Basic of Technology of Fruit, Vegetable and Wine

Code:

252763

ECTS:

5.0

Lecturers in charge:

prof. dr. sc. Karin Kovačević Ganić

Lecturers:

Lectures:
izv. prof. dr. sc. Natka Ćurko
izv. prof. dr. sc. Ivona Elez Garofulić
prof. dr. sc. Karin Kovačević Ganić
izv. prof. dr. sc. Maja Repajić

Laboratory exercises:
dr. sc. Ena Cegledi
izv. prof. dr. sc. Natka Ćurko
izv. prof. dr. sc. Ivona Elez Garofulić
prof. dr. sc. Karin Kovačević Ganić
doc. dr. sc. Manuela Panić
izv. prof. dr. sc. Maja Repajić

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	40
Laboratory exercises	24

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

Description:

Learning outcomes:

Literature:

Food Processing: Principles and Applications, Chapter 16: Fruits and Vegetables - Processing Technologies and Application, Sumonsiri, N., & Barringer, S. A., John Wiley & Sons, Hoboken, 2014.
Wine science: Principles and application, 2. izd., Jackson, R. S., Academic Press, Cambridge, 1994.

Prerequisit for:

Enrollment :
Passed : Biology
Passed : Introduction to Food Technologies
Passed : Organic Chemistry
Passed : Physics
Passed : Principles of Engineering

4. semester

Mandatory course - Regular studij - Food Technology

Consultations schedule:

Basic of Technology of Fruit, Vegetable and Wine