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Production and Use of Baker's and Food -Grade Yeast

en hr
Code:
53297
ECTS:
3.0
Lecturers in charge:
prof. dr. sc. Jasna Mrvčić
Lecturers:
Lectures:
prof. dr. sc. Jasna Mrvčić
prof. dr. sc. Damir Stanzer

Seminar:
Karla Hanousek Čiča , mag. ing. biotechn.

Laboratory exercises:
Karla Hanousek Čiča , mag. ing. biotechn.
prof. dr. sc. Jasna Mrvčić
prof. dr. sc. Damir Stanzer
Take exam:
Studomat
Load:
1. komponenta
Lecture type Total
Lectures 10
Seminar 5
Laboratory exercises 25
* Load is given in academic hour (1 academic hour = 45 minutes)
Description:
Learning outcomes:
Literature:
  1. Slobodan Grba: Kvasci u biotehnološkoj proizvodnji, Plejada, Zagreb, 2010.
    Student treba svladati poglavlje 1, te poglavlja 7-10.,
3. semester
Bioprocesno inženjerstvo - B1 - Regular studij - Bioprocess Engineering
Elective course - Regular studij - Bioprocess Engineering
Prehrambeno inženjerstvo - B1 - Regular studij - Food Engineering
Elective course - Regular studij - Food Engineering
Upravljanje sigurnošću hrane - B1 - Regular studij - Food Safety Management
Elective course - Regular studij - Food Safety Management
Molekularna biotehnologija - B1 - Regular studij - Molecular Biotechnology
Elective course - Regular studij - Molecular Biotechnology
Consultations schedule:
  • For consultation hours, please contact the course coordinator.