Biotechnical Faculty / TECHNOLOGIES IN ANIMAL HUSBANDRY / BASICS OF MODERN ANIMAL HUSBANDRY

Course:

BASICS OF MODERN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12350	Obavezan	1	6	3+1+1

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	No
Aims	Acquiring additional knowledge about current trends, technologies and challenges in animal husbandry.
Learning outcomes	The student is educated to follow current trends in animal husbandry and the latest technologies, select and apply technologies that are compatible with Montenegrin resources and conditions for the development of animal husbandry.
Lecturer / Teaching assistant	Prof. dr Bozidarka Markovic mr Milena Djokic
Methodology	Theoretical lectures, presentations of individual examples, seminar work

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Status, volume and structure of livestock production in certain parts of the world.
I week exercises	Presentation of FAO data on individual productions.
II week lectures	The importance of diversification and changes in agriculture and animal husbandry for the welfare of farmers, employment and the economy.
II week exercises	Examples / Study cases
III week lectures	Global trends in breeding of certain types of domestic animals.
III week exercises	Seminar work - choice of topic and method of preparation.
IV week lectures	Trends in production, change and demand for livestock products.
IV week exercises	Seminar work - choice of topic and method of preparation.
V week lectures	Agroecological aspects of modern livestock production.
V week exercises	The influence of cattle production on agricultural parameters.
VI week lectures	The influence of other types of livestock production on ago-ecological indicators.
VI week exercises	Repetition and presentation of two seminar papers.
VII week lectures	Colloquium I
VII week exercises	Colloquium results analysis
VIII week lectures	Development and institutional changes for the needs of modern agriculture. ​
VIII week exercises	Presentation of the seminar (two).
IX week lectures	Animal Husbandry and Industrialization: Turning Challenges into Opportunities. Presentation of seminar papers (two to three). Application of precision technologies (IoT) in animal husbandry. Examples of digitization in livestock practice. Animal behavior from the aspect of application of modern technological principles and challenges.
IX week exercises	Presentation of seminar papers (two to three).
X week lectures	Application of precision technologies (IoT) in animal husbandry.
X week exercises	Examples of digitization in livestock practice.
XI week lectures	Animal behavior from the aspect of application of modern technological principles and challenges.
XI week exercises	Behavior of females of certain species after parturition.
XII week lectures	Climate change - impact on livestock production and challenges.
XII week exercises	Examples of the impact of livestock farming on the structure and volume of livestock production.
XIII week lectures	Measures to improve livestock production in accordance with the goals of sustainable development.
XIII week exercises	Going to a poultry farm with a high degree of automation
XIV week lectures	Repetition and presentation of seminar papers.
XIV week exercises
XV week lectures	Colloquium II
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	Attends lectures, exercises, does seminar papers
Consultations	Monday 14-15h
Literature	1. Silvestri S, et al.: Greening Livestock, 2012 GIZ and ILRI 2. Hans Schiere: Livestock sector trends, FAO 2010 3. Kostić, M.: Precizna poljoprivreda. Poljoprivredni fakultet Novi Sad, 2021 4. FAO: Transforming the livestock sector through the Sustainable Development Goals. 2018 5. FAO: Shaping the future of livestock. 2018 6. Bogdanović V.: Biološke osnove stočatrsva. Poljoprivredni fakultet Beograd. 2016
Examination methods	seminar papers – 15 points, colloquiums 2 x 20 points, final exam 40 points and class attendance and activity 5 points. Grade / number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50 ​
Special remarks
Comment

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

Biotechnical Faculty / TECHNOLOGIES IN ANIMAL HUSBANDRY / ORGANIC PRODUCTION IN ANIMAL HUSBANDRY

Course:

ORGANIC PRODUCTION IN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12351	Obavezan	1	6	3+2+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	no conditionality
Aims	Introducing students to the basic principles of organic production in animal husbandry. Legal regulations, certification and inspection procedures. Production of animal feed according to the principles of organic production, accommodation, prevention and treatment of animals, reproduction. Principles of organic production in cattle, goat, sheep, pig, poultry and horse breeding. Marketing of organic livestock products.
Learning outcomes	Understands the general principles, goals and values of organic agriculture, • Recognizes and uses legal regulations on organic agriculture in the world and in Montenegro, • Briefly describe farm planning, animal accommodation, equipment, breed, breeding, nutrition, reproduction, health care, treatment and processing of livestock products, • Understands and briefly describes the principles of organic production in cattle, goat, sheep, pig, poultry... • Understands and applies the principles of certification in organic production, recognizes the elements of the certification system, inspection procedures, Transfers acquired knowledge on the farm or livestock processing plants
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	The history of the development of organic agriculture, the current state of organic production in the world and in our country, the sustainability of organic production
I week exercises	Analysis of supply and demand for organic products in Montenegro
II week lectures	Organic livestock: historical development, basic principles of organic livestock production, goals and values. Legal regulations in the world and in our country.
II week exercises	Analysis of the Law on Organic Production and by-laws with an emphasis on the Rulebook on Organic Production in Animal Husbandry.
III week lectures	Animal welfare, ethics and organic production in animal husbandry. Animal welfare and the five freedoms of welfare.
III week exercises	Microclimatic factors affecting animal welfare, ventilation, air quality, specific microclimatic needs.
IV week lectures	Basics of organic livestock production: farm planning, animal housing, equipment, breeding, reproduction, health care, processing...
IV week exercises	Determination of the maximum number of animals per area. Nitrate Directive
V week lectures	Planning animal meals: permitted and prohibited food sources
V week exercises	Colloquium 1
VI week lectures	Principles of organic production in cattle breeding: breeds, accommodation, equipment, nutrition, health, slaughter, realization of products on the market...
VI week exercises	Meal structure for different categories of cattle: lactating cows, dry cows, heifers, fattening cattle)
VII week lectures	Principles of organic production in goat farming: breeds, accommodation, equipment, nutrition, health, slaughter, realization of products on the market...
VII week exercises	Meal structure for different categories of goats.
VIII week lectures	Principles of organic production in sheep farming: breeds, housing, equipment, nutrition, health, slaughter, realization of products on the market...
VIII week exercises	Meal structure for different categories of sheep.
IX week lectures	Principles of organic pig production: breeds, housing, equipment, nutrition, health, slaughter...
IX week exercises	Meal structure for different categories of pigs.
X week lectures	Biosecurity on an organic farm: application of preventive and other measures in order to preserve the health of animals on the farm
X week exercises	Colloquium 2
XI week lectures	Principles of organic production in poultry (chickens): breeds, housing, equipment, nutrition, health, slaughter
XI week exercises	Structure of meals for chickens depending on the production line.
XII week lectures	Principles of organic production in poultry (turkeys): breeds, housing, equipment, nutrition, health, slaughter
XII week exercises	Meal structure for different categories of turkeys.
XIII week lectures	Principles of organic production in ducks: breeds, housing, equipment, nutrition, health, slaughter
XIII week exercises	Meal structure for different categories of ducks
XIV week lectures	Principles of organic production in goose: breeds, housing, equipment, nutrition, health, slaughter
XIV week exercises	Meal structure for different categories of goose
XV week lectures	Breeding of alternative species of animals according to the principles of organic agricultural production (horses, donkeys, ostriches...)
XV week exercises	Accommodation, equipment, nutrition, health, reproduction of alternative species of animals in organic agricultural production

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	attending teaching exercises, writing a seminar paper, taking colloquiums, taking the final exam
Consultations	one class per week, time agreed with the students
Literature	Literature: Grup of authors (Čengić-Džomba,S., Drkenda,P., Đikić,M., Gadžo, D., Latinović, N., Mirecki,N., Mirecki, S): ’’Organska proizvodnja’’. Univerzitet Crne Gore, Biotehnički fakultet, Podgorica, 2014. Additional literature: - 1. T. Paajanen (2011):’’Organic Livestock Farming’’, Atlantic Publishing Group, Inc. 2. M. Vaarst, S. Roderic, V. Lund and W. Lockerett (2004):’’Animal Health and Welfare in Organic Agriculture’’. CABI Publishing
Examination methods	Activity during the lecture (0-4 points) o Exercise activity (0-3 points) o Seminar work (0-8 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. Score 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / PHYSIOLOGY OF REP., GROWTH AND LACT. OF DOM. AN.

Course:

PHYSIOLOGY OF REP., GROWTH AND LACT. OF DOM. AN./

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12369	Obavezan	1	6	3+0+2

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites
Aims
Learning outcomes
Lecturer / Teaching assistant
Methodology

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

Student workload
Per week	Per semester
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
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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / PRINCIPLES OF SELECTION OF DOMESTIC ANIMALS

Course:

PRINCIPLES OF SELECTION OF DOMESTIC ANIMALS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12371	Obavezan	1	6	3+1+1

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	None
Aims	The objectives: acquiring knowledge and understanding the principles used in the selection of livestock and poultry (quantitative and population genetics), about the methods used in selection and crossing, about the genetic evaluation (evaluation of the breeding value) of future parents with a special emphasis on genomic selection.
Learning outcomes	Learning outcomes: After successfully mastering the material provided in this course, students will be able to: • to explain the genetic basis of the inheritance of traits of domestic animals • to show the sources of genetic variability and to formulate a model for quantitative traits. • to calculate genetic parameters: heritability, repeatability and genetic correlations. • to demonstrate knowledge of the principles of selection (effect of selection, selection differential and intensity, generation interval). • to show the concept of using the non-additive component of the genotypic value and all aspects of heterosis and complementarity of breeds in different crossbreeding schemes of domestic animals. • to calculate the breeding value (OV) and the most important methods for its evaluation, as well as the additional possibilities offered by genomic selection to the traditional approach to genetic evaluation • to propose the most important elements of the breeding and selection program, breed structure, breeding goals for the most important types of livestock and poultry.
Lecturer / Teaching assistant	Lecturer: Prof. dr Milan Marković Teaching Assistant: Dr 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 the principles of farm animal selection (importance, history, starting points in selection, ICAR rules)
I week exercises	The principles of farm animal selection (ICAR rules)
II week lectures	Genetic variability as a basis of selection, statistical methods for evaluation of variability
II week exercises	Practical tasks on applied statistical tools in estimation of variability
III week lectures	The importance of genetic parameters (heritability, repeatability and genetic correlations) in the selection of domestic animals
III week exercises	Practical side of genetic parameters (heritability, repeatability and genetic correlations), ways of calculation
IV week lectures	ICAR – general principles, recording of milk traits of cows, sheep and goats
IV week exercises	ICAR – recording of milk traits of cows, sheep and goats
V week lectures	ICAR – evaluation of functional and beef production traits of cattle, reproductive abilities
V week exercises	Measuring of beef production traits of cattle and needed tools for measuring
VI week lectures	ICAR – management of databases, equipment, breeding organizations
VI week exercises	Colloquium I
VII week lectures	Pathways of animal breeding: selection vs crossbreeding
VII week exercises	Selection and crossbreeding - practical considerations
VIII week lectures	Selection methods (individual, family, within families, sib selection, selection based on pedigrees and progeny)
VIII week exercises	Selection methods - exercises study questions
IX week lectures	Multi-trait selection - selection index
IX week exercises	Estimation procedure of Selection index
X week lectures	Breeding value prediction BLUP sire model and BLUP Animal model
X week exercises	BLUP sire model and BLUP Animal model - study questions exercise
XI week lectures	Genomic selection
XI week exercises	Practical aspects of Genomic selection
XII week lectures	Selection by species of farm animals – a) dairy cattle, beef cattle
XII week exercises	The main traits of dairy cattle and beef cattle
XIII week lectures	Selection by species of farm animals – sheep and goats
XIII week exercises	Colloquium II
XIV week lectures	Selection by species of farm animals – pigs and poultry
XIV week exercises	Exercise of study questions and final exam preparation
XV week lectures	Final exam
XV week exercises	Additional lessons, corrective term of exam

Student workload	Weekly 3/4+2 (6) 6 credits x 40/30 = 9 hours Structure: 3 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 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	Responsibilities of students during classes: 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. Bourdon, M. R.: Understanding Animal Breeding, Second Edition, Prentice Hall, Upper Saddle River, 2000; i prevod odabranih poglavlja (M. Marković). 3. Kor Oldenbroek and Liesbeth van der Waaij, 2015. Textbook Animal Breeding and Genetics for BSc students. Centre for Genetic Resources The Netherlands and Animal Breeding and Genomics Centre , 2015. Groen Kennisnet: https://wiki.groenkennisnet.nl/display/TAB/ 4. ANSI 3433: Animal Breeding Department of Animal Science Division of Agricultural Sciences and Natural Resources Oklahoma State University 5. Applied Animal Breeding for Different Species - with a focus on Danish circumstances, Edited by Thomas Mark, Faculty of Life Sciences, University of Copenhagen, 2011)
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 ≥50.01pts
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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / NEW TRENDS IN NUTRITION OF DOMESTIC ANIMALS

Course:

NEW TRENDS IN NUTRITION OF DOMESTIC ANIMALS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12372	Obavezan	1	6	3+1+1

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	-
Aims	The course should enable students to know / understand the latest advances in food production, processing and conservation, use of additives, nutrition of various species and categories of domestic animals, use of modern animal nutrition standards, the impact of nutrition on product quality, and possible commitment to masters thesis .
Learning outcomes	Development of creative abilities and mastering specific and practical skills in the field of production, conservation and processing of animal feed, as well as the ability to compose meals in accordance with modern norms and requirements, using current models and software solutions in nutrition of different species and categories of domestic animals acording to modern consumer requirements.
Lecturer / Teaching assistant	prof. dr Nenad Đorđević, dr Dušica Radonjić
Methodology	Theoretical lectures, presentations of individual examples, seminar papers

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Modern methods for determination of nutritional value of animal feed
I week exercises	Using a detergent method to test voluminous foods
II week lectures	Physical parameters of feed quality in intensive production
II week exercises	Use of PSPS separators to determine the length distribution of voluminous foods and TMR
III week lectures	The latest achievements in the production of voluminous animal feed
III week exercises	Determination of aerobic stability of silage
IV week lectures	Current methods of animal feed processing
IV week exercises	Determination of urease activity
V week lectures	Industrial production of animal feed according to modern requirements
V week exercises	HACCP system and animal feed safety
VI week lectures	Repetition and presentation of seminar papers
VI week exercises	Preparation of calculations and tasks from the areas covered
VII week lectures	test and colloquium 1
VII week exercises	test and colloquium 1
VIII week lectures	Modern additives in animal feed
VIII week exercises	Balancing meals for non-ruminants with synthetic amino acids
IX week lectures	Precise and efficient protein and energy nutrition of animals
IX week exercises	Application of CNCPS system in order to maximize energy and microbial protein
X week lectures	Current normatives for the nutrition of cows, sheep and goats
X week exercises	Use of NRC 2001 for dairy cows and CVB 2016 for fattening cattle, sheep and goats
XI week lectures	Current normatives for pig and poultry nutrition
XI week exercises	Use of NRC 2012 for pigs and NRC 2011 for poultry
XII week lectures	Animal nutrition in organic livestock
XII week exercises	Legislation of organic livestock production
XIII week lectures	The impact of modern nutrition on product quality
XIII week exercises	European food safety legislation
XIV week lectures	Repetition and presentation of seminar papers
XIV week exercises	Preparation of calculations and tasks from the areas covered
XV week lectures	test and colloquium 2
XV week exercises	test and colloquium 2

Student workload	Weekly 3 + 2 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures 1 hours of exercise 4 hours of individual student 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, registration, 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 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	Attends lectures, exercises, seminar papers
Consultations	Once a week for an hour in agreement with the students, after the lecture
Literature	NRC-Nutrient Requirements of Dairy Cattle (2001), Beef Cattle (1996), Swine (2012), Poultry (2014), Small Ruminants, Sheep, Goats, Cervides, and New World Camelids (2007). National Academy Press. Washington DC. Đorđević, N., Dinić, B. (2007): Animal food. Cenzone Tech-Europe, Arandjelovac. Đorđević, N., Dinić, B. (2011): Production of concentrate mixtures for animals. Institute for Forage Plants Kruševac. McDonald, P., Greenhalgh, J.F.G., Morgan, C.A., Edwards, R., Sinclair, L., Wilkinson, R. (2011): Animal Nutrition (seventh edition). Prentice Hall. Radivojević, M. (2016). Diet of domestic animals. Educons University, Faculty of Organic Agriculture. Božičković, A., Grubić, G., Stojanović, B. (2018): Practicum for ruminant nutrition. University of Belgrade, Faculty of Agriculture. Stojanović, B. (2021): Basics of domestic animal nutrition. University of Belgrade, Faculty of Agriculture. Scientific journals in the field of food production and nutrition of domestic animals, as well as material that will be distributed in class.
Examination methods	seminar papers - 30 points, colloquia - 2 x10 points, final exam - 40 points and attendance and activity in classes - 10 points Grade: number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

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

Biotechnical Faculty / TECHNOLOGIES IN ANIMAL HUSBANDRY / MEAT PROCESSING TECHNOLOGY

Course:

MEAT PROCESSING TECHNOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12373	Obavezan	2	6	3+0+2

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

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
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 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	- 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 51 pts (≥50.51)
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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / MILK PROCESSING TECHNOLOGY

Course:

MILK PROCESSING TECHNOLOGY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12374	Obavezan	2	6	3+0+2

