Food Engineering
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The program is based on the latest scientific findings related to the physicochemical properties and changes of food ingredients during production, preservation, and storage.
During the course of study, students acquire the knowledge necessary to create new products and master techniques and technologies in the field of food engineering required for planning, designing, conducting, and managing new processes. The graduate study of Food Engineering is organized as an independent program due to the need for professional and scientific personnel who can ensure the development of technology vital for the economy in both the public and private sectors.
Development and Design
Experts of this profile are trained to manage the most complex technological processes, as well as to develop products and design new production processes and plants in the food industry using modern engineering solutions.
Food Engineering
| 1. semester, 1. year | ||||
|---|---|---|---|---|
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Carbohydrates and Confectionery Products (253090)
Komes, D.
|
98
(49L+7S+10FE+32LE)
| 1 | Info |
| 6.0 |
Chemistry and Technology of Cereals (253089)
Novotni, D.
|
98
(49L+7S+14FE+28LE)
| 1 | Info |
| 3.0 |
Hygiene and sanitation in food industry (239538)
Vidaček Filipec, S.
|
36
(26L+6S+4LE)
| 1 | Info |
| 5.0 |
Innovative food processing techniques (239534)
Herceg, Z.
|
65
(20L+15S+30LE)
| 1 | Info |
| 5.0 |
Modern Methods in Food Quality Control (239536)
Hruškar, M.
|
72
(22L+50LE)
| 1 | Info |
| 3.0 |
Process Control in Food Industry (239544)
Karlović, S.
|
45
(15L+15S+15LE)
| 1 | Info |
| + 22.00 |
Elective courses:
Food Engineering - 1. semester
Description: upisati najmanje 3 ECTS bodova |
|||
| 3.0 |
Application of spectroscopic methods for characterization of bioactive compounds (239550)
Lapić, J.
|
30
(10L+15S+5LE)
|
1 | Info |
| 3.0 |
Exotic fruits and their products (270718)
Elez Garofulić, I.
|
35
(20L+15LE)
|
1 | Info |
| 3.0 |
Food Additives (239546)
Škevin, D.
|
35
(20L+15S)
|
1 | Info |
| 4.0 |
Food Packaging (53282)
Kurek, M.
|
40
(25L+15LE)
|
1 | Info |
| 3.0 |
Modelling in food engineering (239545)
Gajdoš Kljusurić, J.
|
50
(10L+15S+25LE)
|
1 | Info |
| 3.0 |
Production and Use of Baker's and Food-Grade Yeast (253094)
Mrvčić, J.
|
40
(10L+5S+5FE+20LE)
|
1 | Info |
| 3.0 |
Sensory Analysis of Foods (239547)
Marković, K.
|
35
(20L+15LE)
|
1 | Info |
| 2. semester, 1. year | ||||
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Milk and Milk Products (239587)
Božanić, R.
|
98
(49L+7S+42LE)
| 2 | Info |
| 4.0 |
Food Biochemistry (260786)
Landeka Jurčević, I.
|
50
(30L+20LE)
| 2 | Info |
| 4.0 |
Food plant design (239589)
Balbino, S.
|
60
(30L+10S+20LE)
| 2 | Info |
| 3.0 |
Food Toxicology (239592)
Kmetič, I.
|
35
(20L+15LE)
| 2 | Info |
| 3.0 |
Quality Assurance Systems (239591)
Rumora Samarin, I.
|
35
(20L+15S)
| 2 | Info |
| 6.0 |
The chemistry and technology of oils and fats (239588)
Škevin, D.
|
98
(49L+7S+42LE)
| 2 | Info |
| + 24.00 |
Elective courses:
Food Engineering - 2. semester
Description: upisati najmanje 3 ECTS bodova |
|||
| 3.0 |
Advances in Production, Processing and Application of Lecithin (239604)
Balbino, S.
|
35
(20L+5S+10LE)
|
2, 4 | Info |
| 3.0 |
Alternative and analogue dairy products (239594)
Lisak Jakopović, K.
|
32
(20L+2S+10LE)
|
2, 4 | Info |
| 3.0 |
Mineral, Spring and Table Water (239593)
Ćurko, J.
|
37
(15L+22LE)
|
2, 4 | Info |
| 3.0 |
Modified Fats and Oils (253474)
Kraljić, K.
|
35
(20L+6S+3FE+6LE)
|
2, 4 | Info |
| 3.0 |
Poultry Meat and Egg Technology (253571)
Medić, H.
|
38
(20L+10S+6FE+2LE)
|
2, 4 | Info |
| 3.0 |
Production of Predicate and Sparkling Wines (253088)
Ćurko, N.
|
35
(20L+7S+4FE+4LE)
|
2, 4 | Info |
| 3.0 |
Sensory and Chemometric Evaluation of Wine (239598)
Ćurko, N.
|
35
(20L+15LE)
|
2, 4 | Info |
| 3.0 |
Technology of food for specific dietary needs (239597)
Novotni, D.
|
30
(20L+6S+4LE)
|
2 | Info |
| 3. semester, 2. year | ||||
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Fruits and Vegetable (253080)
Dragović-Uzelac, V.
|
98
(49L+7S+42LE)
| 3 | Info |
| 3.0 |
Development of New Products in Food Industry (253079)
Herceg, Z.
|
36
(16L+20S)
| 3 | Info |
| 4.0 |
Management (253078)
Ćaćić, M.
|
60
(30L+30S)
| 3 | Info |
| 6.0 |
Meat and Fish Chemistry and Technology (253082)
Medić, H.
|
98
(49L+7S+42LE)
| 3 | Info |
| 4.0 |
Novel Food (253077)
Rimac Brnčić, S.
|
60
(30L+30S)
| 3 | Info |
| 6.0 |
Wine Chemistry and Technology (253081)
Kovačević Ganić, K.
|
98
(49L+7S+42LE)
| 3 | Info |
| 4. semester, 2. year | ||||
| Ects | Mandatory courses | Workload | Sem | INFO |
| 20.0 |
Master thesis (253377)
Leboš Pavunc, A.
|
300
(300LE)
| 4 | Info |
| 5.0 |
Practical work (253376)
Repajić, M.
|
150
(150FE)
| 4 | Info |
| + 39.00 |
Elective courses:
Food Engineering - 4. semester
Description: upisati najmanje 6 ECTS bodova |
|||
| 3.0 |
Advances in Production, Processing and Application of Lecithin (239604)
Balbino, S.
|
35
(20L+5S+10LE)
|
2, 4 | Info |
| 3.0 |
Alternative and analogue dairy products (239594)
Lisak Jakopović, K.
|
32
(20L+2S+10LE)
|
2, 4 | Info |
| 3.0 |
Biodegradation and Organic Compounds (253086)
Landeka Dragičević, T.
|
40
(25L+15LE)
|
4 | Info |
| 3.0 |
Industry 4.0 in Biotechnical Sciences (253087)
Režek Jambrak, A.
|
40
(20L+14S+6LE)
|
4 | Info |
| 3.0 |
Mineral, Spring and Table Water (239593)
Ćurko, J.
|
37
(15L+22LE)
|
2, 4 | Info |
| 3.0 |
Modified Fats and Oils (253474)
Kraljić, K.
|
35
(20L+6S+3FE+6LE)
|
2, 4 | Info |
| 3.0 |
Poultry Meat and Egg Technology (253571)
Medić, H.
|
38
(20L+10S+6FE+2LE)
|
2, 4 | Info |
| 3.0 |
Process Analytical Methods in Food Industry (253084)
Iveković, D.
|
38
(20L+18LE)
|
4 | Info |
| 3.0 |
Production of Predicate and Sparkling Wines (253088)
Ćurko, N.
|
35
(20L+7S+4FE+4LE)
|
2, 4 | Info |
| 3.0 |
Sensory and Chemometric Evaluation of Wine (239598)
Ćurko, N.
|
35
(20L+15LE)
|
2, 4 | Info |
| 3.0 |
Shelf Life of Packaged Foodstuffs (239620)
Ščetar, M.
|
30
(15L+15S)
|
4 | Info |
| 3.0 |
Sustainability of Advanced Food Processing Technologies (253085)
Režek Jambrak, A.
|
35
(20L+15S)
|
4 | Info |
| 3.0 |
Ultrasound in Food Engineering (253083)
Brnčić, M.
|
40
(25L+5S+10LE)
|
4 | Info |
| 2. semester, 1. year | ||||
|---|---|---|---|---|
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Milk and Milk Products (239587)
Božanić, R.
|
98
(49L+7S+42LE)
| 2 | Info |
| 4.0 |
Food Biochemistry (260786)
Landeka Jurčević, I.
|
50
(30L+20LE)
| 2 | Info |
| 4.0 |
Food plant design (239589)
Balbino, S.
|
60
(30L+10S+20LE)
| 2 | Info |
| 3.0 |
Food Toxicology (239592)
Kmetič, I.
|
35
(20L+15LE)
| 2 | Info |
| 3.0 |
Quality Assurance Systems (239591)
Rumora Samarin, I.
|
35
(20L+15S)
| 2 | Info |
| 6.0 |
The chemistry and technology of oils and fats (239588)
Škevin, D.
|
98
(49L+7S+42LE)
| 2 | Info |
| + 24.00 |
Elective courses:
Food Engineering - 2. semester
Description: upisati najmanje 3 ECTS bodova |
|||
| 3.0 |
Advances in Production, Processing and Application of Lecithin (239604)
Balbino, S.
|
35
(20L+5S+10LE)
|
2, 4 | Info |
| 3.0 |
Alternative and analogue dairy products (239594)
Lisak Jakopović, K.
|
32
(20L+2S+10LE)
|
2, 4 | Info |
| 3.0 |
Mineral, Spring and Table Water (239593)
Ćurko, J.
|
37
(15L+22LE)
|
2, 4 | Info |
| 3.0 |
Modified Fats and Oils (253474)
Kraljić, K.
|
35
(20L+6S+3FE+6LE)
|
2, 4 | Info |
| 3.0 |
Poultry Meat and Egg Technology (253571)
Medić, H.
|
38
(20L+10S+6FE+2LE)
|
2, 4 | Info |
| 3.0 |
Production of Predicate and Sparkling Wines (253088)
Ćurko, N.
|
35
(20L+7S+4FE+4LE)
|
2, 4 | Info |
| 3.0 |
Sensory and Chemometric Evaluation of Wine (239598)
Ćurko, N.
|
35
(20L+15LE)
|
2, 4 | Info |
| 3.0 |
Technology of food for specific dietary needs (239597)
Novotni, D.
|
30
(20L+6S+4LE)
|
2 | Info |
| 3. semester, 2. year | ||||
|---|---|---|---|---|
| Ects | Mandatory courses | Workload | Sem | INFO |
| 6.0 |
Chemistry and Technology of Fruits and Vegetable (253080)
Dragović-Uzelac, V.
|
98
(49L+7S+42LE)
| 3 | Info |
| 3.0 |
Development of New Products in Food Industry (253079)
Herceg, Z.
|
36
(16L+20S)
| 3 | Info |
| 4.0 |
Management (253078)
Ćaćić, M.
|
60
(30L+30S)
| 3 | Info |
| 6.0 |
Meat and Fish Chemistry and Technology (253082)
Medić, H.
|
98
(49L+7S+42LE)
| 3 | Info |
| 4.0 |
Novel Food (253077)
Rimac Brnčić, S.
|
60
(30L+30S)
| 3 | Info |
| 6.0 |
Wine Chemistry and Technology (253081)
Kovačević Ganić, K.
|
98
(49L+7S+42LE)
| 3 | Info |
| 4. semester, 2. year | ||||
|---|---|---|---|---|
| Ects | Mandatory courses | Workload | Sem | INFO |
| 20.0 |
Master thesis (253377)
Leboš Pavunc, A.
|
300
(300LE)
| 4 | Info |
| 5.0 |
Practical work (253376)
Repajić, M.
|
150
(150FE)
| 4 | Info |
| + 39.00 |
Elective courses:
Food Engineering - 4. semester
Description: upisati najmanje 6 ECTS bodova |
|||
| 3.0 |
Advances in Production, Processing and Application of Lecithin (239604)
Balbino, S.
|
35
(20L+5S+10LE)
|
2, 4 | Info |
| 3.0 |
Alternative and analogue dairy products (239594)
Lisak Jakopović, K.
|
32
(20L+2S+10LE)
|
2, 4 | Info |
| 3.0 |
Biodegradation and Organic Compounds (253086)
Landeka Dragičević, T.
|
40
(25L+15LE)
|
4 | Info |
| 3.0 |
Industry 4.0 in Biotechnical Sciences (253087)
Režek Jambrak, A.
|
40
(20L+14S+6LE)
|
4 | Info |
| 3.0 |
Mineral, Spring and Table Water (239593)
Ćurko, J.
|
37
(15L+22LE)
|
2, 4 | Info |
| 3.0 |
Modified Fats and Oils (253474)
Kraljić, K.
|
35
(20L+6S+3FE+6LE)
|
2, 4 | Info |
| 3.0 |
Poultry Meat and Egg Technology (253571)
Medić, H.
|
38
(20L+10S+6FE+2LE)
|
2, 4 | Info |
| 3.0 |
Process Analytical Methods in Food Industry (253084)
Iveković, D.
|
38
(20L+18LE)
|
4 | Info |
| 3.0 |
Production of Predicate and Sparkling Wines (253088)
Ćurko, N.
|
35
(20L+7S+4FE+4LE)
|
2, 4 | Info |
| 3.0 |
Sensory and Chemometric Evaluation of Wine (239598)
Ćurko, N.
|
35
(20L+15LE)
|
2, 4 | Info |
| 3.0 |
Shelf Life of Packaged Foodstuffs (239620)
Ščetar, M.
|
30
(15L+15S)
|
4 | Info |
| 3.0 |
Sustainability of Advanced Food Processing Technologies (253085)
Režek Jambrak, A.
|
35
(20L+15S)
|
4 | Info |
| 3.0 |
Ultrasound in Food Engineering (253083)
Brnčić, M.
|
40
(25L+5S+10LE)
|
4 | Info |
(*)Course is currently not active
(***)Course is active in other academic year