Basics of Cereal, Carbohydrate and Confectionery Technology

Code:

252720

ECTS:

5.0

Lecturers in charge:

doc. dr. sc. Bojana Voučko

Lecturers:

izv. prof. Nikolina Čukelj Mustač - Lectures
prof. dr. sc. Draženka Komes - Lectures
prof. dr. sc. Dubravka Novotni - Lectures
doc. Aleksandra Vojvodić Cebin - Lectures

izv. prof. Nikolina Čukelj Mustač - Laboratory exercises
prof. dr. sc. Dubravka Novotni - Laboratory exercises
dr. sc. Danijela Šeremet - Laboratory exercises
doc. Aleksandra Vojvodić Cebin - Laboratory exercises
doc. dr. sc. Bojana Voučko - Laboratory exercises

Take exam:

Studomat

Lecture type	Total
Lectures	40
Laboratory exercises	24

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

Nastavni materijali za kolegij, D. Ćurić, D. Novotni, D. Komes, N. Čukelj Mustač, B. Voučko,
Interne skripte za vježbe,

Principles of Cereal Science and Technology, Poglavlja 1, 5, 6, 8, 11, 12, 13 i 15, Hosney, R.C., AACC, St.Paul, Minnesota, SAD, 1994.
Chocolate science and technology, , Afoakwa, E, John Wiley & Sons Ltd., West Sussex, UK, 2010.
Sugar technology: Beet and cane sugar manufacture, , Van der Poel, P. W., Schiveck, H, Schwartz, T., Verlag Dr. Albert Bartens KG, Berlin, 1999.

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

3. semester

Mandatory course - Regular studij - Food Technology

Consultations schedule:

Basics of Cereal, Carbohydrate and Confectionery Technology