Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students learn to:
- Introduce students to the relationships of animate and inanimate nature
- Understand the basic principles of cell biology
- mastering the basics of genetics and ecological relationships among organisms

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 after the course unit power:
- Recognize the importance of living organisms in relation to the environment
- To master the basic knowledge of cell biology and evolution of organisms
- Know the basic genetic principles
- Know how environmental changes affect the ecosystem changes

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

Animate and inanimate nature.
Prokaryotes, eukaryotes, relationships between plants-animals
Membranes and transport through the membrane, nucleus, nucleolus
DNA, RNA, CD-biology, Endoplasmic reticulum, Golgi apparatus, lysosomes
Mitochondria - breathing, chloroplasts - photosynthesis, peroxisomes
Cell cycle, mitosis, meiosis (spermatogenesis, oogenesis), fertilization
The embryonic development model operon differentiation in plants and animals
Aging and death, viruses (HIV), tumors
The basics of inheritance, Mendel’s laws, mutations
Ecological concepts and relationships of organisms in the biocenosis

Format of instruction:

Student responsibilities

Admission to the lectures of at least 70%, as well as seminars and seminar work in 100% of scheduled classes.

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

A.Delić i N. Vijtiuk, Prirodoslovlje, Školska knjiga, Zagreb, 2004.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the
(1) teachers, accepting suggestions of students and colleagues, and
(2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

To introduce students to the basic elements of calculus and linear algebra.

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 finishing this course the student is expected to be able to:
- identify and sketch graphs of elementary functions, to determine the domain of the given function
- find the derivative of the given function
- apply the dervative in practice (tangents and normals, maximum, minimum and inflection points) and to interpret the shape of graphs
- apply the techniques of integration (integration by substitution, integration by parts)
- use the definite integral in its geometrical applications
- solve the system of linear equations (by matrix inversion, by Gaussian elimination)

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

1. Sets: Notion. Algebra of sets. Sets of numbers.
2. Functions: Notion. Composite functions. Inverse function.
3. Elementary functions.
4. Sequences: Notion. Limits. Functions: Limits. Continuity.
5. Derivative and application: Notion. Interpretation. Derivative techniques.
6. Differential. Higher order derivatives.
7. Theorems of differential calculus. Maximum, minimum points.
8. Inflection points. Asymptotes. Graphs sketching.
9. Integral and its application: Indefinite integral. Techniques of integration.
10. Definite integral.
11. Application of definite integral.
12. Matrices and vectors: Matrix algebra. Determinants. Inverse matrix.
13. Linear systems of equations.
14. Vector algebra.
15. Course review. Revision.

Format of instruction:

Student responsibilities

Regular attendance of classes.

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

S. Kurepa, Matematička analiza I i II dio, Školska knjiga, Zagreb, 1997.
I. Slapničar, Matematika 1, Fakultet elektrotehnike, strojarstva i brodogradnje u Splitu, Sveučilište u Splitu, Split, 2002. (http://lavica.fesb.hr/mat1)
I. Slapničar, Matematika 2, Fakultet elektrotehnike, strojarstva i brodogradnje Sveučilišta u Splitu, Split, 2008. (http://lavica.fesb.hr/mat2)
Hughes-Hallett, Gleason et al., Calculus, John Wiley and Sons, Inc., New York, 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

Acquiring theoretical knowledge and developing the ability to differentiate properties and concepts of classical and modern physics. Creating an adequate attitude towards interpreting physical phenomena and their applications. Mastering the scientific physical approach to experimental observations and methods required in the physical laboratory.

Course enrolment requirements and entry competences required for the course

none

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

After passing the exam the student is expected to:
- know basic physical measures and units of measure,
- understand properties of motion and forces in the classical theory,
- be able to identify the characteristics of the exact approach the micro world phenomena,
- understand basic principles of electricity and magnetism, as well as the wave properties of electromagnetic radiation,
- be able to describe the phenomena associated with the dual nature of light,
- understand principles of geometrical and physical optics,
- have basic knowledge of modern physics,
- be able to apply the acquired knowledge to problem-solving tasks,
- be able to use the methods of measuring the chosen physical measures and carry our experiments autonomously,
- have developed the skill of graphic processing of measured data and the skill of writing reports on the experiment conducted and results obtained.

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

1st week: Motion and Forces
2nd week: Energy and Work
3rd week: Systems of particles. Rotation.
4th week: Elasticity. Oscillation. Elastic waves.
5th week: Partial assessment (1st preliminary test)
6th week: Molecular-kinetic theory. Heat.
7th week: Fluids. Transport phenomena.
8th week: Electrostatics and Magnetostatics
9th week: Electromagnetism. Electric Current and Electric Circuits.
10th week: Partial assessment (2nd preliminary test)
11th week: Electromagnetic Waves. Light. Geometrical Optics. Optical instruments.
12th week: Physical Optics.
13th week: Elements of Quantum mechanics.
14th week: Laser Light. Radioactivity.
15th week: Partial assessment (3rd preliminary test)
Seminars: Exercises on selected topics (40 - 60 exercises)
Seminars for advanced students on the topics of food physics.
Exercises:
Measuring of the basic physical quantities. Taking basic physical measures. Numerical and graphical processing of the measured data. Measurement errors. Torque and moment of inertia. Conservation of energy. Oscillators. Heat capacity. The laws of hydrostatics. Surface phenomena. Electrical circuits. The laws of geometrical optics. The phenomena of physical optics and their applications. Spectroscopy.

Format of instruction:

Student responsibilities

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

D. Halliday, R. Resnick, Fundamentals of Physics, John Wiley, New York, 2003.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the
(1) teachers, accepting suggestions of students and colleagues, and
(2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

To familiarize students with the basic chemical laws and principles and to enable students to master the chemical items that follow General Chemistry. To develop students ability to think critically about the experiments performed in the laboratory and about the involvement of of chemistry in everyday life.

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 the course students will be able to:
1) Understand the nature and properties of the substance, differentiate elementary substances from compounds, distinguish homogeneous from heterogeneous mixtures, assume procedures for separating mixtures into pure substances.
2) Understanding the problem-solving approach to the balance of substances in chemical changes
3) Understand the structure of atoms and existing models of chemical bonds in such way that they can predict certain properties and reactivity of chemical elements and their ionic and covalent compounds
4) Discern the nature of certain chemical reactions.
5) Adopt the concept of pH, and assume direction of the chemical reactions on the basis of knowledge of chemical kinetics and equilibrium.
6) Independently and safely perform simple chemical experiments

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

Lectures:
1. Introduction - Natural sciences and chemistry. Units of measurement and measurement. Classification of matter. Pure substance. Decomposition of the substance to the pure substance.
2. Properties of a pure substances, physical and chemical properties. Atom and chemical element. The chemical symbols of elements. The laws of chemical combination by weight and volume. The atomic theoryes from the early ideas to John Dalton. Avogadro’s hypothesis.
3. The discovery of the structure of atoms. The discovery of X-rays and radioactivity. Rutherford model of the atom. X-rays and crystal structure. Bragg equation. Isotopes and the structure of the atomic nucleus.
4. The structure of pure substances. The atomic structure of substances. Types of a crystal systems and crystal characteristics. Cubic crystal system. The molecular structure of substances. The nature of the gas. The nature of the fluid. The concept of temperature. The kinetic theory of gases.
5. Gas laws and the equation of state of an ideal gas. Real gases. Relative atomic and molecular weight. Methods for determining relative atomic (Dulong - Petit method, X-ray diffraction, mass spectrograph) and molecular weight (density of the gas, the method of Victor Mayer, Hoffman method). Periodic table of the elements and the periodic law.
6. Electronic structure of atoms - Bohr model of the atom, quantum numbers. Quantum theory of the electronic structure of atoms. Atomic orbitals.
7. Periodic Classification of elements and the periodic table. Periodic changes in physical properties. Atomic radius. Ionization energy. Electron affinity. Electronegativity.
8. Chemical bonding and molecular structure - Electronic valence theory, ionic and covalent compounds. Electronegativity and degree of oxidation. Writing Lewis structures and the octet rule. Formal charges. Exceptions from the octet rule. VSEPR model and geometry of the molecule.
9. Bond characteristics. Valence bond theory and theory of molecular orbitals.
10. Intermolecular forces. Dipole moment, Van der Waals and London forces, hydrogen bond.
11. The structure and properties of the liquid and solid. Physical properties of solutions. Types of solution. Expression of concentration.
12. The liquid in the liquid solution. Solutions of solids in liquids. Solutions of gases in liquids. Effect of temperature on the solubility. Effect of pressure on the solubility of gases. Colligative properties of solutions: nonelectrolyte and electrolyte solution.
13. Chemical reactions - types of chemical reactions, redox reactions, complex reactions (protolytic reactions and precipitation reactions and dissolution), complex reactions.
14. Chemical kinetics, reaction rate, reaction mechanism, the activation energy. Chemical equilibrium - term equilibrium, chemical equilibrium and chemical equilibrium constant. Factors that affect the chemical equilibrium.
15. Equilibrium in homogeneous and heterogeneous systems. Balance in the electrolyte solutions - equilibrium in solutions of acids and bases , the equilibrium of the complex in solution, the equilibrium between the solution and the insoluble crystals, redox balance
Seminars:
1. The oxidation number: definition, rules for determining in ions and molecules. Examples and training.
2. Nomenclature of Inorganic Chemistry. Names of monoatomic cations and monoatomic anions. Names of poliatomic cations and anion. The names of the ligands. Names of complex ions. Names of oxo acid and their salts.
3. Naming of inorganic compounds - training.
4. Balancing chemical equations, balancing redox equations.
5. Writing redox equations - practice.
6. The stoichiometry: Qualitative and quantitative relationships in chemical reactions. Molar method.
7. Stoichiometry: Quantitative relationships. Yield in chemical reactions and processes: the relevant reactant, the reactant in excess of the theoretical amount of reactants, the theoretical amount of product, yield and loss.
8. The stoichiometry: volume and mass in chemical reactions.
9. Electronic configuration of atoms and ions
10. Lewis structural formula
11. Electronic structural formula
12. Chemical equilibrium in homogeneous and heterogeneous systems
13. Chemical equilibrium in electrolyte solutions.
Exercises :
Exercise 1
The basic rules of laboratory work, safety precautions and protection in the lab, basic laboratory equipment. Washing, cleaning and drying of dishes. Basic laboratory operations, chemicals and dealing with them. Decomposition of the substance to the pure substance. Decomposition of heterogeneous and homogeneous mixture
Exercise 2
Decomposition of the mixture to the pure substance, Decomposition of heterogeneous substances, Sedimentation, decanting, centrifuging, filtering, Buchner funnel, distillation and fractional distillation, sublimation of iodine. Extraction of iodine from aqueous solutions
Exercise 3
Physical and chemical changes, the law of conservation of weight, Gay - Lussac’s law of connected volumes. Exercise with models of unit cells. Determining the relative atomic mass of zinc. Determination of the empirical formula of copper chloride.
Exercise 4
Gas Laws: Determination of the molar volume of oxygen, Boyle’s law, Charles Gay - Lussac’s law, the pressure dependence of the temperature in gases.
Exercise 5
Solutions and their properties. Expressing of concentration. Preparation of the solution with given concentration. Solutions of liquids in liquids. Solutions of gases in liquids. Dependence of solubility on the nature (structure) of the substance. Dependence of solubility on temperature. Dissolution of liquids in liquids. Dissolving gases in liquids. Henry’s law. Determination of molar mass by freezing point depression. Illustration of electrolytic dissociation. Illustration of ions traveling to the electrodes. Electrical conductivity of the solution. Redox - reactions of sulfur and oxygen. Redox reaction of dilute nitric acid solution and iron (II) sulfate. Decomposition and formation reactions of complexes. Ligand substitution reaction. Protolytic reactions (acid- base titration).
Exercise 6
Chemical kinetic, effect of concentration of reactants on the rate of chemical reactions. Effect of temperature on the rate of chemical reactions. The catalytic effect on the rate of chemical reactions. Balance in electrolyte solutions. Moving the chemical balance. Determination of the acid dissociation constant, Ka . Determination of pH: Approximately determination of pH using indicators. Determination of pH using pH sensors. Electrolysis - Determination of Faraday’s constant. Electromotive force of galvanic cells - Daniell cell.

Format of instruction:

Student responsibilities

The 80% presence at lectures and seminars, and completed all laboratory exercises.

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

Darrell D. Ebbing and Steven D. Gammon, General Chemistry, 9th edition, Houghton Mifflin Company, Boston, 2009.
Raymond Chang, Chemistry, 10th edition, McGraw-Hill, New York, 2010.

Quality assurance methods that ensure the acquisition of exit competences

- Information from interviews, observations, and consultation with students during lectures
- Student survey

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge of computers and computer systems. Knowledge about the use of Internet content and protect your computer from malicious programs. Basic skills about the content management (folders and files) on PCs using the Windows operating system. Basic skills using programs offered in the MS Office software.

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 be able to:
1. Manage content on PC computer (files and folders)
2. Use the MS Word in the purpose of the editing the file according to the specified requirements (defining the shape and page layout, inserting the images, finished elements, tables, graphs ...)
3. Use the MS Excel for analysis, calculation, sorting, graphical presentation and format tables.
4. Use the MS PowerPoint to create presentations
5. Set up and use MS Outlook for editing and emailing
6. Find reliable sources of information on the Internet

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

1. Week L General information about the course and mode of examination, Introduction to computers application, Information activity and technology, Computerization, Computer applications in Chemistry and Chemical Engineering
E
2. Week L Hardware (PC), Von Neumann’s model computers, Computer hardware, Computer types, Basic terms in theComputer Engineering and informatics, Basic parts (components) of the PC, Central processing unit (CPU), Computer memory, Motherboards and connectors, Input and Output devices
E
3. Week L Operating systems and applications, The BIOS (Basic Input / Output System), Preparing disks and drives for installation of the OS, File system (FAT, NTFS), Computer Programs, System programs, Application programs, Operating systems
E
4. Week L Basics commands for MS-DOS, GUI (Graphical User Interface), Properties GUI, History of developing the MS Windows OS, Example Installations operating systems (Windows OS), Customizing the User Interface, Library, Customize settings on PC computer, Firewall, Windows Defender, Windows Update, Action Center, Commercial antivirus programs
E
5. Week L Backup and Restore, Control Panel, Customize the computer, The Device Manager, Accounts, Network and Sharing Center, Troubleshooting, Personalization, BitLocker Drive Encryption, Region and Language, Programs and Features, Installing and uninstalling programs, Display, Devices and Printers, Default Programs, Help and Support, Accessories and system tools, Shortcuts in Window OS, Changing the language of Windows OS
E
6. Week L Malicious software (malware), Computer viruses, Computer worms, Trojan horses, Logic bombs, Spyware, Advertising Programs (Adware), INTERNET, History of the Internet, TCP / IP protocol
E
7. Week L First test
E
8. Week L Internet, Computer network and classification networks, Internet protocols: HTTP, HTTPS and FTP, Web browsers, Copyright Law
E
9. Week L MS Office, MS Word, How to start the MS Word, Layout MS Word window, The status bar, Tabs and tools, Copy and paste data, Special characters, Styles, Tabs, Sections, Creating a new document, Copy text, Headers and footers, Page numbers
E MS Word: How to insert and edit the text and its formatting. Paragraph formatting. Lists of lists. Working with documents. formatting documents
10. Week L How to insert and edit the formulas and equations, Application of the finished style characteristics, Input tables and formatting, input images in the document, the entry of bibliographic data entry page breaks and section breaks (define different sections of the document), display the contents of the document
E MS Word: Insert pictures, tables and SmartArt elements in the document. Formatting headers and footers document. Entering references and footnotes in the document. Insert the page break, Section break, Application of different style for document
11. Week L MS Excel, How to start MS Excel, Layout MS Excel windows, Toolbar for quick access, Status bar, Tabs and tools, Tabs formulas, Editing data within a worksheet, Graphic data presentation, Input data string in the table, Add the trend data, Sorting data set
E MS Excel: Working with the tables. Entering data into tables and data formatting. Entering a series of data. Entering data from different files. Displaying data graphically.
12. Week L Conditional Formatting Data, Creating and deleting equations, Addresses cells (relative, absolute, mixed), Types of functions, Logical operators, Boolean functions, Examples of application functions (IF, AND, OR, COUNTIF ..), MS PowerPoint, MS PowerPoint Startup, The appearance of windows, tabs and tools, Creating presentations, add themes, Themes Edit, Insert object (images, tables, links, media content ...)
E MS Excel: Data processing, Calculating with tables, Input and syntax for creating mathematical equations. Showing the trend curve.
13. Week L MS Outlook, MS Outlook Startup, The appearance of windows, tabs and tools, Creating a user account , Creating a new e-mail
E MS Power Point: Creating presentations. Choosing the design, How to make redesign of an existing template.
14. Week L Databases, What databases they are?, Fields in databases, How databases are developed?, Center for online databases, Bibliographic databases, Citation databases, Databases with full-text, Sciencedirect databases, Scopus databases, Web database, Bibliography
E
15. Week L Second Test
E

Format of instruction:

Student responsibilities

Class attendance in the amount of 70% to 100%, and to experimental work of 100% from total hours.

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

Selected articles from journals recommended by lecturer

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the
(1) teachers, accepting suggestions of students and colleagues, and
(2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

This course is designed to give students understanding of basic concepts in microbiology including various microorganisms their physiology, morphology, genetics, ecology, pathogenicity and application used of laboratory methods and techniques in microbiological research.

Course enrolment requirements and entry competences required for the course

No

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

Students completing this course should be able to:
- better understanding of the evolutionary relationships between structure, diversity and replication of different groups of microorganisms.
- learn about genetic mechanisms of adaptation of prokaryotic microorganisms in a variety of environmental conditions.
- applied methods of physiological and biochemical tests for the identification of the different groups of microorganisms.
- identify the mechanisms of pathogenicity of microorganisms that cause diseases in humans and animals as well as the mechanisms used by the hosts to defend themselves against pathogens.
- determine the number of microorganisms in the sample and calculate the growth of microorganisms in controlled laboratory conditions.
-

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

1. Introduction. Historical development of microbiology. (2 hours)
2. The distribution of microorganisms and their role in biogeochemical processes in nature. (2 hours)
3. Eukaryotes, Archaea and Bacteria; structure and function. Morphology, nomenclature and classification of microorganisms. (2 hours)
4. Basic structure and function of prokaryotic and eukaryotic cells. (2 hours)
5. Microbial genetics, genome organization, mobile genetic elements. (2 hours)
6. The growth of microorganisms and the basic growth factors, nutrients, temperature, oxygen, pH and osmotic pressure. (2 hours)
7. Metabolic activity of microorganisms. Identification of microorganisms using various physiological and biochemical tests. (2 hours)
8. Microorganisms and diseases, resistance, relationship microorganisms and host immune responses to infection. (2 hours)
9. Mechanisms of antimicrobial resistance to antibiotics and other chemical substances. (2 hours)
10. Basic morphological characteristics of fungi, yeasts and molds and their pathogenicity. Diseases caused by fungi, and their toxins. (2 hours)
11. Application of microorganisms in biotechnology. (2 hours)
12. Basic morphological characteristics and development cycles of parasites.
13. The role of microorganisms in the biodegradation of heavy metals, nitrate, and chlorinated hydrocarbons. (2 hours)
14. Basic morphological characteristics of viruses, viroids and prions. Classification and nomenclature of viruses. Methods of studying properties of the viruses. (2 hours)
15. Control the growth of microorganisms by physical and chemical methods. (2 hours)
Lab topics will include: Techniques in aseptic conditions, methods of preparation and staining of various preparations. Isolation of pure cultures of microorganisms, preparation of culture media, culture and use of different methods of isolation and identification of bacteria. Basic macro and micromorphological characteristics and yeasts and molds. Cultivation of yeasts and molds on nutrient media, isolation and identification. The main morphological features of the parasite. Sampling and preparation of samples for identification of parasites. Mechanisms of antimicrobial resistance of bacteria to antibiotics and other chemical substances and to determine the sensitivity of microorganisms to antibiotics. Methods for determining the number of bacteria in different samples of food and water dilution method, the spectrophotometric method and membrane filtration.

Format of instruction:

Student responsibilities

Admission to the lectures in the amount of at least 70% of the times scheduled. Completed all planned laboratory exercises and seminar essay.

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

R.A. Harvey, P.C. Champe, B.D. Fisher, Microbiology, 2th ed., Lippincott, Williams and Wilkins, Philadelphia, 2007.
R.M. Patrick, S.R. Ken, A.P. Michael, Medical Microbiology, 5th ed. Elsevier/Mosby, Philadelphia, 2005.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at different levels: Keeping records of his attendance; Annual performance analysis examination; Student surveys in order to evaluate teachers; Self-evaluation of teachers; Feedback from students who have already graduated from the relevance of content items.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Introduce students to the chemical reactivity of elements along the periodic table, and with the properties and composition of common chemicals. To develop students ability to notice similarities and differences between inorganic compounds and inorganic substances. Understanding of the changes in the various physical and chemical conditions

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 upon completion of the course:
1) will know the basic characteristics and producing of chemical elements for the major groups of periodic table of elements (PTE)
3) be able to identify the type and properties of chemical compounds of main group
3) be able to identify the type and properties of transition metal compounds
4) to classified compounds on the base of their characteristics
5) to predict acidic, basic and amphoteric properties of salts
6) to know common salt crystal structure
7) to predict the possible reaction mechanisms and outcomes of chemical reactions
8) to independently and safely perform simple chemical reactions

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

Lectures:
1. Hydrogen position in PTE, hydrogen properties and production, positive oxidation state and hydrides
2. Noble gases, properties of group, obtaining and using of xenon compounds
3. Introduction to halogens, elements properties in order to oxidation state
4. Fluorine production and properties, differences between the fluorine and the other members of the group, fluorine compounds. Chlorine producing and properties, compounds of chlorine, bromine and Iodine
5. Introduction to chalcogen elements, elements properties in order to oxidation state
6. Oxygen properties and production, the compounds of oxygen, oxides, water
7. Sulfur properties and production, oxides and sulfur acids, other sulfur compounds, compounds of selenium and tellurium,
8. A group of nitrogen, elements properties in order to oxidation state
9. Nitrogen, properties of the production, ammonia, nitric acid and other nitrogen compounds, nitrogen fixation
10. Phosphorus, properties and production, oxides and acids of phosphorus, arsenic, antimony and bismuth
11. A group of carbon, elements properties in order to oxidation state
12. Carbon allotropes, carbon properties and production, carbon oxides, carbides, carbonates and bicarbonates. The compounds of silicon, germanium, tin and lead, semiconductor properties of silicon and germanium
13. A group of boron, elements properties in order to oxidation state, boranes, boric acid
14. Production and properties of aluminum, aluminum compounds, gallium, indium, thallium
15. Alkali and alkaline earth metals
Seminars :
1. Balancing chemical reactions, writing and balancing redox reactions in one line
2. Common reactions of hydrogen, the reducing action of hydrogen
3. Common reactions of chlorine, the disproportionation of chlorine in alkaline solutions, the oxidation activity of the halogens compounds
4. Common reactions of chalcogen elements, reaction of oxygen and ozone, the oxidizing action of oxygen,
5. The reaction of sulfur, the reactions which translate elemental sulfur to sulfuric acid, the oxidizing action of sulfuric acid, a dehydrating effect of sulfuric acid
6. Common reactions of nitrogen, the nitrogen production reactions, the reaction of ammonia oxidation to nitric acid, the oxidizing action of nitric acid.
7. Common reactions of phosphorus, oxidation reactions of phosphorus to phosphorus and phosphoric acid
8. Common reactions of carbon, oxides of carbon production, reducing effect of CO, binding of CO2 from the air, the precipitation of carbonates, cation hydrolysis
9. Common reactions of the boron group elements, reaction of boric acid production, dissolution of borax in water, production of crystalline boron acid, base properties of aluminum hydroxide,
10. Aluminum reducing action, aluminotermic reaction, common reactions of metals and metal production,
11. Common reactions of alkali and alkaline earth metals with water and their salts
12. Common reactions of transition metals, proving of peroxide with titanyl ion, oxidation states of vanadium, oxidative properties of permanganate, equilibrium between chromate and dichromate, iron compounds
13. Noble metals, zinc, cadmium and mercury
14. Sea - a mixture of inorganic substances. The chemical composition of sea water, salinity, pH and speciation
15. Mixed problems
Exercises :
1. Exercise: HYDROGEN
2. Exercise: 17th GROUP (Halogens )
3. Exercise: 16th GROUP (Chalcogens)
4. Exercise: 15th GROUP
5. Exercise: 14th GROUP and 13th GROUP, 1st and 2nd groups (Alkali and earth alkali metals)
6. Exercise: TRANSITION ELEMENTS (groups 3 to 7)
7. Exercise: TRANSITION ELEMENTS (groups 8 to 12)

Format of instruction:

Student responsibilities

The 80% presence at lectures and seminars and completed all laboratory exercises.

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

F. Albert Cotton et al., Basic Inorganic Chemistry, New York, John Wiley and Sons, 1995.

Quality assurance methods that ensure the acquisition of exit competences

- Information from interviews, observations, and consultation with students during lectures
- Student survey

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring basic basic theoretical knowledge of analytical chemistry, the role and application of analytical chemistry in various fields

Course enrolment requirements and entry competences required for the course

Completing the course: General Chemistry

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

After completing the course, the student will will be able to
- Define the concept of analytical chemistry
- Differentiate between the concepts of qualitative and quantitative chemical analysis
- Understand the concept of quantitative chemical reactions
- Understand the concept of gravimetric and volumetric determination
- Understand the precipitation, neutralization, complexometric and redox titrations
- Solving numerical problems from a qualitative and quantitative chemical analysis

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

First week : Description and review of curriculum. Definitions of analytical chemistry. Division of Analytical Chemistry. The concept of the analytical signal. Seminar: Solving numerical problems from theoretical lecture
Second week : The concept and definition of chemical analysis - qualitative and quantitative. Seminar: Solving numerical problems; homogeneous and heterogeneous equilibrium in analytical chemistry.
3rd week : Qualitative chemical analysis. The concept and definition of acids and bases. Consideration of acid-base balance. Seminar: Solving problems
4th week : The concept and definition of complex ions., complexometric equilibrium .Seminar: Solving problems
5th week : The concept and definition of electrochemical reactions. Consideration of electrochemical equilibrium. Seminar: Solving problems
6th week: The concept and definition of heterogeneous equilibrium. process of dissolution and precipitation. Seminar: Solving problemsl
7th week .Recapitulation of theoretical and seminars lecture I partial exam .theoretical lecture and seminars
8th week . Quantitative chemical analysis. The concept and definition of gravimetric determination. Seminar: Solving problems,
9th week . optimization of precipitationcondition. Seminar: Solving problems.
10th week : The concept and definition of standards and standard solutions - primary and secondary. The concept and definition of the volumetric determination; Seminar: Solving problems.
11th week : The concept and definition of volumetric determinations- Argentometric titration; Seminar: Solving problems.
12 weeks The concept and definition of volumetric determinations based on neutralization reactions - acid-base titration; Seminar Solving problems
13th week . The concept and definition of volumetric determinations based on the complex - complexometric titrations; Seminar Solving problems
14th week . The concept and definition of volumetric determinations based on redox reactions. Seminar Seminar Solving problems
15th week : Recapitulation of theoretical and seminars lecture II partial exam .theoretical lecture and seminars.

Format of instruction:

Student responsibilities

Lectures attendance - at least 80% and completing exercises

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

Z. Šoljić, Računanje u analitičkoj kemiji, Zagreb, 1998.

Quality assurance methods that ensure the acquisition of exit competences

- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- the role of food in human health (the role of macro- and micronutrijets from food)
- on energy and nutritive value of food
- on unnaceptable food components
- digestion processes and absorption rate of macronutrients
- determination of energy and nutritive value of 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, the student will become familiarized with the major concepts of food science, which includes:
- identifying and naming of macro- and micronutrients in food
- learn about the daily energety intake
- learn to calculate the body mass index
- lean on healthy diet regime

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

1. Introduction. Role of food (2 hours)
2. Food components: Macronutrients (sugars, lipids, proteins). (6 hours)
3.Micronutrients (water soluble vitamins, liposoluble vitamins, minerals). (4 hours)
4.Macronutrients digestion. (2 hours)
5.Daily energy requierements. (2 hours)
6.Non-nutritive food components – phytochemicals. (2 hours)
7.Healty diet principles. (2 hours)
8.Planning the diet. (2 hours)
9.The role of nutrition in human evolution process. (2 hours)
10.Vegetarian i macrobiotic diet. (2 hours)
11.Mediterranean diet. (2 hours)
12.Food alergenes. (2 hours)

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)

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

- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The aims of the course are to enable students to:
- understand basic concepts, laws and principles of thermodynamic and kinetic approaches to physical and chemical changes,
- resolve different physicochemical problems,
- perform measurements in the laboratory individually or in a team, present and process measurement data,
- apply acquired knowledge and skills in professional and specialist courses.

Course enrolment requirements and entry competences required for the course

Course enrollment prerequisite is General Chemistry.
Required competences are knowledge of Mathematics (Calculus) and fundamentals of Physics and Chemistry.

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

Upon successful completion of the program, students will be able to:
1. Describe basic concepts, laws and principles of thermodynamic and kinetic approaches to physical and chemical changes.
2. Explain different physicochemical dependencies of the examined systems.
3. Calculate physicochemical parameters using thermodynamic and kinetic equations.
4. Perform experiments and measurements in the laboratory.
5. Interpret experimental and numerical data.

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

Lectures (2 hours weekly):
1st week: Introduction: Physical chemistry - course contents. Basic terms. System and surroundings. Intensive and extensive thermodynamic variables. Progress of the reaction. Zeroth low of thermodynamics.
1st and 2nd week: Properties of gases: The perfect gas equation of state. The ideal gas temperature scale. Ideal gas mixtures and Dalton’s law. The kinetic model of gases. Real gases. The van der Waals equation of state.
2nd, 3rd and 4th week: First law of thermodynamics: Work and heat. Internal energy. Enthalpy. Heat capacities. Joule-Thomson expansion. Adiabatic processes with gases. Thermochemistry. Enthalpy of formation. Calorimetry.
4th, 5th and 6th week: Second and third laws of thermodynamics: Direction of spontaneous change. Entropy as a state function and the second law. Entropy changes in system and surroundings. Entropy changes in irreversible processes. Entropy change accompanying a phase transition. Entropy of mixing ideal gases. Calorimetric determination of entropies and the third law. Gibbs energy. Properties of the Gibbs energy.
6th and 7th week: Phase equlibria-pure substances: Condition of stability. Variation of Gibbs energy with pressure. Variation of Gibbs energy with temperature. Phase diagrams, phase boundaries and location of phase boundaries. The phase rule. Significance of the chemical potential. Fugacity.
8th i 9th week: Properties of mixtures: Partial molar properties. Gibbs-Duhem equation. The chemical potentials of liquids. Spontaneous mixing. Ideal solutions. Ideal-dilute solutions. Real solutions: activities. Colligative properties. Phase diagrams of mixtures.
10th and 11th week: Principles of chemical equilibrium: Homogeneous and heterogeneous reactions. The reaction Gibbs energy. Reactions at equilibrium. Equilibrium constants and determination of equilibrium constants. Standard reaction Gibbs energy. Effect of temperature on the equilibrium constant. Effect of pressure, initial composition, and inert gases on the equilibrium composition.
11th and 12th week: Ionic equilibria: Activity of electrolytes. Debye-Hückel theory. Proton transfer equilibria. Salts in water. Solubility equilibria.
12th and 13th week: Electrochemistry: Ions in solution and migration of ions. Conductivity of electrolyte solutions. Viscosity. Strong and weak electrolytes. The drift speed. Ion mobilities. Mobility and conductivity. Measurement of transport numbers. Electrochemical cells. Varietes of cell. The cell reaction and electromotive force. Cells at equilibrium. Standard potentials. Determination of pH. Membrane potential.
13th i 14th week: Chemical kinetics: Empirical chemical kinetics. Reaction rates. Rate laws and rate constants. Reaction order. Half-lives and time constants. The temperature dependence of reaction rates. The relation between rate constants and equilibrium constants. Parallel and consecutive reactions.
15th week: Properties of surfaces: Properties of liquid surfaces. Colloidal systems. Adsorption on solid surfaces. Adsorption isotherms. Catalytic activity at surfaces.
Seminars (one hour weekly):
Solving numerical problems in physical chemistry.
Exercises (five hours weekly):
By working out 6 exercises student evidences in practice some of the principles presented through lectures and seminars: Coligative properties. Viscosity. Chemical equilibrium. Phase diagrams of ternary system. Conductivity and conductometric titration. Kinetics of inversion saccharose by polarimetric method.

Format of instruction:

Student responsibilities

Lecture and seminar attendance and active participation of at least 70 percent of the planned schedule.
Complete all laboratory exercises.
The exam can be taken continuously (cumulatively) through colloquiums (partial tests) combining theoretical and practical tasks or as one comprehensive exam (written and oral).

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

I. Mekjavić, Fizikalna kemija 1, Školska knjiga Zagreb, 1996.
I. Mekjavić, Fizikalna kemija 2, Golden marketing, Zagreb, 1999.
A. M. Halpern, Experimental Physical Chemistry, A Laboratory Textbook, 2nd Edition, Prentice Hall, New Jersey, 1997.

Quality assurance methods that ensure the acquisition of exit competences

- monitoring suggestions and reactions of participants during the semester
- student survey

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge of basic organic chemistry that involves understanding the structure and properties of organic compounds and mechanisms of organic reactions, mastering practical laboratory techniques used in the synthesis, isolation, purification and identification of organic compounds present in living systems and 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, the student will become familiarized with the major concepts of organic chemistry, which includes:
- identifying and naming of organic compounds according to functional groups and compare their physico - chemical properties;
- learn about the organic compounds isomerism, stereochemical designations, features, and separation;
- learn about organic compounds structure determination by spectroscopy (MS, NMR, IR, and UV/Vis);
- analyze the reactivity of organic compounds with respect to their structure and stereochemistry;
- propose appropriate reaction mechanisms of organic molecules that include addition, substitution and elimination;
- identify and interpret division, structure and properties of natural organic compounds ( carbohydrates, nucleic acids and lipids ).
- After performing laboratory practice student will be able to use laboratory techniques (such as extraction, distillation, reflux, chromatography, recrystallization, infrared spectroscopy, etc.), for (i) purification, (ii) isolation, (iii) synthesis, and (iv) identification of the organic compounds.

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

 LECTURES AND SEMINARS:
1. Introduction: What is organic chemistry? History of organic chemistry and its modern role. The main concepts of organic chemistry (functional groups, stereochemistry, curly arrows) (2 hours)
2. The nature of chemical bonds: Electronegativity. Bonds polarity, dipol, and formal charge. Lewis structure. Atomic orbitals. Molecular orbitals. Hybridization (sp3, sp2, sp). Length and energy of the bonds. The molecular geometry. The modified hybrid orbitals. VSEPR theory. (4 hours)
3. Physical properties and intermolecular connections: Van der Waals forces. Dipole - dipole. ”Hydrogen bond”. Solubility in solvents. (2+1 hours)
4. Nomenclature and classes of organic compounds. Hydrocarbons (alkanes, cycloalkanes). Functional groups and acronyms. The nomenclature of hydrocarbons (alkenes, alkynes). Nomenclature organohalogenated compounds, alcohols, amines. Nomenclature of aldehydes and ketones, carboxylic acids, acid derivatives. Systematic (IUPAC) nomenclature. Examples. (7+2 hours)
5. Structure of molecules and isomerism. Constitutional isomers. Alkanes. Isomers. Shapes of molecules and IHD. Stereochemistry. Conformations of alkanes (ethane, butane) and rings (C3, C4, C5, cyclohexane). Mono-substituted cycloalkanes. (3+1 hours)
I. PARTIAL EXAM (written, 1hour and 10 min)
6. Configuration of the cis / trans and E / Z; CIP rule. Conformations of disubstituted cycloalkanes. Alkenes. Chirality and the plane of symmetry. Molecules with one stereocenter. Enantiomers and racemic mixtures. The properties of the enantiomers. Optical activity. Polarimeter. Determination of tetrahedral stereogenic center. Fischer projections. Relative configuration. Molecules with two stereocenter. The properties of enantiomers, diastereomers and meso compounds. The separation of the racemate. Chiral molecules without stereocenter. (9+2 hours)
7. Determining organic structures. Introduction. Mass spectrometry (MS). Resolution. Molecular ion. Isotopes. Fragmentation. Examples of mass spectra. Electromagnetic radiation. Ultraviolet and visible spectroscopy (UV/Vis). Infrared spectroscopy (IR). Nuclear magnetic resonance (NMR). 13C NMR. 1H NMR. Chemical shift. Spin-spin coupling. Examples of IR, and NMR spectra. (6+3 hours)
8. Organic reactions. Definitions of basic terms. The division of reactions to the change of structure and to the reaction type. Acidity, basicity, and pKa. Factors that enhance the acidity (the size of atoms, electronegativity, resonance, hybridization, inductive effects, charge, solvation, steric effects). Acid - base reactions. The rules for determining the oxidation state of carbon. Oxidation - reduction reactions. Usage of the curly arrows in the reaction mechanism. Intermediates. Nucleophiles and electrophiles. (4 hours)
II. PARTIAL EXAM (written, 1hour and 10 min)
9. Alkanes and cycloalkanes. Oxidation. Halogenation. Alkyl halides. Nucleophilic substitution at the saturated carbon (SN1 and SN2 mechanism). Elimination reactions (E1, E2 mechanisms). Alkenes and alkynes. Electrophilic additions and free radical, polymerization. Conjugated unsaturated compounds. 1,2 - and 1,4 - addition. Aromatic compounds. Electrophilic and nucleophilic aromatic substitution. Phenols. Alcohols and ethers. Organometallic compounds. Aldehydes and ketones. Nucleophilic addition to the carbonyl group. Carboxylic acids and derivatives. Nucleophilic substitution at the carbonyl group. Amines. Heterocyclic compounds. (18+5 hours)
10. Carbohydrates. Amino acids. Nucleic acid. Lipids. (5+1 hours)
III. PARTIAL EXAM (written, 1hour and 10 min)
IV. PARTIAL EXAM (oral, 30 min)
 LABORATORY EXERCISES:
Laboratory safety and rules. Isolation and purification of organic compounds. Crystallization and melting point determination. Distillation. Extraction. Organic compounds synthesis. Diazotation. Carbonyl compounds-nucleophilic addition. Carboxylic acid derivatives-nucleophilic substitution. Electrophilic aromatic substitution. Oxidation-reduction reactions. Chromatography. Thin-layer chromatography. Column chromatography. Organic compounds characterization. Characteristic reactions of functional groups. Methods of spectroscopic analysis.

Format of instruction:

Student responsibilities

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

V. Rapić: Postupci priprave i izolacije prirodnih spojeva, Školska knjiga, Zagreb, 1994.
S. Borčić, O. Kronja, Praktikum preparativne organske kemije, Školska knjiga Zagreb, 1991.
V.Rapić: Nomenklatura organskih spojeva, Školska knjiga , Zagreb, 2004.
S. E. Meislich, H. Meislich & J. Scharefkin, 3000 Solved Problems in Organic Chemistry, The McGraw-Hill, 1994.

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 learn to understand the role of microorganisms in the food processing, preservation and safety and their impact on food spoilage, diseases transmitted by food as well as application of laboratory methods and techniques used in the control of microorganisms and food safety, quality and food safety control and the role of microorganisms in health promotion.

Course enrolment requirements and entry competences required for the course

Attended General microbiology

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

Students completing this course should be able to:
- understand the role of microorganisms in food processing, preservation and safety;
- describe the factors that influence microbes in food, which can cause food spoilage;
- identify some of the standard methods and some recent rapid and automated methods for detection and enumeration of microorganisms;
- explain the various physical methods of food preservation, the role of antimicrobial chemicals and industrial strategies of ensuring safe foods;
- apply basic skills in isolation, analysis and identification of microorganisms that cause spoilage of food, microorganisms used in the production of food and microorganisms that can cause diseases by consuming contaminated food.
- understand the causes of diseases transmitted by food and its etiology;
- estimate the necessary measures to control undesirable microorganisms in food.
- effectively and collegially work with others in the microbiology laboratory and class setting.

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

1. History and development food microbiology. Microbes in foods-characteristics and sources. (2 hours)
2. Microbial Growth Response in the food. Factors influencing microbial growth in food. (2 hours)
3. Microorganisms as indicators of food safety and microbiological criteria GMP, GHP, HACCP. (2 hours)
4. Indicators of food contamination. Determination of the number of fecal coliforms and enterococci in various food samples, and Escherichia coli. (2 hours)
5. Food spoilage-important factors affecting food spoilage; spoilage of different food groups and associated microorganisms. (2 hours)
6. Food poisoning and foodborne infection-Important facts in foodborne diseases; causes of food borne diseases, role of microorganisms, importance of predisposing factors in the occurrence of a foodborne disease; foodborne intoxications; foodborne infections; new and emerging foodborne pathogens.
(2 hours)
7. Gram-positive bacteria in food (Staphylococcus aureus, Micrococcus, Enterococcus faecalis, Listeria monocytogenes). Isolation and micromorphology, colonial morphology and biochemical identification. (2 hours)
8. Gram-positive sporogenic bacteria (Bacillus cereus, B. anthracis, Clostridium perfringens, C. botulinum). Isolation and identification spore forming bacteria.
(2 hours)
9. Gram-negative bacteria (Salmonella, Shigella, Escherichia coli O157:H7, Enterobacter sakazakii, Yersinia enterocolitica). Isolation and identification Gram-negative bacteria. (2 hours)
10. Yeasts and molds mycotoxins (aflatoxins, patulin, ochratoxin, F-2 toxin) in food and feed. (2 hours)
11. Viruses: Hepatitis, Rotaviruses Caliciviruses Norwalk and Norwalk-like viruses, prions: new variant CJD. (2 hours)
12. Worms: Taenia and Trichinella and Protozoa: Sarcocystis, Giardia and Toxoplasma. (2 hours)
13. Control of microorganisms in foods-Cleaning and sanitation; physical removal, heat, low temperature, Aw, low pH and organic acids, modified atmosphere, antimicrobial preservatives, irradiation. (2 hours)
14. Uses of microorganisms in the food industry- microorganisms used in food fermentations; fermented food and beverage production; production of food ingredients and enzymes of microbial origin. (2 hours)
15. Special projects: Microbial analysis, isolation and identification of bacteria in different food samples. (2 hours)
Lab exercises will include: Enumeration of the total number of bacteria (CFU - standard plate count ) milk , water , shellfish and meat. Determination of fecal coliforms and enterococci in various food samples, and Escherichia coli. Isolation and identification of Gram-positive bacteria in the food (Staphylococcus aureus, Micrococcus, Enterococcus faecalis, Listeria monocytogenes ). Enumeration of Gram-positive sporogenic bacteria (Bacillus cereus, B. anthracis, Clostridium perfringens, C. botulinum). Isolation and identification of Enterobacteriaceae (Salmonella, Shigella, Escherichia coli O157:H7, Enterobacter sakazakii, Yersinia enterocolitica). Micromorphology, colonial morphology, biochemical identification Gram-negative bacteria (Campylobacter, Vibrio, Pseudomonas aeruginosa). Yeast and molds and canned foods. Isolation and identification worms: Taenia and Trichinella and protozoa: Sarcocystis, Giardia and Toxoplasma. Detection of antimicrobial susceptibility of bacteria in foods.

Format of instruction:

Student responsibilities

Admission to the lectures in the amount of at least 70% of the times scheduled. Completed all planned laboratory exercises, seminar essay and projects.

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

Food Microbiology: An Introduction by T.J. Montville, K.R. Matthews & K.E. Kniel, Third edition, ASM Press, 2012.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at different levels: Keeping records of his attendance; Annual performance analysis examination; Student surveys in order to evaluate teachers; Self-evaluation of teachers; Feedback from students who have already graduated from the relevance of content items.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Gaining knowledge about the principles of transfer of momentum, heat and mass transfer on the principle of a unified approach to transport phenomena. This knowledge forms the basis of chemical engineering unit operations, and they are therefore essential for a fuller understanding of process engineering.

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 expected to know:
- how to apply the laws of conservation of the fluid flow
- about molecular and convective mechanisms of transport of momentum, energy and mass
- how to recognize the major resistance at transport phenomena and how to intensifying the observed transfer
- how to gain insight into the functional dependence of the characteristics of a given system by the use of similarity theory and dimensional analysis
- the analogy of transfer of momentum, energy and mass

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

1st week: Introduction to physical transport phenomena. Conservation law. Molecular and convective transport mechanisms.
2nd week: Stationary and non-stationary processes. Rate of transport processes. Momentum, heat and mass fluxes. Fluid characteristics (density, relative density, specific weight...)
3rd week: Momentum transfer. Newton’s low of viscosity. Momentum flux. Application of momentum and mass balances in fluid mechanics.
4th week: Application of heat balance in fluid mechanics: Bernoulli equation and its application in process engineering.
5th week: Theories of similarity. Dimensional analysis. Flow phenomena. Laminar flow. Stationary laminar flow between two flat horizontal plates.
6th week: Stationary laminar flow through a horizontal circular tube. Hagen-Poiseuille law. Turbulent flow. Pressure drop in straight channels and in pipe systems. Moody diagram.
7th week: Flow around obstacles. Rate of sedimentation.
8th week: Flow through beds of particles. Fluidization.
9th week: Fundamental principles of heat transfer. Stationary heat conduction. Heat conduction through walls and through cylindrical walls.
10th week: Heat transfer by forced convection. Thermal boundary layer. Partial and overall heat transfer coefficients. Heat transfer during laminar and turbulent flows in pipes. Heat transfer during condensation.
11th week: Heat transfer during boiling. Heat transfer around obstacles. Heat transfer during natural convection.
12th week: Heat transport by radiation.
13th week: Fundamental principles of mass transfer. Stationary diffusion. Equimolar counterdiffusion and one-component diffusion.
14th week: Mass transfer with forced convection. Mass transfer by natural convection.
15th week: Interphase mass transfer. Analogy between heat and mass transfer.
Laboratory exercises:
Determination of fluid flow type and the critical Reynolds number; Applying the Bernoulli’s theorem: Dynamic and Surface Flow Meters - Calibration of orifice plate and rotameter; Determination of pressure drop in the pipeline; Determination of particle sedimentation rate in a stationary fluid. Determination of fluidized bed characteristics; Determination of partial and overall heat transfer coefficients; Complex heat transfer by radiation and convection; Interphase mass transfer.

Format of instruction:

Student responsibilities

Lecture attendance: 80 %. Laboratory exercises attendance: 100 %.

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

E. Mitrović-Kessler: Prijenos tvari i energije, Tehnološki fakultet Split, Split, 1991.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the
(1) teachers, accepting suggestions of students and colleagues, and
(2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students get aquainted with field of work and food technology development guidelines.

Course enrolment requirements and entry competences required for the course

No

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

Upon successful completion of this course, students will be able to:
- identify the work /research area of Food science; Food engineering and Food technology;
- define and explain the basic principles of division of food technologies considering: a) row materials /products and b) processing techniques
- describe the difference between technological and unit processes in food industry
- indicate basic food quality parameters
- understand the importance and know how to use legal regulations pertaining to food safety and quality
- understand development trends in food sector

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

1st week: Global food needs: current situation and future trends
2nd week: Field of food science and technology
3rd -4th week: Food science and food engineering as a base of food industry development (major discoveries)
5h week: Categories of food technologies (according to the row materials/products and processing techniques)
6th week: Technological process flow-chart
7th week: 1. colloquium
8th -9th week: Insight into Selected food production procesess
10th week: Food quality (consumer demands; government regulations)
11th week-12th week: Food safety considerations; government regulations pertaining to food safety
13th week: The largest food and beverage comapnies (RH, world) and their most important products
14th week: Development trends in food sector
15th week: 2. colloquium

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled.

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

Professional / Scientific Articles chosen by lecturer

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- main classes of food
- nutritive and non-nutritive food components
- chemical composition of food from different classes: cereals, fruits, vegetables, milk and dairy products, fish, oils, conditors
- the influence of processing and food preparation on change of the chemical composition of food
- the understanding of processing influence as well as storage conditions on change of the chemical composition of 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, the student will become familiarized with the major concepts of raw materials in food industry, which includes:
- to distinguish the food belonging to different food classes
- to apply the optimal parameteres for protection of nutritive value and chemical composition of food
- to identify the risks for food safety
- to apply optimal parameters of processing of food in order to keep the chemical composition and nutritive value

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

1. Introduction. Classification of food. L (2h)
2. Plant-derived foods: Cereals. L (2h), S (1h)
3. Plant-derived foods: Fruits. L (2h), S (1h)
4. Plant-derived foods: Vegetables. L (2h), S (1h)
5. Plant-derived foods: Mushrooms. L (2h), S (1h)
6. Plant-derived foods: Oilseeds. L (2h), S (1h)
7. Animal-derived foods: Red meat. L (2h), S (1h)
8. Animal-derived foods. White meat. L (2h), S (1h)
9. Animal-derived foods: Milk and dairy products. L (3h), S (1h)
10. Animal-derived foods: Fish. L (2h), S (1h)
11. Animal-derived foods: Crustaceans. L (2h), S (1h)
12. Food additives. L (2h), S (1h)
13. Parameters for optimal storing of food. L (3h), S (1h)
14. Parameteres for optimal preparation of food. P (3h), S (1h)

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)

N. Potter, J. Hotchkiss: Food Science, Fifth edition, 1998, Aspen Publication

Quality assurance methods that ensure the acquisition of exit competences

- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

During this course the students learn the basis of biochemistry.

Course enrolment requirements and entry competences required for the course

First year of study.

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

- Understand the basic principles of protein structure and their impact on the structure of biological function.
- Understand the basic principles of enzyme kinetics and inhibition of enzyme activity.
- Know and explain the basic concepts and principles of metabolism.
- Know and explain the structure of biological membranes.
- Understand the structure and biological function of nucleic acids.
- Understand the ways of conducting signals in living organisms.

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

History of biochemistry (1 hour) . Elementary constitution of living organisms (1 hour). Water, bioelements, biomolecules and kinds of chemical bonds in living organisms. Exchanges of energy between cell and environment (2 hours). Amino acid (1 hour). Peptides and proteins (1 hour). Structure, chemical and biological properties of proteins (2 hours). Myoglobin and hemoglobin (2 hours). Enzymes (1 hour). Enzyme catalysis and regulation of biochemical processes (2 hours). Nonprotein catalysts: ribosimes, coenzymes and vitamins (1 hour). Carbohydrates and Glycoconjugates. Chemical properties nad biological role of carbohydrates (3 hours). Lipids. Fats, phospholipids, glycolipids and sphingolipids: chemical properties and biological role (2 hours). Biomembranes. Common features of biological membranes. Membrane proteins and membrane transport (2 hours). Purine and pyrimidine bases, nucleosides, nucleotides, nucleic acid, chemical and physical properties (2 hours). Structure and biological properties of RNA and DNA (1 hour). The discoveries of RNA and DNA (2 hours). Energy in biological systems. ATP as the universal currency of free energy in biologic systems. Electrochemical and concentrational gradients. Ireversible and reversible processes. A thermodynamically unfavorable reaction can be driven by a favorable one (3 hours). Metabolism: basic concepts and design (1 hour). Carbohydrate catabolism - glycolysis (1 hour). Fatty acid catabolism - -oxidation (1 hour). Protein catabolism - amino acid catabolism and the urea cycle (1 hour). Citric acid cycle. Oxidative phosphorylation (2 hour). Basic principles of cell signaling (3 hours).
Laboratory exercises: Acid-base properties of amino acids (6 hours). Qualitative and quantitative determination of proteins (6 hours). Enzymes (6 hours). Isolation and detection of lipids and phospholipids (6 hours). Qualitative detection of carbohydrates (6 hours).

Format of instruction:

Student responsibilities

Class attendance, perform lab exercises and preparation of seminar papers

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

Harperova ilustrirana biokemija, R.K. Murray, D.A. Bender, K.M. Botham, P.J. Kennelly, V.W. Rodwell, P.A. Weil, Medicinska naklada, Zagreb, 2011.
Stanica, G.M. Cooper, R.E. Hausman, Medicinska naklada, Zagreb, 2010.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students gain knowledge about the basic unit operations in the process engineering through theoretical expressions based on the mass and energy balances. Students are also acquainted with the working principles of the most used devices and selection of their optimum working conditions regarding minimization of energy consumption and product quality.

Course enrolment requirements and entry competences required for the course

Students gain knowledge about the basic unit operations in the process engineering through theoretical expressions based on the mass and energy balances. Students are also acquainted with the working principles of the most used devices and selection of their optimum working conditions regarding minimization of energy consumption and product quality.

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

After passing the exam the student is expected to know:
- fundamental principles of mechanical and of heat and mass transfer operations
- explain the laws that follow performance of each of the various operation
- explain the influence of operating variable on each operation
- bring up the most common used equipment for particular operation and explain their working principle
- for a given process, select the equipment that would be the most effective
- some of the most common operating problems encountered in the process industry

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

1st week: Introduction to chemical engineering processes. Fluid transport.
2nd week: Coarse dispersed systems. Milling.
3rd week: Classification. Granulometric analysis.
4th week: Separation. Classification and separation equipment.
5th week: Filtration theory. Filtration equipment.
6th week: Mixing of Newtonian and non-Newtonian fluids.
7th week: Mixing of particulate solids. Selection and dimensioning of mixing equipment.
8th week: Heat and mass transfer operations. Heat exchangers.
9th week: Condensers and vaporizers.
10th week: Theory of absorption and absorption equipment.
11th week: Drying in process engineering. Drying equipment.
12th week: Crystallization. Crystallization equipment.
13th week: Distillation.
14th week: Rectification and stripping. Fractionation.
15th week: Theory of extraction and leaching. Extraction equipment.
Laboratory exercises:
Milling - determination of the degree of particle size reduction. Particle size classification. Mixing - power consumption determination. Filtration - determination of filtration coefficient and filtration cake resistance. Heat exchanger - determination of overall heat transfer coefficient. Absorption. Drying rate determination. Crystallization – determination of nucleation and crystal growth rate. Distillation - determination of the number of theoretical plates.

Format of instruction:

Student responsibilities

Lecture attendance: 80 %. Laboratory exercises attendance: 100 %.

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

J. Welty, J. W. Wicks, R. E. Wilson, G. L. Rorrer, Fundamentals of Momentum, Heat and Mass Transfer, fifth ed., J. Wiley and Sons Inc., New York, 2007.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the
(1) teachers, accepting suggestions of students and colleagues, and
(2) faculty, conducting surveys of students on teaching quality

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The course of Thermodynamics covers the basics of general thermodynamic principles and their application in engineering. The goal is for students to master the knowledge of basic thermodynamic principles and their application in engineering, which will be helpful in their further studies as well as in their work.

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 are expected to:
- specify and define the units of measurements of basic thermodynamic magnitudes and the state equation
- specify and correctly interpret the basic laws of thermodynamics
- specify and explain thermodynamic changes of the state of ideal gases
- define and explain the processes of expansion and compression
- define and explain cycles processes
- define and explain irreversible processes (throttling, mixing of gases)
- specify and describe heat properties and changes of the state of real gases
- discern and analyse processes in devices used to obtain low temperatures
- define thermodynamic properties of moist air and processes with moist air
- apply the knowledge acquired to solving tasks related to changes of the state of ideal and real gases and liquids, compression processes, cycles processes, processes in devices used to obtain low temperatures and processes with moist air.

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

1st week: General concepts. Heat and energy parameters in thermodynamic processes.
2nd week: Basic laws of thermodynamics. The first law of thermodynamics using internal energy and enthalpy.
3rd week: Thermodynamic changes of the state of ideal gases (isobaric, isochoric, isothermal, adiabatic and polytrophic changes of state).
4th week: The second law of thermodynamics, reversibility, irreversibility, thermal diagram and changes of the state in thermal diagrams.
5th week: Cycles processes. Carnot and thermal efficiency degree.
6th week: Compression and expansion processes.
7th week: Processes with external and internal combustion.
Exam (I preliminary exam)
8th week: Real gases: liquid state, evaporation, wet and dry saturated steam, superheated steam, fundamental processes.
9th week: Thermal properties and changes of the state of real gases. Thermodynamics diagrams and tables for variables of state.
10th week: Water vapour – thermodynamic parameters of the state.
11th week: Vapour power cycles
12th week: Thermodynamic fundamentals of the cooling process. Vapor-compression refrigeration. Coefficient of performance.
13th week: Processes in devices for gas liquefaction.
14th week: Moist air.
15th week: Processes with moist air.
Exam (II preliminary exam)
Numeric examples demonstrating the topics covered are analysed during the course, making an integral whole with the lectures.

Format of instruction:

Student responsibilities

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

Y. A. Cengel, M. A. Boles, Thermodynamics: An Engineering Approach, 7th Ed., McGraw-Hill, New York, 2011.
R. E. Sonntag, C. Borgnakke, G. J. Van Wylen, Fundamentals of thermodynamics, 8th Ed., Wiley, New York, 2012.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquisition of knowledge in working with measuring instruments to control the process and the acquisition of knowledge in the theory of process control.

Course enrolment requirements and entry competences required for the course

Undergraduate courses: Physics, Computer application, Mechanical engineering.

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

After passing the exam the student is expected to know:
- basic principles of measuring instruments
- choose a quality instrument is required to measure the physical quantities essential for process control
- spot the sources of error in measuring
- principles of automatic process control
- elements of the control loop and their assignment

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

First week: Description and view the contents of the lecture. The principles of the measurement. General characteristics of the measuring instruments.
Second Week: Pressure Measurement. Division of pressure instruments. Liquid manometers.
3rd week: Manometers with solid weights. Deformation manometers. Vakuummeters.
4th week: Temperature measurement. Dilatation thermometers. Thermocouples.
5th week: Heat resistant thermometers. Radiation pyrometers.
6th week: Flow measurement. Dynamic flowmeters. Surface flowmeters.
7th week: Turbine flowmeters. Flowmeters based on fluid properties.
8th week: Ionization flowmeters. The ultrasonic flowmeters. Fluid velocity sensors.
9th week: Level measurement of liquids and solids.
Examination I
10th week: Introduction to process control. Basic concepts and procedures.
11th Week: Types of process control. Examples process control.
12th week: The outline view of the control loop. Property of the control loop.
13th week: Synthesis and analysis of the control loop.
14th week: Regulators.
15th week: Control valves. Other components in the control loop.
Examination II
Exercises:
1. Static characteristics of the measuring instrument.
2. Dynamic characteristics of the measuring instrument.
3. Simulation of kinetics.
4. Laplace transform.
5. Systems of first order.
6. Determination of transfer functions.
7. Analysis of system with no controller and with P and PI controller.
8. Analysis of the chemical reactions kinetics.

Format of instruction:

Student responsibilities

Attendance at lectures in the amount of 80% of the hourly rate.
Attendance of the exercises in the amount of 100% of the hourly rate.

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

Seborg, D. E., T. F. Edgar & D. A. Mellichamp, Process Dynamics and Control, 2nd ed., John Wiley & Sons, New York, 2010.
W. Altman, D. Macdonald, Practical Process Control for Engineers and Technicians, Elsevier, London, 2005.

Quality assurance methods that ensure the acquisition of exit competences

- Monitoring suggestions and reactions of students throughout the semester
- Student survey

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The course is designed to give basic knowledge of food processing principles and applications. By the end of the course student should know the meaning of the major, general and specific, operations in food-processing engineering. Student should know the most important principles of food preservation and understand the basic principles and applications for major food processing techniques of commercial importance.

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, student will be able to:
- define different food sector activities and major processes in the food-process engineering,
- define objectives and methods of the basic preparatory and specific operations in the food industry,
- understand the significance and basic principles of food conservation,
- describe and understand food thermal processing methods
- define and understand food low-temperature preservation methods (cooling, freezing)
- understand the water activity concept and the implementation of environment control in food degradation control and contamination limitation
- know and understand the methods of food preservation by dehidratation
- describe fermentation and explain food bioconversion principles
- describe methods of conservation through addition of sugar, salt and preservatives
- understand basic principles of food conservation using microwaves and ionizing radiation

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

1st week: Introduction to process operation; Common terms and definitions; Classification of processing techniques; The major processes in food-processing engineering
2nd week: Mechanical and physical processes; general-preliminary and specific operations in food industry; removing of impurities; separation; removing of inedible parts; sorting, grading,...).
3rd week: Specific operations: emulsification/; extrusion; operations specific for chocolate manufacturing: refining, conching, tempering; depectination
4th week: Importance of food conservation; The main causes of food spoilage; GMP.
5th week: Thermal processing: (Classification an principles of thermal processes; Thermal resistance of microorganisms; Lethality concept; Characterization of heat penetration date and thermal process calculation for pasteurization
6th week: Commercial Canning operation: raw material selection, washing; sorting/grading; blanching; peeling/preparation, filling; Thermal processes equipment; Quality improvement in thermal processed food; Novel thermal processing techniques);
7th week: Low-temperature conservation; Refrigerated storage and common storage systems; CA
8th week: I. Colloquium
9th week: Food freezing: Thermo-physical properties of food undergoing freezing; The freezing process; Freezing time and rate; Thawing time prediction; Freezing methods; Commercial freezing equipment; Quality and stability of frozen food.
10th week: Food dehydration (Concept of water activity; Dehydration fundamentals; Common drying systems; Novel drying techniques; Quality and storage stability of dehydrated foods; Trends)
11th week: Separation and Concentration (Introduction, Evaporation, Membrane processing; Freeze Concentration; Extraction; Supercritical fluid extraction; Osmotic dehydration; Future trends)
12th week: Fermentation practices and principles involved in the bioconversion of foods. Food preservation by the use of sugar, salt and preservatives
13th week: The principles involved in microwave and ionizing radiation for the preservation of foods
14th week: Food packaging: Packaging materials and their transport and other properties; The atmosphere in package (Vacuum; CAP; MAP; Active packaging)
15th week: II. Colloquium
Exercises: Creation of the scheme of selected technological process; Application of some actions in the selected product processing: a) mechanical and thermal operations in processing raw materials (washing, cleaning, sorting, calibration, peeling, pitting, cutting, blanching, dipping, cooking, frying, roasting); b) preservation and changes during the food preservation (cooling, freezing, drying, concentrating, biological preservation, application of natural and chemical additives); c) packaging materials and shapes, labelling. Calculating the degree of process utilization; Normative calculations for different food products; Students visit to selected food industries.

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%.

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

H. Ramswamy, M. Marcotte, Food processing: Principles and Applications. Taylor&Francis, Boca Raton, 2006.
Z. Berk, Food Process Engineering and technology; 1st edition; Academic Press, Elsvier, Amsterdam, 2009
J.G. Brennan, Food processing handbook, Wiley-VCH, Weinheim, 2005
P. Fellows, Food Processing Technology, 2nd Edition CRC Press, 2000;
M.S. Lewis, Physical properties of Foods and Food Processing Systems, VCH Publishers, 1987.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students will be introduced in major food components (water, proteins, enzymes, lipids, aroma substances, minerals, vitamins) and their changes during the food processing, preservation and storage.
They will understand the contribution of the one food component in total food quality and will learn about chemical, biochemical and physical processes in food systems.
Students will be familiarized with interactions between food ingredients and additives during the processing, preservation and storage.

Course enrolment requirements and entry competences required for the course

Basic knowledge of chemistry, biochemistry and food microbiology as well as terms and facts from courses Processes in Food Industry and Raw materials in Food Industry.

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

After passing the exam the student will:
- Know the major food components and understand their changes (chemical, physical, biochemical, microbiological, enzymatic, etc.) during the food processing, preservation and storage.
- Recognize the potential degradation processes in food materials regarding the handling.
- Know the parameters that affect the degradation processes and actions which could those degradations prevent/slow down/delay.
- Know functional, nutritive and toxicological food parameters.

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

1st week: What is food chemistry? Water: structure, phases of matter, properties, water activity, water food interactions.
2nd and 3rd week: Amino Acids, Peptides and Proteins: classification, representative compounds, chemical and enzymatic reactions during processing and storage.
4th and 5th week: Enzymes: mechanisms and kinetics of the enzyme-catalyzed reactions; enzyme activity: effect of pH, temperature, pressure, water, most important enzymes and enzymatic reactions during food processing.
6th week: Lipids: classification, lipids in diet, cholesterol, changes of lipids during food processing and storage (enzymatic reactions, oxidation processes).
7th week: I. colloquium
8th week: Carbohydrates: classification, structure, properties, representative compounds,
9th week: Chemical reactions of carbohydrates (reduction, caramelization, Maillard reaction, Strecker reaction...).
10th week: Aroma substances: basic terms (threshold value, aroma value, off-flavors), individual aroma substances, interactions with other food constituents.
11th week: Vitamins: classification, vitamins in food, biological role, stability and degradation of vitamins. Minerals: main and trace elements.
12th week: Functional food components.
13th week: Food additives.
14th week: Food contamination (toxins).
15th week: II. colloquium
Exercises: Food analysis: Water content determination; Determination of proteins and amino acids; Determination of lipids; Determination of sugars; Determination of vitamins and minerals; Determination of additives.Changes of food components during processing: Protein hydrolysis and coagulation; Lipid oxidation kinetic; enzymatic reactions during food processing; Carbohydrate changes; Influence of the processing and storage parameters on pigmentation and vitamin content.

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)

R. Lawely, L. Curtis, J. Davis, The Food Safety Hazard Guidebook, RSC Publishing, 2008.
B. Caballero, (Ed.) Encyclopedia of Food Science and Nutrition, Academic Press, 2003.
T. Shibamoto, K. Kanazawa, F. Shahidi, C. T. Ho, Functional Food and Health, American Chemical Society, 2008.
G. Campbell-Platt, Food Science and Technology, John Wiley & Sons, 2008.
Znanstveni članci odabrani po preporuci predmetnog nastavnika.
S. Ötleş (2005) Methods of Analysis of Food Components and Additives, Taylor & Francis, CRC Press.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students will be introduced in major food components (water, proteins, enzymes, lipids, aroma substances, minerals, vitamins) and their changes during the food processing, preservation and storage.
They will understand the contribution of the one food component in total food quality and will learn about chemical, biochemical and physical processes in food systems.
Students will be familiarized with interactions between food ingredients and additives during the processing, preservation and storage.

Course enrolment requirements and entry competences required for the course

Basic knowledge of chemistry, biochemistry and food microbiology as well as terms and facts from courses Processes in Food Industry and Raw materials in Food Industry.

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

After passing the exam the student will:
- Know the major food components and understand their changes (chemical, physical, biochemical, microbiological, enzymatic, etc.) during the food processing, preservation and storage.
- Recognize the potential degradation processes in food materials regarding the handling.
- Know the parameters that affect the degradation processes and actions which could those degradations prevent/slow down/delay.
- Know functional, nutritive and toxicological food parameters.

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

1st week: What is food chemistry? Water: structure, phases of matter, properties, water activity, water food interactions.
2nd and 3rd week: Amino Acids, Peptides and Proteins: classification, representative compounds, chemical and enzymatic reactions during processing and storage.
4th and 5th week: Enzymes: mechanisms and kinetics of the enzyme-catalyzed reactions; enzyme activity: effect of pH, temperature, pressure, water, most important enzymes and enzymatic reactions during food processing.
6th week: Lipids: classification, lipids in diet, cholesterol, changes of lipids during food processing and storage (enzymatic reactions, oxidation processes).
7th week: I. colloquium
8th week: Carbohydrates: classification, structure, properties, representative compounds,
9th week: Chemical reactions of carbohydrates (reduction, caramelization, Maillard reaction, Strecker reaction...).
10th week: Aroma substances: basic terms (threshold value, aroma value, off-flavors), individual aroma substances, interactions with other food constituents.
11th week: Vitamins: classification, vitamins in food, biological role, stability and degradation of vitamins. Minerals: main and trace elements.
12th week: Functional food components.
13th week: Food additives.
14th week: Food contamination (toxins).
15th week: II. colloquium
Exercises: Food analysis: Water content determination; Determination of proteins and amino acids; Determination of lipids; Determination of sugars; Determination of vitamins and minerals; Determination of additives.Changes of food components during processing: Protein hydrolysis and coagulation; Lipid oxidation kinetic; enzymatic reactions during food processing; Carbohydrate changes; Influence of the processing and storage parameters on pigmentation and vitamin content.

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)

R. Lawely, L. Curtis, J. Davis, The Food Safety Hazard Guidebook, RSC Publishing, 2008.
B. Caballero, (Ed.) Encyclopedia of Food Science and Nutrition, Academic Press, 2003.
T. Shibamoto, K. Kanazawa, F. Shahidi, C. T. Ho, Functional Food and Health, American Chemical Society, 2008.
G. Campbell-Platt, Food Science and Technology, John Wiley & Sons, 2008.
Znanstveni članci odabrani po preporuci predmetnog nastavnika.
S. Ötleş (2005) Methods of Analysis of Food Components and Additives, Taylor & Francis, CRC Press.

Quality assurance methods that ensure the acquisition of exit competences

Quality of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic and practical knowledge on principles, methodology, techniques of quollity assurance on food in RH and EU

Course enrolment requirements and entry competences required for the course

Completing the course: General Biology, Analytical Chemistry, Organic Chemistry, Microbiology of Food

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

After completing the course, the student will will be able to
- Know basics information of international, European and Croatian legislation on food safety,
- Understand the theory and practice of quality management of food and implement a quality system
- Understand and be able to apply management tools
- They shall be ablle to to make case study in feeld of food business,
- Knowledge of HACCP, prerequisite programs, documentation
- Knowledge of ISO 9000, ISO 22000, IFS, BRC, 17025 and Accreditation System

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

First week : Introduction - Food Safety and Food Safety Management Systems: Seminar on Food Safety and Quality Management Systems
Second week : International, European and Croatian legislation in the area of food safety; Seminar on Quality Management Systems
.3rd week : total quality management, TQM; Seminar: quality tools, PDC cycle
.4th week : Food safety, Food safety management systems; Seminar: application of food safety in food industry,
5th week : Prerequisite programs (PRP) documentations, implementation of prerequisite programs; Seminar:, documentations and implementation of prerequisite programs
6th week . traceability and product recall; Seminar: traceability, documentation, product recall
7th week . I partial exam .
8th week: HACCP system, documentation and application; Seminar: HACCP
9th week . HACCP system, documentation and application; Seminar: HACCP.
10th week : Audit, certification, recertification; Seminar: Audit, certification, recertification
11th week : accreditation system; Seminar: accreditation
12 weeks . The basic concept of ISO 9001 and ISO 22000; Seminar: Application of ISO 9001 and ISO 22000
13th week . The basic concept of the BRC and IFS standards; Seminar: application of BRC and IFS standards
14th week autochthonous products, documentation and protection; Seminar: documentation and registration
15th week :II partial exam .

Format of instruction:

Student responsibilities

Lectures attendance - at least 80% and completing seminars

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

A Asaj. Zdravstvena dezinskecija u nastambama i okolišu. Medicinska naklada, Zagreb, 1999.
A. Asaj. Deratizacija u praksi. Medicinska naklada. Zagreb, 1999.

Quality assurance methods that ensure the acquisition of exit competences

- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students will acquire the basic 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: I Colloquium
9th week: Table olives processing, harvesting, transport, storage, 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, types and quantities of waste from the production of olive oil and table olives, its use and recycling methods
15th week: II. Colloquium
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 of the teaching and learning, monitored at the level of the (1) teachers, accepting suggestions of students and colleagues, and (2) faculty, conducting surveys of students on teaching quality.

Other (as the proposer wishes to add)

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Enable students to gain basic knowledge on grape production and processing, main grape products and production methods, factors affecting the quality of raw material and final product, as well as respective legal limitations.

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, student will be able to:
- understand the potential of grapes as raw-material and define the main grape products
- define the grape structure and most major chemical constituents of grapes and wines
- describe table-grapes quality parameters and cold-storage conditions
- describe and understand the grape-raisin production process
- understand and be familiar with grape juice production and preservation
- define main steps of the vinification process and distinguish the red and white wine production process specificities
- understand the role of ordinary prefermentation and post-fermentation operations
- define and understand the importance of alcohol and malolactic fermentation
- define role of sulfur dioxide in wine making as well as legal limitations of its use
- understand the importance of disposal and possible reuse of the vinification by-products

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

1st week: Introduction; Global trends in grape production and processing;
The main and other grape products.
2nd and 3rd week: Grape structure and chemical composition;
4th week: Influence of some factors on grape quality; Grape cultivars (table grapes; wine grapes);
5th week: Post-harvest technology for fresh grapes (table grapes-growing industry, harvesting table grapes, storage, transportation
6th week: Raisins production (row material; harvesting and drying; inspection and storage; processing and quality control);
7th week: Grape juice: production and preservation;
8th week: I Colloquium
9th week: Wine-making technology: production overview (from vineyard to bottle); Classification of wines; Specificities of winemaking processes for white, red and rose wines.
10th week: Wine cellar equipment, organization and sanitation; Grape maturity and harvest; Sugar, potential alcohol, pH and acidity, total phenols and anthocyanins determination
11th week: Fermentation (preparation for fermentation; primary alcohol fermentation; secondary malolactic fermentation);
12th week: Maturation; Blending, fining and stabilization; Filtration and bottling; Protecting the wine (oxidation; microbial spoilage); Significance of some enological processes and operations;
13th week: Recommended analysis (panels); Laws and regulations in wine production; Example of HACCP implementation in wine production process;
14th week: Utilization of winery by-products into high added value products.
15th week: II. Colloquium.
Exercises: Grape analysis (Determination of moisture and dry matter content in grapes, Mechanical properties of grapes); Raisins production; Must analysis (sugars, potential alcohol content, must acidity); Alcoholic fermentation; Vinification and control of its parameters; Wine analysis (ethanol, wine extract, sugars, volatile acidity, sulphur dioxide); Acidity correction; Blending wines; Wine fining; Wine colour analysis; Wine phenolics, Antioxidant activity determination; Wine organoleptic analysis. Field trip- Winery visit