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	no conditionality
Aims	Introducing the student to the technologies of drinking milk, fermented milk drinks, the role of lactic acid bacteria and starter cultures, the technology of cheese production, the technological processes of the production of certain types of cheese, the technologies of different types of cream, butter, ice cream, condensed and dried dairy products, and legal provisions, i.e. . Rulebook on the quality of milk and milk products
Learning outcomes	Organizes and implements the transport of milk from the farm to the dairy, • Understands and applies the correct procedures for receiving milk on the farm and receiving it in the dairy, technological operations during milk reception: clarification, deaerization, cooling... • Differentiates drinking milk and technological processes in their production, • Describes the most important stages in cheese production (the concept of syneresis, division of cheeses, curdling and types of curdling, basic technological stages in cheese production), • Recognizes, groups and briefly describes cheeses and their technologies (hard and semi-hard cheeses, steamed dough cheeses, white brine cheeses, cheeses with noble molds, fresh cheeses, processed cheeses, whey and whey cheeses), • Groups and briefly describes fermented milk products and their technologies (yogurt, kefir and kumis, sour cream, buttermilk, cream-rind, butter, ice creams), as well as concentrated and dried milk products (condensed unsweetened and sweetened milk, powdered milk, skimmed milk) milk powder, instant milk powder), • Use acquired knowledge in milk processing plants.
Lecturer / Teaching assistant	prof. dr Slavko Mirecki, mr Olga Kopitović
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	Transport of milk from the farm to the dairy: organization of transport, means of transport, equipment for transporting milk within the dairy
I week exercises	Introduction to laboratory exercises and methods used for the analysis of milk and milk products.
II week lectures	Procedures for receiving milk on the farm and reception at the dairy, technological operations during milk reception
II week exercises	Proper procedures for sampling milk and milk products. laboratory
III week lectures	Consumable milk: definition, fresh milk, concept and types of pasteurization, concept and types of sterilization, thermalization, recuperation...
III week exercises	Sampling of milk and milk products for chemical and microbiological analysis. laboratory
IV week lectures	Technological processes in the production of pasteurized and sterilized milk
IV week exercises	Preparation of samples and chemical analysis of drinking milk: raw, pasteurized, UHT... (IR spectrophotometry) laboratory
V week lectures	Colloquium 1
V week exercises	Adulteration of milk: addition of water and skimming of milk fat (methods of cryoscopy and lactodensimetry)
VI week lectures	General cheesemaking: definition of cheese, concept of syneresis, division of cheeses, curdling and types of curdling. basic technological stages in cheese production
VI week exercises	Calculation of the content of dry matter, milk fat in dry matter, water in fat-free substance ... (calculation)
VII week lectures	Special cheese-making: technology: hard and semi-hard cheeses, steamed dough cheeses, white brine cheeses,
VII week exercises	Preparation of samples and chemical analysis of hard and semi-hard cheeses, brine cheeses, cheese spreads... (IR spectrophotometry) - laboratory
VIII week lectures	Special cheesemaking: technology of cheeses with noble molds, fresh cheeses, processed cheeses, whey and whey cheeses.
VIII week exercises	Preparation of samples and chemical analysis of cheeses with noble molds, fresh cheeses, processed cheeses, whey and whey cheeses.
IX week lectures	Colloquium 2
IX week exercises	Classification of cheeses according to Codex Alimentarius and International Dairy Federation criteria
X week lectures	Fermented dairy products. Definition and basic terms. Dairy (starter) cultures. Concept and types of fermentation. Types of fermented products. Technological processes in the production of fermented milk: yogurt, kefir, kumis
X week exercises	Preparation of samples and chemical analysis of fermented milk products: yogurt and kefir (IR spectrophotometry) laboratory
XI week lectures	Sour cream. Technological processes in production: pasteurized sweet and sour cream, sterilized cream, whipped cream (sour cream). Milk desserts, Buttermilk, Kajmak-Skorup..
XI week exercises	Preparation of samples and chemical analysis of sweet and fermented cream, kajmak-skorup (IR spectrophotometry) laboratory
XII week lectures	Butter. Theories of butter creation, technological process of cream production, defects of butter, Butter, Ghee, Anhydrous milk fat...
XII week exercises	Preparation of samples and chemical analysis of dairy products with high milk fat content: butter, processed cheeses... (IR spectrophotometry) laboratory
XIII week lectures	Ice cream. Ice cream categories, specific types of ice cream, ice cream technology, production errors
XIII week exercises	Preparation of samples and chemical analysis of ice cream, milk desserts... (IR spectrophotometry) laboratory
XIV week lectures	Concentrated and dried dairy products. Significance, advantage, nutritional value. Condensed unsweetened and sweetened milk. Powdered milk
XIV week exercises	Visit to dairies: cheeses and fermented milk products
XV week lectures	Sensory evaluation of milk and milk products - theoretical part
XV week exercises	Sensory evaluation of milk and milk products - practical part

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	attending exercises, writing a seminar paper, passing colloquiums, passing the final exam
Consultations	45 min. weekly in agreement with students
Literature	Recommended reading: 1. Tratnik, LJ. and Božanić, R, (2012): "Milk and milk products". Croatian Dairy Association. Zagreb 2. Carić, M., Milanović, S., Vucelja, D. (2000): Standard methods of analysis of milk and milk products. Prometheus, Novi Sad. Additional reading: Havranek, J., Kalit, S., Antunac, N., Samaržija, D (2014): "Sirarstvo". HMU. Zagreb
Examination methods	Activity during the lecture (0-4 points) o Exercises Test 1 (0-5 points) 0 Exercises Test 2 (0-5 points) o Seminar work (0-6 points) o I colloquium (0-20 points) o II colloquium (0-20 points) o 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
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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / BIOTECHNOLOGY IN ANIMAL HUSBANDRY

Course:

BIOTECHNOLOGY IN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12375	Obavezan	2	6	3+0+2

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	no
Aims	For the student to get to know and acquire knowledge in the field of molecular genetics and biotechnology in animal husbandry, methods and techniques of biotechnology as well as their application in the breeding and breeding of domestic animals.
Learning outcomes	After successfully completing the course, students will be able to: • Explain the structure and function of nuclear and non-nuclear hereditary material - genomics, • Understands the basic principles of recombinant DNA, ie genetic engineering. • Recognize the role of molecular genetics methods in the characterization and detection of indigenous populations. • Understands and applies different methods of DNA extraction from biological material (blood, hair, etc.) • Explain the importance of molecular markers and describe basic laboratory techniques for their detection. • Be familiar with the principles of applying molecular biotechnology and molecular markers in modern animal husbandry (selection, etc.). • Choose appropriate methods for genetic diversity analysis • Develop the ability to integrate different knowledge in the field of molecular and population genetics.
Lecturer / Teaching assistant	Prof. dr Božidarka Marković Mr Milena Đokić
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	Introduction to biotechnology, Biotechnology of reproduction.
I week exercises	Technique MOET, VO, ET
II week lectures	Animal genome and its structure.
II week exercises	Primary and secondary structure of DNA.
III week lectures	Structure and organization of genes and proteins.
III week exercises	Exons, introns, chromatin structure
IV week lectures	Replication, transcription and translation of DNA.
IV week exercises	Enzymes of replication and transcription.
V week lectures	Regulation of gene expression.
V week exercises	Analysis of the main phases of expression regulation
VI week lectures	Mitochondrial genome, mtDNA
VI week exercises	Acquaintance with the basic rules of work in the genetics laboratory
VII week lectures	Colquium I
VII week exercises	Reagents used in the molecular laboratory and basic instruments
VIII week lectures	Recombinant DNA technology
VIII week exercises	Laboratory work
IX week lectures	Animal cloning, levels of cloning
IX week exercises	Isolation of genomic DNA
X week lectures	Transgenic animals and transgenesis
X week exercises	Laboratory work
XI week lectures	Molecular markers
XI week exercises	Work with DNA, visualization - gel, spectrophotometer
XII week lectures	Methods of molecular genetics
XII week exercises	Amplification of DNA, application of methods - PCR RFLP and others
XIII week lectures	Application of genetic markers in animal husbandry
XIII week exercises	Milk protein and gene polymorphism ​
XIV week lectures	Colloquium II
XIV week exercises	Genotyping of kappa casein and beta LGB
XV week lectures	Application of biotechnology in food production and in general
XV week exercises	Bioinformatics

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 classes and exercises and do both colloquiums
Consultations	Thursday 12-13h
Literature	1. Molekulska genetika, Vidović i Stupar (2010), ISBN 978-86-7520-191-5 2. Zapisi predavanja Biotehnologije u stočarstvu – prof. Dr Božidarka Marković – Biotehnički fakultet; 3. Biotechnology in Animal Husbandry. Eds: R. Renaveille, A. Burney. Kluwer Academic Publications, Amsterdam 2001. (ISBN 0792368517); 4. Osnovi molekularne bilogije, Vera Matić, Biološki fakultet Beograd 5. John G. Vandenbergh, Alwynelle S. Ahl, John M. Coffin (2002): Animal biotechnology. Odabrane metode molekulske biologije. Pećina – Šlaus i sur. 2009. Medicinska naklada Zagreb.
Examination methods	Forms of knowledge testing and assessment: - Regularity of lectures and exercises (0 - 5 points) - I colloquium: (0 - 25 points), written - II colloquium: (0 - 25 points), taken in writing - Final exam: (0 - 45 points), taken orally A passing grade is obtained if at least 50 points are accumulated cumulatively. A student who achieves at least 70% points on both colloquiums can be exempted from taking the final exam, unless he wants a higher grade. 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / SAFETY OF ANIMAL ORIGIN FOOD

Course:

SAFETY OF ANIMAL ORIGIN FOOD/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12376	Obavezan	2	6	3+1+1

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	Prerequisites for other subjects: none
Aims	Knowledge and assessment of biological, chemical and physical hazards for food safety, management of the food safety system, application of prerequisite programs and HACCP food safety system
Learning outcomes	Learning outcomes: After the student passes the exam, he will be able to apply the principles of good agricultural practice in animal husbandry, legal regulations in the field of food safety, to know microbiological, chemical and physical hazards and risks in food production, food testing methods, to apply the HACCP food safety system
Lecturer / Teaching assistant	Teachers name and surname: prof. dr. Mirjana Bojanić Rašović
Methodology	Method of teaching and mastering the material: 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	Principles of good agricultural practice in animal husbandry. Food safety system in Montenegro. Regulations in the field of food safety.
I week exercises	Work in a microbiological laboratory. Handling the microscope. Preparation of dishes and utensils for work.
II week lectures	Microbiological hazards for food safety. Food-borne diseases: staphylococcal gastroenteritis, poisoning caused by gram-positive sporogenic bacteria, alimentary listeriosis, gastroenteritis caused by Salmonella spp. , Shigella spp., E.coli, Vibrio spp., Yersinia and Campylobacter. Zoonoses.
II week exercises	Taking and preparing samples for microbiological testing of food
III week lectures	Microorganisms causing food spoilage. Indicator microorganisms
III week exercises	Methods for proving pathogenic microorganisms in food
IV week lectures	Toxicogenic molds. The importance of mycotoxins for food safety
IV week exercises	Detection of microorganism toxins in food
V week lectures	Foodborne viral diseases. Prion diseases
V week exercises	Food canning
VI week lectures	Colloquium I
VI week exercises	Food packaging and storage
VII week lectures	Corrective colloquium I
VII week exercises	Methods for proving chemical contaminants in food
VIII week lectures	Alimentary diseases caused by parasites
VIII week exercises	Morphological characteristics of parasites
IX week lectures	Chemical hazards for food safety: industrial pollutants, agrochemicals, veterinary drugs
IX week exercises	Detection of residues of veterinary drugs in food
X week lectures	Food additives. Allergens in food.
X week exercises	Methods for proving additives and allergens in food.
XI week lectures	Genetically modified food. Physical hazards
XI week exercises	Methods for proving genetically modified food
XII week lectures	Prerequisite programs in food processing.
XII week exercises	Presentation of the seminar paper
XIII week lectures	HACCP food safety system
XIII week exercises	Visit to a food processing plant
XIV week lectures	Colloquium 2
XIV week exercises	Presentation of the seminar paper
XV week lectures	Corrective colloquium 2
XV week exercises	Presentation of the seminar paper

