales channels, their advantages and disadvantages; Explain the role and importance of market institutions, Prepare basic market data, Present simple analysis of the animal products market, collect basic market data and create a balance of animal products
Lecturer / Teaching assistant	Prof. Dr. Miomir Jovanović and 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	Introduction to the subject - basic information about the subject
I week exercises	Introduction to exercises
II week lectures	Concept and definition of the market, types and functions of the market
II week exercises	Basic characteristics of the market, formation factors, classification of the market in relation to different characteristics - examples of classification
III week lectures	Analysis of supply and demand of animal products
III week exercises	Law of supply and demand, basic features of supply and demand, types
IV week lectures	Elasticity
IV week exercises	Elasticity of supply and demand, types of elasticity, factors affecting elasticity of supply and demand - examples of elasticity of animal products
V week lectures	Prices: concept, types, price movements, parities, price formation of agricultural products
V week exercises	The influence of prices on the movement of supply and demand, changes in the prices of animal products, price parities
VI week lectures	Consumption of animal products, COLLOQUIUM 1.
VI week exercises	Consumer - types of consumers, consumption of animal products, commodity
VII week lectures	Trade in animal products: characteristics, types and types
VII week exercises	Merchandise traffic, characteristics of traffic, direct and indirect
VIII week lectures	Trade: division and basic characteristics
VIII week exercises	Factors affecting trade, distribution, trade and payment balances
IX week lectures	Market institutions in circulation
IX week exercises	Stock exchanges, auctions, fairs.
X week lectures	Production-consumption balances of animal products
X week exercises	Market research, steps in research - examples
XI week lectures	Overview of the international animal products market
XI week exercises	The state and movement of the market of basic products of animal origin in EU countries and the surrounding area - examples
XII week lectures	Foreign trade exchange of agricultural and food products and trends
XII week exercises	Foreign trade, coverage - examples for products of animal origin
XIII week lectures	SWOT analysis, COLLOQUIUM 2
XIII week exercises	SWOT analysis of animal products and activities related to animal production - examples for the Montenegrin market
XIV week lectures	Analysis of selected markets for animal products
XIV week exercises	Case study 1
XV week lectures	Marketing mix instruments
XV week exercises	Case study 2

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	Regular attendance at classes, appropriate behavior, attending knowledge tests
Consultations	After the lecture, and if necessary by agreement
Literature	Basic: Jovanović, M: "Market and marketing of agricultural products", script, Faculty of Biotechnology, Podgorica 2007, 2. Đorović, M., Tomin, A: "Market and sale of agricultural products", Faculty of Agriculture, Belgrade, 2000.3.Vlahović. B.: "Marketing of agricultural and food products", Faculty of Agriculture, Novi Sad, 2004. Supplement: 1. Milisavljević, M., Maričić B., Gligorijević, M., (2006): Osnovi marketinga, Faculty of Economics, Belgrade, 2. Salai, S., Božidarević. D.: "Marketing research", Contemporary Administration, Belgrade, 1997.
Examination methods	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 (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 / ANIMAL PRODUCTION / GOOD MANUFACTURING PRACTICE

Course:

GOOD MANUFACTURING PRACTICE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
11380	Izborni	6	4	2+1+0

Programs	ANIMAL PRODUCTION
Prerequisites	none
Aims	Application of basic principles of good agricultural practice in animal husbandry, organization of production of health-safe food of animal origin, development of prerequisite programs in the processing industry, establishment of safety principles (HACCP system) in the industry of milk, meat, fish, honey, animal feed processing, development of safety control methods food
Learning outcomes	After passing the exam, the student will know the basic principles of good agricultural practice in animal husbandry, risk factors in primary agricultural production, prerequisite programs in the processing industry, management of byproducts of animal origin, the HACCP system in the processing of milk, meat, fish, honey, animal feed, control methods food safety
Lecturer / Teaching assistant	prof. dr. Mirjana Bojanić Rašović
Methodology	Lectures, practical exercises, class activity, independent work, doing homework, seminar paper, 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 soil, 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
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 1 excercises 2 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	Certification of the semester and registration of grades, Supplementary classes and remedial exam period Final exam
Consultations	2 hours during the week in agreement with students
Literature	Animal hygiene and disease prevention, textbook, University of Montenegro, Mirjana Bojanić Rašović (2018); Practical course in animal hygiene, University of Montenegro, Mirjana Bojanić Rašović (2023) (textbook and practical course are available on the website of the University of Montenegro https://www.ucg.ac.me/publikacijepreview.php ), 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, topics for seminar work, as well as exam questions are given to students in the first lesson and are available from the subject teacher in printed and electronic form
Examination methods	Oral colloquium of lectures: up to 10 points (each colloquium lecture is valued at one point). Defense of the seminar paper: up to 10 points. Two colloquiums of 15 points each (30 points in total). One colloquium consists of 10 questions. Each question is evaluated with 1.5 points. 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	Classes (P+V) are conducted for groups of 30 students, and laboratory exercises for groups of 10 students each
Comment	Name and surname of the teacher who prepared the data: prof. Dr. Mirjana Bojanić Rašović, e-mail: mirab@ucg.ac.me

