Basics of Measurement Methods in Nutrition
Code:
66826
ECTS:
3.0
Lecturers in charge:
prof. dr. sc.
Jasenka Gajdoš Kljusurić
Lecturers:
prof. dr. sc.
Jasenka Gajdoš Kljusurić
- Seminar
doc. Tamara Jurina - Seminar
izv. prof. dr. sc. Ana Jurinjak Tušek - Seminar
izv. prof. dr. sc. Davor Valinger - Seminar
doc. Tamara Jurina - Lectures
izv. prof. dr. sc. Ana Jurinjak Tušek - Lectures
izv. prof. dr. sc. Davor Valinger - Lectures
prof. dr. sc. Jasenka Gajdoš Kljusurić - Laboratory exercises
doc. Tamara Jurina - Laboratory exercises
izv. prof. dr. sc. Ana Jurinjak Tušek - Laboratory exercises
izv. prof. dr. sc. Davor Valinger - Laboratory exercises
doc. Tamara Jurina - Seminar
izv. prof. dr. sc. Ana Jurinjak Tušek - Seminar
izv. prof. dr. sc. Davor Valinger - Seminar
doc. Tamara Jurina - Lectures
izv. prof. dr. sc. Ana Jurinjak Tušek - Lectures
izv. prof. dr. sc. Davor Valinger - Lectures
prof. dr. sc. Jasenka Gajdoš Kljusurić - Laboratory exercises
doc. Tamara Jurina - Laboratory exercises
izv. prof. dr. sc. Ana Jurinjak Tušek - Laboratory exercises
izv. prof. dr. sc. Davor Valinger - Laboratory exercises
Take exam:
Load:
1. komponenta
| Lecture type | Total |
|---|---|
| Lectures | 10 |
| Seminar | 15 |
| Laboratory exercises | 15 |
Description:
The aim of the course: Basic measurement methods in food science
The course is optional, at the graduate level (3 ECTS) and the future masters become an insight into the complexity and importance of measurement in the following:
1) Features of measuring and measuring system in food science (Basic features of measurement and measuring results. Precision vs. accuracy in the measurement system. Simple and complex measurement systems and measurement error. The confidence interval and the method of least squares in the measurement and interpretation of results. The calibration of the measuring instrument)
2) Measurement of volume and mass flow rate in the industry and in the system such as human bodies (Impedance measurement method to determine the composition of the body and flow measurement using current, resistance, voltage and impedance, etc.)
3) Temperature, humidity and radiation, acoustics and movement of molecules of food (measurement of temperature and humidity. Radiation measurements and connection with food and eating. Acoustics and food. Spectroscopic methods, for example NIR spectroscopy)
4) Presentation of the seminar: selection of themes of applied measurement procedure used in food science and-or nutrition
The course is optional, at the graduate level (3 ECTS) and the future masters become an insight into the complexity and importance of measurement in the following:
1) Features of measuring and measuring system in food science (Basic features of measurement and measuring results. Precision vs. accuracy in the measurement system. Simple and complex measurement systems and measurement error. The confidence interval and the method of least squares in the measurement and interpretation of results. The calibration of the measuring instrument)
2) Measurement of volume and mass flow rate in the industry and in the system such as human bodies (Impedance measurement method to determine the composition of the body and flow measurement using current, resistance, voltage and impedance, etc.)
3) Temperature, humidity and radiation, acoustics and movement of molecules of food (measurement of temperature and humidity. Radiation measurements and connection with food and eating. Acoustics and food. Spectroscopic methods, for example NIR spectroscopy)
4) Presentation of the seminar: selection of themes of applied measurement procedure used in food science and-or nutrition
Learning outcomes:
Literature:
- Gajdoš Kljusurić, J. (2012) Osnove mjernih metoda. Interna skripta. PBF,
- Gajdoš Kljusurić, J., Benković, M., Bauman, I. (2015) Classification and Processing Optimization of Barley Milk Production Using NIR Spectroscopy, Particle Size, and Total Dissolved Solids Analysis. Journal of Chemistry. 2015, 1-7,
- Gajdoš Kljusurić, J., Mihalev, K., Bečić, I., Polović, I., Georgieva, M., Djaković, S., Kurtanjek, Ž. (2016) Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits. Food Technology and Biotechnology 54(2), 66-77,
1. semester
Nutricionizam (diplomski) - A1/1
-
Regular
studij
-
Nutrition
Elective course
-
Regular
studij
-
Nutrition
3. semester
Nutricionizam (diplomski) - A1/3
-
Regular
studij
-
Nutrition
Elective course
-
Regular
studij
-
Nutrition
4. semester
Upravljanje sigurnošću hrane - B2
-
Regular
studij
-
Food Safety Management
Elective course
-
Regular
studij
-
Food Safety Management
Consultations schedule:
-
doc. Tamara Jurina:
Monday 10 - 12 h
Location: 1. kat, soba br. 77