CURRICULA HARMONISATION AT
UNIVERSITY OF BANJA LUKA
TEPMUS PROJECT “Introduction of the ECTS at B&H Universities”
UM_JEP-18041-2003
Tuzla, 16/17.02.2006
Realized activities in the scope of reform process at University of Banja Luka
Legislative changes of Law on Higher Education RS in 2005th
Implementation of Bologna Declaration
Introducing ECTS system at University of Banja Luka as obligation
Three cycling system in higher education in RS - First cycle lasting from 6 to 10 semesters/ 180-240 ECTS credits
- Second cycle lasting form 2 to 4 semesters/ 60 -120 ECTS credits, depending from realized number of credits in first cycle
- Third cycle lasting at least 6 semesters/ 180-240 ECTS credits
Reducing of student workload in first cycle in range from 20 to 25 hours of lectures
Total engagement of student 40 hours/week All courses are one-semester
Introduction of optional subjects depends from faculty
Fund of optional-subjects hours is approx. 30% of total fund of hours
Law changes introduced a self-evaluation and participation of students in Scientific Board
Realized activities in the scope of reform process at University of Banja Luka
Realized activities in the scope of reform process at University of Banja Luka
Significant changes in number of hours of practical lectures in relation to number of hours of theoretical lectures
Changes in way of examination of students and giving marks (2-3 written exams during the semester, exercises, term paper, field work, attendance and activity on lectures)
Marking: 10% attendance and activity on lectures, term paper 20%, exercises 15%, oral exam 40-50%, periodic written exam 10%
Realized activities in the scope of reform process at University of Banja Luka
Conventional system of marks (5-10) is in use, but Law allows introducing of non-numeric marks at University!!
Different Faculties on different level of reform conduction (Faculty of Economics, Faculty of Architecture and Civil Engineering, Faculty of Technology, Faculty of Electrical Engineering and Faculty of Mechanical Engineering started before 2-3 years ago)
Problem: there is no united opinion at University regarding 3+2 or 4+1 system (Technical Faculties 4+1, only Faculty of Economics and Faculty of Agriculture 3+2)
Introduction of ECTS at Faculty of Technology
Adopted 4+1+3 system
New curricula and study programmes for first and second cycles (4+1) was made
In scope of different TEMPUS projects Faculty of Technology is conducting reform of curricula, together with other B&H Universities:
TEMPUS 1. - New curricula and new study profiles was made (BL- Food quality and safety; TZ- Food engineering)
TEMPUS 2. - Advancing curricula in order to increase and
modernize a knowledge of students, according to requirements of
stakeholders (Participants: Faculty of Technology from Banja Luka
and Tuzla, Faculty of Agriculture form Sarajevo and University of
Mostar)
Tehnoloski fakultet Odsjek: Svi Smjer: Svi Godina studija: 1. Semestar: 1.
Sifra: Xabcde, Prvo mjesto-odsjek, Drugo mjesto godina studija, Trece mjesto-semestar, Cetvrto i peto mjesto-predmet
X:, B-dodiplomski studij, M-poslediplomski studij, D-doktroski studij T- trogodisnji studij, S - specijalizacija a: 1-prva, 2-druga, 3–treca, 4-cetvrta
b: 0-svi, 1- BTO, 2-HTO, 3-OTI, 4-rudarski c: 1-prvi, 2-drugi, 3-tre}i......
d: redni broj predmeta u semestru
Sifra Naziv predmeta
Predavanje Racunske vjezbe
Eksperimentalne vjezbe
Broj kredita
Obavezni predmeti:
1 Predmet 1 3 3
2 Predmet 2 2 2 1
3 Predmet 3 3 3
4 Predmet 4 3 3
Izborni predmeti:
5 Predmet 5 2 1
Ukupno 13 12 1
Obavezni predmeti: Predmet 1: Matematika (T01101),
Predmet 2: Tehnicka fizika (T01102), Predmet 3: Opsta hemija (T01103), Predmet 4: Uvod u inzenjerstvo (T01104)
Izborni predmeti: Predmet 5: Sociologija rada (T01105), Psihologija rada (T01106)
Matematika I Sifra predmeta B01101
Semestar 1 Predaje se (naziv studijskog profila)
BTO, HTO, OTI, Rudarski odsjek
Predavanja 45 Vjezbe 45 Projekat -- Vrijeme za ucenje 135 Broj kredita 7 Predavac prof. dr. Nevenka Skakic Asistent Jelena Gajic Odsjek na kojem se nalazi profesor
BTO, HTO, OTI
Kljucne rijeci: Skup, broj, funkcija, granicna vrijednost, izvod. Ciljevi: Opsti cilj predmeta je da studentima pruzi osnovno znanje iz linearne algebre i matematicke analize koje ce im pomoci u savladavanju nastavne materije iz Matematike i strucnih predmeta. Specificni cilj ucenja matematike je navikavanje studenta da logicki misli i zakljucuje. Sadrzaj: 1. Matematicka logika. Skupovi. Binomna formula. Neki pojmovi i simboli matematicke logike. Osnovni pojmovi iz teorije skupova: Dekartov proizvod, relacije, funkcije, polje realnih brojeva, binomna formula. 2. Sistemi linearnih algebarskih jednacina. Gausov metod, Kramerov postupak, rjesavanje sistema matricnom metodom. 3. Realne funkcije realne promjenljive. Pregled elementarnih funkcija. Pojam niza . Broj e. 4. Granicna vrijednost i neprekidnost funkcije. 5. Diferencijalni racun Pojam izvoda. Izvodi elementarnih funkcija. Osnovne teoreme diferencijalnog racuna. Ispitivanje funkcija pomocu izvoda. 6. Neodredjeni integral Primitivna funkcija i neodredjeni integral. Osnovne metode integracije. Uslov za slusanje (polozen predmet): – Literatura: 1. Nevenka Skakic i Ratko Kravarusic, Matematika 1, Ekonomski fakultet , Banja Luka, 2000. 2. Ratko Kravarusic i Milorad Mijatovic, Matematika zbirka zadataka, Ekonomski fakultet, Banja Luka, 2002. Nacin predavanja: metoda usmenog izlaganja. Nacin ispitivanja: pismenoi i usmeno.
