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D-TH-20-TGH - Odabrana poglavlja iz tehnologije gotove hrane

Course specification
Course title
Acronym D-TH-20-TGH
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB 10.0 Status
      Condition Oblik uslovljenosti
      The goal
      The outcome
      Contents
      Contents of lectures
      Contents of exercises
      Literature
      1. Sikorski, Z.E. (2002): Chemical and Functional Properties of Food Components Series. Second Edition, CRC Press, Boca Raton, London, New York, Washington, D.C; (Original title)
      2. Popov-Raljić, J. (1999): Tehnologija i kvalitet gotove hrane. Tehnološki fakultet, Novi Sad; (Original title)
      3. Vereš, M (2004): Principi konzervisanja namirnica. Poljoprivredni fakultet, Beograd; (Original title)
      4. Cvijović, S.D., Bošković-Vragolović, N.M. (2001): Fenomeni prenosa, strujanje, toplota, difuzija. Tehnološko-metalurški fakultet, Beograd; (Original title)
      5. Topić, R.M., Bogner, M.G. (2002): Tehnika sušenja. Zavod za udžbenike i nastavna sredstva, Beograd (Original title)
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      6 0 4
      Methods of teaching
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures Test paper
      Practical lessons Oral examination 50
      Projects
      Colloquia
      Seminars 50