| NAME OF THE COURSE |
Novel Food Processing Technologies |
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Code |
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Course teacher |
Assoc Prof Ivana Generalić Mekinić |
Credits (ECTS) |
5.0 |
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Associate teachers |
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Type of instruction (number of hours) |
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Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
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| 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 |
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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: |
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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 |
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Essay |
0.0 |
Seminar essay |
1.0 |
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Tests |
0.0 |
Oral exam |
0.5 |
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Written exam |
2.5 |
Project |
0.0 |
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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 |
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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.
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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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