| NAME OF THE COURSE |
Introduction to Food Technology |
|---|
Code |
|
Course teacher |
Prof Višnja Katalinić |
Credits (ECTS) |
3.0 |
|
Associate teachers |
Asst Prof Danijela Skroza
Assoc Prof Ivana Generalić Mekinić |
Type of instruction (number of hours) |
|
|
Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
|
| COURSE DESCRIPTION |
Course objectives |
Students get aquainted with field of work and food technology development guidelines. |
Course enrolment requirements and entry competences required for the course |
No |
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
Upon successful completion of this course, students will be able to:
- identify the work /research area of Food science; Food engineering and Food technology;
- define and explain the basic principles of division of food technologies considering: a) row materials /products and b) processing techniques
- describe the difference between technological and unit processes in food industry
- indicate basic food quality parameters
- understand the importance and know how to use legal regulations pertaining to food safety and quality
- understand development trends in food sector |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Global food needs: current situation and future trends
2nd week: Field of food science and technology
3rd -4th week: Food science and food engineering as a base of food industry development (major discoveries)
5h week: Categories of food technologies (according to the row materials/products and processing techniques)
6th week: Technological process flow-chart
7th week: 1. colloquium
8th -9th week: Insight into Selected food production procesess
10th week: Food quality (consumer demands; government regulations)
11th week-12th week: Food safety considerations; government regulations pertaining to food safety
13th week: The largest food and beverage comapnies (RH, world) and their most important products
14th week: Development trends in food sector
15th week: 2. colloquium |
Format of instruction: |
|
Student responsibilities |
Admission to the lectures and seminars of at least 70% of the times scheduled. |
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 |
1.0 |
Research |
0.0 |
Practical training |
0.0 |
Experimental work |
0.0 |
Report |
0.0 |
|
|
Essay |
0.0 |
Seminar essay |
1.0 |
|
|
Tests |
1.0 |
Oral exam |
0.5 |
|
|
Written exam |
0.5 |
Project |
0.0 |
|
|
|
Grading and evaluating student work in class and at the final exam |
The course content is divided into two 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 |
P. Fellows, Food Processing Technology, 2nd Edition CRC Press, 2000; |
0 |
Da |
G. Campbell-Platt, Food Science and Technology, John Wiley & Sons, Ltd., 2009. |
0 |
Da |
|
Optional literature (at the time of submission of study programme proposal) |
Professional / Scientific Articles chosen by lecturer
|
Quality assurance methods that ensure the acquisition of exit competences |
Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality |
Other (as the proposer wishes to add) |
|
