Laboratory for Cereal Chemistry and Technology
Representative
Nikolina Čukelj Mustač, PhD
| Phone: | + 385 1 4605 164 |
| Fax: | + 385 1 4605 072 |
| Email: | nikolina.cukelj@pbf.unizg.hr |
The Laboratory for Cereal Chemistry and Technology has been operating as a subunit of the Department of Food Engineering since 1977. It was founded in 1960 under the name the Laboratory for Flour Technology Production and Processing, and in 1999 it changed its name to the current one. Prof. Ljubomir Milatović, PhD, was the head of the Laboratory from its foundation until he retired in 1977. Between 1977 and 1991, the Laboratory was managed by BSc Mirjana Martinek, research assistant. From 1991 to 1997, the laboratory did not have any teachers, so the lectures were entrusted to guest professors: Prof. Žaneta Ugarčić-Hardi, PhD, from the Faculty of Food Technology of the University of Osijek (1992-1995) and Prof. Blaženka Šebečić, PhD, from the Faculty of Pharmacy and Biochemistry of the University of Zagreb (1995-1997). Since 1997, the head of the Laboratory has been Prof. Duška Ćurić, PhD.
Employees
| Name and surname | Academic title | Job title |
|---|---|---|
| Dubravka Novotni | PhD | Full Professor |
| Nikolina Čukelj Mustač | PhD | Associate Professor |
| Bojana Voučko | PhD | Assistant Professor |
| Kristina Radoš | mag. ing. | Scientific Assistant |
| Lidija Drobac | univ. bacc. ing. | Senior Technical Associate |
Courses (preddiplomski)
| Course Title | Course number | ECTS |
|---|---|---|
| Basic of Food Technology - Food of Plant Origin | 240365 | 6 |
| Basics of Cereal, Carbohydrate and Confectionery Technology | 252720 | 5 |
| Basics of Food Technology | 39767 (PT) | 5 |
| Chemistry and Technology of Cereals | 253089; 39790 | 6 |
| Food Extrusion Technologies | 39800 | 3 |
Courses (diplomski)
| Course Title | Course number | ECTS |
|---|---|---|
| Principles of Organic Food Production | 53690 | 5 |
Courses (doktorski)
| Course Title | Course number | ECTS |
|---|---|---|
| Food Production –An integrated approach | 165666 | 5 ECTS |
| Organic food production | 165627 | 3 ECTS |
| Technology of cereals | 165619 | 3 ECTS |
| Technology of gluten-free food | 165620 | 3 |