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	two hours during the week in agreement with students
Literature	Basic literature: Bojanić Rašović Mirjana (2023): Good agricultural practice, good production practice and principles of food safety (script); Šarkanj B. et al. (2010). Chemical and physical hazards in food. Croatian Food Agency, Osijek; Marinculić A. et al. (2009). Biological hazards in food, Croatian Food Agency, Osijek; Buncic; S. (2009). Guide for the development and application of prerequisite programs and principles of HACCP in food production (2009), Belgrade; Code of Good Agricultural Practice (2013). Ministry of Agriculture and Rural Development of Montenegro; Doyle PM, Buchanan LR. (2013), Food Microbiology, 4th edition, ASM Press, Washington, D.C; Vesković M.S., Đukić D. (2015), Bioprotectors in food production, Faculty of Agriculture, Čačak; Đukić D., Ristanović V. (2005). Water chemistry and microbiology, Stylos. Additional literature:: Teodorović Vlado et al. (2012): Meat hygiene and technology, Naučna KMD, Belgrade Katic V. (2007): Milk hygiene workshop, Serbian Veterinary Chamber, Belgrade Stojanović L, Katic V. (2004): Milk hygiene, Serbian Veterinary Chamber, Belgrade Mirjana Bojanić Rašović (2018): Animal hygiene and disease prevention (2018) textbook, University of Montenegro.
Examination methods	Forms of knowledge testing and assessment: Class activity up to 15 points (each lecture is valued at 1.5 points) One homework up to 5 points Work and presentation of the seminar paper up to 10 points Two colloquiums of 10 points each (20 points in total). The colloquium is written and consists of 10 questions (one question: 1 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 three exam questions. A passing grade is obtained if at least 50 points are accumulated cumulatively. Students receive homework, a topic for a seminar paper and exam questions for the final exam in the first lesson. Material from lectures and exercises will be available to students in printed and electronic form. 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / COSTS AND CALCULATIONS IN ANIMAL HUSBANDRY

Course:

COSTS AND CALCULATIONS IN ANIMAL HUSBANDRY/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
12377	Obavezan	2	6	3+2+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	NO
Aims	The aim of the course is to acquaint students with the methods of cost determination and compilation calculation (special reference to livestock production), as well as methods of determining indicators economic result
Learning outcomes	define the concept of costs; explain the difference between certain types of costs, use the calculation of certain ones livestock production line; calculate the cost price of individual livestock production lines; estimate economic justification of the production of certain lines of livestock production, propose the optimal one production structure
Lecturer / Teaching assistant	Prof.dr Aleksandra Despotović Dr Miljan Joksimović
Methodology	Lectures, exercises, consultations, etc

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Basic factors of the production process, fixed and working capital, human labor as a factor of production
I week exercises	Subject of work, means of work, human work. Fixed assets, intangible assets, working capital
II week lectures	The concept of costs, the significance and purpose of determining costs and the basic elements of costs
II week exercises	The concept of cost, expenditure and expenditure. Cost elements. Consumption factors of production process factors. Significance and purpose of cost determination
III week lectures	Basic cost elements, material costs, depreciation costs
III week exercises	Determining the consumption of materials, evaluating materials. Depreciation of fixed assets
IV week lectures	Division of costs according to sources of origin and complexity of their structure
IV week exercises	Depreciation basis, depreciation methods. Cost sharing
V week lectures	Division of costs considering the possibility and method of their creation
V week exercises	Labor costs. Service costs. Costs of financing sources.
VI week lectures	Colloquium I
VI week exercises	Other expenses. Specificity of costs in agriculture (conditional on production capacity and peculiarities of agriculture).Test I
VII week lectures	Direct and indirect costs
VII week exercises	Cost behavior in production dynamics, cost movement, zones and critical points during movement expenses. Practical presentation of the distribution of direct and indirect costs in livestock production
VIII week lectures	Concept of calculation, purpose of compilation and division of calculations
VIII week exercises	Division of calculations. Elements of making calculations
IX week lectures	Analytical calculations in livestock production
IX week exercises	Analytical calculation of total costs. Compilation of calculations in livestock production. Calculation production of milk and calves.
X week lectures	Calculation of the cost price per unit of measure of the obtained products in livestock production
X week exercises	Divisional calculation method. Additional calculation method
XI week lectures	Analytical calculation based on the determination of variable costs in livestock production
XI week exercises	Analytical calculation of incomplete costs. Direct costing method
XII week lectures	Indicators of production value, indicators of business costs in livestock production
XII week exercises	Determining the success indicators of the farm business based on analytical calculations
XIII week lectures	Colloquium II; Importance and purpose of business plans
XIII week exercises	Practical presentation of creating a business plan, Test II
XIV week lectures	Indicators of economic results and the method of measuring economic results in livestock production
XIV week exercises	A practical presentation of determining the economic effectiveness of business by calculating relevant indicators business success
XV week lectures	Investment calculation in livestock production
XV week exercises	The economic essence of investments. Criteria for evaluating investments. Assessment and selection of investments.

Student workload
Per week	Per semester
6 credits x 40/30=8 hours and 0 minuts 3 sat(a) theoretical classes 0 sat(a) practical classes 2 excercises 3 hour(s) i 0 minuts of independent work, including consultations	Classes and final exam: 8 hour(s) i 0 minuts x 16 =128 hour(s) i 0 minuts Necessary preparation before the beginning of the semester (administration, registration, certification): 8 hour(s) i 0 minuts x 2 =16 hour(s) i 0 minuts Total workload for the subject: 6 x 30=180 hour(s) Additional work for exam preparation in the preparing exam period, including taking the remedial exam from 0 to 30 hours (remaining time from the first two items to the total load for the item) 36 hour(s) i 0 minuts Workload structure: 128 hour(s) i 0 minuts (cources), 16 hour(s) i 0 minuts (preparation), 36 hour(s) i 0 minuts (additional work)
Student obligations	Students are required to attend classes and actively participate in the production set tasks
Consultations	After lectures and exercises
Literature	Andrić, Jovan: Costs and calculations in agricultural production, Belgrade, 1998; Majcen, Željko: Costs in theory and practice, Zagreb, 1981. Čevjanović i sar.: Theory of costs and calculations in agriculture, Sarajevo, 2010. Ivanović, Sanjin: Analysis of investments in livestock production, Belgrade, 2013. Marković, Todor et al.: Costs and investments in animal feed production, Novi Sad, 2014
Examination methods	Attendance and activity in class: 5 points (3 points lecture and 2 points exercises) Two tests: 2x2.5 5 points Colloquium: 2x20 40 points Final exam 50 points A passing grade is obtained if accumulated cumulatively at least 50 points. Grade. number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50;
Special remarks	If the student decides to do a remedial colloquium or a remedial final exam, 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / TRADITIONAL PRODUCTS OF ANIMAL ORIGIN

Course:

TRADITIONAL PRODUCTS OF ANIMAL ORIGIN/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13378	Izborni	3	6	3+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	no conditionality
Aims	Introducing students to the concept and importance of traditional (indigenous) products of animal origin. Distribution of dairy and meat autochthonous products in Montenegro, the surrounding area and the world. Distribution of autochthonous dairy products and introduction to the most important dairy products of Montenegro. Distribution of autochthonous meat products and introduction to the most important meat products of Montenegro. Familiarizing students with the importance, legal regulations, and procedures for the protection of indigenous agricultural products with a special focus on dairy and meat products.
Learning outcomes	After passing this exam, the student will be able to: • Recognized the importance of traditional (indigenous) agricultural products with special reference to dairy and meat products. • Understands and explains the differences in quality, composition and technology of traditional and industrially produced dairy and meat products, • Classifies and introduces the most important traditional dairy and meat products in Montenegro, as well as in the surrounding area and the world. • Become familiar with the legal regulations related to the protection of designation of origin, geographical indication and specific traditional agricultural products, • Master the procedure for protecting the designation of origin and geographical origin, • Use the acquired knowledge in plants for the production of traditional dairy and meat products, • To act as an advisor to producers of traditional products.
Lecturer / Teaching assistant	prof.dr Slavko Mirecki, prof. dr Milan Marković, mr. Olga Kopitović
Methodology	lectures, exercises, seminar work on a given topic, consultations

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Basic characteristics of autochthonous dairy products. Distribution and importance of indigenous dairy products.
I week exercises	The most important autochthonous dairy products in the world
II week lectures	Principles of production of autochthonous dairy products. Basic stages in the production of cheese, rind, and fermented beverages
II week exercises	Laws and regulations related to the production of autochthonous dairy cheeses
III week lectures	Production of autochthonous white brine cheeses. Characteristics and distribution of white cheeses. The most important representatives of white brine cheeses in Montenegro (Pljeval, Kučki, Sozinski, Polimsko-Vasojević).
III week exercises	White brine cheeses in the world (feta, travnički, sjenički...).
IV week lectures	Production of autochthonous steamed cheeses. Characteristics and distribution of pasta filata cheeses in Montenegro (Kolašin, Presukača).
IV week exercises	Indigenous pasta filataa cheeses in the world
V week lectures	Colloquium 1
V week exercises	Technology of Mozzarella and Kačkavalj cheeses
VI week lectures	Production of autochthonous hard cheeses. Characteristics and distribution of hard cheeses in Montenegro (Njeguški, Sirac).
VI week exercises	Autochthonous hard cheeses in the world (Parmesan, Paški, Livanjski...)
VII week lectures	Production of autochthonous low-fat and goat cheeses. Characteristics and distribution of low-fat and goat cheeses in Montenegro.
VII week exercises	Indigenous low-fat and goat cheeses in the world (cottage, bassa, community, Krajina...).
VIII week lectures	Production, characteristics and distribution of the Montenegrin Skorup.
VIII week exercises	Production of Skorup/Kajmak in the world
IX week lectures	Protection of the designation of origin and geographical origin of traditional dairy products
IX week exercises	Legislation and procedures for the protection of indigenous agricultural products
X week lectures	Drafting a specification for a product that is to be provided with a mark of origin; geographical indication; mark of guaranteed traditional specialties; mark higher quality; label mountain product and label from my farm
X week exercises	Colloquium 2
XI week lectures	Basic characteristics of autochthonous meat products.
XI week exercises	The most important autochthonous meat products in the area and in the world.
XII week lectures	Classification of indigenous meat products
XII week exercises	Distribution and importance of autochthonous meat products.
XIII week lectures	Technology and basic characteristics of Montenegrin indigenous beef meat products.
XIII week exercises	The most important autochthonous beef products in the world
XIV week lectures	Technology and basic characteristics of Montenegrin autochthonous sheep and goat meat products.
XIV week exercises	The most important autochthonous meat products from sheep and goat meat in the world
XV week lectures	Technology and basic characteristics of Montenegrin autochthonous pork meat products.
XV week exercises	The most important autochthonous pork meat products in the world

