Introduction to Food Technologies

Course Description

COURSE CONTENT

Historical overview of food technology development and its place in national and world economy. Traditional and modern aspects. Trends abroad and here. Connection to agriculture, raw materials manufactures and users of by-products. Specifics of individual food technologies (seasonal acquisition of raw material, production throughout whole year), diversity of assortment. Strong dependence of legislation. Demanding analytical methods.

LEARNING OUTCOMES

• recognize the importance of the food industry, the complexity of the issues, the relationship between the development of the food industry and the latest scientific knowledge on food science, nutrition, the development of new technologies
• list the most important product groups depending on the basic groups of raw materials and the basic differences between them in accordance with the applicable legislation
• list the most important food industry of the Republic of Croatia and describe their history of development and product range