The staff of the Department for Food Engineering teach at all undergraduate, graduate and postgraduate study programmes at the Faculty of Food Technology and Biotechnology, and some staff members are also engaged in teaching at other field related faculties of Croatian universities. The scientific activities of the Department take place through a number of research projects aimed at improving and developing new processes and technologies for the production of various food products, in particular functional foods. Research has been focused on the development and application of non-thermal processing techniques - cold plasma, pulsed electric field, ultrasonic processes, high hydrostatic pressure, tribomechanical micronization, membrane processes, low temperature (freezing), extrusion and modern thermal techniques - microwaves as well as other procedures improving the quality of the existing and developing new food products. The subject of research is also the processing of by-products and waste of the food industry. Research has also been carried out in the field of milk and dairy products technology, meat, fish, poultry, confectionery products, oils, fats, fruits and vegetables, wines, spirits, water, bakery and other products. In addition to this, important research is being conducted in the field of processing of technological and wastewater of food and other related industries. In all the research, state-of-the-art process monitoring and product quality assurance methods are used. The Department uses its own semi-industrial practice laboratory, and a central chemical and instrumental laboratory with all the necessary equipment for its research. In addition to scientific activities, the Department has developed significant cooperation with the food industry to solve various processing problems, develop new processes and products, as well as create technological designs for the processing and manufacture of various products.
| Course Title |
Course number |
ECTS |
|
Basics of Food Technology |
39767 (PT) |
5 |
|
Biodegradation of Organic Compunds |
39797 (PT, BT, N); 53747 (BPI, MB, PI, USH, N) |
3 |
|
Biodegradation of Organic Compunds |
39797 (PT, BT, N) |
3 |
|
Biotechnology in Environmental Protection |
39770 (PT obv); 39783 (BT izb A) |
4 |
|
Chemistry and Technology of Carbohydrates and Confectionery Products |
39792, 53741 |
10 |
|
Chemistry and Technology of Cereals |
253089 |
6 |
|
Chemistry and Technology of Fruits and Vegetables |
39791; 53738 |
10 |
|
Chemistry and Technology of Meat and Fish |
53737 |
10 |
|
Chemistry and Technology of Milk and Milk Products |
22702; 53742 |
10 |
|
Chemistry and Technology of Stimulant Food |
39855, 70450 |
3 |
|
Food Extrusion Technologies |
39800 |
3 |
|
Food Preparation Processes |
39844 |
8 |
|
Food Preservation Processes |
39768 |
5 |
|
Food Process Engineering 1 |
39766 |
8 |
|
Introduction to Food Technologies |
24090 |
2 |
|
Legislation in Food Quality Control |
32440 |
3 |
|
Minimally Processed Fruits and Vegetables |
39802 |
3 |
|
Non-Alcoholic Refreshing Beverages |
39798 |
3 |
|
Novel Food |
53672, 53674, 39848 |
5 |
|
Oil and Fat Chemistry and Technology |
39794 / 53740 |
10 |
|
Poultry and Eggs Science and Technology |
39799 |
3 |
|
Processing of Olive Fruit |
252759 |
3 |
|
Processing of Olives and Quality Control of Products |
39856 |
3 |
|
Production of Strong Spirit Beverages |
39862 |
3 |
|
Raw materials for food industry |
24199 i 64882 |
3 i 4 |
|
Shelf Life of Packaged Foodstuffs |
39849 |
3 |
|
Spices and Aromatic Plants |
39858 |
3 |
|
Sweeteners |
39857, 53700 |
3 |
|
Technology of Alcohol and Yeast Production |
39784; 53705 |
4 |
|
Water Technology (FT) |
64885 |
4 |
|
Water Technology (BT) |
32422 |
4 |
|
Wine Chemistry and Technology |
39815; 39815 |
10 |
| Course Title |
Course number |
ECTS |
|
Advances in Production, Processing and Application of Lecithin |
53300 |
3 |
|
Applied Instrumental Analysis |
66800 |
3 |
|
Biodegradation of Organic Compunds |
39797 (PT, BT, N); 53747 (BPI, MB, PI, USH, N) |
3 |
|
Biologically Active Compounds in Food and Mechanism of Action |
53623 |
4 |
|
Biotechnology in Environment Protection |
53625 (BPI obv; MB izb B) |
4 |
|
Chemistry and Technology of Carbohydrates and Confectionery Products |
39792, 53741 |
10 |
|
Chemistry and Technology of Milk and Milk Products |
22702; 53742 |
10 |
|
Chemistry and Technology of Stimulant Food |
39855, 70450 |
3 |
|
Development of new products in food industry |
|
3 |
|
Food Additives |
53727 / 53731 |
3 |
|
Food Packaging |
53282 |
4 |
|
Food packaging |
192020 |
4 |
|
Food Plant Design |
53286 |
5 |
|
Food Process Engineering 2 |
53685 |
5 |
|
Hygiene and Sanitation |
53284 |
3 |
|
Hygiene and Sanitation in Food Production |
53641 |
6 |
|
Innovative food processing techniques |
|
- |
|
Membrane Bioreactors in Environment Protection |
53729 |
3 |
|
Mineral, Spring and Table Water |
53668 |
3 |
|
Modified Fats and Oils |
53295 |
3 |
|
Novel Food |
53672, 53674, 39848 |
5 |
|
Oil and Fat Chemistry and Technology |
39794 / 53740 |
10 |
|
Principles of Biotechnological Food Production |
252756 |
3 |
|
Principles of Organic Food Production |
53690 |
3 |
|
Production and Use of Baker's and Food Yeast |
53297 |
3 |
|
Production of Predicate and Sparkling Wines |
53735, 53744 |
3 |
|
Quality Assurance Systems |
53283 |
3 |
|
Selected Topics in Food Packaging |
53732 |
3 |
|
Selected topics in food packaging |
192093 |
3 |
|
Sensory and Chemometric Evaluation of Wine |
53748; 53294 |
3 |
|
Shelf Life of Packaged Foodstuffs |
196345 |
3 |
|
Shelf Life of Packaged Foodstuffs |
53298 |
3 |
|
Sweeteners |
39857, 53700 |
3 |
|
Technology of Animal Origin Foodstuffs |
53684 |
8 |
|
Technology of Plant Origin Foodstuffs |
53683 |
8 |
|
Wine Chemistry and Technology |
39815; 39815 |
10 |
