| NAME OF THE COURSE |
Raw Materials in Food Industry |
|---|
Code |
|
Course teacher |
Prof Tea Bilušić |
Credits (ECTS) |
4.0 |
|
Associate teachers |
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 |
Acquiring a basic knowledge on
- main classes of food
- nutritive and non-nutritive food components
- chemical composition of food from different classes: cereals, fruits, vegetables, milk and dairy products, fish, oils, conditors
- the influence of processing and food preparation on change of the chemical composition of food
- the understanding of processing influence as well as storage conditions on change of the chemical composition of food |
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 completing the course, the student will become familiarized with the major concepts of raw materials in food industry, which includes:
- to distinguish the food belonging to different food classes
- to apply the optimal parameteres for protection of nutritive value and chemical composition of food
- to identify the risks for food safety
- to apply optimal parameters of processing of food in order to keep the chemical composition and nutritive value |
Course content broken down in detail by weekly class schedule (syllabus) |
1. Introduction. Classification of food. L (2h)
2. Plant-derived foods: Cereals. L (2h), S (1h)
3. Plant-derived foods: Fruits. L (2h), S (1h)
4. Plant-derived foods: Vegetables. L (2h), S (1h)
5. Plant-derived foods: Mushrooms. L (2h), S (1h)
6. Plant-derived foods: Oilseeds. L (2h), S (1h)
7. Animal-derived foods: Red meat. L (2h), S (1h)
8. Animal-derived foods. White meat. L (2h), S (1h)
9. Animal-derived foods: Milk and dairy products. L (3h), S (1h)
10. Animal-derived foods: Fish. L (2h), S (1h)
11. Animal-derived foods: Crustaceans. L (2h), S (1h)
12. Food additives. L (2h), S (1h)
13. Parameters for optimal storing of food. L (3h), S (1h)
14. Parameteres for optimal preparation of food. P (3h), S (1h) |
Format of instruction: |
|
Student responsibilities |
Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic |
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 |
2.0 |
|
|
Written exam |
0.0 |
Project |
0.0 |
|
|
|
Grading and evaluating student work in class and at the final exam |
During semester, two written exams are provided (as partical examinations). Test will be carried out within 60 minutes. Students who obtain positive mark from both exams, will have oral examination in order to obtain the final mark. During semester, students should present their seminar work on selected topic within this course. The final mark of this course will count the mark from seminar work, marks from written exams, and mark from oral exams. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
T. Bilušić: Osnove znanosti o hrani, recenzirana predavanja, KTF, 2013. g. |
0 |
web stranica fakulteta |
Lj. Tratnik. Mlijeko – tehnologija, biokemija i mikrobiologija, HMU, Zagreb, 1998. |
3 |
|
B. Šimundić, V. Jakovljević, V. Tadejević. Poznavanje robe. Tiskara Rijeka, 1994. |
1 |
|
|
Optional literature (at the time of submission of study programme proposal) |
N. Potter, J. Hotchkiss: Food Science, Fifth edition, 1998, Aspen Publication
|
Quality assurance methods that ensure the acquisition of exit competences |
- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation |
Other (as the proposer wishes to add) |
|