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 exercises, writing a seminar paper, passing colloquiums, passing the final exam
Consultations	45 min. weekly, dates agreed with students
Literature	1. Dozet, N., Adžić, N., Stanišić, M., Živić, N., (1996): Autohtoni mlječni proizvodi Poljoprivredni institut, SILMIR. 2. Popović-Vranješ, A., (2015): Specijalno sirarstvo. Univerzitet u Novom Sadu – Poljoprivredni fakultet. 3. Rede, R., Petrović, Lj.: Tehnologija mesa i nauka o mesu. Tehnološki fakultet Novi Sad, 1997.; 4. Vuković, I.: Osnove tehnologije mesa, Veterinarski fakultet Beograd, 1998.; 5. Warriss, P.D.: Meat Science – An Introductory text; School of Veterinary Science, Univ. of Bristol, CABI Publ. 2000.
Examination methods	Activity during the lecture (0-3 points) • Exercise activity (0-2 points) • Seminar paper (0-10 points) • I colloquium (0-20 points) • II colloquium (0-20 points) • Final exam (0-45 points) A passing grade is obtained if 50 points are accumulated cumulatively. Score 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / REARING TECHNOLOGIES OF RUMINANTS

Course:

REARING TECHNOLOGIES OF RUMINANTS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13387	Izborni	3	6	3+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	No
Aims	Acquaintance of students with the systems and technologies of raising cattle, sheep and goats, with the application of modern technologies, as well as with modern principles of building and designing facilities for ruminants.
Learning outcomes	By attending and mastering the material from this course, students will be able to: apply acquired knowledge professionally and independently, integrate knowledge in solving problems in different situations in cattle, sheep or goat production. They will be trained to work in laboratories and research and scientific centers, to participate in teams or lead research teams, to draw conclusions, assumptions and formulate their own opinions independently. ​
Lecturer / Teaching assistant	prof. Dr. Milan Marković, prof. Dr. Božiidarka Marković
Methodology	lectures, exercises, colloquia, seminar papers, field teaching

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Economic importance, directions of development and trends in cattle breeding.
I week exercises	Overview of cattle production in the most important regions
II week lectures	Genetic improvement of cattle
II week exercises	Application of different crossing methods
III week lectures	Cattle breeding systems and solving technological problems in cattle breeding
III week exercises	Getting to know and choosing topics for seminar papers
IV week lectures	Specifics in special review of the technologies of breeding juveniles
IV week exercises	New biotechnological methods of cattle improvement ​
V week lectures	The technology of raising certain categories of cattle
V week exercises
VI week lectures
VI week exercises
VII week lectures
VII week exercises
VIII week lectures
VIII week exercises
IX week lectures
IX week exercises
X week lectures
X week exercises
XI week lectures
XI week exercises
XII week lectures
XII week exercises
XIII week lectures
XIII week exercises
XIV week lectures
XIV week exercises
XV week lectures
XV week exercises

Student workload
Per week	Per semester
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
Consultations
Literature	Antov, G., Čobić, T.: Govedarstvo – proizvodnja mesa, Poljoprivredni fakultet Novi Sad, 2001.; Kučević D.: Tehnologija govedarske proizvodnje. Praktikum. Poljoprivredni fakultet Novi Sad. Brka, M.: Objekti za preživare. Poljoprivredno prehrambeni fakultet u Sarajevu, 2015. Mason, I.L. 2002. Mason’s World Dictionary of Livestock Breeds, Types and Varieties, 5th Edition, C.A.B International, Oxon, United Kingdom; Hunsley, R.: Livestock Judging, Selection and Evaluation, Interstate publisher, Inc., Fifth edition, 2001.; Kinghorn B., Van der Werf J., Ryan M.: Animal breeding: Use of New Technologies. Beef CRC and University of New England, 2000.
Examination methods	Attendance and activity at lectures and exercises - 5 points; Homework and seminar work - 10 points; Two colloquiums of 20 points each (40 points); Final exam - 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / REARING TECHNOLOGIES OF NON-RUMINANTS

Course:

REARING TECHNOLOGIES OF NON-RUMINANTS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13388	Izborni	3	6	3+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	None
Aims	Acquaintance of the student with the concept and importance of non-ruminant farming technology. The technology of raising pigs in open and closed areas. Physiology of reproduction, nutrition and selection of pigs. The technology of growing laying hens in an extensive and intensive way of growing. Poultry meat production technology. (broiler production. Technology of growing other types of poultry.
Learning outcomes	After successfully mastering the subject, students will be able to: Explain the economic importance of poultry and pig farming., Define production indicators in poultry and pig production, Distinguish poultry and pig production systems and apply appropriate technological operations, ,Analyze production indicators and propose improvements in production. Determine the nutritional needs of different categories of pigs and poultry.
Lecturer / Teaching assistant	Dr. Miljan Veljic
Methodology	Lectures, practical exercises, independent work, doing homework, consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Economic importance of pig and poultry farming.
I week exercises	Economic importance of pig and poultry farming.
II week lectures	Production directions in pig farming.
II week exercises	Production directions in pig farming.
III week lectures	Physiology of pig reproduction
III week exercises	Physiology of pig reproduction
IV week lectures	Breeding and nutrition technology by categories of pigs
IV week exercises	Breeding and nutrition technology by categories of pigs
V week lectures	Outdoor pig production
V week exercises	Outdoor pig production
VI week lectures	Colloquium 1
VI week exercises	Origin, domestication of poultry, zoological classification and characteristics of poultry
VII week lectures	Poultry morphology
VII week exercises	Poultry morphology
VIII week lectures	Breeding and rearing of young poultry.
VIII week exercises	Breeding and rearing of young poultry.
IX week lectures	Production of eggs for plantation
IX week exercises	Production of eggs for plantation
X week lectures	Production of edible eggs
X week exercises	Production of edible eggs
XI week lectures	Production of poultry meat
XI week exercises	Production of poultry meat
XII week lectures	Colloquium 2
XII week exercises	Poultry keeping systems
XIII week lectures	Turkey production technology
XIII week exercises	Turkey production technology
XIV week lectures	Production technology of floats, geese and turkeys.
XIV week exercises	Production technology of floats, geese and turkeys.
XV week lectures	Alternative methods of poultry farming
XV week exercises	Alternative methods of poultry farming

Student workload	​ 1,468 / 5,000 Translation results Translation result Weekly (3+2) 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures 1 hour of exercises 4 hours of individual student 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 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	They attend lectures and exercises, take control tests and colloquiums
Consultations	1 hour per week in agreement with students
Literature	1. Teodorović, M.; Radović, I.: Svinjarstvo. Udžbenik, Poljoprivredni fakultet Novi Sad, 2004.; 2. Stančić,B.: Reprodukcija svinja. Poljoprivredni fakultet, Novi Sad, 2005.3.Kralik,G., Kušec,G.,Kralik,K.,Margeta,V.:Svinjogojstvo: Biološki i zootehnički principi. Osijek, 2007.4.Milošević, N. Perić L. Tehnologija živinarske proizvodnje, Univerzitet u Novom Sadu, Poljoprivredni fakultet. Novi Sad, 2011;5B., Supić, N. Milošević, T. Čobić: Živinarstvo. Univerzitet u Novom Sadu, Poljoprivredni fakultet. Novi Sad, 2000;
Examination methods	Activity during lectures (0-5 points), Activity during exercises (0-5 points), Seminar paper (0-5 points), I colloquium (0-20 points) II colloquium (0-20 points), 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / NUTRITION OF MILKING ANIMALS

Course:

NUTRITION OF MILKING ANIMALS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13389	Izborni	3	6	3+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	-
Aims	The course should enable students to gain knowledge / understanding of the latest achievements in production, canning and processing of food and nutrition of dairy cows, gaining skills to solve current problems in nutrition, creating a diet program and meal evaluation, as well as possible commitment to masters thesis.
Learning outcomes	Development of creative abilities and mastering specific and practical skills in the field of knowledge of energy and protein value of nutrients, assessment of efficiency of meal utilization and ability to compose meals in accordance with modern market norms and requirements, using current models and software solutions.
Lecturer / Teaching assistant	prof. dr Nenad Đorđević, dr Dušica Radonjić.
Methodology	Theoretical lectures, presentations of individual examples, seminar papers

