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Englishen Hrvatskihr
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Analysis of Food Products

en hr
Code:
269979
ECTS:
5.0
Lecturers in charge:
prof. dr. sc. Ksenija Marković
Lecturers:
prof. dr. sc. Mirjana Hruškar - Lectures

Saša Drakula , mag. ing. techn. aliment. - Laboratory exercises
prof. dr. sc. Mirjana Hruškar - Laboratory exercises
prof. dr. sc. Ksenija Marković - Laboratory exercises
Take exam:
Studomat
Load:
1. komponenta
Lecture type Total
Lectures 20
Laboratory exercises 45
* Load is given in academic hour (1 academic hour = 45 minutes)
Description:
The objective of this course is to familiarize students with various analytical methods for determination of the content of basic ingredients of food products such as water, total ash, minerals, proteins, carbohydrates and fats. Students will also be familiar with basic food quality control principles, sampling principles, sensory evaluation and statistical methods in food quality control. Within the module, students will acquire skills for independent performance of analytical methods for determination of basic food ingredients and preparation of analytical reports, comparison of particular methods and application of statistical tools as well as basic legal principles, sampling principles and principals of sensory evaluation. The adopted skills will be used to select and apply the most appropriate method for determination of the basic ingredients and to implement the quality control procedures for a particular type of food product.
Learning outcomes:
Literature:
  1. Analitika prehrambenih proizvoda (Interna skripta), Marković, K., Vahčić, N., Hruškar, M., 2017.
  2. Analitičke metode za određivanje osnovnih sastojaka hrane-Praktikum, Vahčić, N., Hruškar, M., Marković, K., 2008.
  3. Official Methods of Analysis of AOAC International, 19th Ed., Editor: Dr. George W. Latimer, Jr., 2012.
Optional literature:
  1. Food Analysis, 4. izd., , Nielsen, S.S.; ured., Springer Science+Business Media, New York, SAD., 2010.
  2. Food Chemistry, 3. izd., , Belitz, H.D., Grosch, W., Schieberle, P., Springer Verlag, Berlin., 2004.
  3. Analytical Chemistry of Foods, , James, C.S., Blackie Academic & Professional, Glasgow, NZ., 1995.
Prerequisit for:
Enrollment :
Passed : Analytical Chemistry
Passed : Organic Chemistry
Passed : Physical Chemistry
Passed : Statistics
6. semester
Mandatory course - Regular studij - Food Technology
Consultations schedule: