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FUNKCIONALNI PROIZVODI ANIMALNOG PORIJEKLA


Semester: 3
ECTS: 4
Status: Izborni
Lessons: 2+1+0
Double: Ne
ECTS catalogue
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.

Teaching staff

Name Lectures Exercises Laboratory
MILENA ĐOKIĆ1x1
4B
SLAVKO MIRECKI2x1
4B
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