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COURSE CONTENT
Classification of spices and aromatic plants. Widespread in Republic of Croatia and in world. Harvesting, cleaning, processing, packaging and storage. Selected spices (dried red pepper, black and white pepper, garlic, etc. ) and their using in food industry. Classification and chemical structure of biologically active compounds from spices and aromatic plants (allspice, lavender, rosemary, sage, basil, oregano, thyme, parsley, etc.). Methods of isolation and processing/production oils extracts. Essential oils and residues. Application of plant extracts in different products. Functional properties of biologically active compounds. Antioxidative and antimicrobial activity of spices and aromatic plants.
LEARNING OUTCOMES
To enrol in this course, the following courses must be completed (undergraduate studies):