Programme description

The list of mandatory and elective subjects and/or modules, accompanied by the number of active tuition hours required for their completion and the number of ECTS-credits to be allocated

FOOD MANAGEMENT - PROGRAMME DESCRIPTION

Academic year 2016. /2017.

I year / I. semester and II semester
Subject	Teacher			Hours (L+S)	ECTS
Subject	Name		Surname
Agro-food production systems primary food production/agriculture traditional vs. moder post-harvest technologies-bio	Siniša		Srečec	45 20+25	5
Hazard sin food chain microbiological / biological hazards chemical / physical hazards	Lidija Željka		Kozačinski Cvrtila	45 25+20	5
Quality control systems microbiological control chemical control	Nada Ksenija Helga		Vahčić Markov Medić	45 20+25	5
Implementation of food safety and quality systems - GAP, GVP, GMP, GHP, BRS, HACCAP	Helga Mirjana		Medić Hruškar	45 20+25	5
Risk analysis risk assessment risk management risk communication	Nada Ksenija		Vahčić Marković	45 20+25	5
Total food quality management	Mirjana Nada Ksenija		Hruškar Vahčić Marković	45 20+25	5
Food traceability and authenticity	Mirjana Dubravka		Hruškar Škevin	30 20+10	4
Food legislation	Mara Jelena		Banović Đugum	30 20+10	4
Food ethics	Irena		Colić Barić	30 20+10	4
Consumer science	Irena		Colic Barić	30 20+10	4
Marketing and management				30	4
I year / I. semester and II semester Total 60
OPTIONAL SUBJECTS	Teachers			Hours (L+S)	ECTS
Product development	Name	Surname
Development of bakery products	Duška	Ćurić		45	5
Development of fruit And vegetable products	Verica	Dragović Uzelac		45	5
Development of confectionery products	Draženka	Komes		45	5
Development of products from oil and fat	Dubravka	Škevin		45	5
Development of products from meat and fish	Helga Sanja	Medić Vidaček		45	5
Development of products connected with vine	Karin	Kovačević Ganić		45	5
Development of dairy products	Rajka	Božanić		45	5
New technologies
New technologies in olive production	Dubravka	Škevin		45	5
New technologies in in bakery	Duška	Ćurić		45	5
New technologies in in meat and fish production	Helga Sanja	Medić Vidaček		45	5
New technologies in vine production	Karin	Kovačević Ganić		45	5
Food packaging	Kata	Galić		45	5
Sensory analysis	Mirjana	Hruškar		45	5
Food powders	Ingrid	Bauman		45	5
Relation between food and health	Ines	Panjkota Krbavčić		45	5
II year / I. semester
practical work in industry and final thesis					30
TOTAL					90

Programme description

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