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Modern methods, systems and models for estimating the nutritional value of cow feed
I week exercises	Necessary chemical analyzes of cow feed according to NRC 2001
II week lectures	Physical parameters of feed and feed quality for cows
II week exercises	Determining the optimal particle distribution of voluminose nutrients and the complete meal
III week lectures	The latest achievements in the production of cow feed
III week exercises	Determination of aerobic stability of silage
IV week lectures	Modern additives in cow nutrition
IV week exercises	Determination of anion and cation balance in a cows diet
V week lectures	Accurate and efficient protein and energy nutrition of cows
V week exercises	Use of CNCPS system for protein and carbohydrate fractionation
VI week lectures	Repetition and presentation of seminar papers
VI week exercises	Making calculations and tasks from the areas covered
VII week lectures	Test and colloquium I
VII week exercises	Test and colloquium I
VIII week lectures	Modern approach to mineral and vitamin nutrition of cows
VIII week exercises	Compilation of mineral-vitamin premixes for cows
IX week lectures	Modern normatives for cow nutrition
IX week exercises	Cow nutrition according to NRC, CNCPS, CVB, AFRC, FIM, INRA, DVE / OEB, NorFor, Rostock
X week lectures	Modern approach and software solutions in cow nutrition
X week exercises	Application of NRC 2001 in practice
XI week lectures	Cow nutrition in organic milk production systems
XI week exercises	Legislation of organic cattle production
XII week lectures	Influence of diet on reproduction, production and chemical parameters of milk
XII week exercises	Body condition scoring of cows
XIII week lectures	Influence of diet on cow metabolism
XIII week exercises	Metabolic profile of cows
XIV week lectures	Repetition and presentation of seminar papers
XIV week exercises	Making calculations and tasks from the areas covered
XV week lectures	Test and colloquium II
XV week exercises	Test and colloquium II

Student workload	Weekly 3 +1 6 credits x 40/30 = 8 hours structure: 3 hours of lectures 1 hour of exercises, 4 hours of individual student work, including consultations During 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 a remedial exam from 0 to 36 hours Load structure: 128 hours (teaching), 16 hours (preparation) and 36 hours (supplementary 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 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	Attends lectures, exercises, seminar papers
Consultations	Once a week, for an hour in agreement with the students after the lecture
Literature	Grubić, G., Adamović, M. (2003). Nutrition of high-yielding cows. (Second, revised edition). Publisher: PKB Agroekonomik Institute, Belgrade. NRC (2001). Nutrient Requirements of Dairy Cattle. 7th Revised Edition. National Academy Press. Washington DC Fox, D. G., Tylutki, T. P., Tedeschi, L.O., Van Amburgh, M. E., Chase, L. E., Pell, A. N., Overton, T. R., Russell, J. B. (2003): The net carbohydrate and protein system for evaluating herd nutrition and nutrient excretion. The Cornell University, New York. Rostock Feed Evaluation System (2003). Reference numbers of feed value and requirement on the base of net energy 2003. Research Institute for the Biology of Farm Animals, Research Unit Nutritional Physiology „Oskar Kellner“ Dummerstorf, Germany. Plexus Verlag, Miltenberg-Frankfurt. Božičković, A., Grubić, G., Stojanović, B. (2018): Practicum for ruminant nutrition. University of Belgrade, Faculty of Agriculture. Journal of Dairy Science and other journals in this field, as well as material to be distributed in class.
Examination methods	seminar papers - 30 points, colloquia - 2 x10 points, final exam - 40 points and attendance and activity in classes - 10 points. Grade: number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

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

Biotechnical Faculty / TECHNOLOGIES IN ANIMAL HUSBANDRY / BEHAVIOUR AND WELFARE OF FARM ANIMALS

Course:

BEHAVIOUR AND WELFARE OF FARM ANIMALS/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13390	Izborni	3	4	2+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	none
Aims	Consideration of basic principles of behavior and welfare of domestic animals and parameters of animal welfare
Learning outcomes	After the student passes the exam, he will be able to know the basic forms of physiological and pathological behavior of farm animals, the causes of pathological behavior, preventive measures to prevent pathological forms of animal behavior, to evaluate welfare parameters and the behavior of domestic animals
Lecturer / Teaching assistant	prof. dr Mirjana Bojanić Rašović
Methodology	Lectures, exercises, seminar work, class activity, homework, consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Animal stress
I week exercises	Animal stress
II week lectures	Animal welfare
II week exercises	Animal welfare
III week lectures	Animal behavior
III week exercises	Animal behavior
IV week lectures	Cattle behavior and welfare
IV week exercises	Cattle behavior and welfare
V week lectures	Behavior and welfare of sheep and goats
V week exercises	Behavior and welfare of sheep and goats
VI week lectures	Colloquium I Colloquium I
VI week exercises	Presentations of seminar papers
VII week lectures	Remedial colloquium
VII week exercises	Presentations of seminar papers
VIII week lectures	Horse behavior and welfare
VIII week exercises	Horse behavior and welfare
IX week lectures	Pig behavior and welfare
IX week exercises	Pig behavior and welfare
X week lectures	Poultry behavior and welfare
X week exercises	Poultry behavior and welfare
XI week lectures	Fish behavior and welfare
XI week exercises	Fish behavior and welfare
XII week lectures	Colloquium II
XII week exercises	Presentation of seminar papers
XIII week lectures	Remedial Colloquium II
XIII week exercises	Presentation of seminar papers
XIV week lectures	Presentation of seminar papers
XIV week exercises	Presentation of seminar papers
XV week lectures	Presentation of seminar papers
XV week exercises	Presentation of seminar papers

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	Final test, Certification of the semester and registration of grades, Supplementary classes and remedial exam period
Consultations	2 hours during the week in agreement with students
Literature	Literature: Hristov S., Bešlin R. (1991). Stress of domestic animals. Monograph. Agricultural faculty. Belgrade; Marijana Vučinić (2006). Animal behavior, welfare and protection. Faculty of Veterinary Medicine. Belgrade; Mirjana Bojanić Rašović (2018). Animal hygiene, textbook, University of Montenegro; Author group: Animal welfare and biosecurity on farms. Monograph, Faculty of Agriculture, Belgrade, 2007, Temple Grandin, Improving Animal Welfare, A Practical Approach (2010), Cambridge; Hristov S. (2002), Animal hygiene, textbook, Faculty of Agriculture, University of Belgrade
Examination methods	Homework: 10 points, seminar paper 20 points, two colloquiums 10 points each. The seminar paper is of a research nature. The final exam is oral and is worth 50 points, and consists of three questions. 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / ZOOTECHNICAL REGULATIONS AND EXTENSION SERVICE

Course:

ZOOTECHNICAL REGULATIONS AND EXTENSION SERVICE/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13391	Izborni	3	4	2+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	No
Aims	acquiring knowledge about the current regulations that regulate livestock production and breeding of certain types of livestock and poultry, globally (ICAR) in the EU and Montenegro, as well as about the most important aspects of the transfer of knowledge and innovations in livestock farming (AKIS)
Learning outcomes	After successfully mastering the material provided in this course, students will be able to: • to participate in teams for the creation of breeding selection programs by species and breeds of livestock • to participate in teams for the evaluation of the exterior of domestic animals in accordance with the recommendations and requirements of ICAR • to independently organize and lead breeding organizations in animal husbandry • to participate in providing expert advice in growing the most important types of livestock and poultry ​
Lecturer / Teaching assistant	Lecturers: prof. dr Milan Marković ½; prof. dr Božidarka Marković ½
Methodology	lectures, practical exercises, consultations, colloquiums, homework and seminar papers. ​

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Introduction: International Committee for Animal Recording - ICAR: zootechnical regulations in animal husbandry of EU
I week exercises	Introduction: International Committee for Animal Recording - ICAR: zootechnical regulations in animal husbandry of EU
II week lectures	ICAR – general rules, performance recording of dairy cattle, sheep and goats
II week exercises	ICAR – general rules, performance recording of dairy cattle, sheep and goats
III week lectures	ICAR – recording of functional and beef traits of cattle
III week exercises	ICAR – recording of functional and beef traits of cattle
IV week lectures	ICAR – recording of reproductive traits
IV week exercises	ICAR – recording of reproductive traits
V week lectures	ICAR – management of databases, sharing data among ICAR members
V week exercises	ICAR – management of databases, sharing data among ICAR members
VI week lectures	Colloquium I - first term
VI week exercises	Colloquium I - second term
VII week lectures	ICAR – devices used in performance recording
VII week exercises	ICAR – devices used in performance recording
VIII week lectures	ICAR - breeding organizations and breeding programs for different species of farm animals
VIII week exercises	ICAR - breeding organizations and breeding programs for different species of farm animals
IX week lectures	INTERBUL role and duties in breeding value estimation of breeding animals
IX week exercises	INTERBUL role and duties in breeding value estimation of breeding animals
X week lectures	Zootechnical regulation by species of farm animals in EU and Montenegro
X week exercises	Zootechnical regulation by species of farm animals in EU and Montenegro
XI week lectures	Agricultural knowledge and innovation systems - AKIS
XI week exercises	Agricultural knowledge and innovation systems - AKIS
XII week lectures	Professional and advisory activities in cattle, sheep and goat breeding
XII week exercises	Professional and advisory activities in cattle, sheep and goat breeding
XIII week lectures	Professional and advisory activities in other livestock branches (pig, poultry and horse breeding)
XIII week exercises	Professional and advisory activities in other livestock branches (pig, poultry and horse breeding)
XIV week lectures	Colloquium II - first term
XIV week exercises	Colloquium II - second term
XV week lectures	Final exam - first term
XV week exercises	Final exam - second term

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	Students are required to attend classes and exercises and to work both colloquia
Consultations	Wednesday : 13-15 h.
Literature	References: 1. Applied Animal Breeding for Different Species - with a focus on Danish circumstances, Edited by Thomas Mark, Faculty of Life Sciences, University of Copenhagen, 2011) 2. The ICAR Guidelines; https://www.icar.org/ 3. The International Bull Evaluation Service- INTERBULL; https://interbull.org/index 4. EC Chapter 12 - Food Safety – Veterinary – Phytosanitary Policy, subchapter 11 -Zootechnics; https://eur-lex.europa.eu/legal-content/en/ALL/?uri=CELEX%3A32011R0142 5. The European Agricultural Knowledge and Innovation System (AKIS) https://ec.europa.eu/eip/agriculture/en/tags/akis
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 ≥50.01pts
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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / FUNCTIONAL PRODUCTS OF ANIMAL ORIGIN

Course:

FUNCTIONAL PRODUCTS OF ANIMAL ORIGIN/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13393	Izborni	3	4	2+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	no conditionality
Aims	Introducing students to the concept and classification of functional products; their benefit to human health; impact on allergens; strengthening the immune system; functional properties of milk, dairy products, meat and fish products, eggs and honey; the term probiotics, prebiotics, and symbiotics; the therapeutic use of probiotics, the most important probiotics in dairy farming, the development of probiotic products, the market of functional animal products
Learning outcomes	• Perform functional food classification, • Understand and explain the differences between probiotics, prebiotics and symbiotics used in the production of functional foods, • Learned the importance of the development of functional food and its perspective, • Understand and explain the impact of functional dairy products on human diseases (cancer, cardiovascular and gastro-intestinal diseases, osteoporosis, allergies...) • Briefly describe probiotic meat products, fish products, eggs and honey and explain the impact and benefits on the human body, • Use acquired knowledge in facilities for the production of functional animal products.
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	Definition of functional food, development of functional food throughout history, biologically active substances of plant and animal origin as the basis of functional food
I week exercises	Examples of functional products based on milk, meat, vegetables, fruit, cereals...
II week lectures	Legal legislation in the world and in our country, acceptable and unacceptable "nutritional claims" related to functional food;
II week exercises	Examples of well- and poorly defined nutrition claims for dairy products, meat, fish and seafood and eggs
III week lectures	Functional food, benefits, doubts and challenges
III week exercises	Examples of the most important bioactive substances as carriers of the functional properties of milk, meat, fish, egg and honey products.
IV week lectures	Presence of functional food on the market, level of consumption and consumer perception of meat, fish, eggs and dairy products as functional food
IV week exercises	Cross-section of the state of the functional food market on the world market, as well as in individual regions and countries. Development of consumer awareness, i.e. the level of education about the benefits provided by functional products
V week lectures	Colloquium 1
V week exercises	Overview of functional products produced in Montenegro
VI week lectures	Functional meat products, meat additives with a functional effect: soy, vegetable oils, fish oil, natural extracts, antioxidants...
VI week exercises	Getting to know the most important bioactive substances and additives used in the production of functional meat products, the properties of the substances and their effects on the human body
VII week lectures	Fish and seafood as functional food
VII week exercises	Getting to know the most important bioactive substances found in fish meat and seafood meat as well as their products, the properties of the substances and their effects on the human body
VIII week lectures	Egg as a functional food
VIII week exercises	Getting to know the most important bioactive substances in eggs and egg products, properties of the substances and their effects on the human body
IX week lectures	Honey and bee products as functional food
IX week exercises	Getting to know the most important bioactive substances found in honey, the properties of the substances and their effects on the human body
X week lectures	Colloquium 2
X week exercises	Bioactive substances of secondary products in beekeeping (royal jelly, propolis, wax...)
XI week lectures	Functional dairy products: fermented milk drinks (yogurt, kefir, koumiss), cheeses, ice cream, frozen dairy desserts... Trends, development concept and consumer attitude towards these products.
XI week exercises	Functional ingredients of dairy products: caseinophosphopeptides, oligosaccharides, conjugated linoleic acid, lactic acid bacteria...
XII week lectures	Definition of probiotics. Historical development of probiotics and probiotic food, Probiotics, prebiotics and symbiotics. Classification of probiotic products. Properties of probiotics. Application of probiotics in agriculture and nutrition
XII week exercises	Examples of probiotic microorganisms that are most often used for the production of probiotic microbiological cultures in the dairy, meat and other branches of the food industry. The role of gastrointestinal microflora in the creation of probiotic cultures microflora on diseases of the digestive tract
XIII week lectures	Benefits of functional dairy products on human health and impact on osteoporosis, allergies, cancer, heart disease and autoimmune diseases
XIII week exercises	The sensitivity of probiotic microorganisms to the conditions prevailing in the gastrointestinal tract, i.e. the possibility of survival in conditions with a higher salt content, pH values and the presence of gastric juices as limiting factors for growth.
XIV week lectures	Future directions of development of functional dairy products. Development of new probiotic products. Isolation of new probiotic microorganisms. Symbiotic relationships of probiotic microorganisms. Resistance to antibiotics
XIV week exercises	Overview of modern technological methods in the production of probiotic cultures that protect probiotics from adverse conditions in the body, such as encapsulation of probiotic live cells, spray-drying, spray-cooling, allomeration, coating, dispersion techniques, extrusion techniques. etc.
XV week lectures	The influence of bioactive substances in meat, fish, eggs and honey on human health
XV week exercises	Uticaj bioaktivnih supstanci mlijeka i mlječnih proizvoda na zdravlje ljudi

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	lectures, teaching exercises, seminar work on a given topic, consultations
Consultations	45 min. weekly, dates in agreement with students
Literature	’’Functional Dairy Products’’, edited by Tiina Mattila-Sandholm and Maria Saarela, Woodhead Publishing Limited, (2003). Colette Shortt and J. O’Brien (2004):’’Handbook of Functional Dairy Products’’. CRC Press LLC Catherine J. Andersen (2015): Bioactive Egg Components and Inflammation. Nutrients, 7, 7889-7913; doi:10.3390/nu7095372 R.H.Luchese, E.R.Prudencio, A.F.Guerra (2018):Honey as a Functional Food.Intech, http://dx.doi.org/10.5772/67020 E.P. Nowicka, A.G. Atanasov, J. Horbanczukand A.Wierzbicka (2018):Bioactive Compounds in Functional Meat Products. Molecules, 23, 307; doi:10.3390/molecules23020307 Sarojnalini, C., & Hei, A. (2019). Fish as an Important Functional Food for Quality Life. Functional Foods. doi:10.5772/intechopen.81947
Examination methods	Activity during the lecture (0-4 points) • Exercise activity (0-4 points) • Seminar work (0-7 points) • I colloquium (0-20 points) • II colloquium (0-20 points) • 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / FUNCTIONAL PRODUCTS OF ANIMAL ORIGIN

Course:

FUNCTIONAL PRODUCTS OF ANIMAL ORIGIN/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13393	Izborni	3	4	2+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	no conditionality
Aims	Introducing students to the concept and classification of functional products; their benefit to human health; impact on allergens; strengthening the immune system; functional properties of milk, dairy products, meat and fish products, eggs and honey; the term probiotics, prebiotics, and symbiotics; the therapeutic use of probiotics, the most important probiotics in dairy farming, the development of probiotic products, the market of functional animal products
Learning outcomes	• Perform functional food classification, • Understand and explain the differences between probiotics, prebiotics and symbiotics used in the production of functional foods, • Learned the importance of the development of functional food and its perspective, • Understand and explain the impact of functional dairy products on human diseases (cancer, cardiovascular and gastro-intestinal diseases, osteoporosis, allergies...) • Briefly describe probiotic meat products, fish products, eggs and honey and explain the impact and benefits on the human body, • Use acquired knowledge in facilities for the production of functional animal products.
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	Definition of functional food, development of functional food throughout history, biologically active substances of plant and animal origin as the basis of functional food
I week exercises	Examples of functional products based on milk, meat, vegetables, fruit, cereals...
II week lectures	Legal legislation in the world and in our country, acceptable and unacceptable "nutritional claims" related to functional food;
II week exercises	Examples of well- and poorly defined nutrition claims for dairy products, meat, fish and seafood and eggs
III week lectures	Functional food, benefits, doubts and challenges
III week exercises	Examples of the most important bioactive substances as carriers of the functional properties of milk, meat, fish, egg and honey products.
IV week lectures	Presence of functional food on the market, level of consumption and consumer perception of meat, fish, eggs and dairy products as functional food
IV week exercises	Cross-section of the state of the functional food market on the world market, as well as in individual regions and countries. Development of consumer awareness, i.e. the level of education about the benefits provided by functional products
V week lectures	Colloquium 1
V week exercises	Overview of functional products produced in Montenegro
VI week lectures	Functional meat products, meat additives with a functional effect: soy, vegetable oils, fish oil, natural extracts, antioxidants...
VI week exercises	Getting to know the most important bioactive substances and additives used in the production of functional meat products, the properties of the substances and their effects on the human body
VII week lectures	Fish and seafood as functional food
VII week exercises	Getting to know the most important bioactive substances found in fish meat and seafood meat as well as their products, the properties of the substances and their effects on the human body
VIII week lectures	Egg as a functional food
VIII week exercises	Getting to know the most important bioactive substances in eggs and egg products, properties of the substances and their effects on the human body
IX week lectures	Honey and bee products as functional food
IX week exercises	Getting to know the most important bioactive substances found in honey, the properties of the substances and their effects on the human body
X week lectures	Colloquium 2
X week exercises	Bioactive substances of secondary products in beekeeping (royal jelly, propolis, wax...)
XI week lectures	Functional dairy products: fermented milk drinks (yogurt, kefir, koumiss), cheeses, ice cream, frozen dairy desserts... Trends, development concept and consumer attitude towards these products.
XI week exercises	Functional ingredients of dairy products: caseinophosphopeptides, oligosaccharides, conjugated linoleic acid, lactic acid bacteria...
XII week lectures	Definition of probiotics. Historical development of probiotics and probiotic food, Probiotics, prebiotics and symbiotics. Classification of probiotic products. Properties of probiotics. Application of probiotics in agriculture and nutrition
XII week exercises	Examples of probiotic microorganisms that are most often used for the production of probiotic microbiological cultures in the dairy, meat and other branches of the food industry. The role of gastrointestinal microflora in the creation of probiotic cultures microflora on diseases of the digestive tract
XIII week lectures	Benefits of functional dairy products on human health and impact on osteoporosis, allergies, cancer, heart disease and autoimmune diseases
XIII week exercises	The sensitivity of probiotic microorganisms to the conditions prevailing in the gastrointestinal tract, i.e. the possibility of survival in conditions with a higher salt content, pH values and the presence of gastric juices as limiting factors for growth.
XIV week lectures	Future directions of development of functional dairy products. Development of new probiotic products. Isolation of new probiotic microorganisms. Symbiotic relationships of probiotic microorganisms. Resistance to antibiotics
XIV week exercises	Overview of modern technological methods in the production of probiotic cultures that protect probiotics from adverse conditions in the body, such as encapsulation of probiotic live cells, spray-drying, spray-cooling, allomeration, coating, dispersion techniques, extrusion techniques. etc.
XV week lectures	The influence of bioactive substances in meat, fish, eggs and honey on human health
XV week exercises	Uticaj bioaktivnih supstanci mlijeka i mlječnih proizvoda na zdravlje ljudi

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	lectures, teaching exercises, seminar work on a given topic, consultations
Consultations	45 min. weekly, dates in agreement with students
Literature	’’Functional Dairy Products’’, edited by Tiina Mattila-Sandholm and Maria Saarela, Woodhead Publishing Limited, (2003). Colette Shortt and J. O’Brien (2004):’’Handbook of Functional Dairy Products’’. CRC Press LLC Catherine J. Andersen (2015): Bioactive Egg Components and Inflammation. Nutrients, 7, 7889-7913; doi:10.3390/nu7095372 R.H.Luchese, E.R.Prudencio, A.F.Guerra (2018):Honey as a Functional Food.Intech, http://dx.doi.org/10.5772/67020 E.P. Nowicka, A.G. Atanasov, J. Horbanczukand A.Wierzbicka (2018):Bioactive Compounds in Functional Meat Products. Molecules, 23, 307; doi:10.3390/molecules23020307 Sarojnalini, C., & Hei, A. (2019). Fish as an Important Functional Food for Quality Life. Functional Foods. doi:10.5772/intechopen.81947
Examination methods	Activity during the lecture (0-4 points) • Exercise activity (0-4 points) • Seminar work (0-7 points) • I colloquium (0-20 points) • II colloquium (0-20 points) • 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 / TECHNOLOGIES IN ANIMAL HUSBANDRY / FEED CONSERVATION TECHNOLOGIES

Course:

FEED CONSERVATION TECHNOLOGIES/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13394	Izborni	3	6	3+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	-
Aims	Acquiring knowledge in the field of conservation of various nutrients of plant or animal origin by drying and acidification, using modern procedures and methods, in order to ensure maximum quality, nutritional and use value, and mastering skills for selection and use of canned foods in different species and categories of animals, with the aim of maximum production and reproductive results, good health and longevity.
Learning outcomes	Development of creative abilities and mastering specific and practical skills in the field of production, canning and processing of animal feed, as well as the ability to compose meals in accordance with modern norms and requirements, using current models and software solutions in nutrition of different species and categories of domestic animals. modern consumer requirements.
Lecturer / Teaching assistant	Nenad Đorđević (eksterni konkurs), Dušica Radonjić (Aleksandar Martinović-zamena)
Methodology	lectures, exercises, tests, colloquia, seminar papers, fieldwork, etc.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Methods for determining the optimal phase of development of fermented plants
I week exercises	Estimation and determination of the optimal phase of development of fermented plants
II week lectures	Nutritional and use value of fermented animal feed
II week exercises	Sampling of hay and silage for chemical analysis
III week lectures	Modern methods for determining the chemical composition of canned food
III week exercises	Laboratory methods for chemical analysis and NIRS techniques
IV week lectures	Conditioning of mown mass, baling and plasticizing, briquetting
IV week exercises	Methods for assessing hay quality
V week lectures	Fan drying and dehydration of animal food
V week exercises	Methods for assessing the quality of dehydrated voluminose foods
VI week lectures	Silage characteristics of different nutrients
VI week exercises	Determination of buffer capacity in silage
VII week lectures	Management of factors that affect the quality of silage
VII week exercises	Determination of silage quality parameters (pH value and content of lactic, acetic and butyric acid)
VIII week lectures	Use of modern additives in making of silage
VIII week exercises	Determination of aerobic stability of silage
IX week lectures	Control of losses during food conservation
IX week exercises	Determination of proteolysis parameters in silage (NH3, soluble protein, protein fractions according to CNCPS methods)
X week lectures	Microbiological and biochemical processes in ensiled mass
X week exercises	Methods for assessing the quality of silage
XI week lectures	Physical effectiveness of hay, silage and complete meals
XI week exercises	Determination of the degree of hay and silage fragmentation
XII week lectures	Impact of hay and silage nutrition on productivity, health and reproduction
XII week exercises	Balancing meals based on different types of hay and silage
XIII week lectures	Influence of hay and silage diet on milk and meat quality
XIII week exercises	The amount and composition of milk fat when using voluminose fermented foods
XIV week lectures	Acidification and dehydration of food of animal origin
XIV week exercises	Qualitative and quantitative methods for assessing the quality of fermented food of animal origin
XV week lectures	Legislation
XV week exercises	Practical application of legal restrictions in the field of nutritional value, permitted additives, antinutritive and toxic substances in fermented food

Student workload	Weekly 3 + 2 6 credits x 40/30 = 8 hours Structure: 3 hours of lectures 1 hours of exercise 4 hours of individual student work including consultations During 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 a remedial exam from 0 to 36 hours Load structure: 128 hours (teaching), 16 hours (preparation) and 36 hours (overtime)
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	Attends lectures, exercises, seminar papers
Consultations	Once a week for an hour in agreement with the students, after the lecture
Literature	McDonald, P., Henderson, A.R., Heron, S.J.E. (1991). The biochemistry of silage (second edition). Chalcombe Publications. Đorđević, N., Dinić, B. (2003). Silage of legumes. Institute for Agricultural Research SERBIA, Belgrade. Antov, G., Cobic, T., Antov, A. (2004). Silage and silage. University of Novi Sad, Faculty of Agriculture; Đorđević, N., Dinić, B. (2007). Animal food. Cenzone Tech-Europe, Arandjelovac; Kelems, R.O., Church, D.C. (2010). Liverstock, Feeds and Feeding (Sixth Edition). Prentice Hall; McDonald, P., Greenhalgh, J.F.G., Morgan, C.A., Edwards, R., Sinclair, L., Wilkinson, R. (2011). Animal Nutrition (seventh edition). Prentice Hall; Adamović, M., Obradović, S. (2016). Production and use of silage. State University of Novi Pazar. Animal Feed Science and Technology and other world and domestic journals on food and animal nutrition. Material in printed or electronic form that will be distributed in class.
Examination methods	seminar papers - 30 points, colloquia - 2 x10 points, final exam - 40 points and attendance and activity in classes - 10 points. Grade: number of points: A (≥ 90 to 100 points); B (≥ 80 to < 90); C (≥ 70 to < 80); D (≥ 60 to < 70); E (≥ 50 to < 60); F < of 50
Special remarks
Comment

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

Biotechnical Faculty / TECHNOLOGIES IN ANIMAL HUSBANDRY / PERMANENT GRASSLAND MANAGEMENT

Course:

PERMANENT GRASSLAND MANAGEMENT/

Course ID	Course status	Semester	ECTS credits	Lessons (Lessons+Exercises+Laboratory)
13395	Izborni	3	4	2+1+0

Programs	TECHNOLOGIES IN ANIMAL HUSBANDRY
Prerequisites	None
Aims	Acquiring knowledge in the field of production and preparation of fodder on grasslands.
Learning outcomes	Describes, produces and maintains lawns
Lecturer / Teaching assistant	Dr Radisav Dubljević
Methodology	Lectures, exercises, seminar papers and consultations.

Plan and program of work
Preparing week	Preparation and registration of the semester
I week lectures	Concept, significance, origin and division of lawns
I week exercises	Division of the lawn
II week lectures	Synecology of lawns. Agroecological aspects of grassland production
II week exercises	The influence of agroecological factors on grasslands
III week lectures	Floristic composition of the lawn. Grasses on lawns.
III week exercises	Morphology of branched grasses
IV week lectures	Leguminous and other species (herbaceous) on lawns
IV week exercises	Morphology of leguminous on grasslands
V week lectures	Natural grasslands, importance and division. Systematics and basic characteristics
V week exercises	Morphology of the most important herbaceous
VI week lectures	Lowland, valley, mountain, swamp and karst grasslands.
VI week exercises	Determining the floristic composition of lawns
VII week lectures	Determining the production characteristics of lawns
VII week exercises	Indicators for determination of lawn quality
VIII week lectures	Improvement of natural grasslands
VIII week exercises	I colloquium
IX week lectures	Sown lawns, concept, importance and division. Establishment of sown lawns
IX week exercises	The procedure for establishing a lawn. Compilation of DTS
X week lectures	Production characteristics of sown lawns. Lawns for special purposes
X week exercises	Determination of yield and forage sampling
XI week lectures	Utilization of lawns. Hay storage and its nutritional value
XI week exercises	Hay storage procedure
XII week lectures	Saving silage and haylage from forage from the lawn. Grazing and grazing systems.
XII week exercises	The procedure for preparing hay and silage
XIII week lectures	Forage storage
XIII week exercises	Capacity planning of forage storage
XIV week lectures	Organic production on grasslands
XIV week exercises	II colloquium
XV week lectures	Production seeds of grass and legumes
XV week exercises	Processing of seeds

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	Students are required to attend classes and do colloquiums, presentations and tests
Consultations	Once a week by agreement with students for up to 60 minutes.
Literature	Vučković, S. (2004):Travnjaci, Poljoprivredni fakultet Beograd Senija Alibegović Grbić i grupa autora (2002): Unapređenje proizvodnje krme na prirodnim travnjacima, Pljoprivredni fakultet Sarajevo.
Examination methods	Colloquium I up to 20 points, colloquium II up to 20 points, seminar paper up to 10 points and final exam (oral) up to 50 points Grades and points: A (90 – 100 points); B (80-89); C (70-79); D (60 - 69); E (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