Basics of meat, fish, milk, oil and fat technologies

Code:

269879

ECTS:

8.0

Lecturers in charge:

Helga Medić, Full Professor, PhD

Lecturers:

Lectures:
Rajka Božanić, Full Professor, PhD
Helga Medić, Full Professor, PhD
Dubravka Škevin, Full Professor, PhD
Sandra Balbino, Full Professor, PhD
Sanja Vidaček Filipec, Full Professor, PhD
Klara Kraljić, Associate Professor, PhD
Nives Marušić Radovčić, Associate Professor, PhD
Marko Obranović, Associate Professor, PhD

Laboratory exercises:
Irena Barukčić Jurina, Associate Professor, PhD
Klara Kraljić, Associate Professor, PhD
Katarina Lisak Jakopović, Associate Professor, PhD
Nives Marušić Radovčić, Associate Professor, PhD
Marko Obranović, Associate Professor, PhD
Tibor Janči, Assistant Professor, PhD

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	60
Laboratory exercises	36

Description:

Learning outcomes:

Literature:

Nastavni materijal iz Sirovina prehrambene industrije, Helga Medić,
Nastavni materijali s predavanja, Helga Medić,
Tehnologija prerade ribe, interna skripta, Sanja Vidaček,
Mlijeko i mliječni proizvodi, Hrvatska mljekarska udruga. Udžbenik, Lj. Tratnik, R. Božanić, 2012.
Analiza mlijeka i mliječnih proizvoda. Plejada. Priručnik, R. Božanić, I. Jeličić, T. Bilušić, Plejada, 2010.
Kemija i tehnologija ulja i masti, interna skripta, PBF, Zagreb, Škevin. D,

Prerequisit for:

Enrollment :
Passed : Basics of thermodynamics
Passed : Biology
Passed : Introduction to Food Technologies
Passed : Organic Chemistry
Passed : Physics
Passed : Principles of Engineering

5. semester

Mandatory course - Regular studij - Food Technology

Consultations schedule:

For consultation hours, please contact the course coordinator.

Basics of meat, fish, milk, oil and fat technologies