Modern Methods in Food Analysis

Code:

53704

ECTS:

5.0

Lecturers in charge:

Mirjana Hruškar, Full Professor, PhD

Lecturers:

Lectures:
Verica Dragović-Uzelac, Full Professor, PhD
Mirjana Hruškar, Full Professor, PhD
Ksenija Marković, Full Professor, PhD
Ivan-Krešimir Svetec, Full Professor, PhD
Jelka Pleadin, Adjunct Full Professor, PhD
Bojan Žunar, Assistant Professor, PhD

Laboratory exercises:
Mirjana Hruškar, Full Professor, PhD
Ksenija Marković, Full Professor, PhD
Ivan-Krešimir Svetec, Full Professor, PhD
Danijela Bursać Kovačević, Full Professor, PhD
Jelka Pleadin, Adjunct Full Professor, PhD
Bojan Žunar, Assistant Professor, PhD
Saša Drakula, mag. ing. techn. aliment.

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1. komponenta

Lecture type	Total
Lectures	20
Laboratory exercises	45

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. The emphasis of this module is to understand the principles and methods in analysis of food products. The methodology used in the module will depend on the component that determines the nature of the product that analysis, the purpose of analysis and available resources. The module consider the most important principles of analytical techniques such as chromatography, spectroscopy and electrophoresis to determine the vitamin and mineral content of the protein and fatty-acid profile and the profile of carbohydrate and specific food additives.

Learning outcomes:

Literature:

Predavanja u PDF-u,

2. semester

Mandatory course - Regular studij - Food Safety Management

Consultations schedule:

For consultation hours, please contact the course coordinator.

Modern Methods in Food Analysis