| NAME OF THE COURSE |
Sustainable Technologies in Food Industry |
|---|
Code |
|
Course teacher |
Prof Marina Trgo |
Credits (ECTS) |
5.0 |
|
Associate teachers |
|
Type of instruction (number of hours) |
|
|
Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
|
| COURSE DESCRIPTION |
Course objectives |
Application of the principles of sustainable development in the food industry and strengthening of sustainable technologies in food production and processing. |
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 is able to:
- explain the meaning and possibilities of application of the concept of sustainability in the food industry
- describe current and expected holders of introducing sustainable practices in the food industry
- define strategic activities to achieve sustainability of the food industry in our country and in the world
- explain the life cycle assessment of products of the food industry and its impact on the environment
- apply the concept of zero emissions on selected examples. |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introductory lecture: sustainability in the food-producing sector. Troubleshooting by application of sustainable technologies.
2nd week: Ecological footprint of the food industry. The impact on carbon footprint and food footprint.
3rd week: Overview of emissions from the food industry into the air, water and soil. Waste water, solid waste and air pollution.
4th week: Analysis of the sources of waste in the food supply chain, waste from agricultural production, waste from industrial food processing and opportunities provided by the introduction of sustainable practices.
5th week: Waste management of food industry throughout the life cycle assessment of the product.
6th week: Application of the concept of zero emissions in the food industry.
7th week: Harmful substances in food originating from the environment (soil, water and air, the remains of the plants treatment, the remains of the animals treatment, the remains of the action of microorganisms, harmful substances generated during food processing, residues from washing, disinfection and fumigation)
8th week: Measures for reducing harmful substances in food. Integrated management of pesticides. Organic production.
9th week: The role of the quality assurance system in achieving sustainable food industry.
10th week: An integrated approach to energy use in the food industry.
11th week: Case study: Sustainable technologies in bread production.
12th week: Case study: Sustainable technologies in production and processing in the meat industry.
13th week: Case study: Sustainable technologies in the dairy industry.
14th week: Case study: Sustainable technologies in the processing of fruit and vegetables. Sustainable technologies in the sugar production.
15th week: Case study: Sustainable technologies in the beer production. |
Format of instruction: |
|
Student responsibilities |
Attending lectures is 80%, while seminars 100% of the total hours. |
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 |
1.5 |
|
|
Tests |
0.5 |
Oral exam |
1.0 |
|
|
Written exam |
0.5 |
Project |
0.0 |
|
|
|
Grading and evaluating student work in class and at the final exam |
The entire exam can be applied over the three written evaluation during the semester. Passing threshold is 60%. Students who have not passed evaluation during the semester should attend at the final exam in the regular examination period. Final exam will include written and oral exam. Passing threshold is also 60%. Rating: 60% -69% - satisfactory, 70% -79% - good, 80% -89% very good, 90% -100% - excellent. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
Održive tehnologije u prehrambenoj industriji: Knjiga 2, Tehnološki fakultet Novi Sad, Novi Sad, 2013. |
0 |
kod predmetnog nastavnika |
Održive tehnologije: Knjiga 1, Tehnološki fakultet Novi Sad, Novi Sad, 2013. |
0 |
kod predmetnog nastavnika |
L. Pavičić-Rogošić: Održivi razvoj, Odraz, 2010. |
0 |
kod predmetnog nastavnika |
Strateške smjernice za razvoj prehrambeno-prerađivačkog sektora 2013.-2020., Klaster konkurentnosti prehrambeno-prerađivačkog sektora, Ministrarstvo gospodarstva Republike Hrvatske. |
0 |
kod predmetnog nastavnika |
Lj. Matijašević, Održive tehnologije u procesima proizvodnje piva, Kemija u industriji 64 (2015) 540-546. |
0 |
kod predmetnog nastavnika |
|
Optional literature (at the time of submission of study programme proposal) |
Održive tehnologije i kemijska industrija: Knjiga 4, M. Jašić, M. Burgić, E. Ahmetović (Ur.), Tehnološki fakultet Novi Sad, Novi Sad, 2013.
Znanstveni i stručni radovi
|
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) |
|
