Methods of mechanical testing of variety foodstuff properties

Code:

269912

ECTS:

3.0

Lecturers in charge:

Tomislav Bosiljkov, Full Professor, PhD

Lecturers:

Lectures:
Damir Ježek, Full Professor, PhD
Tomislav Bosiljkov, Full Professor, PhD
Filip Dujmić, Associate Professor, PhD

Seminar:
Damir Ježek, Full Professor, PhD
Tomislav Bosiljkov, Full Professor, PhD
Filip Dujmić, Associate Professor, PhD

Laboratory exercises:
Damir Ježek, Full Professor, PhD
Tomislav Bosiljkov, Full Professor, PhD
Filip Dujmić, Associate Professor, PhD

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	15
Seminar	5
Laboratory exercises	15

Description:

Learning outcomes:

Literature:

Texture Measurement and Perception, Rosenthal A.J., Aspen publishers, Gaithersburg, 1999.
Texture and Viscosity, Bourne M., Elsevier, New York, 2002.
Texture in Food Volume 2: Solid Foods, McKenna B.M., Woodhead Publishing, Cambridge, 2003.

Prerequisit for:

Enrollment :
Passed : Transport Phenomena
Passed : Unit Operations

5. semester

Izborni predmeti -V. semestar - Regular studij - Food Technology

Consultations schedule:

For consultation hours, please contact the course coordinator.

Methods of mechanical testing of variety foodstuff properties