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