| NAME OF THE COURSE |
Citrus Processing |
|---|
Code |
|
Course teacher |
Prof Višnja Katalinić |
Credits (ECTS) |
4.0 |
|
Associate teachers |
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Type of instruction (number of hours) |
|
|
Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
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| COURSE DESCRIPTION |
Course objectives |
Student will acquire the basic practical knowledge on citrus fruits, their nutritive value, processing technologies and know main citrus products |
Course enrolment requirements and entry competences required for the course |
|
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After passing the exam the student will:
- know main characteritics of citus fruits (taxonomy, morphology and physiology)
- be able to demonstrate basic steps in citrus juice processing
- know chemical composion and properties of citrus essential oils and ways of their production
- know some other citrus products and basic steps in their production and by-products |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Citrus: origin and history
2nd week: Development of the citrus industry
3rd week: Citrus fruits: chemical composition and properties
4th week: Citrus processing
5th week: Citrus juices technology. Standards (Codex)
6th week: Steps and procedures in the production of citrus juices. Chemical reactions in the juice production
7th week: I. Colloquium
8th week: Other citrus products
9th week: Nutritive value of the citrus fruits
10th week: Citrus essential oil production
11th week: Citrus by-products
12th week: Quality control. Legislation
13th week: Characterisation of the citrus essential oils by HPLC-MS
14th week: Present and future application of citrus essential oils. Therapeutic prperties of citrus essential oils
15th week: II. Colloquium |
Format of instruction: |
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Student responsibilities |
Admission to the lectures and seminars of at least 70% of the times scheduled. Students are required to attend laboratory practice and field work 100%. |
Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
0.5 |
Research |
0.0 |
Practical training |
0.5 |
Experimental work |
0.0 |
Report |
0.0 |
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Essay |
0.0 |
Seminar essay |
0.0 |
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Tests |
3.0 |
Oral exam |
1.5 |
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|
Written exam |
1.5 |
Project |
0.0 |
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Grading and evaluating student work in class and at the final exam |
The course content is divided into three units that students take over partial exams or joining final exam at the end of the semester. The exam is considered passed if students achieve at least 60%. The final grade is based on the evaluation of partial exams. Grades: <60% not satisfied; 60-70% successful (2) 70-80% good (3), 80-90% very good (4), 90-100% excellent (5). |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
G. Dugo and A. Di Giacomo, Citrus The genus citrus, Taylor&Francis, London, 2002 |
0 |
Da |
D. A. Kimball, Citrus processing. A complete quide, Sec. ed. C.H.I.P.S., 1999 |
0 |
Da |
A. Di Giacomo,and B. Mincione, Gli olii essenziali agrumari in Italia, baruffa editore (Reggio Calabria)1994 |
0 |
Da |
D.M. Barrett, L.P. Somogyi, H.S. Ramaswamy, Processing Fruits: Science and Technology, Sec. Ed., CRC Press, Basel, 2004 |
0 |
Da |
W. Jongeng, Processing fruits: Science and technology, Vol. 1. and Vol. 2., Technomic, Basel, 1996. |
0 |
Da |
|
Optional literature (at the time of submission of study programme proposal) |
P.R. Ashort, Chemistry and technology of soft drinks and fruit juices, Chipsbooks, 1998.
G.A. Tucker, L.F.J. Woods, Enzymes in food processing, AVI Publishing Company, New York, 1991.
T. W. Goodwin, Plant pigments, Academic Press Limited, London, 1998.
S. Nagy, C.S. Chen, P.E. Shaw, Fruit juice processing and technology, Auburndale, Florida, 1993.
|
Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
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