information package formation package for students r

Funded by the European Union
Faculty of Agriculture and Food Technology Mostar
INTERNATIONAL SUMMER SCHOOL – MOSTAR
BOSNIA AND HERZEGOVINA
Autochthonous (indigenous) dairy products
INFORMATION PACKAGE FOR STUDENTS
PLEASE READ THIS DOCUMENT CAREFULLY
Dear students,
We invite you to participate at our International Summer School Autochthonous (indigenous) dairy
products. Summer school will be held in English. Each student will be awarded with 5 ECTS credits and
Certificate of completion upon finishing the program. So what are you waiting? Use opportunity to
travel, meet students from 10 different institutions, learn something new. Register now.
PLACE: Mostar, Bosnia and Herzegovina
HOST INSTITUTION: University of Mostar Faculty of Agriculture and Food Technolog
Address: Biskupa Cule bb, 88000 Mostar, Bosnia and Herzegovina
WHEN: July 4th - July 15th 2016
NUMBER OF PARTICIPANTS: 11 - 15 (eleven to fifteen). One student per partner institution plus students
from host institution.
List of partner institutions: http://lifeada.agr.hr/partners
REQUIREMENTS: Student of MsC (Graduate) level, basic knowledge of English
Where to register?
Please find registration form on the link bellow:
REGISTER HERE!
https://docs.google.com/forms/d/12Db214g1s61PBa-LjaXXZ6Un_f10Vhqga_fpgOGDqow/viewform?c=0&w=1&usp=mail_form_link
(IF YOU HAVE PROBLEM TO OPEN LINK PLEASE COPY THE WHOLE LINK AND PASTE IT IN ADDRESS PATH OF
YOUR BROWSER)
APPLICATION DEADLINE: June 14, 2016
COSTS: NO COSTS for students from partner institutions within TEMPUS LIFEADA project. They will receive
scholarship to cover their main expenses.
Each student will receive scholarship up to 1.050,00 EUR for covering the costs of stay/daily allowance
(depending on the destination).
IMPORTANT
Travel costs will be covered by the University of Zagreb Faculty of Agriculture.
Students must send scanned pre-invoice for travel ticket (bus, plane, rail) for payment via e-mail
LifeADA@agr.hr.
The pre-invoice must be issued on:
University of Zagreb Faculty of Agriculture
Svetosimunska 25
HR-10000 Zagreb
TEMPUS - LifeADA project
List of contact persons at Partner Institutions:
HR – UNIZG: Renata Bažok <rbazok@agr.hr> ;
HR - PFOS: Sonja Maric smaric@pfos.hr and Daniel Haman dhaman@pfos.hr
AL - AUT: Perparim Laze perparimlaze@yahoo.com and Denis Cela cela.denis@gmail.com
AL - FanSNoli: Ilir Nicko ivangjelnicko@gmail.com
BiH - APTF: Zrinka Knezovic zrinka.knezovic@sve-mo.ba
BiH - PPFS: Nedžad Karić n.karic@ppf.unsa.ba and Arnela Okic aokic.ppf@gmail.com
RKS - UNIPR: Fadil Musa fadil.musa@uni-pr.edu and Bedri dragusha bedri.dragusha@uni-pr.edu
MNE - BTF: Nedeljko Latinović nlatin@ac.me and Nataša Mirecki mirecki@t-com.me
SI - BF: Marija Klopčič Marija.Klopcic@bf.uni-lj.si
AU - BOKU: Marija Zunabovic-Pichler marija.zunabovic@boku.ac.at
DE - UHOH: Angelika Thomas angelika.thomas@uni-hohenheim.de and Tetyana Tonkoshkur t.tonkoshkur@uni-hohenheim.de
ACCOMODATION:
You are free to find accommodation in private arrangement.
We recommend City Hotel Mostar which is on walking distance from the Faculty. http://www.cityhotel.ba/index.php/en/
For more information please contact:
Zrinka Knezović zrinka.knezovic@sve-mo.ba or
Jurica Primorac juricaprimorac@yahoo.com
Fulfil
application.
