Code

Course teacher

Associate teachers

Status of the course

Course objectives

Student are introduced to the ideas and methods of approximate solving algebraic and differential equations, interpolation and numerical integration, to concepts of the theory of probability and statistics and their application to particular example and tasks.
By developing a positive attitude toward learning, responsibility for own success and progress, and the acquisition of competencies described above, the students are expected to build a solid foundation for lifelong learning and further education.

Course enrolment requirements and entry competences required for the course

Students should have fundamental competencies related to the calculus.

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

After the passing the exam, students will be able to:
- use appropriate language, symbolic notation and graphic representation to describe the ideas and methods for numerical solving equations;
- apply the methods described above in the particular tasks;
- describe the concept and define the notions of probability theory;
- understand the concepts and apply the methods described above in real situations;
- define discrete and continuous random variables and their characteristics;
- properly interpret characteristics of random variables on particular examples;
- describe examples of important distribution and identify conditions for their use in problem solving;
- describe the concept and define the notions of statistics theory;
- use a computer and appropriate software as a tool in the statistical data processing;
- understand the process of statistical testing and parametric and non-parametric sample testing.

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

1st week: Introduction to the objectives and learning outcomes, curriculum, methods of evaluation and assessment criteria.
2nd week: Errors of approximate values. The types of errors. Sources of errors.
3rd week: Solving equations approximately. Graphical method. Bisection method. Iteration. Secant method. Tangent method.
4th week: Interpolation and approximation.
5th week: Numerical integration. Rectangular formula. Trapezium formula. Simpson’s formula.
6th week: Numerical solving of differential equations. Euler’s method. Taylor’s method.
Written exam.
7th week: Definition and properties of probability.
8th week: Conditional probability. Independence of events.
9th week: Random variables. Discrete and continuous random variables.
10th week: Independence of random variables.
11th week: Numerical characteristics of random variables. Mathematical expectation.
12th week: Dispersion. Mode and median. Moments. The coefficient of skewness and kurtosis.
13th week: Some important distributions. Binomial distribution. Poisson distribution. Normal distribution. Uniform distribution. Exponential distributions.
14th week: Basics of statistics. Population. Sample. Displaying data. The average value of the sample. Sample variance. Sample mode. Sample median.
15th week: Statistical testing. Parametric test. Nonparametric test. Χ2 test.
Written exam.

Format of instruction:

Student responsibilities

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

I. Ivanšić: Numerička matematika, Element, Zagreb, 2002.
R. Scitovski: Numerička matematika http://www.mathos.unios.hr/nm/materijali/Num.pdf), 2004.
N. Elezović: Diskretna vjerojatnost, Element, Zagreb, 2008
N. Elezović: Matematička statistika. Statistički procesi, Element, Zagreb, 2008
E. Kreyszig: Advanced Engineering Mathematics, J. Wiley & Sons, New York,1999. (http://faculties.sbu.ac.ir/~sadough/pdf/Advanced%20Engineering%20Mathematics%2010th%20Edition.pdf)

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Introduce students to the physical properties of food products as well as the changes of physical properties of food which occur during food 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 successfully passing the course, students will be able to:
- define and describe the physical properties of food (rheological properties, thermophysical properties, diffusion, dielectric properties ...)
- explain the physical phenomena that occur in the operations and processes in the food industry,
- describe the basic principles and possibilities of application of different methods (spectroscopy, viscometry, DLS, SLS, TEM, SANS) for exploring the structure and composition of food products and thermophysical properties (DTA, DSC),
- to plan the laboratory procedures and independently to conduct an experiment in accordance with the plan of research,
- to implement appropriate computer programs for numerical processing of experimental data and graphic representation of the results obtained; discuss the results and reach a conclusion at the end.

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

1st week: Introduction. Introduction to operations and processes in the food industry.
2nd week: Rheological properties of food. Elasticity, plasticity, viscosity.
3rd week: The viscosity of non-Newtonian fluid. Rheological properties of dough.
4th week: Experimental techniques of measuring viscosity. Transport of Newtonian and non-Newtonian fluids.
5th week: Rheological properties of granular and powdered foods. Rheological properties of the suspension.
6th week: Application of experimental techniques to study the structure and composition of food products (spectroscopy, DLS, SLS, TEM, SANS).
7th week: Transport of granular and powdered foods and suspension. Textural properties.
8th week: Thermophysical properties. The phase transition temperatures. Freezing temperature. Defrost temperature. The phase transitions at low temperatures.
9th week: The application of experimental techniques in the study of thermophysical properties (DTA, DSC).
10th week: Definitions and determination of the specific heat, latent heat, enthalpy, density, thermal conductivity and diffusion.
11th week: The water in the food. Water activity. Absolute and relative humidity. Sorption isotherms.
12th week: Interface phenomena: liquid-gas, liquid-liquid, solid-liquid, solid-gas.
13th week: Emulsions. Emulsifiers. Aggregation. Sedimentation. Coalescence.
14th week: Foams. Mechanical equilibrium and structure of the foams. Optical properties. The influence of different parameters on the stability of the foams.
15th week: Dielectric properties of food. Diffusion and mass transfer.
Laboratory exercises:
1) The density and bulk density, 2) Refractometry, 3) Surface tension, 4) Adsorption

Format of instruction:

Student responsibilities

Students are required to attend classes and actively participate in the teaching process. This will be recorded and evaluated in making a final assessment.

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

J. Sjoblom: Encyclopedic Handbook of Emulsion Technology, Emulsion Technology Handbook, C.H.I.P.S., USA, 2001.
A. Howard, A. Barnes: Handbook of Elementary Rheology, Cambrian Printers, UK, 2000.
B. A. Fricke, B. R. Becker: Evaluation of Thermophysical PropertyModels for Foods, Hvac and R Research 7 (2001) 311.
A. Sun, S. Gunasekaran: Measuring Rheological Characteristics and Spreadability of Soft Foods, Journal of Texture Studies 40 (2009) 275.
R. A. F. Cabral, C. E. Orrego-Alzate A. L. Gabas, J. Telis-Romero: Rheological and thermophysical properties of blackberry juice, Ciênc. Tecnol. Aliment., Campinas, 27 (2007) 589.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Objectives of this course are to learn new knowledge in the field of food safety. It includes the knowledge on the food safety as the integral part of food chain management. Also, it includes the knowledge on the main food contaminants and method for their early identification.

