Subject description
Meat:
- contemporary processes of preservation and quality of meat and meat products (aseptic processing, microwave heating, new technologies, sous vide technology, active packaging, …)
- issue of heterocyclic amines in heat-treated foods of animal origin (knowledge of the biosynthetic pathway, their identification, activity in vitro, physiologically-health effects of some heterocyclic amines and Maillard reaction products; methods of reducing formation)
- problems bound on fatty acid profile of meat and meat products (impact of animal nutrition, analitics, possibility of developing functional foods with optimal fatty acid profile)
Milk:
- as a source of functional components: bioactive peptides – overview, case study of ACE-inhibitory peptides, antimicrobial peptides, caseinopeptides (definition, structure, production, safety assessment, application); bacteriocins of lactic acid bacteria and their possible use as natural biopreservatives, case study of nisin, gassericins (definition, synthesis, classification, characteristics, mode of action, application, regulative); oligosaccharides (physiological functions, modern analytical methods for their characterization); conjugated linoleic acid (natural sources and commercial production of CLA, analytical methods, health benefits of CLA)
- development and designing of functional products for particular category of consumers (products with adapted composition: reduced lactose or lactose-free dairy products; products enriched with conjugated linoleic acid, bioactive peptides, antioxidants and/or symbiotics; protective starter cultures; whey proteins based products)
The subject is taught in programs
Objectives and competences
The goals of the course are deepening and extending knowledge and skills for self-dependent work on the meat and milk technology area, with a focus on communicating the principles and techniques of processing, traditional and modern, as well as ensuring quality and safety of foods of animal origin.
Teaching and learning methods
Lectures, seminar, independent preparation and presentation.
Expected study results
Knowledge and understanding:
Students acquire capacity to implement the in the field of meat and milk processing; the results of these studies will constitute an important contribution to basic or applied science in the field of food science. Students receive direction and indicate the possibility of potential research, critical thinking and solving technological problems, novel foods, use of data collection analysis in this area, as well as use of domestic and foreign literature through BF and IKT libraries, and get ready to write articles and work in a professional team.
Basic sources and literature
Izbrana poglavja iz monografij:
Sun D.W. 2012. Thermal food processing: new technologies and quality issues. New York, CRC Press: 666 str.
Hui Y. H. 2012. Handbook of Meat and Meat Processing, Second Edition. New York, CRC Press: 1000 str.
Research and applications in bacteriocins. 2007. Riley M.A., Gillor O. (eds.). Wymondham, UK: Horizon Bioscience: 218 str.
Functional dairy products. 2003. Mattila-Sandholm T., Saarela M. (eds.). CRC Woodhead publishing Ltd., 1-312.
Introduction to Functional Food Science. 2013. Martirosyan, DM (ed.). Food Science Publisher, 6-58.
Revijalni članki s področja, tekoča periodika, druga učna gradiva…
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University of Ljubljana, Faculty of Electrical Engineering Tržaška cesta 25, 1000 Ljubljana