C-HH-14-HH - Hemija hrane
Course specification | ||||
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Course title | ||||
Acronym | C-HH-14-HH | |||
Study programme | ||||
Module | ||||
Type of study | ||||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 5.0 | Status | ||
Condition | - | Oblik uslovljenosti | ||
The goal | The course should enable the student to acquire: theoretical knowledge about chemical compounds that are most common in food, additives and chemistry of food products (meat and meat products, milk and milk products, bakery products, etc.) | |||
The outcome | After completing the course: 1. Describe and explain the structure and chemical properties of proteins, lipids and carbohydrates. 2. Describe the chemical properties of additives in a broader sense. 3. Define the role of additives in food. 4. Applications of knowledge in the chemistry of food products. 5. Present the acquired knowledge through written and oral forms of presentation. | |||
Contents | ||||
Contents of lectures | Proteins, carbohydrates and lipids in food. Chemical and physical changes of these compounds during food processing, storage and preparation; Water in food: Water activity and methods for determining water activity. The role of water in foodstuffs and food. Additives: Definitions and classification of additives. Chemical properties of additives. Chemistry of food products. | |||
Contents of exercises | - | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
0.2 | 0 | |||
Methods of teaching | Theoretical teaching, theoretical exercises, interactive teaching and seminar work. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | ||
Practical lessons | Oral examination | 60 | ||
Projects | ||||
Colloquia | ||||
Seminars | 30 |