Department of Food Engineering

Representative

Sanja Vidaček Filipec , PhD

Phone: + 385 1 4605 099
Email: svidacek@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 Food Processes Engineering
Laboratory for Meat and Fish Technology
Laboratory for Chemistry and Technology of Fruits and Vegetables
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
Laboratory for drying Technologies and monitoring of biologically active compounds
Section for food preparation processes

Employees

Name and surname Academic title Job title
Sandra Balbino PhD Full Professor
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
Tibela Landeka Dragičević PhD Full Professor
Branka Levaj PhD Full Professor
Marin Matošić PhD Full Professor
Helga Medić PhD Full Professor
Jasna Mrvčić PhD Full Professor
Dubravka Novotni PhD Full Professor
Suzana Rimac Brnčić PhD Full Professor
Damir Stanzer PhD Full Professor
Dubravka Škevin PhD Full Professor
Sanja Vidaček Filipec PhD Full Professor
Marija Badanjak Sabolović PhD Associate Professor
Irena Barukčić Jurina PhD Associate Professor
Danijela Bursać Kovačević PhD Associate Professor
Josip Ćurko PhD Associate Professor
Natka Ćurko PhD Associate Professor
Nikolina Čukelj Mustač PhD Associate Professor
Ivona Elez Garofulić PhD Associate Professor
Klara Kraljić PhD Associate Professor
Mia Kurek PhD Associate Professor
Katarina Lisak Jakopović PhD Associate Professor
Nives Marušić Radovčić PhD Associate Professor
Marko Obranović PhD Associate Professor
Mario Ščetar PhD Associate Professor
Tomislava Vukušić Pavičić PhD Associate Professor
Dijana Grgas PhD Assistant Professor
Tibor Janči PhD Assistant Professor
Sandra Pedisić PhD Assistant Professor
Maja Repajić PhD Assistant Professor
Marina Tomašević PhD Assistant Professor
Aleksandra Vojvodić Cebin PhD Assistant Professor
Bojana Voučko PhD Assistant Professor
Karla Hanousek Čiča PhD Senior Scientific Assistant
Višnja Stulić PhD Senior Scientific Assistant
Ena Cegledi PhD Scientific Assistant
Erika Dobroslavić PhD Scientific Assistant
Katarina Perić PhD Scientific Assistant
Anica Bebek Markovinović mag. ing. Scientific Assistant
Vlado Crnek mag. ing. Scientific Assistant
Ana Dobrinčić mag. ing. Scientific Assistant
Katarina Filipan mag. ing. Scientific Assistant
Tomislava Grgić mag. ing. Scientific Assistant
Mia Ivanov mag. ing. Scientific Assistant
Ana Mandura Jarić mag. ing. Scientific Assistant
Roko Marović mag. ing. Scientific Assistant
Kristina Radoš mag. ing. Scientific Assistant
Danijela Šeremet mag. ing. Scientific Assistant
Tea Štefanac mag. ing. Scientific Assistant
Lidija Drobac univ. bacc. ing. Senior Technical Associate
Sanja Lončarić mag. ing. Senior Technical Associate
Lucija Surać mag. ing. Senior Technical Associate
Mislav Herceg Technical Associate
Snježana Šimunić Technical Associate
Melisa Trputec Technical Associate

Courses (preddiplomski)

Course Title Course number ECTS
Basic of Food Technology - Food of Plant Origin 240365 -
Basic of Technology of Fruit, Vegetable and Wine 252763 5
Basics of Animal Origin Food and Water Technologies 252791 3
Basics of Cereal, Carbohydrate and Confectionery Technology 252720 5
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, 253090, 53741 10
Chemistry and Technology of Cereals 253089; 39790 6
Chemistry and Technology of Coffee and Tea 252757 3
Chemistry and Technology of Fruits and Vegetables 39791; 53738; 253080 10/6
Chemistry and Technology of Meat and Fish 39812; 53737; 253082 10
Chemistry and Technology of Milk and Milk Products 39795; 22702; 53742; 239587 10 / 6
Chemistry and Technology of Stimulant Food 39855, 70450 3
Food Extrusion Technologies 39800 3
Food Preparation Processes 252790; 39844 6
Food Preservation Processes 39768 5
Food Process Engineering 1 39766 8
Introduction to Food Technologies 24090 2
Introduction to Food Technologies 239329 -
Legislation in Food Production 252767 2
Legislation in Food Quality Control 252798; 32440 3
Minimally Processed Fruits and Vegetables 39802 3
Non-Alcoholic Refreshing Beverages 39798 3
Novel Food 53672, 53674, 39848; 253077; 239623 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 239620; 39849 3
Spices and Aromatic Plants 39858 3
Sweeteners 252758; 39857, 53700 3
Technology of Alcohol and Yeast Production 39784; 53705 4
Water Technology (FT) 252726; 64885 4
Water Technology (BT) 252781; 32422 4
Wine Chemistry and Technology 39815; 39815;253081 10

Courses (diplomski)

Course Title Course number ECTS
Advances in Production, Processing and Application of Lecithin 239604; 53300 3
Applied Instrumental Analysis 66800 3
Biodegradation and Organic Compounds 253086 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 239619; 53623 4
Biotechnology in Environment Protection 53625 (BPI obv; MB izb B) 4
Chemistry and Technology of Carbohydrates and Confectionery Products 39792, 253090, 53741 10
Chemistry and Technology of Milk and Milk Products 39795; 22702; 53742; 239587 10 / 6
Chemistry and Technology of Stimulant Food 39855, 70450 3
Development of new products in food industry 253079 3
Food Additives 53727 / 53731 / 239546 / 239518 3
Food Packaging 53282 4
Food packaging 192020 4
Food Plant Design 53286 5
Food plant design 239589 4
Food Process Engineering 2 53685 5
Hygiene and Sanitation 53284 3
Hygiene and sanitation in food industry 239538 3
Hygiene and Sanitation in Food Production 53641 6
Innovative food processing techniques 239534 5
Membrane Bioreactors in Environment Protection 53729 3
Mineral, Spring and Table Water 239593; 53668 3
Modified Fats and Oils 253474; 53295 3
Novel Food 53672, 53674, 39848; 253077; 239623 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; 253094 3
Production of Predicate and Sparkling Wines 253088; 53735, 53744 3
Quality Assurance Systems 239591; 53283 3
Selected Topics in Food Packaging 53732 3
Selected topics in food packaging 192093 3
Sensory and Chemometric Evaluation of Wine 239598; 53748; 53294 3
Shelf Life of Packaged Foodstuffs 196345 3
Shelf Life of Packaged Foodstuffs 239620; 53298 3
Sweeteners 252758; 39857, 53700 3
Technology of Animal Origin Foodstuffs 53684 8
Technology of Plant Origin Foodstuffs 53683 8
Tehnologija mesa, peradi i jaja 253571 3
The chemistry and technology of oils and fats 239588 6
Wine Chemistry and Technology 39815; 39815;253081 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
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

Courses (poslijediplomski specijalistički)

Course Title Course number ECTS
Food Packaging (FM) 5
Safety of Packaged Food (KSH) 3
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