Cipher: 2118
Nomenclature: Interaction of food ingredients
Study programme: Molecular biosciences
Module: Materials science and new technologies
Case holder:

Prof.dr.sc. Mirela Kopjar
Prof.dr.sc. Anita Pichler
Institution of the case holder:

Faculty of Food Technology Osijek,
Josip Juraj Strossmayer University of Osijek
Contributors - Contractors:
Subject status: Electoral College
The year in which the case is submitted: Year I
The semester in which the case is submitted: Semester II
Subject objective:

Understand the possible interactions between food ingredients depending on the conditions of processing and storage. Get to know the new technologies that are applied in the food industry with the aim of producing the highest quality food products.
Case contents:

The division of food ingredients. Interactions between macronutrients. Interactions
macronutrients and micronutrients. Factors influencing interactions
Ingredients. Impact of interactions on food quality. Apply new ones
technology and the impact on food quality. Nonthermal methods of canning food, the application of high pressures, a pulsed electric field, an oscillating magnetic field, a pulsed light. Modern achievements of the application of membrane processes in food production.
Learning outcomes: competences, knowledge, skills that the subject develops:

1. Anticipate possible interactions between food ingredients using new technologies in the food industry.
2. Identify various factors during food processing and storage, which affect interactions
3. ingredients and possible changes affecting the quality of the product.
4. Review new technologies in the food industry.
5. Propose possible solutions to the problem of interactions between food ingredients.
ECTS Credits 6
Lectures 20
Seminars (IS) 5
Exercises (E) 0
Altogether 25
The way of teaching and acquiring knowledge:

Preparation of seminar work
Ways of teaching and acquiring knowledge: (notes)
Monitoring and evaluating students (mark in fat printing only relevant categories) Attendance, Teaching activities, Mandatory seminar work
Rating method: Oral exam, Essay/Seminar, Continuous examination of knowledge in the course of teaching
Mandatory literature:

1. H.D. Belitz, W. Grosch, P. Schieberle: Food Chemistry. Springer, 4th revised and extended ed., 2009.
2. S. Damodaran, K.L. Parkin, O.R. Fennema: Fennema's Food Chemistry. CRC Press, 2008.
3. J. G. Brennan and A. S. Grandison: Food Processing Handbook. Wiley VCH, 2011.
4. J. F. White: High Frequency Techniques: An Introduction to RF and Microwave Engineering. Wiley-IEEE Press, 2004.
5. R. Baker: Membrane Technology and Applications. Wiley, 2004.
Supplementary (recommended) literature:

1.B.K. Simpson: Food Biochemistry and Food Processing. Wiley-Blackwell, 2012.
2. Z.E. Sikorski: Chemical and Functional Properties of Food Components. CRC Press, 2002.
3.M. Mulder: Basic principles of membrane technology. Kluwes Academic Publishers, 1996.
4. G.V. Barbosa-Canovas, U.R. Pothakamury, E. Palon, B.G. Swanson: Nonthermal preservation of foods. Marcel Dekker INC., 1998.
5. D.R. Heldman, R.W. Hartel: Principles of food processing. Chapmen and Hall, 1998.
How to monitor the quality and performance performance (evaluation):

The success of the course will be evaluated annually by the joint expert committee of the Ruđer Boskovic Institute, the University of Dubrovnik and the University of Josip Juraj Strossmayer in Osijek based on exam success and surveys.