Webmail | Login
Englishen Hrvatskihr
Englishen Hrvatskihr
  1. Home
  2. Advances in Production, Processing and Application of Lecithin

Advances in Production, Processing and Application of Lecithin

en hr
Code:
53300
ECTS:
3.0
Lecturers in charge:
prof. dr. sc. Sandra Balbino
Lecturers:
prof. dr. sc. Sandra Balbino - Seminar

prof. dr. sc. Sandra Balbino - Laboratory exercises
dr. sc. Ena Cegledi - Laboratory exercises
Take exam:
Studomat
Load:
1. komponenta
Lecture type Total
Lectures 20
Seminar 5
Laboratory exercises 10
* Load is given in academic hour (1 academic hour = 45 minutes)
Description:
Learning outcomes:
Literature:
Optional literature:
  1. , D. R. Erickson, Practical Handbook of Soybean Processing and Utilization, AOCS Press, Champaign, Illinois. 1995., , , .
  2. , H. E. Snyder, T. W. Kwon, Soybean Utilization, Van Nostrand Reinhold Co., New York, 1987., , , .
  3. , B. F. Szuhaj, G. R. List, Lecithins, AOCS Press, Champaign, Illinois. 1985., , , .
2. semester
Prehrambeno inženjerstvo - B2 - Regular studij - Food Engineering
Elective course - Regular studij - Food Engineering
Nutricionizam (diplomski) - B2 - Regular studij - Nutrition
Elective course - Regular studij - Nutrition
4. semester
Prehrambeno inženjerstvo - B2 - Regular studij - Food Engineering
Elective course - Regular studij - Food Engineering
Upravljanje sigurnošću hrane - B2 - Regular studij - Food Safety Management
Elective course - Regular studij - Food Safety Management
Molekularna biotehnologija - B2 - Regular studij - Molecular Biotechnology
Elective course - Regular studij - Molecular Biotechnology
Nutricionizam (diplomski) - B2 - Regular studij - Nutrition
Elective course - Regular studij - Nutrition
Consultations schedule: