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Citrus Processing
NAME OF THE COURSE | Citrus Processing | ||||||||||||||||||||||||||||||
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Course teacher |
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Associate teachers |
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Status of the course |
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COURSE DESCRIPTION | |||||||||||||||||||||||||||||||
Course objectives |
Student will acquire the basic practical knowledge on citrus fruits, their nutritive value, processing technologies and know main citrus products |
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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) |
After passing the exam the student will: |
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Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Citrus: origin and history |
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Format of instruction: |
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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%. |
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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): |
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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). |
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Required literature (available in the library and via other media) |
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Optional literature (at the time of submission of study programme proposal) |
G. Dugo, A. Di Giacomo: Citrus The genus citrus, Taylor&Francis, London, 2002. |
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Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels: |
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Other (as the proposer wishes to add) |
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