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 / ANIMAL PRODUCTION / LIVESTOCK MANAGEMENT

Course:

LIVESTOCK MANAGEMENT/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
11392	Izborni	6	4	2+2+0

Programs	ANIMAL PRODUCTION
Prerequisites	no
Aims	The aim of the course is to familiarize students with the basics of management, organization and economics of livestock production through theoretical and practical work.
Learning outcomes	defines the terms manager and management; recognize entrepreneurship as a management style in livestock production; calculates value indicators for individual livestock production lines; evaluate the economic justification of certain livestock production lines; manages the changes and quality of the livestock production process
Lecturer / Teaching assistant	Prof.dr Aleksandra Despotović , Dr Miljan Joksimović
Methodology	Lectures, exercises, colloquiums and final exam

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Concept, definition and importance of management; Subject of study and connection with other scientific and teaching disciplines
I week exercises	Specifics of agriculture with reference to animal husbandry. Conditional throat. Means of production.
II week lectures	Management functions; Management levels; Management and environment;
II week exercises	Management functions; Management levels; Management and environment
III week lectures	Characteristics of a successful manager; Management in agriculture - animal production
III week exercises	Farm management
IV week lectures	Production systems;
IV week exercises	Management of the use of animal feed. Matching the number of heads with the available amount of fodder. Compilation of the feed plan and balance. Persecutory use of pastures.
V week lectures	Planning and management in the production process - animal production
V week exercises	Livestock exploitation and reproduction systems. Herd reproduction. Determining the representation of livestock i herd structure.
VI week lectures	Control and organization in production; Production lines and types, farm size and capacity utilization;
VI week exercises	Plan of allowance and turnover of the herd. Planning the volume of production of livestock products.
VII week lectures	Colloquium I;
VII week exercises	Costs. Amortization. Calculation of the necessary material, services and labor force in animal husbandry.
VIII week lectures	Economic analysis of business operations on farms, determination of the most favorable moment for selling livestock
VIII week exercises	Indicators and measurement of economic results in animal husbandry
IX week lectures	Indicators of economic results - Efficiency and effectiveness;
IX week exercises	Determining the optimal duration of livestock fattening.
X week lectures	Organizational and economic characteristics of cattle breeding
X week exercises	Determining the economic limit of milk production and livestock fattening.
XI week lectures	Analysis of production results; Organizational and economic characteristics of sheep and goat farming
XI week exercises	Organization of work in animal husbandry. Chronography and chronometry.
XII week lectures	Labor productivity factors; Importance of making calculations; Organizational and economic characteristics of pig farming
XII week exercises	Determining the optimal intensity of production in animal husbandry
XIII week lectures	Colloquium II; Factors of intensity of agricultural production;
XIII week exercises	Determining the optimal farm size
XIV week lectures	Organizational and economic characteristics of poultry farming
XIV week exercises	Investments and risks in livestock production
XV week lectures	Determining economic effectiveness in livestock production Investments and risks in livestock production Measurement of results in livestock production
XV week exercises	Economic indicators and financial reports

Student workload
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 0 sat(a) practical classes 2 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	To attend lectures and exercises and fulfill given tasks;
Consultations	After lectures and exercises
Literature	Literature: 1. Novković, N. Šomođi, Š. (2001): Organization in agriculture, Faculty of Agriculture, Novi Sad 2. Rodić, Vesna, Novković, N., Bošnjak Danica (2006): Organization in agriculture - practicum, Faculty of Agriculture, Novi Sad 3. Milić, D., Kalanović-Bulatović Branka, Trmčić Snežana (2009): Management of fruit and grape production, Faculty of Agriculture, Novi Sad 4. Munćan, P., Živković, D. (2006): Agricultural production management, Faculty of Agriculture, Zemun 5. Bošnjak, Danica (2007): Organization of agricultural production - practicum, Faculty of Agriculture, Novi Sad
Examination methods	Activities in lectures – 2 points – in exercises 3 points; First colloquium - 20 points; Second colloquium - 20 points; seminar paper 5 points; Final exam 50 points; A passing grade is obtained if 50 points are accumulated cumulatively
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 / ANIMAL PRODUCTION / HORSE BREEDING

Course:

HORSE BREEDING/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
14028	Obavezan	6	4	2+1+1

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

Student workload	Weekly 4 credits x 40/30 = 5.3 hours structure: 3 hours of lectures 1 hour of exercises 1.3 hours of individual student work (preparation of exercises, preparation of a seminar paper) including consultations) In semester 45+15 (60) Classes and final exam: 5.3 hours x 16 = 96 hours; Necessary preparations (administration, enrollment, semester certification): 2 x 5.3 hours = 10.6 hours; Total load for the course: 4 x 30 = 120 hours. Supplementary work for exam preparation in the remedial period, including taking the remedial exam from 0 to 42 hours. Load structure: 96 hours (lessons) + 10 hours (preparation) + 14 hours (additional work)
Per week	Per semester
4 credits x 40/30=5 hours and 20 minuts 2 sat(a) theoretical classes 1 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	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