Basic of Technology of Fruit, Vegetable and Wine

Code:

252763

ECTS:

5.0

Lecturers in charge:

prof. dr. sc. Karin Kovačević Ganić

Lecturers:

izv. prof. dr. sc. Natka Ćurko - Lectures
izv. prof. dr. sc. Ivona Elez Garofulić - Lectures
izv. prof. dr. sc. Maja Repajić - Lectures

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

Take exam:

Studomat

Lecture type	Total
Lectures	40
Laboratory exercises	24

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

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.

Enrollment :
Passed : Biology
Passed : Introduction to Food Technologies
Passed : Principles of Engineering

4. semester

Mandatory course - Regular studij - Food Technology

Consultations schedule:

izv. prof. dr. sc. Maja Repajić:
By appointment with prior notice.
Location: 308
doc. dr. sc. Manuela Panić:

Every Wednesday, 11.00 – 12.00 h
Location: 309

Basic of Technology of Fruit, Vegetable and Wine