CURRICULUM Food Technology and Food Safety
Subject Semester Hours ECTS credits
Food Law (S1101) 1 60 8,5
Food Quality and Food Safety (S1102) 1 60 8,5
Food and Nutritional Toxicology (S1103) 1 60 8,5
Food Nutrition (S1104) 1 60 8,5
Election subject 1 2 60 8,5
Election subject 2 2 60 8,5
Final work 2 90 13
Election subject 1: Food Processing: Meat Technology (S1105), Dairy Technology (S1106), Oil and Fat Technology (S1107), Fruit and Vegetable Technology (S1108), Baker Technology (S1109), Nutrition and Public Health (S1110) Election subject 2: Methods of Food Control: New Chemistry Methods of Food Analysis (S1111), Instrumental Methods of Food Analysis (S1112), Microbiological Methods of Food Analysis (S1113), Food Sensory Analyses (S1114), Food Allergens (S1115) Food Business Management
Subject Semester Hours ECTS credits
Food Law (S1101) 1 60 8,5
Process Management in Food Industry (S2102) 1 60 8,5
Food Quality Management (S2103) 1 60 8,5
Food Product Development (S2104) 1 60 8,5
Election subject 1 2 60 8,5
Election subject 2 2 60 8,5
Final work 2 90 13
Election subject 1: Food Article Markets (S2105), Starting Business in Food Industry (S2106), Foreign Trade (S2107), Food Quality and Food Safety (S1102), Project Management in Food Industry (S2108) Election subject 2: Food Processing: Meat Technology (S1105), Dairy Technology (S1106), Oil and Fat Technology (S1107), Fruit and Vegetable Technology (S1108), Baker Technology (S1109)
Name of Subject Food quality and safety
Subject code S1102
Semester 1
Title of study profile Food Technology and Food Safety Food Business Management
Lectures 40 (hours)
Project 20 (hours)
Learning time 120 (hours)
Number of ECTS 8,5
Teacher
Assistant Key words: Quality Control, Quality Improvement, GMP, HACCP Objectives: To train students to analyze and resolve complex problems in food technology To introduce students with principles of quality management and food safety and with procedures in practical implementation of international standards Content:
1. General terms 2. Quality control, quality improvement 3. Quality assurance 4. Good Manufacture Practice (GMP) 5. Hazard Analysis and Critical Control Points (HACCP) 6. Project: preparation of HACCP plan for meat industry, dairy industry and juice production
Literature:
1. Gruji} R., Sanchis V., Radovanovi} R. 2003. HACCP - Theory and Practice, Universiti of Banja Luka/University of Leida
2. Mortimore S, Wallace. HACCP – A practical approach, Chapman and Hall, London 3. Lelieveld HLM, Mostert MA, Holah J, White B. 2003. Hygiene in food procesing, CRC Press, Boca
Raton, New York/ Woodhead Publishing Limited, Cambridge 4. Watson H.D. 2001. Food Chemical Safety, Vol 1 and Vol 2., CRC Press, Boca Raton, Boston, New
York 5. Heijden K., Jounes M.,Fishbein L,.Miller S. 1999. International Food Safety Handbook, , Marcel
Dekker, Inc., New York, USA 6. Sheridan JJ, Buchanan LR, Montville JT. 1996. HACCP: an integrated approach to assuring the
microbiological safety of meat and poultry, Food and Nutritional Press, Inc., Trumbull, USA 7. Dillon M, Griffith. 2001. Auditing in the food industry, CRC Press, Boca Raton, Boston, New
York/Woodhead Publishing Limited, Cambridge, Englang 8. D’Mello J.P.F., Food Safety Contaminants and Toxins, 2003, CABI Publishing, CAB International,
Oxon, UK 9. Schmidt R.H., Rodrick G.E., Food Safety Handbook, 2003, Wiley-Interscience, A John Wiley & Sons
Publication, New Jersey, USA
Teaching method: distance learning
Problems in implementation of ECTS
Opposition of part of academic community
Some professors are refusing new model
Low level of implementation of QA system in UBL
Lack of equipment and other means which can improve the quality
Big problem regarding equipment of libraries Ministry of education is not included enough in reform
process
Students do not understand seriously enough reforms and ECTS system
Misunderstanding of some terms and definition
Following activities
Further reform of curricula Improve the comparability of study programs and
qualifications
Training of professors and administrative staff
Developing the elements of evaluation system
Developing of new methods
Introduction of students evaluation
Negotiations with Government in order to provide additional financial means for conduction of reform
Thank you for your attention!
Prof. dr Radoslav Grujić
Mr Djordje Markez