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Englishen Hrvatskihr
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Food Preservation Processes

en hr
Code:
39768
ECTS:
5.0
Lecturers in charge:
prof. dr. sc. Zoran Herceg
Lecturers:
prof. dr. sc. Zoran Herceg - Seminar
dr. sc. Višnja Stulić - Seminar
izv. prof. dr. sc. Tomislava Vukušić Pavičić - Seminar

izv. prof. dr. sc. Tomislava Vukušić Pavičić - Lectures

prof. dr. sc. Zoran Herceg - Laboratory exercises
dr. sc. Višnja Stulić - Laboratory exercises
izv. prof. dr. sc. Tomislava Vukušić Pavičić - Laboratory exercises
Take exam:
Studomat
Load:
1. komponenta
Lecture type Total
Lectures 30
Seminar 15
Laboratory exercises 15
* Load is given in academic hour (1 academic hour = 45 minutes)
Description:
Learning outcomes:
  1. describe the principles of food preservation
  2. suggest the application of the preservation process depending on the type of food.
  3. determine the thermal processing conditions (time / temperature) for each type of food
  4. propose a device that matches a particular conservation process
  5. choose the appropriate application of certain conservation processes with regard to the preservation of quality and the satisfactory durability of food products
  6. optimize process parameters for selected conservation processes taking into account the physico-chemical properties of food products
Literature:
  1. 1. T. Lovrić: Procesi u prehrambenoj industriji s osnovama prehrambenog inženjerstva, Hinus, Zagreb (2000)
    2. Z. Herceg, Procesi konzerviranja hrane - novi postupci, Golden marketing, Tehnička knjiga, Zagreb, 2009,
Prerequisit for:
Enrollment :
Passed : Food Microbiology
Passed : Physical Properties of Complex Systems-Foods
Passed : Unit Operations
5. semester
Mandatory course - Regular studij - Food Technology
Consultations schedule: