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M-PI-20-TOH - Toplotna obrade hrane

Course specification
Course title
Acronym M-PI-20-TOH
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 7.0 Status
    Condition Oblik uslovljenosti
    The goal
    The outcome
    Contents
    Contents of lectures
    Contents of exercises
    Literature
    1. Gugušević –Đaković, M. (1989): Industrijska proizvodnja gotove hrane, Naučna knjiga, Beograd; (Original title)
    2. Vereš, M (2004): Principi konzervisanja namirnica. Poljoprivredni fakultet, Beograd; (Original title)
    3. Cvijović, S.D., Bošković-Vragolović, N.M. (2001): Fenomeni prenosa, strujanje, toplota, difuzija. Tehnološko-metalurški fakultet, Beograd (Original title)
    4. Brennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V. (1981): Food engineering operations, Applied science publishers limited, London; (Original title)
    5. Paunović, D.M. (2014): Praktikum iz tehnologije gotove hrane. Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 2 2
    Methods of teaching
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper
    Practical lessons 5 Oral examination 50
    Projects
    Colloquia 20
    Seminars 20