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Description:

Learning outcomes:

1. explain and present the specifics of new food processing methods and define the concept of minimally processed food
2. know and apply innovative techniques and processes in food processing and preservation
3. create material and energy balances of innovative processes
4. analyze the impact of applied processing and conservation on the chemical composition of food products and the potential impact of packaging
5. recommended new production process parameters to improve production and improve existing technology processes
6. propose the purchase of new process equipment and production lines in order to improve the business of the company
7. select the specific packaging material needed to food package obtained by new processing methods

Literature:

1. 1. Z. Herceg, Procesi konzerviranja hrane, novi postupci, Golden marketing, Tehnička knjiga, Zagreb, 2009.,