Spices and Aromatic Plants

Course Description

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

• individually distinguish fresh and processed spice and aromatic plants according to their characteristics
• individually define the basic operations from harvest to processing and choose optimal conditions for drying, packaging and storage of selected plant species
• explain processing of spice and aromatic herbs into powders, herbal extracts, essential oils
• apply adequate analytical methods to determine the quality, stability and authenticity of powder products, herbal extracts and essential oils of  spice and aromatic plants, based on their chemical and molecular structure 
• define and describe the basic principles of HACCP and specificities related to plants for the processing of spices and aromatic plants
• properly interpret the basic regulations of the Spices and Aromatic Plants legislation and apply them in specific cases

To enrol in this course, the following courses must be completed (undergraduate studies):

• Introduction to Chemistry and Chemical Analysis (Chemistry, Analytical Chemistry)
• Organic Chemistry