Citrus Processing

NAME OF THE COURSE Citrus Processing

Code

KTM214

Year of study

2.

Course teacher

Asst Prof Ivana Generalić Mekinić

Credits (ECTS)

4.0

Associate teachers

ScD Danijela Skroza

Type of instruction (number of hours)

P S V T

30

0

15

0

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

Course objectives

Student will acquire the basic practical knowledge on citrus fruits, their nutritive value, processing technologies and know main citrus products

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 will:
- know main characteristics of citrus fruits (taxonomy, morphology and physiology)
- be able to demonstrate basic steps in citrus juice processing
- know chemical composition and properties of citrus essential oils and ways of their production
- know some other citrus products and basic steps in their production and by-products

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

1st week: Citrus: origin and history
2nd week: Development of the citrus industry
3rd week: Citrus fruits: chemical composition and properties
4th week: Citrus processing
5th week: Citrus juices technology. Standards (Codex)
6th week: Steps and procedures in the production of citrus juices.
7th week: Chemical reactions in the juice production
8th week: Other citrus products
9th week: Nutritive value of the citrus fruits
10th week: Citrus essential oil production
11th week: Citrus by-products
12th week: Quality control. Legislation
13th week: Characterization of the citrus essential oils by HPLC-MS
14th week: Present and future application of citrus essential oils.
15th week: Therapeutic properties of citrus essential oils

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled. Students are required to attend laboratory practice and field work 100%.

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

0.3

Research

0.0

Practical training

0.0

Experimental work

0.0

Report

0.0

0.2

Essay

0.0

Seminar essay

0.5

 

 

Tests

2.0

Oral exam

0.0

 

 

Written exam

0.0

Project

0.0

 

 

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

The course content is divided into three 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

Z. Berk: Citrus processing, 1st Ed.,Academic press, Elsevier Inc, 2016.

0

DA

I.A. Khan: Citrus Genetics, Breeding and Biotechnology, CAB, UK, 2007.

0

DA

G. Dugo, L. Mondello: Citrus Oils Composition, Advanced Analytical Techniques, Contaminants, and Biological Activity, CRC Press, 2011.

0

DA

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

G. Dugo, A. Di Giacomo: Citrus The genus citrus, Taylor&Francis, London, 2002.
B. S. Patil, N. D. Turner, E. G. Miller, J. S. Brodbelt: Potential Health Benefits
of Citrus, American Chemical Society, Washington, DC 2006.
D. A. Kimball: Citrus processing. A complete guide, Sec. ed. C.H.I.P.S., 1999.

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)