REGISTER
NOW
https://docs.google.com/forms/d/12Db214g1s61PBa-LjaXXZ6Un_f10Vhqga_fpgOGDqow/viewform?c=0&w=1&usp=mail_form_link
Funded by the European Union
Faculty of Agriculture and Food Technology Mostar
VENUE
International summer school: Autochthonous (indigenous) dairy products
From 4 to 15 of July 2016
th
th
at
Faculty of Agriculture and Food Technology University of Mostar,
Mostar Bosnia and Herzegovina
(Agronomski i prehrambeno – tehnološki fakultet Mostar)
Biskupa Čule bb 88 000 Mostar
Bosnia and Herzegovina
www.apfmo.org
Contact: juricaprimorac@yahoo.com
juricaprimorac@yahoo.com; ana.sabljo@sve-mo.ba
Practical information:
VISAS
Visas when entering, exiting or travelling through Bosnia and Herzegovina up to 90 days are not
required for EU countries, Montenegro and Albania. Citizens of Kosovo needs visa to enter BaH.
More information on visas regime in Bosnia and Herzegovina you can search at:
http://www.mvp.gov.ba/konzularne_informacije/vize/
http://www.mvp.gov.ba/konzularne_informacije/vize/. Rulebook on the procedure for visa
issuance to Kosovo citizens is also available on the mentioned web page
page. Upon the application we
will send you a letter of acceptance that you will need for visa issuing.
Currency
Official currency in B&H is BAM (Bosnian Convertibile Marka). Exchange ratio fo EUR is cca 1,95 BAM
= 1 EUR (http://www.cbbh.ba/index.php?id=4&lang=en
http://www.cbbh.ba/index.php?id=4&lang=en). Any major currencies can be eexchanged at
the banks and exchange offices that are present in most major towns. They also swap your leftover
BAM back into any of main currencies. Most banks do not have a fixed fee, but take a percentage of
the total amount. Although credit cards are increasingly
increasingly widely accepted in major towns, you should
not rely on them. There are many ATM machines in all major towns and cities.
VISA and Master will be accepted in most places, but it no guarantee with American Express.
Express
Recommended Accommodation
Students will pay for accommodation by them self. We can only recommend some places. You need
to book your hotel or other place. Please do that as soon as possible since summer is the touristic
season for Mostar. We are recommending one Hotel and one hostel. Hostels
els are of small capacities
Lifelong learning for sustainable agriculture in Alps
Alps-Danube-Adriatic Region – LifeADA is a TEMPUS IV project funded with the support of
and at some of them you can only pay with cash. You can find more places on booking.com or
hosterlworld.com.
Recommended places:
Hotel City Mostar http://www.city-hotel.ba/index.php/en/
https://www.google.ba/maps/place/City+Hotel/@43.3521039,17.7987087,15z/data=!4m2!3m1!1s0
x0:0x473c741289025fdf
How to get from City Hotel to Faculty (Agronomski i prehrambeno tehnološki fakultet). Fculty is on
walking distance from the hotel.
https://goo.gl/YvQ0XZ
Teo's Apartments; Kraljice Katarine 42, Mostar
http://www.hostelworld.com/hosteldetails.php/Teo-s-Apartmens/Mostar/67896
How to get from hostel to the Faculty.
Arrival
Mostar International Airport Ltd.
Small airport with regular flights to/from: Zagreb (Croatia) and Istanbul (Turkey). The town centre is
3-4 km away. At the airport, there are bus and taxi services. Ortiješ b.b., P.O. Box 04;
88000 Mostar (Bosnia and Hercegovina);
tel. +387 (0)36350 212;
fax +387 (0)36 350 992;
E-mail: info@mostar-airport.ba
E-mail: airport-traffic@tel.net.ba;
Web: www.mostar-airport.ba
A taxi ride to the centre costs 10-15BAM depending on the hotel distance. The bus service from
Mostar Airport runs at 06.45, 07.30, 14.00 and 15.30 from Monday to Saturday and at 07.30, 14.00
and 15.30 on Sunday. Most taxi drivers accept Euros, and it is best to change your currency to BAM
once you’re in town.
