Technology of snack products and breakfast cereals
Code:
269929
ECTS:
3.0
Lecturers in charge:
izv. prof.
Nikolina Čukelj Mustač
Lecturers:
izv. prof.
Nikolina Čukelj Mustač
- Seminar
prof. dr. sc. Dubravka Novotni - Lectures
doc. dr. sc. Bojana Voučko - Lectures
izv. prof. Nikolina Čukelj Mustač - Laboratory exercises
doc. dr. sc. Bojana Voučko - Laboratory exercises
prof. dr. sc. Dubravka Novotni - Lectures
doc. dr. sc. Bojana Voučko - Lectures
izv. prof. Nikolina Čukelj Mustač - Laboratory exercises
doc. dr. sc. Bojana Voučko - Laboratory exercises
Take exam:
Load:
1. komponenta
| Lecture type | Total |
|---|---|
| Lectures | 20 |
| Seminar | 5 |
| Laboratory exercises | 10 |
Description:
Learning outcomes:
Literature:
- PPT prezentacije, Prezentacije na teme predavanja, Nikolina Čukelj Mustač,
Optional literature:
- Extrusion cooking: Technologies and applications, , Guy R. et al., Woodhead Publishing Limited and CRC Press LLC, Cambridge, England, 2001.
- The Technology of Extrusion Cooking, , Frame, N.D., Springer USA, 1994.
- Advances in Food Extrusion Technology, , Maskan M. i Altan A., CRC press, 2021.
- Snack Foods: Processing, Innovation, and Nutritional Aspects., , Serna-Saldivar, S. O., CRC press, 2022.
6. semester
Izborni predmeti - VI. semestar PT
-
Regular
studij
-
Food Technology
Consultations schedule: