Food Analyses

Code:

39845

ECTS:

4.0

Lecturers in charge:

Ksenija Marković, Full Professor, PhD

Lecturers:

Lectures:
Mirjana Hruškar, Full Professor, PhD
Ksenija Marković, Full Professor, PhD

Laboratory exercises:
Ksenija Marković, Full Professor, PhD
Marina Krpan, Associate Professor, PhD
Saša Drakula, mag. ing. techn. aliment.

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	15
Laboratory exercises	40

Description:

The chemical composition of foods is invaluable with various viewpoints, including nutrition and health, toxicology and safety, the stability of the micro-organisms, chemical and physical changes. Analyses of these ingredients provide consumers with information about the nutritional value of food, ensuring quality during production and storage, also are necessary because of the legislation. Thematic units will include legislation on food sampling and sample preparation, review methods of determining the basic ingredients, analytical procedure for determining the basic ingredients (water / dry matter, ash / minerals, proteins, sugars, fats) and writing analytical reports.

Learning outcomes:

Literature:

Predavanja u PDF-u
Praktikum: N. Vahčić, M. Hruškar, K. Marković: Analitičke metode za određivanje osnovnih sastojaka u hrani,

Prerequisit for:

Enrollment :
Passed : Chemistry and Biochemistry of Food
Passed : Raw Materials for Food Industry
Passed : Statistics

5. semester

Mandatory course - Regular studij - Nutrition

Consultations schedule:

For consultation hours, please contact the course coordinator.

Food Analyses