Novel Food Processing Technologies

NAME OF THE COURSE Novel Food Processing Technologies

Code

KTM109

Year of study

1.

Course teacher

Asst Prof Ivana Generalić Mekinić

Credits (ECTS)

5.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

0

10

5

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

Course objectives

As a result of advancing technology, some novel processing techniques are nowdays used in food industry to produce quality and safe products. Some of these novel food processing technologies involve high-pressure, pulsed electric filed/light, microwaves, radiofrequency, infrared, ultraviolet, and visible light, ultrasound, etc. so the major objectives of this course are getting the basic knowledge about those processes / techniques.

Course enrolment requirements and entry competences required for the course

 

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Upon successful completion of this course, students should be able to:
- describe the basic working principles of several novel processing technologies,
- explain how the technologies influence food material,
- evaluate the major advantages of novel techiques over conventional technologies and major limitations of their use,
- explain the effects of advanced techniques on final product quality and safety.

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Introduction to novel food technologies
2nd week: High-pressure processing
3rd week: Pulsed electric filed processing
4th week: Non-thermal processing techniques (Osmotic dehydration, Membrane processes, Pulsed light, Pulsed ultraviolet light)
5th week: Non-thermal processing techniques (Oscillating magnetic field, Ultrasound, Irradiation, etc.)
6th week: Alternative thermal processing techniques (Microwave heating, Radio-frequency processing, Ohmic heating)
7th week: Alternative thermal processing techniques (Combined microwave-vacuum drying, etc.)
8th week: Refrigeration techniques, I. Colloquium
9th week: Vacuum cooling, Ultrasonic assistance of food freezing, High-pressure freezing, etc.
10th week: Minimal processing
11th week: ”Green” food processing technologies
12th week: Advancements in post-harvest management
13th week: Development of value-added products from food wastes
14th week: Encapsulation technologies
15th week: Nanotechnology in food and agriculture industry, II. Colloquium

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.

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

0.0

Oral exam

0.5

 

 

Written exam

2.5

Project

0.0

 

 

Grading and evaluating student work in class and at the final exam

The final grade is based on the evaluation of partial exams, seminars and laboratory exercises.
Scoring: <60% insufficient; 60-70% sufficient (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

J. I. Boye, Y. Arcand: Green Technologies in Food Production and Processing, Springer, New York, 2012.

0

DA

H.Q. Zhang, G. V. Barbosa-Canovas, V. M. Balasubramaniam, C. P. Dunne, D. F. Farkas, J. T. C. Yuan: Nonthermal Processing Technologies for Food, John Wiley & Sons, Ltd., 2011.

0

DA

Optional literature (at the time of submission of study programme proposal)

A. Malik, Z. Erginkaya, S. Ahmad, H. Erten: Food Processing: Strategies for Quality Assessment, Springer, New York, 2014.
D. Sun: Thermal Food Processing: New Technologies and Quality Issues, Second Edition,CRC Press, 2012.
N. J. Zuidam, V. A. Nedović: Encapsulation Technologies for Active Food Ingredients and Food Processing, Springer, New York, 2010.
D. Sun: Emerging Technologies for Food Processing, Elsevier Academic Press, 2005.
G. V. Barbosa-Cánovas, M. S. Tapia, M. Pilar Cano: Novel Food Processing Technologies, CRC Press, 2005.
Odabrani znanstveni članci.

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)