Unfortunately due to the rare flight connection it is not very convenient to fly directly to Mostar.
Many airlines fly to Sarajevo, Split, Dubrovnik or Zagreb. Upon arrival at the airport, you can go to
the railway or coach stations and catch a train or bus directly to Mostar.
From Sarajevo
Upon arrival at Sarajevo Airport (for info: www.sarajevo-airport.ba) you have to take a taxi as there
are no public means of transport, in order to reach the bus station that connects Sarajevo to Mostar,
with daily services running every 2 hours. From Sarajevo railway station, trains leave for Ploce with
stop also at Mostar. It is more convenient to travel with bus. (Bus schedule: http://www.autobusnikolodvor.com/autoprevoz-bus-mostar_1_88.aspx;
http://www.autobusni-kolodvor.com/en/terminal.aspx?k=173&d=070)
From Split
Upon arrival at Split Airport (for info: www.split-airport.hr), there is a coach shuttle-service to take
you to the bus station (for info: www.ak-split.hr) from where you can leave for Mostar.
Arriving by bus
There is a good range of bus services: they connect Mostar with all the principal cities of Bosnia and
Herzegovina. The best way to move around the country itself and around its bordering countries is
by coach.
Autoprevoz-Bus
(Bus Station) Trg Ivana Krndelja b.b.,
tel. + 387 (0)36 552025;
tel. + 387 (0)36 552 026;
autoprevozbusmo@bih.net.ba
Web: www.autoprevoz-bus.ba
Autoprevoz, putnički Mostar
(Bus Station) Vukovarska b.b.;
tel. +387 (0)36 348 680; +387 (0)36 348 619
To/FromSarajevo:
Bus Station Sarajevo
Put života 8; tel. 033 (0)21 31 00;
Web:www.centrotrans.com
To/From Zagreb:
Bus Station Zagreb
Av. Marina Držića 4, 10000
Zagreb, (Hrvatska); tel.
+385 (0)16 008 600;
www.akz.hr
To/From Split:
Bus Station Split:
Obala Kneza Domagoja 12,
21000 Spalato (Hrvatska);
tel. +385 (0)21 329180;
tel. +385 (0)60 327 777;
tel. +385 (0)21 329199;
web: info@ak-split.hr
Web: www.ak-split.hr
To/From Dubrovnik:
Bus Station Dubrovnik,
Libertas Dubrovnik d.o.o.
Obala Pape Ivana Pavla
II 44A, 20000 Dubrovnik, (Hrvatska);
tel. +385 (0)60305 070;
kolodvor@libertasdurbovnik.com;
www.libertasdubrovnik.hr
International bus lines check on:
www.centrotrans.com
http://www.globtour.com/
Getting around the town:
Taxi fares are mostly 1BAM (cca 0.5 EUR) per 1 km with no start but some of them have minimal trip
rules with fare of 3BAM (cca 1.5 EUR) per 2km, and after that 1BAM per 1km. As Mostar is tucked
neatly into a valley and fairly compact, a taxi anywhere around town shouldn't cost more than
10BAM.
More information on:
http://mojtaxi.net/usluge/?lang=en
http://www.mostar.pro/index.php/en/gdje-u-mostaru/usluge/taxi-sluzba
MOSTAR
Mostar is a city and municipality in southern Bosnia and Herzegovina, capital of Herzegovina Neretva
Canton. Inhabited by cca 110,000 people it is the most important city in the Herzegovina region and
its cultural capital. Mostar is situated on the Neretva River and is the fifth-largest city in the country.