Course enrolment requirements and entry competences required for the course

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

Learning outcomes are the following:
- to know how to implement the concept of safe food (from the farm to the plate)
- to recognize main food environmental contaminants (microbiological, chemical and physical)
- to accept the knowledge about food safety legislation
- to accept the knowledge on the main methods for the detection of food contaminants

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

1st week: Course introduction. Natural cell mechanisms and toxins metabolism.
2nd week: Biological risks (bacteria as food contaminants)
3th week: Biological risks (viruses, molds)
4th week: Chemical risks (additives, residues of pesticides)
5th week: Chemical risks (environmental toxins, microbial and processing food contaminants)
6th week: methods for identification of microbiological and chemical risks for food safety
7th week: Physical risks
8th week: Micotoxins
9th week: food traceability (the protection of food products, the protection of consumers)
10th week: the risks from animal-derived food
11th week. The mechanisms of the control of food safety
12th week: the questions of public health
13th week: the diet and its role in public health
14th week: food safety legislation
15th week: food licensing
Laboratory practices: - sampling and determination of main physico-chemical and microbiological risk: a) read meat and poultry samples; b) milk and dairy products, c) fish and sea products; d) honey, e) fruits and vegetables

Format of instruction:

Student responsibilities

Active participation in lectures (70%) and in laboratory work (100%).

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

I.C. Schaw: Food safety – the science of keeping food safe. Wiley Blackwell, UK, 2013.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Enabling students for:
- Acquire fundamental knowledge of grape maturity and quality of grape, composition and quality of must and wine
- Acquire fundamental knowledge of technological processes and principles in production of different types of wines
- Acquire fundamental knowledge about the factors that affect the quality of wine
- Knowledge of chemical composition and sensory characteristics of wine

Course enrolment requirements and entry competences required for the course

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

Students after successfully learning course can:
- know the chemical composition of grapes and understand how grape maturity affects on wine quality
- explain alcoholic and malolactic fermentation
- know the role of biochemical and microbiological processes in the formation of wine quality
- explain the role of pre-fermentation and postfermentation processes and their impact on the quality of wine
- apply technological processes in the production of različitih vrsta vina
- apply basic physico-chemical methods in must and wine quality analysis
- know the processes of wine maturation and ageing
- acquire fundamental knowledge of the sensory properties of wine
- provide with information about low regulation and restrictions in wine production

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

1st week: Technological maturity of grapes for wine production. The effects of ecological factors on grape quality
2nd week: Chemical composition of grape and must: sugar, organic acids, phenolic compounds, nitrogen compounds, minerals and other important compounds
3th week: Harvesting and grape processing. Equipment. The role of sulfur dioxide in must and wine
4th week: Adjustments to Must. Application of enological preparations. Starter yeast culture. Enzyme addition
5th week: Predfermentative preparation of must. White wine technology
6th week: Alcoholic fermentation: biochemistry and fermentation products. Conditions of Yeast Development. Malolactic fermentation. Lactic Acid Bacteria. Factors affecting alcoholic and malolactic Fermentation (1. partial exams)
7th week: Technology of red and rosé wine. Factors affecting maceration. Fermentors
8th week: Specifics in the production of special and sparkling wines. Production of Prošek
9th week: Filtration of wine. Techniques of filtration. Centrifugation. Equipment
10th week: Stabilizing wine by physical and physicochemical processes
11th week: The basics of barrique technology
12th week: Organoleptic defects of wine. The causes of development and prevention
13th week: The chemical composition of the wine. The aroma of wine. The chemical-physical analysis methods
14th week: Selected legal regulations and restrictions in winemaking
15th week: Sensory evaluation of wine (2. partial exams)
Field work: Dating processing unit processes the grape harvest from the alcoholic fermentation of must / mash; Introduction of technological equipment and process of wine-making

Format of instruction:

Student responsibilities

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

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

P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud: Handbook of Enology - The Microbiology of Wine and Vinifications, Vol 1, 2nd Edition, Chapman&Hall, New York, 2006.
P. Ribereau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu: Handbook of Enology - Stabilization and Treatments 2nd Edition, Chapman&Hall, New York, 2006.
C.S. Ough, M.A. Amerine: Methods for Analysis of musts and wines, 2nd edition, John Wiley & Sons, New York, 1988.
A. G. Reynolds: Managing wine quality CRC Press, 2010.
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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Mastering the engineering principles in chemistry, biochemistry and food technology

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 completing the course, the student will be able to:
- differentiate homogenous and heterogeneous reaction kinetics
- describe various types of reactors and bioreactors
- differentiate chemical processes and bioprocesses
- perceive basis of biseparation
- define particularities of mixing and aeration in bioprocesses
- describe basic measurment instruments

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

1st week: Similarity and differences between reaction engineering and biochemical engineering; reactor and bioreactor
2nd week: Kinetics of homogenous and heterogeneous chemical reactions
3rd week: Kinetics of homogenous and heterogeneous chemical reactions-numerical problems.
4th week: Models for ideal reactors
5th week:. Ideal reactors--numerical problems
6th week: Substrate preparation. Sterilization
7th week: Biocatalysts. Immobilized biocatalysts. Features of engineering enzymatic processes.
8th week: Enzyme kinetics – numerical problems (Partial knowledge test)
9th week: Featuresures of engineering fermentation processes Bioreactors
10th week: Bioreactors for microbial cell culture. Bioreactors for plant and animal cell and tissue culture. Enzyme bioreactors.
11th week: Bioreactors evaluation and ratings
12th week: Transport phenomena in bioprocess systems
13th week: Aeration. Mixing in bioprocess systems
14th week: Separations in biotechnology
15th week: Bioprocess control (Partial knowledge test)
Exercises: Aeration. Determination of diffusion coefficient. Crystallization. Mathcad. Enzyme kinetics – Modelling dana using Mathcad (Michaelis-Menten, Lineweaver-Burk, Eadie-Hofsteed and Hanes-Woolf model).

Format of instruction:

Student responsibilities

Regular attendance and active participation at lectures, and exercises.

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

A. Vrsalović Presečki: Bioreakcijska tehnika II, Interna skripta, Fakultet kemijskog inženjerstva i tehnologije, Zagrebu, 2013.
Z. Findik Blažević: Bioreakcijska tehnika I, Interna skripta, Fakultet kemijskog inženjerstva i tehnologije, Zagrebu, 2013.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

- The role of micro- and macronutrients in food
- The understanding of determination of energy daily intake related to various populations
- The knowledge on the principle of healthy diet regime
- The understanding of relationship between the Mediterranean diet and its role in health balance
- The knowledge on the main characteristics of the Mediterranean diet
- The knowledge on the methods of determination of the nutritive status
- The knowledge on the calculation of daily energy intake

Course enrolment requirements and entry competences required for the course

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

Learning outcomes are the following:
- To distinguish the main characteristics of the Mediterranean diet
- To know the relationship between nutrients and human health
- To distinguish main factors important for human nutritive status
- To know the role of the Mediterranean diet in prevention of chronic diseases
- To know the influence of the diet on the risk of transgenerational effect of the food components (the role of epigenetics)
- The know the role of the Mediterranean diet in prevention of cancers

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

1st week: macronutrients (sugars, proteins)
2nd week: macronutrients (lipids)
3th week: micronutrients in food characteristic for Mediterranean diet
4th week. Principles of healthy diet regime: the effect of the Mediterranean diet
5th week: Plant-derived food characteristic for the Mediterranean diet
6th week. Animal-derived food important in the Mediterranean diet
7th week: the principle of the functional food
8th week: the role of aromatic and medicinal plants in the Mediterranean diet
9th week: epigenetic and the diet (scientific proof concerning the Mediterranean diet)
10th week. Mediterranean diet and the aging process
11th week. Mediterranean diet and healthy balance
12th week: Mediterranean diet and obesity
13th week: Mediterranean diet and diabetes type 2
14th week: Mediterranean diet and osteoporosis
15th week: Mediterranean diet and cancers
Seminar work:
Determination of the adipose tissue using caliper and automatic measurement of human subcutaneous fat; to structure 24 hours dietary recall questionnaires and results validation; calculation of the body mass index and the dietary status; to compose daily and weekly dietary regimes according to principles of the Mediterranean diet; calculation of daily energy need requirements for targeted population.

Format of instruction:

Student responsibilities

Active participation in all lectures (70%) and seminars (80%).

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

R. Živković: Dijetetika, Medicinska naklada, Zagreb, 2002.
J. S. Garrow, W.P.T. James: Human nutrition and dietetics. 10th Edition, Churchill Livingostone, Co. London, 2000.

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)

Code

Course teacher

Associate teachers

Status of the course

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.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students will know the basic principles and the methodology of process equipment design. They will also acquire knowledge of the methodology used in chemical process industry to evaluate the ultimate commercial feasibility.

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:
- define the stages in the design and modification of chemical processes
- choose the optimum location of plants
- explain the research and development in the laboratory and pilot scale
- scale up of process and apparatus of the chemical process industry
- estimate of financial viability of the investment
- explain synthesis, optimization and simulation of process scheme
- carry out synthesis of heat exchanger network using pinch analysis
- dimensioned heat exchanger, the continuous distillation of a multicomponent mixture, separators, pipelines.

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

1st week: Introduction. Design, optimization, sustainable development. Steps in the design and development of new processing plants. The project leader.
2nd week: From idea to product. Idea. Preliminary works . A feasibility study . Numerical examples. Process development and evaluation. Selection and design of project equipment. Project engineering. Process engineering. Construction of the plant .
3rd week: Plant location. Location factors. Methods of evaluation of location factors. Numerical examples.
4th week: The process development. Process research in laboratory and industrial scale.
5th week: Scaling up of process and apparatus of the chemical process industry. Similarity low. Models and scaling up methods in chemical engineering. Numerical examples .
6th week: The rating process. The rating of the financial performance of investments. Estimation of investment costs. Estimation of production costs. Methods for the evaluation of financial viability of the investment. Numerical examples.
7th week: Process design. Synthesis, optimization and flowsheet simulation. Material and energy balance. Numerical examples.
8th week: Synthesis and process integration. A hierarchical approach. Model of onion. A holistic approach to the integration process. Pinch analysis. Synthesis of heat exchanger network by pinch analysis.
9th week: A graphical method. Analytical method of temperature intervals . Performance of heat exchanger network above and below pincha. Numerical examples .
10th week: Heat transfer. Classification. Analysis of the processes of heat transfer. Calculation of the heat exchanger using the mean logaritam differences of temperature. Calculation of the heat exchanger using heat efficiency.
11th week: Sizing the heat exchanger. Heat calculation. Mechanical calculation. Numerical examples.
12th week. Determining the optimal thickness of insulation. A numerical example.
13th week: Sizing distillation columns. The multicomponent mixtures . The distribution of the components . Vapor-liquid equilibrium. Temperature of boiling and dew point. Calculation of Underwodova parameter  using Newton’s method. Numerical examples.
14th week: Sizing the continuous distillation of a multicomponent mixture. The heat duty of the condenser and reboiler. Numerical examples.
15th week: Sizing separators. Sizing pipelines. Numerical examples.

Format of instruction:

Student responsibilities

Attending lectures is 80%, while seminars 100% of the total hours.

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

R.H. Perry i sur.: Perry’s Chemical Engineer’s Handbook, Seventh Edition, McGraw-Hill New York, 1997.
J. M. Douglas: Conceptual Design of Chemical Processes, McGraw-Hill New York, 1988.

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)

 Suggestions and reactions of participants during the semester.
Student survey.

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The subject goal is student’s introduction to:
- main traits of honey bee colony,
- anatomy – physiological traits of honey bees and their behaviour,
- tasks carried out by the honey bees in the hive, gathering activity outside the hive, in prder to explain the honey formation process, the role of the pollen and propolis in honey bee colony,
- chemical composition and physical characteristics, as well as the specificities of bee products,
- analytics, botanical origin (melissopalynological analysis) and honey sensory analysis,
- factors affecting honey flow and honey flow resources in Croatia,
- possibility of using the apiary in touristic and educational purposes as well as the marketing and promotion of bee products through the ”Apitourism”
- differences in legal regulation in conventional and organic beekeeping,
- alternative approach in honey bee treatment.
The programme of the course Honey and other bee products will enable students in acquisition of basic theoretical and practical knowledge on bee products production and analytics which are necessary for successful management of companies as well for the households dealng with production and marketing of honey and other bee products, and provide a foundation for further upgrade of gained knowledge

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 completing the course, the student will be able to:
- to define direct and indirect honeybee benefits
- to enumerate honey bee races according to production traits
- to explain honey formation and to describe its composition and physical properties
- to recognize main types of honey
- to recognize honey defects
- to rank samples within the same honey type according to sensory characteristics
- to recognize main nectariferous plant species
- to interpret the results of the main physico-chemical honey parameters
- to determine the water content, to measure electrical conductivity and pH value of honey
- to prepare honey samples for analysis
- to plan the sequence of activities and to choose the equipment for production of honey, pollen, propolis, royal jelly, bee venom and beeswax

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

1st week: Importance of beekeeping and basics of honey bee colony biology L - Direct and indirect honey bee benefits. Members of honey bee colony, basics of anatomy and physiology of honey bees and division of labour inside and outside the honey bee colony. Main traits of honey bee races.
2nd week: Honey L - Process of honey formation. Chemical composition, physical traits and property of honey. Honey defects.
3rd week: Nectariferous plants L – Factors affecting the honey flow. Nectary types. Honeydew occurrence. The most important continental and mediterranean nectariferous plant species.
4th week: Honey analytics L – Introduction to physico-chemical methods used for determination of honey authenticity.
5th week: Melissopalynological analysis LB – Determination of botanical and geographical origin of honey. Preparation of honey samples for melissopalynological analysis. Qualitative and quantitative melissopalynological analysis.
6th week: Honey sensory analysis - L Sensory traits of main continental and mediterranean types of honey. E Honey competition.
7th week: Field work I FW – Visit an authorized laboratory for honey analytics. Introduction to methods and instruments which used in honey and other bee products analytics.
8th week: Law regulation L – Introduction to law regulation which concerns honey and other bee products quality in conventional and organic beekeeping. I partial exam.
9th week: Pollen, propolis, royal jelly, bee venom and beeswax L - Chemical composition and properties of mentioned bee products and the way of their production.
10th week: ”Apitourism” L – Possibility of using the apiary in agrotourism through tourist - educational purpose, the way of bee products marketing through apitourism.
11th week: Alternative approach in treatment of honey bees L - Biotechnical methods and methods of using organic acids in varroa control. Alternative methods in control of other bee diseases and pests.
12th week: Technology of bee products production E – Colony preparation for honey extraction. Honey extraction. Ways of collecting the pollen and propolis and production of royal jelly, bee venom and beeswax.
13th week: Field work II FW – Visit to honey bottler - introduction to technology of processing and packing the honey.
14the week: Seminar I S – Seminars from previously processed teaching units according to student’s choice. Basic physico-chemical honey analysis LB – Determination of water content, electrical conductivity and pH value.
15th week: Seminar II S – Seminars presentation. II partial exam. Examination period – final exam (oral).

Format of instruction:

Student responsibilities

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

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

The Hive and the Honey Bee, Dadant & Sons Hamilton, 1987.
H. Horn, C. Lulmann: DasgrosseHonigbuch, Műnchen, 1992.
Časopis ”Hrvatska pčela”, Hrvatski pčelarski savez, Zagreb

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)

Code

Course teacher

Associate teachers

Status of the course

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.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Objectives of this course are to learn new knowledge on the processing of fermented dairy products and cheesemaking and their nutritional and health aspects.

Course enrolment requirements and entry competences required for the course

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

Learning outcomes are the following:
- to distinguish categories of fermented dairy products
- to know the processing technology used in the production of fermented dairy products
- to understand the mechanisms and interactions between human gut microflora and fermented dairy products
- to distinguish cheese categories
- to understand the process of cheesemaking
- to understand the process of cheese ripening
- to understand the role of microorganisms (bacteria and molds) in cheesemaking

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

1st week: Physico-chemical characteristics of milk for the production of fermented dairy products and cheese.
2nd week: Main categories of fermented dairy products and their nutritive value.
3rd week: Processing of fermented dairy products.
4th week: Probiotics and prebiotics – their role in the production of fermented dairy products.
5th week: Deterioration processes in fermented dairy products.
6th week: Sensory characteristics of fermented dairy products.
7th week: Quality control in the production of fermented dairy products.
8th week: The history of cheese making and main categories of cheese.
9th week: Chemical composition of cheese and its nutritive and health value.
10th week: Processes in cheesemaking.
11th week: Processing in cheesemaking.
12th week. Cheese ripening.
13th week. The role of microorganisms in cheesemaking.
14th Deterioration processes in cheesemaking.
15th Trends in cheesemaking technology.
Seminars: The use of new technologies in the production of fermented dairy products, the official procedure of the protection of Croatian autochthonous cheese, new technologies in the prolongation of fermented dairy products shel-life).
Laboratory work:
- The production of jogurth and the determination of the rate of sineresis, its sensory quality and viscosity)
- The comparison of physico-chemical properties of classic and fruity jogurth
- Determination of the rate of degradation of proteins from fermented dairy products after in vitro digestion model
- Determination of diacetyl content in various fermented dairy products
- Determination of jogurth texture containing different lipid content
- The production of cheese (from casein and albumin)
- The determination of physico-chemical properties of cheese (moisture content, salt, lipid content, proteins)

Format of instruction:

Student responsibilities

Active participation in lectures (70%), seminars (80%) and in laboratory work (100%).

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

M. Tunick: The science of cheese, Oxford University Press, 2014.
Lj. Tratnik, R. Božanić: Mlijeko i mliječni proizvodi, HMU, Zagreb, 2012.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students will acquire the basic theoretical and practical knowledge on the production of olives and their processing in olive oil and table olives.

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:
- suggest appropriate procedures for planting of olive trees, selection of varieties, fertilization, plant protection, pruning and harvesting,
- demonstrate the basic steps in making olive oil and table olives production,
- independently perform basic tests of olive oil and table olives quality evaluation,
- choose the correct approach in solving the problems with waste materials from olive oil and table olives production,
- know the basic legislation in the field of olive oil and table olives.

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

1st week: Historic part - olives and olive oil through the history of the Mediterranean region and in Croatia
2nd week: Olive production - soil preparation, variety selection, fertilization, pruning, protection and irrigation
3rd week: Olive oil production - harvesting, transport, storage, processing methods of olive oil (2 and 3-phase systems), pressing
4th week: Filtering, packaging and storage of olive oil, refined olive oil and olive pomace oil
5th week: Physico-chemical and sensory analysis of olive oils, introduction to the methods of analysis
6th week: Health benefits of olive oil, impact of the individual ingredients
7thweek: Legislation in the field of olive oil
8th week: Table olives processing, harvesting, transport, storage,
9th week: Table olive production (preservation) methods, HACCP
10th week: Secondary table olives processing
11th week: Evaluation of the table olives quality, introduction to the physico-chemical and sensory testing methods for table olives
12th week: Microbiology of olives and olive oil
13th week: Legislation in the field of table olives
14th week: Waste materials from the production of olive oil and table olives,
15th week: Types and quantities of waste from the production of olive oil and table olives, its use and recycling methods
Practice: Olive analyses (maturity index, the yield of water and oil), Determination of olive oil parameters (free fatty acids, peroxide number, saponification number, iodine number), Table olives preservation methods (brine preparation, debittering, Greek and Spanish way of preserving, ”dry” preservation), Brine analyses (pH value, acidity, salt content), visit to olive processing factory and olive oil mils.

Format of instruction:

Student responsibilities

Students are required to attend classes (lectures and seminars 80%, laboratory practice and field work 100%) and actively participate in the teaching process. This will be recorded and evaluated in making a final assessment.

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

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- fruit and vegetable storing and distribution process (control of fruit respiration, maturation, control of fruits quality during distribution)
- fruit processing (fruit juices, pectin-based products, dried fruits…)
- vegetable processing (canned vegetables, dried vegetables, fermented vegetables…)

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 completing the course, the student will become familiarized with the major concepts of fruit and vegetables processing, which includes:
- the understanding of biochemical and physiological changes in fruit after maturation process
- the knoweldge on nutritive and healthy aspects of fresh fruits and vegetables and their products
- the understanding of the influence of paramteres related to fruit shelf-life and quality during storage
- the understanding of factors influencing the change of nutritive value and chemical composition of fruit during processing
- the knowledge on control systems for food safety in fruit and vegetables processing

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

1st week: Fruit and vegetables classification. Healthy and nutritive aspects of fruit and vegetables.
2nd week: The influence of maturation process on chemical composition and nutritive value of fruit.
3rd week: Biologically active compounds from fruit and vegetables and their role in fruit and vegetable processing.
4th week: Microbiology of fresh and stored fruit and vegetable.
5th week: Physico-chemical changes in fruit during storage.
6th week: Post-harvest technology of fruit and vegetable.
7th week: Thermic treatments in fruit and vegetable processing.
8th week: Enhancement of nutritive value of fruits and vegetables after thermic treatments.
9th week: Fruits and vegetables juices processing.
10th week: Pectin-based products.
11th week: Canned and fermented vegetables.
12th week: Dried fruits and vegetables.
13th week: Minimally processed fruits and vegetables.
14th week: Novel technologies in fruits and vegetables processing: vacuum technology, edible coating films, the use of high pressure, new modified atmosphere technology, the use of bioctechnology in fruits and vegetables processing.
15th week: Fruits and vegetables and their products characteristic for Dalmatian region.
Laboratory exercises:
Determination of physical and chemical parameteres, the amount of pigments (carotenoids, anthocyanins) and biologically active compounds (total phenols, flavonoids) in fruits and vegetables after thermic treatments (blanching, cooking under high temperature). Monitoring of physical and chemical parameters (water amount, amount of reducing sugars, pH, acidity) in fruits and vegetables during maturation process (climacteric and non-climacteric fruits). Determination of carotenoids content in fruits during maturarion period. Pulpes of fruits preparation. Fruits juices processing. Fruits clarification. Vegetables juices processing. Preparation of fruit compotes. Preparation of minimally processed fruits and vegetables. Fermented vegetables (sauerkraut). Pectin-based products preparation: jam, jellies. Dried fruits and vegetables preparation.

Format of instruction:

Student responsibilities

Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic

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

P. R. Ashurst: Chemistry and Technology of Soft Drinks and Fruit Juices, Blackwell, 2005.
W. V. Cruess: Laboratory Manual of Fruit and Vegetable Products, General Book, 2010.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The main objectives of this course are to enable students to understand and implement good practices in seafood handling processes by understanding the principle” from catch to fork”; selection of appropriate methods of conservation and implementation of good manufacturing practice during the different seafood processing technologies.

Course enrolment requirements and entry competences required for the course

Competence in applying knowledge of inorganic and organic chemistry and microbiology and biochemistry.

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

After passing the exam, the students will be able to:
- identify all phases of post mortal changes in fish meat;
- identify and analyze metabolites of specific spoilage microorganisms
- implement different methods of preservation of fishery products in accordance with good manufacturing practice;
- define and implement the necessary methods of assessing the quality of raw material, technological processes and final products of fish processing industry.
- calculate the norms/yields necessary for the organization of production in the fish processing industry
- identify and eliminate problems in the technological processes
- identify critical control points in the production processes, carry out hazard analysis for different technologies and preventive and corrective measures to ensure food safety
- Independently implement HACCP plan.

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

1st week: Introductory lecture, condition and trends in marine fisheries
2nd week: Structure and composition of fish
3rd week: Post mortal changes in fish
4th week: Ice in fisheries
5th week: Handling catch on fishing boat
6th week: Methods of transport and preparation of raw materials for processing
1st colloquium
7th week: Preservation of fish using low temperatures
8th week: Preservation of fish using high temperatures
9th week: Sterilization: production of canned fish
10th week: Preservation of fish by salting and marinating
11th week: Preservation of fish by smoking and drying
12th week: Preservation of fish eggs, invertebrates and algae
13th week: Packaging materials and packaging methods in seafood industry
2nd. colloquium
14th week: Production control, quality management and traceability in the fish processing industry
15th week: Examples of implementation of HACCP plans in the fish processing industry, legislation.
Exercises:
Calculation of yields in seafood production. Control of raw materials, introduction to freshness assessment methods used for fish and crabs. The sensory evaluation of seafood. Histamine, histamine poisoning in humans and comparison of methods for histamine analysis. Measuring the pH, dielectric properties and texture of different types of fish during storage in different storage conditions. Rating various market bought seafood products. Implementation of HACCP plan.
Field work:
Visiting fish processing plant-Conex Trade doo., Čaporice. Exercise in the laboratory: Control of the shutter, hermeticity and safety of cans during production. Visiting fish processing plant Sardina doo., Postira, Brac,
Visiting fish smokehouse Bek doo, Kaštela.

Format of instruction:

Student responsibilities

Students are required to attend classes (lectures and exercises), actively participate in the teaching process and pass the exam (or 2 tests). The presence at lectures will be recorded, and absence needs to be justified. One hundred percent presence in class will be rewarded with 2 extra points at the test.

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

J. B. Luten, T. Borresen, J. Oehlenschlager: Seafood from producer to consumer. Integrated approach to quality. Elsevier, Amsterdam, 1997.
H. H. Huss: Fresh fish- quality and quality changes, Training Programme on Fish Technology and Quality Control, FAO Fisheries Series, FAO, Rome, 1988.
H. H. Huss: Assurance of Seafood Quality. FAO Fisheries Technical Paper No. 334., FAO, Rome, Italy, 1994.
H. H. Huss: Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348., FAO, Rome, Italy, 1995.
Važeća legislativa

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students will know and understand the most important techniques in the processing of medicinal herbs and spices. They will acquire basic knowledge of plant families and species that are commonly used in the food industry and the main methods of preparing herbal preparations (teas and tea blends, spice powders, herbal extracts, concentrates).

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 students will be able to:
- describe basic terms, types of species and medicinal herbs, preparation of extracts and their useful application
- demonstrate basic procedures of processing species and medicinal plants and extraction methods
- determine appropriate analysis methods of the obtained extracts or plant materials and methods of determination of antioxidant and antibacterial properties
- suggest appropriate procedures of processing of species and medicinal plants considering basic postulates of extraction, analysis of extracts considering artefacts formation and impact to composition and properties of the product
- select appropriate approach in solving the problems in the area of processing of species and medicinal herbs, starting from knowledge from chemistry, technology and biotechnology

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

1st week: Introduction, history and use of medicinal herbs; Definition of medicinal herbs and aromatic plants,
2nd week: Taxonomy, nomenclature and classification; Distribution in Croatia and abroad; Wild and cultivated plants; Potential of the Mediterranean climate.
3rd week: Selected species of medicinal plants and herbs and their importance in the food industry,
4th week: Representatives of some major plant families (legumes, daisies, cloves, roses, anemones, lilies, wheat or grass, meadow grass).
5th week: Production steps: Select and Collection / Harvesting (seeds, leaves, roots),
6th week: Transportation, Quality of raw material (the determination of pesticides, mycotoxins, microbiological...);
7th week: Mulching; Drying (chamber and tunnel dryers, microwave drying, spray freeze and reverse osmosis),
8th week: Cleaning, packaging and labeling products; Preservation.
9th week: Herbal preparations (liquid and dry extracts), liquid extract (the degree of fragmentation, extraction tool, extraction);
10th week: First group of extraction methods (maceration, bimaceration, digestion, infusion, decoction, turboextraction, ultrasonic extraction);
11th week: Second group of methods of extraction (percolation, repercolation, diacolation, evacolation).
12th week: Active and effective substances, antioxidant and antimicrobial properties of biologically active compounds from herbs and aromatic plants,
13th week: Analysis of plant material; Factors affecting the quality of active ingredients.
14th week: The most important products, teas and tea blends, spice powders, spice extracts and concentrates, legal restrictions.

Format of instruction:

Student responsibilities

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

Herbs, spices and essential oils: Post-harvest operations in developing countries, UNIDO and FAO 2005.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The aim of the course is to teach students about basic concepts and technologies used in the production of alcoholic beverages, explain them the differences in the types of alcoholic beverages based on the used raw material and production method, and to transfer them the knowledge necessary for planning and managing the technological process of alcoholic beverages production.

Course enrolment requirements and entry competences required for the course

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

Students will on successful completion of the course be able to:
- define and group alchocolic beverages based on the origin of raw materials and applied production technology,
- prepare the basic raw material for the production of alcoholic beverages,
- describe the basic steps in the manufacturing process for different beverages,
- define basic chemical, physical and sensory parametres used in quality testing of alcoholic beverages,
- apply the knowledge in the production process.

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

1st week: History and development of alcoholic beverage production; Processing technologies, Types and classification of alchololic beverges according to the raw material and processing method
2nd week: Raw materials and basic components for alcoholic beverage production (fruits, wine and wine-processing byproducts, raw material quality control...)
3rd week: Primary processing
4th week: Fermentation- chemical and biochemical changes, yeasts, alcoholic fermentation, products and by-products
5th week: Distillation - the basic principles and principles, dynamics and chemical changes during distillation
6th week: Distilation equipment
7th week: Distillate finishing (ripening, strengh correction, dilution, filtering ...)
8th week: Maturation and treatment of alcoholic beverages
9th week: Defects of alcoholic beverages
I Colloquium
10th week: Processing and production of alcoholic beverages
11th week: Brandy production
12th week: Production of distillated beverages from grapes, wine and fermented mash, production of grain brandy
13th week: Production of brandy with accessories, Liquer production
14th week: Traditional Croatian alcoholic beverages;
15th week: Quality of alcoholic beverages and its evaluation, legislation,
II. colloquium
Exercises:
Production and analysis of selected alcoholic beverage:
- determining the basic characteristics of the raw material, preparation and pre-treatment of mash, fermentation
- distillation of the fermented pomace, calculation of the potential alcohol, distillate strength measuring and distillate dilution to a defined volume, the addition of other ingredients
- determination of the alcohol content, production of natural colors
- physico-chemical methods for the determination of selected compounds in alcoholic beverages (sugar, free organic acid, flavoring agents, etc.)
- identification of the presence of some particular substances in alcoholic beverages (hydrogen cyanide, copper, artificial colors, etc.).
- sensory evaluation of alcoholic beverages
- field work - student visits to selected facilities for the production of alcoholic beverages.

Format of instruction:

Student responsibilities

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

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

Selected scientific papers.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The course enables students to understand the morphology of muscle, metabolic processes in meat and provides practical knowledge of the ways of preserving meat. Students are trained to understand the technology of meat processing and organization of the process in meat industry.

Course enrolment requirements and entry competences required for the course

Passed the course of Biochemistry.

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

Students will be able to:
- define meat
- explain the chemical composition and structure of meat
- describe the maturation of meat
- determine the relationship between the morphology of muscles, basic metabolic processes and visible indicators of the quality of meat
- explain the deterioration of meat
- explain the methods of preserving meat
- understand the application of technological processes in the meat industry
- enumerate meat products and explain the related category products
- explain the quality control, safety and sanitation

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

1st week: The history of the production of meat and meat products,
2nd week: categorization and classification of carcasses and meat
3rd week: Nutritional value of meat, morphology of the muscle, basic metabolic processes in the flesh post-mortem.
4th week: Factors affecting meat quality
5th week: Types of meat products based on raw materials and the production method
6th week: The technology and preservation in meat industry (canning, salting, drying, smoking and sealing in a can)
7th week: Meat processing equipment
8th week: Production of cooked and semi-dry sausages, sausages for cooking and sausages for baking
9th week: Fermentation of sausages
10th week: Ripening of meat
1. Test
11th week: Labeling of meat and meat products
12th week: Regulation concerning meat and meat products
13th week: Analysis of meat technology through the visit to meat industry
14th week: Analysis of technological processes in visited meat industry
15th week: View of technological processes in the visited meat industry
2. Test

Format of instruction:

Student responsibilities

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

W. K. Jensen, C. Dawine, M. Dikeman: Encyclopedia of meat sciences, Vol. 1,2,3. Elsevier Academic Press, UK, 2004.
F. Toldrá: Handbook of Meat Processing, Blackwell Publishing, USA, 2010.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The aim of the course is to introduce the students with technological processes in the manufacture of bakery products, as well as with physical, chemical and nutritional properties of raw materials and final products. The knowledge that students acquire in this course will enable them to independently solve engineering problems related to the production of cereals and other bakery 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 completing the course, students will be able to:
- independently analyze the composition of cereals, and know the properties and role of particular constituents, evaluate quality parameters of milled products,
- explain the changes that occur during the cereals processing,
- have knowledge for indepent selection of raw materials for the production of certain products as well for new product development,
- analyze and explain the changes that occur during the processing
- organize the work and independently conduct the production of bakery products, pastas and others products from cereals,
- implement the legal framework, using scientific and professional literature for the purpose of lifelong learning.

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

1st week: Cereals (origin, classification, appearance, composition, nutritional value);
2nd week: Legislation; The importance of whole grains in the human diet
3rd week: Proteins, lipids and enzymes in the grains (structures, properties and role)
4th week: Wheat
5th week: Other cereals: Rice, Oat, Rye, Barley, Millet, Corn
6th week: Technology of the flour production and processing
7th week: Industrial milling, classification of grains, processing devices, flour chemical composition
I colloquium
8th week: Yeast in baking process (dough fermentation)
9th week: Other additives in baking (adjuvants, flavorings, additives, etc.)
10th week: Bread-baking tehnology (raw materials, production processes and steps, packaging, storage etc.)
11th week: The production of toast, biscuits and flat bread;
12th week: The production of cookies, wafels, crackers and sweets
13th week: The production of puff pastry (machinery, conditions, freezing)
14th week: The production of fresh pasta
15th week: The production of other pasta products; Legislation
II. colloquium
Seminars:
Application of legal regulations and standards in baking; Scientific and technical literature search for writing an essay on a selected topic; Development of new products from cereals; Presentation of seminars; Visit to industrial bakery and introduction to technological processes used in industry of baking products
Laboratory exercises:
Determination of the organoleptic properties of wheat; Production of bread and other flour products; Determination of moisture in cereals and bakery products; Determination of the amount of salt in products of flour; Gluten analysis; Sensory evaluation of bread and other bakery products; Sensory analysis and determination of pasta cooking degree

Format of instruction:

Student responsibilities

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

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

Y. Liangli: Wheat antioxidants, John Wily & Sons, Inc. Hoboken, New Jersay, 2008.
The legislation on food from cereal.
Selected scientific papers

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The objective of this course is to achieve a knowledge about fundamentals of corrosion processes and corrosion protection, and methods of corrosion testing and prevention. This course will provide student to acquire an orderly pattern of thought in solving practical corrosion problems in a critical and creative manner.

Course enrolment requirements and entry competences required for the course

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

By the end of this course, students will be able to:
- define and classify the corrosion processes and evaluate the resistance of metals for any given conditions
- recognize the factors that may cause materials degradation in food industry
- identify the methods of surface protection of metallic materials
- select the most effective corrosion protection system for any given conditions

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

1st week: Definition and importance of corrosion. Classification of corrosion processes.
2nd week: Chemical corrosion. thermodynamic conditions. The mechanism and kinetics of chemical corrosion process. Resistance to chemical corrosion.
3rd week: Electrochemical corrosion. Thermodynamic conditions. The mechanism and kinetics of electrochemical corrosion process. Types of electrochemical corrosion.
4th week: C factors affecting the corrosion rate.
5th week: Corrosion under specific conditions.
6th week: Corrosion caused by microorganisms.
7th week: Contamination of food products by corrosion and their consequences (practices).
8th week: First test. Review methods of corrosion protection.
9th week: Corrosion protection by materials selection and proper designing.
10th week: Materials protection using corrosion inhibitors.
11th week: Electrochemical methods of protection.
12th week: The importance of inspection and maintenance.
13th week: Corrosion tests. Standards.
14th week: Maintenance of metal surfaces in the food industry (chemical cleaning).
15th week: Maintenance of metal surfaces in the food industry (disinfection, sterilization).Second test.
Exercises:
Monitor atmospheric corrosion. Examination of corrosion rate by polarization methods. Determination of the critical pitting temperature of stainless steel. Examination of corroded metal samples by optical microscopy. Protection of aluminum alloy anodizing and processing of the oxide film. Determination of the effectiveness of organic corrosion inhibitors. Cathodic protection by means of a protector.

Format of instruction:

Student responsibilities

Lecture attendance: 80 %. Exercises attendance: 100 %.

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

M. Gojić: Površinska obradba materijala, Metalurški fakultet, Zagreb, 2010.
P. Marcus: Corrosion mechanisms in theory and practice, Marcel Dekker Inc. USA 2002.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

- introduction in the basics of systematics, biology and ecology of marine algae
- introduction in significance and ways of using algae in biotechnology research and the biotech industry
- presentation of possibilities of exploitation and production of algae significant in biotechnology

Course enrolment requirements and entry competences required for the course

Basics of biology and/or cell biology

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

Upon successful completion of this course, students should:
- know the basics of systematics, biology and ecology of marine algae
- have knowledge in biology and biotechnological uses of the most important algae genera
- know ways of usage of algae in biotech research and the biotech industry including uses as a green fertilizer, green insecticides, as food for humans and animals, for breeding and use of live food in aquaculture, medicine, specialized chemicals, bioremediation and biofuels
- know the technology of growing algae for a variety of commercial applications
- know the possibilities for exploitation and production of biotechnological significant algae

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

Week 1: Introduction. Systematics. Anatomy.
Week 2: Reproduction. Photosynthesis.
Week 3: Systematic division: Cyanobacteria or Cyanophyta
Week 4: Systematic division: Cyanobacteria or Cyanophyta
Week 5: Systematic division: Rhodophyta
Week 6: Systematic division: Ochrophyta
Week 7: Systematic division: Chlorophyta
Week 8: Ecology.
Week 9: Biogeochemical role of algae. The importance of algae
I knowledge test
Week 10: The industrial use of micro and macro algae: green fertilizers, green insecticides, food for humans and animals,
Week 11: The industrial use of micro and macro algae: cultivation and use of live food in aquaculture, pharmaceuticals, specialized chemicals, bioremediation, biofuels
Week 12: Technology of cultivation. Growing main genera of cultivating algae. Types of culture.
Week 13: Breeding parameters. Farming methods. Determination of the density and growth of algae.
14th week: Optimization of production systems. Open systems of cultivation.
15th week: A closed photo-bioreactors. Genetic modification.
II knowledge test
Exercises:
Getting acquainted with the work, sampling and processing in a laboratory; Collection of phytobenthic material and its identification by available literature and by microscope; Microscopy of different systematic divisions of Cyanobacteria, Rodophyta, Ochrophyta and Chlorophyta and learning about the habitus morphology, basics of anatomy and reproducting structures; Drying and chemical analysis of algae; Isolation, purification and identification of bioactive compounds from algae.

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature and exercises at least 85%.

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

R. E. Lee: Phycology. Cambridge University Press, Fourth edition, Cambridge. 2008.
C. Van den Hoek, D. G. Mann, H. M. Jahns: Algae. An Introduction to Phycology. Cambridge University Press, Cambridge, 1995.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

To acquire knowledge about natural way of food biotransformation in production processing (improvement of food: flavour, digestibility and/or shelf life etc.)

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 successful completion of this course students should:
- Acquire knowledge about enzyme roles in metabolic and biotransformation processes
- Be able to explain the general principles of biotransformations
- Be able to estimate the characteristics of natural ways to improve the flavour, digestibility and/or shelf life of food products as well as their possible effects and modes of action in biological systems.
- Be able to estimate the effect of well-known processes of biotransformations

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

1st week: Introduction to biotransformations and biocatalysis
2nd week: Basic principles of enzymes: classification
3rd week: Basic principles of enzymes: activity and regulation
4th week: Metabolic reactions and metabolic products
5th week: Metabolic reactions and metabolic products
6th week: Microorganisms in food transformations
7th week: Other sources of enzymes
8th week: Biotechnologically important enzymes
9th week: Fermentation
10th week: Probiotics
11th week: Benefits of biotransformations
12th week: Enhancement digestibility, bioavailability and shelf life
13th week: Enhancement of flavours
14th week: Practical applications of enzymes in food biotransformation
15th week: Law regulations

Format of instruction:

Student responsibilities

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

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

R. E. Lee: Phycology. Cambridge University Press, Fourth edition, Cambridge. 2008.
C. Van den Hoek, D. G. Mann, H. M. Jahns: Algae. An Introduction to Phycology. Cambridge University Press, Cambridge, 1995.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

This course will describe functional foods and nutraceuticals, including their classification, health benefits, development, and law regulation. The main focus is on analyses, chemistry, processing, bioavailability, and health benefits of bioactive food components. Students will learn about which constituent make some food functional, and will discuss their chemistry and physiological effects.

Course enrolment requirements and entry competences required for the course

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

By the end of the course students should be able to:
- understand fundamental concepts related to functional food and nutraceuticals,
- define major nutrient components and specific functional foods,
- describe the major health benefits of functional foods and nutraceuticals,
- decribe the major biological activities,
- understand the basic regulation.

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

1st week: Functional Foods and Nutraceuticals: History and definitions;
2nd week: Categories of functional foods
3rd week: Nutrition and health (Nutrition related diseases, Bioavailability, Specific health issues...)
4th week: Nutrient Components of Foods: Bioactive Carbohydrates
5th week: Nutrient Components of Foods: Bioactive Proteins, Peptides and Lipids
6th week: Nutrient Components of Foods: Bioactive Carotenoids
7th week: Nutrient Components of Foods: Plant Secondary Metabolites
8th week: Other non-nutritive components
I Colloquium
9th week: Specific Functional Foods: Soybean, Fruits and Vegetables
10th week: Specific Functional Foods: Milk and Milk Products, Fish, Meat, Miscellaneous Foods and Food Components
11th week: Biological activities (Antioxidant properties, Antimicrobial activity, Anticancer agents, Anti-inflammatory properties, Cardiovascular effects, Gastric and hepatic protective effects, Anti-obesity and anti-diabetic activities...)
12th week: health benefits of functional foods/ingredients
13th week: Current and emerging trends in the production of functional foods and nutraceuticals;
14th week: Processing technologies,
15th week: Economic aspects, public perception, law regulation and ethical issues
II. Colloquium
Laboratory exercises
- Isolation, purification and identification of bioactive components / fractions of selected foods (eg. pigments, sugars, terpenes, thiols, phenolic compounds ...), (4)
- Determination of antioxidant activity (e.g., methods ORAC, FRAP, DPPH, BR, chelating, ...) (5)
- Determination of antimicrobial activity (disk diffusion method, determination of minimal inhibitory concentration) (3)
- Demonstration: enzymatic inhibition of isolated fractions / compounds (acetylcholine esterase, butirilcholinesterase), vasodilatory effects, anticarcinogenic activity, ...)

Format of instruction:

Student responsibilities

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

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

Y. Mine, E. Li-Chan, B. Jiang: Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, Blackwell Publishing Ltd., 2010.
M. Skinner, D. Hunter: Bioactives in fruit: health benefits and functional foods,John Wiley & Sons, Ltd., 2013.
C. C. Akoh: Handbook of Functional Lipids,CRC Press, Taylor & Francis Group, 2006.
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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Student will get the basic knowledge on importance of plants in biosphere, on wild and cultivated plants and they role in human diet.

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 the passing the exam, students will be able to:
- explain the importance of plants in biosphere
- analyse the connection between human and plants since ancient time till today
- explain the importance of plant cultivation
- recognise the mail varieties of grains, their origin and explain their importance for human
- define the major pulse plants, their orignin and nutritive value
- make differences between major vegetables, know their origin and explain their use
- decribe wild plants
- analyse the differences between different varieties of fruit, define their origin and decribe its importnace in human diet
- describe some mithological data for different fruits
- describe the major characteristics of coffee, tea and coccoa and their impact on human health
- analyse the production process of different beverages and its impact on human health
- clasify major plants from different biomas on Earth, and analyse their role and application
- define major plants that are used as spices
- make differences between toxic plants and know their influence on human health
- decribe transgenic plants and their role in biodiversity

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

1st week: The importance of plants for human
2nd week: Plants as food, plant cultivation
3rd week: Plants in diet
4th week: Grains
5th week: Pulses and vegetable
6th week: Fruit
7th week: Wild but edible plants
8th week: Coffee, tea and coccoa
9th week: Alcoholic beverages
10th week: Wood and fibers
11th week: Spices
12th week: Toxic substances from plant- part 1
13th week: Toxic substances from plant- part 2
14th week: Psychoactive components
15th week: Transgenic plants
Final exam
Seminars: Selected themes connected to the lectures and discussion
Field work: Getting the basic knowledge, preparation of herbarium and photographing plants

Format of instruction:

Student responsibilities

Regular attendance class, seminar paper, making herbaruim.

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

J. Marčinković: Božja biljna ljekarna. Školska knjiga, Zagreb, 2001.
S. Sardelić: Samoniklo jestivo bilje, mišanca, gruda, parapač... wild edible herbs-Mišanca, Gruda, Parapač, etnološka istraživanja, 1(12-13) (2008) 387-396.
Lj. Grlić: Enciklopedija samoniklog jestivog bilja. A. Cesarec, Zagreb, 1990.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The aim of the course is to introduce students to the new methods and techniques for minimal processing of fruits and vegetables. In addition, they will learn about important role of the raw materials in the production of minimally processed products of high quality, about importance of choosing and performing unit operations, and how to apply appropriate preservatives (particularly against browning) and hygienic products during processing of fresh fruits and vegetables. Through the course, with the help of several case studies, they will learn about types of packaging and a variety of chemical, biochemical and microbiological changes in minimally processed food.

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 completing the course, students will:
- know some of the new techniques used in the processing of fruits and vegetables,
- distinguished advantages of the use of such processes compared to the conventional ones,
- be able to describe a method for producing minimally processed fruits and vegetables, starting with the selection of species, varieties and determination of the quality of raw materials in order to obtain (produce) high quality finial product,
- know the purpose of effective detergent for raw material cleaning, understand the importance of maintaining hygienic conditions, select the appropriate method of packaging and explain its impact on product sustainability.

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

1st week: Introduction and definition of the new products from fruits and vegetables, fresh-cut fruit and vegetables
2nd week: Minimal processing of fruits and vegetables (MPVP) - unit processes and phases
3rd week: Minimal processing of fruits and vegetables by thermal and non-thermal techniques
4th week: Processing methods and their main characteristics
5th week: Packaging methods; Modified atmosphere packaging
6th week: New trends in packaging of the processed food
7th week: Active and intelligent packaging
I colloquium
8th week: The role of raw material (species, variety) and its quality (level of maturity, health, etc.) on the production of high-quality MPVP.
9th week: The role of raw material (species, variety) and its quality (level of maturity, health, etc.) on the production of high-quality MPVP- extension
10th week: The application of hygiene agents in the processing of fresh fruits and vegetables
11th week: The use of natural preservatives in processing of minimally processed food
12th week: Browning prevention
13th week: The effect of minimal processing on the microbiological contamination of products
14th week: The impact of minimal processing on the quality and life-time of the final product.
15th week: The impact of minimal processing on nutritional and phytochemical composition of the final product
II. colloquium
Seminars:
- from raw material to final product - planning and design of new products, each phase of production
- Novel fruit products (fresh cut apple production, watermelon, pineapple, etc.).
- Novel vegetable products (production of fresh cut lettuce, cabbage, carrots and etc.)
- Super fruits and nutritional supplements based on super fruits
- Biologically active compounds and their function - Functional Foods
- Legal requirements and the HACCP system in minimally processed foods
- Presentation of students’ seminar papers on selected topic

Format of instruction:

Student responsibilities

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

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

Selected scientific papers.

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)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquisition of basic knowledge of flavour chemistry, understanding of the activation of receptors of smell and taste, knowledge of the structure of organic compounds of the typical flavours and their division, knowledge of the basic mechanisms of flavour formation and the flavour isolation methods.

Course enrolment requirements and entry competences required for the course