Modern Methods in Food Quality Control

Code:

53287

ECTS:

5.0

Lecturers in charge:

prof. dr. sc. Mirjana Hruškar

Lecturers:

Lectures:
prof. dr. sc. Verica Dragović-Uzelac
prof. dr. sc. Mirjana Hruškar
prof. dr. sc. Ksenija Marković
nasl. prof. dr. sc. Jelka Pleadin
prof. dr. sc. Ivan-Krešimir Svetec

Laboratory exercises:
prof. dr. sc. Verica Dragović-Uzelac
Saša Drakula , mag. ing. techn. aliment.
izv. prof. dr. sc. Marina Krpan
prof. dr. sc. Ksenija Marković
nasl. prof. dr. sc. Jelka Pleadin
prof. dr. sc. Ivan-Krešimir Svetec

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	20
Laboratory exercises	45

* Load is given in academic hour (1 academic hour = 45 minutes)

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 will 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 Engineering

Consultations schedule:

Modern Methods in Food Quality Control