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TEHNOLOGIJA PRERADE RATARSKO-POVRTARSKIH PROIZVODA


Semester: 2
ECTS: 5
Status: Obavezan
Lessons: 3+1+0
Double: Ne
ECTS catalogue
Learning outcomes:

students will be able to: analyze the quality of vegetables: mechanical and chemical composition; organize preparatory operations for processing vegetables and technological operations for canning vegetables; analyze the impact of agrobiological factors on the preservation of fresh vegetables; analyze the quality of vegetables during harvest; familiarize with technological procedures for: production of malt and beer, flour and bread, production of bioethanol, production of molasses and sugar; as well as oils and fats.

Teaching staff

Name Lectures Exercises Laboratory
ANA VELIMIROVIĆ1x1
1B
RADMILA PAJOVIĆ3x1
1B
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