Department of Food Engineering

Representative

Helga Medić, PhD

Phone: + 385 1 4605 126
Fax: + 385 1 4605 072
Email: hmedic@pbf.hr

Office

Ljerka Babić

Phone: + 385 1 4605 070
Fax: + 385 1 4836 072

Location

3. floor

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.

 

Subdepartments

Laboratories and Cabinets
Laboratory for drying Technologies and monitoring of biologically active compounds
Laboratory for Food Processes Engineering
Laboratory for Meat and Fish Technology
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Laboratory for Technology of Milk and Milk Products
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Laboratory for Cereal Chemistry and Technology
Laboratory for Oil and Fat Technology
Laboratory for the Biological Waste Water Treatment
Laboratory for Water Technology
Laboratory for Technology and Analysis of Wine
Section for Food Plant Design
Laboratory for Fermentation and Yeast Technology
Laboratory for Food Packaging

Employees

Name and surname Academic title Job title
Mara Banović PhD Full Professor
Rajka Božanić PhD Full Professor
Duška Ćurić PhD Full Professor
Verica Dragović-Uzelac PhD Full Professor
Kata Galić PhD Full Professor
Zoran Herceg PhD Full Professor
Draženka Komes PhD Full Professor
Karin Kovačević Ganić PhD Full Professor
Marin Matošić PhD Full Professor
Helga Medić PhD Full Professor
Anet Režek Jambrak PhD Full Professor
Dubravka Škevin PhD Full Professor
Branka Levaj PhD Associate Professor
Suzana Rimac Brnčić PhD Associate Professor
Sanja Vidaček Filipec PhD Associate Professor
Sandra Balbino PhD Assistant Professor
Irena Barukčić PhD Assistant Professor
Danijela Bursać Kovačević PhD Assistant Professor
Josip Ćurko PhD Assistant Professor
Natka Ćurko PhD Assistant Professor
Nikolina Čukelj Mustač PhD Assistant Professor
Tibela Landeka Dragičević PhD Assistant Professor
Katarina Lisak Jakopović PhD Assistant Professor
Jasna Mrvčić PhD Assistant Professor
Dubravka Novotni PhD Assistant Professor
Sandra Pedisić PhD Assistant Professor
Damir Stanzer PhD Assistant Professor
Mario Ščetar PhD Assistant Professor
Tomislava Vukušić PhD Assistant Professor
Dijana Grgas PhD Senior Scientific Assistant
Predrag Putnik PhD Senior Scientific Assistant
Marija Badanjak Sabolović PhD Scientific Assistant
Ivona Elez Garofulić PhD Scientific Assistant
Tibor Janči PhD Scientific Assistant
Klara Kraljić PhD Scientific Assistant
Stela Križanović PhD Scientific Assistant
Mia Kurek PhD Scientific Assistant
Nives Marušić Radovčić PhD Scientific Assistant
Marko Obranović PhD Scientific Assistant
Maja Repajić PhD Scientific Assistant
Marina Tomašević PhD Scientific Assistant
Bojana Voučko PhD Scientific Assistant
Vlado Crnek mag. ing. Scientific Assistant
Arijana Martinić mag. ing. Scientific Assistant
Višnja Stulić mag. ing. Scientific Assistant
Tea Štefanac mag. ing. Scientific Assistant
Aleksandra Vojvodić Cebin BSc Scientific Assistant
Zoran Zorić PhD Research Assistant
Vanja Lovrić mag. ing. Research Assistant
Sanja Lončarić mag. ing. Senior Technical Associate
Biserka Ščurić Technical Associate
Snježana Šimunić Technical Associate
Lidija Drobac univ. bacc. ing. Technical Associate
Zdenka Pelaić BSc Technical Associate
Tomislav Lovrić PhD professor emeritus

Courses (preddiplomski)

Course Title Course number ECTS
Basics of Food Technology 32429 (N), 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 39790, 53289 10
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
Physical properties of complecs systems-foods 32406 5
Poultry and Eggs Science and Technology 39799 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 (PredDipl) 53298 (Dipl) 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

Courses (diplomski)

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
Food Additives 53727 / 53731 3
Food Packaging 53282 4
Food packaging 4
Food Plant Design 53286 5
Food Process Engineering 2 53685 5
Food Technologies 53682 8
Hygiene and Sanitation 53284 3
Hygiene and Sanitation in Food Production 53641 6
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 161060 5
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
Sensory and Chemometric Evaluation of Wine 53748; 53294 3
Shelf Life of Packaged Foodstuffs 39849 (PredDipl) 53298 (Dipl) 3
Shelf Life of Packaged Foodstuffs 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

Courses (doktorski)

Course Title Course number ECTS
Bioremediation and biological processes for wastewater treatment 165653 3
Biotechnological production of alcohol and biomass of microorganisms 165596 3
Dietary fiber as functional food ingredients 165616 3
Food additives 165615 3
Food Packaging Materials and Methods 165614 3
Food Processes Engineering 165667 5
Food Production –An integrated approach 165666 5 ECTS
Functional food 165668 5
Meat science and technology 165622 3
Membrane processes in water treatment 165593 3
Natural sources of phytochemicals in the diet 165628 3
Organic food production 165627 3 ECTS
Processing technologies of fish and molluscs 165621 3
Sustainable techniques for processing of food and agro-food by-products 3
Technologies in fruit and vegetable processing 165618 3
Technology of carbohydrates and confectionery products 165626 3
Technology of cereals 165619 3 ECTS
Technology of fermented milk, cheese and whey protein production 165617 3
Technology of gluten-free food 165620 3
The chemistry and technology of oils and fats 165625 3
Wine technology 165623 3