Chemistry and Technology of Meat and Fish

Code:

39812

ECTS:

10.0

Lecturers in charge:

prof. dr. sc. Helga Medić

Lecturers:

doc. dr. sc. Tibor Janči - Seminar
izv. prof. dr. sc. Nives Marušić Radovčić - Seminar

prof. dr. sc. Sanja Vidaček Filipec - Lectures

doc. dr. sc. Tibor Janči - Laboratory exercises
izv. prof. dr. sc. Nives Marušić Radovčić - Laboratory exercises

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	60
Seminar	15
Field exercises	15
Laboratory exercises	30

* Load is given in academic hour (1 academic hour = 45 minutes)

Description:

Learning outcomes:

Literature:

Sanja Vidaček, Tehnologija prerade ribe, interna skripta, (student za polaganje predmeta koristi internu skriptu),
Kovačević, D. (2001) Kemija i tehnologija mesa i ribe, Sveučilište J.J. Strossmayera, Prehrambeno-tehnološki fakultet, Osijek.,
Živković, J. (1986) Higijena i tehnologija mesa II dio. Kakvoća i prerada, Udžbenici Sveučilište u Zagrebu, Tipografija, Đakovo.,

Optional literature:

, Milišić, N. (2003) Sva riba Jadranskog mora,Marjan tisak, Split., , , .
, Handbook of meat processing (2012) F. Toldrá (ed.) Blackwell Publishing Professional, Ames, Iowa., , , .

Prerequisit for:

Enrollment :
Passed : Biochemistry 1
Passed : Chemistry and Biochemistry of Food
Passed : Food Microbiology
Passed : Physical Properties of Complex Systems-Foods
Passed : Transport Phenomena
Passed : Unit Operations

6. semester

Prehrambena tehnologija - izborni A - Regular studij - Food Technology

Consultations schedule:

Chemistry and Technology of Meat and Fish