Mostar was named after the bridge keepers (mostari) who in the medieval times guarded the Stari
Most (Old Bridge) over the Neretva. The Old Bridge, built by the Ottomans in the 16th century, is
one of Bosnia and Herzegovina's most recognizable landmarks. Old Bridge Area of the Old City of
Mostar is under UNESCO protection since 2005. Mostar is located near the Adriatic Sea and can be
visited as a day trip. Mostar has Mediterranean climate, with hot summers and mild winters. Mostar
and its surroundings are an ideal place for sport lovers and for all those who are keen on outdoor
activities. The Prenj and Velež Mountains, the Boračko and Blidinje lakes, the Neretva, Trebižat,
Lištica Trebišnjica, Buna and Bregava Rivers, the Kravice waterfalls, the picturesque villages of Konjic,
Podveležje and Glavatičevo, are just some of the jewels of nature that can be admired while visiting
these lands; maybe also making the most of the various activities to be enjoyed in this area, such as
trekking and excursions, rafting and climbing (for the more adventurous), swimming, photo safaris
and relaxing walks, to try to discover the still intact flora and fauna habitats.
More information on tourism attraction, or how to spend a free time in Mostar, you can acquire
from:
http://www.turizam.mostar.ba/
http://www.hercegovina.ba/index.php/en/
http://www.bhtourism.ba/eng/default.wbsp
Welcome to our beautiful town
INTERNATIONAL SUMMER SCHOOL „Autochthonous (indigenous) dairy products“
DAY
DATE
TIME
04.7.2016.
05.7.2016.
DAY 4
06.7.2016.
07.7.2016.
DAY 5
DAY 3
DAY 2
DAY 1
08:30 – 09:00
08.7.2016.
09:00 – 11:00
11:00 – 13:00
13:00 – 14:30
14:30 – 16:30
10:00 – 12:00
12:00 – 13:30
13:30 – 14:30
14:30 – 15:30
10:00 – 12:00
12:00 – 13:30
13:30 – 15:30
10:00 – 12:00
12:00 – 13:30
13:30 – 15:30
10:00 – 12:00
12:00 – 13:30
13:30 – 14:30
14:30 – 15:30
PROGRAME
TITLE OF THE LECTURE
Dean's welcome
Summer school coordinator's opening session
Introduction to history of chese
The development of autochthonous dairy production in
BiH
Break
Classification of cheeses
Basics of cheese production
Break
The milk for production of cheese (cow, sheep, goat)
General technological process of cheese
Autochthonous dairy production in BiH
Break
Vlašićki-Travnički cheese, Cheese ripening in animal skin
– cheese in a sack, Trapist, Livno cheese…
Acid cheese
Break
Rennet cheeses
Cheese made from goat's milk
Break
Other indigenous products
Quality of autochthonous dairy products
LECTURER
Marija Jukić-Grbavac
Marija Jukić-Grbavac
Jozo Grbavac
Jozo Grbavac
Marija Jukić-Grbavac
Marija – Jukić Grbavac
Jozo Grbavac
Jozo Grbavac
Marija Jukić-Grbavac
Jozo Grbavac
Leona Puljić
Marija Jukić-Grbavac
Jozo Grbavac
Jozo Grbavac
DAY 6
Leona Puljić
10:00 – 12:00
Sensory analysis
Marija Jukić-Grbavac
Jozo Grbavac
12:00 – 13:30
13:30 – 15:30
10:00 – 12:00
12:00 – 13:30
13:30 – 14:30
14:30 – 15:30
08:00 – 20:00
DAY 10
13.7.2016.
Cheese whey
14.7.2016.
Free day
DAY 10
12.7.2016.
10:00 – 12:00
15.7.2016.
10:00 – 12:00
DAY
11
DAY 8
11.7.2016.
DAY 9
DAY 7
09.07.2016
15.7.2016.
10:00 – 12:00
12:00 – 13:30
Break
The protection of originality and geographical origin
cheeses
The national systems of protection of origin
Break
The current situation with the protection of origin in BiH
Legislation
Farm excursion / Open Farm school - visiting a farm
 discussion with farm manager the topics related
to:
 organization and planning in production,
Marija Jukić-Grbavac
Marija Jukić-Grbavac
Jozo Grbavac
Marija Jukić-Grbavac
All
Student individual work
 Short seminar / Oral presentations preparation
(PPT)
 Written exam preparation

Written exam
Group I: Oral presentations (PPT – Each student has 5
minuts for presentation + 5 minutes for disscusion)
Break
All
All
13:30 – 14:30
14:30 – 15:30
Group II: Oral presentations (PPT – Each student has 5
minuts for presentation + 5 minutes for disscusion)
Ccurriculum / teachers evaluation questionaries
Results and Certificate award
Program with the work plan
Type of the programme
Autochthonous (indigenous) dairy products
Contributors to module
Marija Jukić-Grbavac; Leona Puljić
Coordinator of the programme
Course content
Jozo Grbavac, Ph.D.
assistant professor
Summer school
Historical and cultural overview of autochthonous dairy
products. Description and characterization of autochthonous
dairy products.
Introduction to Bosnia and Herzegovina’s indigenous dairy
products. Dairy production in neighbouring countries.
From milk to cheese. Processing steps of some cheese types.
Quality control and microbiological safety issues.
Autochthonous dairy products massive and modernized
manufactures. Autochthonous dairy products protection of
origin. Rules and regulations.
Work plan:
— History of cheese
— The development of autochthonous dairy
production in BiH
— Classification of cheeses
— Basics of cheese production
— Different animal’s milk for production of cheese
(cow, sheep, goat)
— General technological process of cheese
— Autochthonous dairy production in BiH
— Cheese rennet
— Vlasicki-Travnicki cheese, Cheese ripening in
animal skin – cheese in a sack, Trapist, Livno
cheese
— Acid cheese
— Cheese made from goat's milk
— Cheese whey
— Other indigenous products
— Quality of autochthonous dairy products
— Sensory analysis
— The protection of Geographical Indications and
Designations of Origin.
— The current situation with the regulation of
protection of origin in BaH
The aim of this education is to review the existing
knowledge of manufacturing procedures, chemical
composition, sensory attributes, biochemistry and
microbiology of different kind of cheeses which ripen in
the animal skin. These kinds of cheeses are produced in
Croatia, Bosnia and Herzegovina, Montenegro and
Turkey and there are few differences in the
manufacturing procedure between them. The main
specificity of these cheeses is ripening in a sack made of
the whole lamb or goat body skin. Two or three months
of anaerobic ripening in the skin gives the cheese
markedly piquant taste and flavour. These cheese
characteristics originate from intensive lipolysis and
proteolysis. According to the content of moisture in the
non fat solids and fat in total solids, cheeses in a sack
belong to the group of hard or semi hard, full-fat or lowfat cheeses.
Acquired knowledge
The purpose of the module is to introduce students to
the indigenous production of dairy products, the same
character throughout history, the concept of
autochthony. Throughout the module, students will be
familiar with the indigenous dairy products to B&H rich
indigenous dairy products, as well as countries in the
region as well as the indigenous dairy products from
other countries. Will also talk about the possibility of
improving the quality and standardization of
autochthonous dairy products. Special emphasis will be
placed on the B&H indigenous dairy products.
Today cheeses which ripen in the animal skin are rarely
produced. Due to its rarity and specificity there are just a
few researches of this cheese variety. The most
researches of this cheese are conducted in Turkey, while
cheeses from Bosnia and Herzegovina and Croatia are
analyzed for basic chemical composition and physical
properties. According to the content of fat in total solids
and moisture in the non fat solids, cheeses in a sack
could be classified as hard or semi hard, full-fat or low
fat cheeses depending on manufacturing technology and
region. The manufacture procedures for all cheeses that
are ripened in skin sack are described. Changes in
proteolysis and lypolisis are published for Turkish cheese
in a sack. The strong taste, flavour and aroma of cheese
originate from intensive lipolysis and proteolysis. Levels
of water-soluble nitrogen (WSN) and nitrogen fraction
soluble in triacetic acid (TCA-SN), increase continuously
during ripening. The most abundant FFAs are C16:0 and
C18:1. Furthermore, for better understanding the
biochemical changes during ripening of cheese in skin
several researches are underway