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KARLOVAC UNIVERSITY OF APPLIED SCIENCES

SYLLABUS

General informationCourse title: English language IISVU1 course code: 170151 English language I (1/2)

170152 English language I (2/2)Studies in which the course istaught:

Food processing technology

Course Instructor: Davorka Rujevčan, mag.educ., senior lecturerCourse Assistant: Nela Erdeljac, mag.educ., assistantECTS credits: 4.0Semester of the course execution: I and IIAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

English

Aims: During the course students adopt the terminology, linguistic andgrammatical structures of English language from the entire fieldof food technology and improve oral and written communication,which will enable them to read professional literature, to useEnglish for specific purposes and communication. They shalldevelop communication and social skills in a given profession, ingenaral language situations and those that go beyond theprofession. It promotes autonomous learning and raisesawareness for intercultural aspects. Most important languageskills (listening, speaking, reading, writing, translation) aredeveloped and language content (vocabulary, communicationpatterns, phonological and orthographic characteristics and themost important grammatical and linguistic units relevant to theprofessional literature) are expanded.

CourseCourse structure Number

of contact hours per week:

Number of contact hours per semester:

Student’s requirements by type of teaching:

Lectures: 1 15 Lectureattendence 80%

Tutorials: 1 15 Excercisesattendance 80%

Practical (lab) sessions:

/

Seminars: /Field work: /Other: /TOTAL: 2 30

Monitoring of students' work, knowledge evaluation and learning outcomes

(Define exactly six learning outcomes)

LEARNING OUTCOMES(upon completion of the course the student should be able to:)

FACTORS AFFECTING THE GRADE (e.g. term paper, practical work, presentation, ...)

MAXIMUMNUMBER OF POINTS PER FACTOR

I1: Define the most important Attendance 10

1 ISVU – Information System of Higher Education Institutions in Croatia

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SYLLABUS

terms and collocations in Englishfor Specific Purposes for this fieldof work

(active participation 105525

I2: Reproduce the text and graspthe key information

Continuous assessment andevaluation

I3: Distinguish different parts ofspeech and grammaticalstructures

Written exam

I4: Produce their own simple texton a topic from this specifiec fieldof work (in written and oral form)

Oral exam

I5: Compare vocabulary andgrammatical terms in theirmother tongue and foreignlanguage (English)I6: Understand and comprehendprofessional texts, terms anddefinitionsI7: Understand written or audioexample of a professional text ina foreign language (English)

Alternative formation of the grade( I1 – I6)

or alternative formation of the grade: I1 – I7 TOTAL: 100points

Students' competencies

Prerequisites for course approval (lecturer’s signature):

Student attendance

Prerequisites fortaking exams:

Signature

Grading scale: (According to the Regulations on student assessment of Karlovac University of Applied Sciences, Article 9, paragraph 5)90-100 - excellent (5) (A)80 to 89.9 - very good (4) (B)65 to 79.9 - good (3) (C)60 to 64.9 - sufficient (2) (D)50 to 59.9 - sufficient (2) (E)0 to 49.9 – fail (1) (F)

Students are graded during class, what forms 70% of final exam. Students who achieve 50% (35 points) and more are allowed to take the final exam. The score on final exam makes 30% of the final grade.

ECTS structureECTS credits allocated to the course reflect the total burden to the student during adoption ofthe course content. Total contact hours, relative gravity of the content, effort required for exampreparation, as well as, every other possible burden are taken in account:Attendance(active participation)

Termpaper

Composition

Presentation

Continuous assessment and evaluation

Practical work

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SYLLABUS

0.5 - - - 0.5 -

Independent work

Project Written exam

Oral exam Other

- - 2 1 -

Review of topics/units per week associated with learning outcomesWeek Lectures topics/units and learning

outcomes:Tutorials topics/units and learning outcomes:

1. Introduction – differences between genaral English and English for Specific Purposes

1. Parts of speech

2. Substances 2. Verb tenses3. Matter and states of matter 3. Present Simple4. Mass and weight 4. Present Continuous5. Elements 5. Present tenses combined6. Periodic table of elements 6. Measurements7. Experiments 7. Synonyms8. Treatment of Laboratory Sample 8. Word formation: verbs – nouns9. Laboratory Safety Rules 9. Past Simple

10. Laboratory glassware 10. Past Continuous11. Water treatment system 11. Past tenses combined12. Nutrients in Food 12. Negations in English13. Nutrients in Food 2 13. Word formation: adjectives – adverbs14. Nutritional labelling in the USA and

in the UK14. Vocabulary exercises

15. Revision 15. Revision16. Food packaging 16. Classifications17. Do we eat to live or live to eat? 17. Discussion practice: for and against arguments18. The cell – milestones 18. Vocabulary exercises19. Solvent and solute 19. Present Perfect20. Microorganisms 20. Present Perfect and Past Simple21. Bacteria 21. Plural of nouns22. Microbes as chemical machines 22. Irregular foreign plural23. Authorities Try to I.D. Finger in

Wendy's Chilli23. Past Perfect

24. Vitamins and their functions 24. Past Perfect and Past Continuous25. Ascorbic Acid 25. Antonyms (prefixes and suffixes)26. Germs may block absorption of

vitamin C26. Future tenses: will

27. Vegetables Oil and Fats 27. Future tenses: „going to future“28. History of Food Science and

Technology28. Present Continuous and Present Simple for

future29. Fast Food Chains Face Obesity Law

Suit29. Vocabulary exercises

30. Revision 30. Revision

ReferencesREFERENCES (compulsory/additional):

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SYLLABUS

1. Rujevčan, D. (2014) English for Food technology students, part I, Veleučilište u Karlovcu2. A. Šupih-Kvaternik An English Reader for Food Technology and Biotechnology- Book

One Manualia Universitatis Studiorum Zagrabiensis, Durieux 2005Vesna Vyroubal English for Business Veleučilište u Karlovcu 2010

Exams for the academic year: 2017/2018Exam dates: According to the schedule of exams for academic year

2017/2018

Contact information1. Course Instructor/Lecturer: Davorka Rujevčan, mag.educ., senior lecturere-mail: [email protected] hours / Consultations: Thursdays 10.30-11.30, office 1012. Course Instructor/Lecturer: Nela Erdeljac, mag.educ., assistante-mail: [email protected] hours / Consultations: Tuesdays 10.00 – 11.30, office 216

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SYLLABUS

General informationCourse title: English language IIISVU1 course code: 170153 English language II (1/2)

170154 English language II (2/2)Studies in which the course istaught:


Course Instructor: Davorka Rujevčan, mag.educ., senior lecturerCourse Assistant: -ECTS credits: 4.0Semester of the course execution: III and IVAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

English

Aims: During the course students adopt the terminology, linguistic andgrammatical structures of English language from the entire fieldof food technology and improve oral and written communication,which will enable them to read professional literature, to useEnglish for specific purposes and communication. They shalldevelop communication and social skills in a given profession, ingenaral language situations and those that go beyond theprofession. It promotes autonomous learning and raisesawareness for intercultural aspects. Most important languageskills (listening, speaking, reading, writing, translation) aredeveloped and language content (vocabulary, communicationpatterns, phonological and orthographic characteristics and themost important grammatical and linguistic units relevant to theprofessional literature) are expanded.






Tutorials: 1 30 Excercisesattendance 80%

Practical (lab) sessions:

/







I1: Define the most important Attendance 5


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SYLLABUS

terms and collocations in Englishfor Specific Purposes for this fieldof work

(active participation 205525

I2: Reproduce the text and graspthe key information

Presentation

I3: Distinguish different parts ofspeech and grammaticalstructures

Written exam

I4: Produce their own simple texton a topic from this specifiec fieldof work (in written and oral form)

Oral exam

I5: Compare vocabulary andgrammatical terms in theirmother tongue and foreignlanguage (English)I6: Understand and comprehendprofessional texts, terms anddefinitionsI7: Understand written or audioexample of a professional text ina foreign language (English)





Student attendance


Signature


Students are graded during class, what forms 70% of final exam. Students who achieve 50% (35 points) and more are allowed to take the final exam. The score on final exam makes 30% of the final grade.


Termpaper

Composition

Presentation

Continuous assessment and evaluation

Practical work

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SYLLABUS

0.5 - - 1 - -

Independent work

Project Written exam

Oral exam Other

- - 1,5 1 -



1. Coffee Collocations2. Adjectives for describing food Comparison of Adjectives3. Healthy eating plate Relative pronouns4. Science and Invention Defining Relative clauses5. The engineering aspect of ready

mealsNon-defining relative clauses

6. Fast food industry Articles: a/an, the, no article7. Smoothie makers tread familiar path

to lucrative dealOmission of articles

8. Vitamins and their functions Phrasal verbs9. The History of the Hamburger Synonyms and antonyms

10. Proteins, Acids and Fats Passive – all tenses11. Acids Passive exercises12. Beneficial effects of food Skim reading13. Fish and Eggs Vocabulary transformation14. Breads, Cereals and Pasta Describing processes15. Milk Pasteurization: The Effects of

Time and TemperatureRevision

16. Compound nouns in food technology Compound nouns: form, spelling, stress17. HACCP: A State of the Art Approach

to Food SafetyText organization, note taking

18. Contamination of Food During Handling and Processing

Plural /singular nouns

19. Leaks and spills 1st Conditional clauses20. Contamination and the Food Chain 2nd conditional clauses21. How Beer is Made 3rd conditional clauses22. Barley and Hops Conditional clauses combined: 0, 1st, 2nd, 3rd23. The Microbiology of Beer Delivering a presentation in English24. Composition of cows' milk Passive – all tenses25. The Purposes of Heat Treatment Passive practice26. Fermentation – Some

MisconceptionsDescribing charts, pictures, graphs

27. Yeast types Describing processes28. Greasy Spoon Job application29. Curriculum Vitae CV 30. Job Applications Revision


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SYLLABUS

1. Rujevčan, D. (2014) English for Food technology students, part I, Veleučilište u Karlovcu2. A. Šupih-Kvaternik An English Reader for Food Technology and Biotechnology- Book

One Manualia Universitatis Studiorum Zagrabiensis, Durieux 2005Vesna Vyroubal English for Business Veleučilište u Karlovcu 2010


2017/2018

Contact information1. Course Instructor/Lecturer: Davorka Rujevčan, mag.educ., senior lecturere-mail: [email protected] hours / Consultations: Thursdays 10.30-11.30, office 101

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SYLLABUS

General informationCourse title: PHYSICAL CHEMISTRYISVU1 course code: 38328Studies in which the course istaught:

PROFESSIONAL STUDIES OF FOODTECHNOLOGY

Course Instructor: Igor Peternel, PhD, LecturerCourse Assistant: Marijana Blažić,PhD, Assistant Professor Goran

Šarić,PhD, LecturerECTS credits: 5.0Semester of the course execution: IIIAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

/

Aims: Knowledge of physical chemistry is one of theessential factors upon which the study because it ispossible better and better understanding ofchemical reactions. Knowledge allows studentscomplete an understanding of the course thatbuilds.





Lectures: 1 30 presence – 80%Tutorials:Practical (lab) sessions:

1 30 presence – 80%







I1: Distinguish ideal and realgases

The presence and activity of the student in class

10

45

45I2: Understand thethermodynamic processes

Term paper

I3: Acquire a knowledge of theprocesses that take place insolution and at interfaces

Test paper

I4: Understand thermochemical Oral exam


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SYLLABUS

processesI5: Understand electrochemicalprocesses)

Practical exercises

I6: Distinguish dispersed systems





Presence


Signature

Grading scale: 0-49,9 insufficient (1) (F)50-59,9 sufficient (2) (E)60-64,9 sufficient (2) (D)65-79,9 good (3) (C)80-89,9 very good(4) (B)90-100 excellent (5) (A)

ECTS structureECTS credits allocated to the course reflect the total burden to the student during adoption ofthe course content. Total contact hours, relative gravity of the content, effort required for exampreparation, as well as, every other possible burden are taken in account:Presence(activity)

Seminar Essay presentation

Practicalexercises

Presence(activity)

0,7 0,3 0,5 0,7

Independent task planning

Project Test paper

Oral exam Continuous assessment

1 1,5 1



1. The properties of individual states of matter

1. Determine the enthalpy thereof.

2. Extended equation of state for gases, 2. Determination of the relative viscosity of the default solution Ostwald viscometer.

3. Gas mixtures, kinetic theory of gases 3. Designate the diffusion constant for the current system.

4. The first law of thermodynamics 4. Determining the surface tension of the default patterns.

5. Reversible isothermal expansion and compression of ideal gases

5. Designation by Freundlich adsorption isotherm

6. Enthalpy, adiabatic changes 6. An appointment of molar conductivity at infinite dilution graphic for weak and strong electrolytes,

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SYLLABUS

weak electrolytes for the equilibrium constant for any given concentration.

7. Chemical energy 7. Determining the concentration of acid a given sample by potentiometric titration.

8. Hess law, Kirchhoff's law 8 Determination of equilibrium constants and the activation energy for inversion of sucrose.

9. Second law of thermodynamics, Carnot cycle

9. Determining the boiling diagrams of binary mixtures

10. Electrochemistry 10. Determination of the set of colored solution colorimeter

11. Equilibrium (chemical balance) 11. Determination of the sugar concentration using refractometers

12. Osmotic pressure, fluids are completely miscible

12. Assessment of the enthalpy of neutralization

13. The balance at the interface 13 Determination of mole mass of salt up freezing method

14. Dispersed systems, types, properties, methods

14. Seminar

15. Kinetics, chemical reactions, the reaction of the first order, second, successive, parallel)

15. Seminar


Basic: Lj.M.Lalić,M. Blažić Fizikalna kemija Veleučilište u Ka, Ka, 1., 2013. P.W.Atkins,M.J.C, Načela fizikalne kemije, Školska knjiga, Zgb, 1996Aditional: P.W. Atkins, J. de Paula, Physical Chemistry Oxford, University Press 9., 2009. Ivica Mekjavić, Fizikalna kemija 1, Školska knjiga, Zgb, 1996 Ivica Mekjavić, Fizikalna kemija 2, Školska knjiga, Zgb, 1999


2017/2018

Contact information1. Professor Igor Peternele-mail: [email protected] and place of visiting hours:

Tuesday 10:00-11:00, ,room218

2. Professor Marijana Blažiće-mail: [email protected] and place of visiting hours:

Tuesday 11:00-12:00, room 115

3. Professor Goran Šariće-mail: [email protected] and place of visiting hours:

Prayer appointment, room122

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SYLLABUS

General informationCourse title: Fundamentals of MicrobiologyISVU1 course code: 38329Studies in which the course istaught:

Food Technology

Course Instructor: Bojan Matijević, Ph.D., College ProfessorCourse Assistant: -ECTS credits: 5.0Semester of the course execution: IIIAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

/

Aims: Knowledge of fundamental l microbiology and food microbiologyof plant and animal origin. Knowledge of microbes and their rolein all spheres of micro and macro life gives the studentcompetence significant for the food industry.





Lectures: 2 30 Lecture attendence 80%

Tutorials:Practical (lab) sessions:

2 30 Exercises attendance 80%

Seminars:Field work:Other:TOTAL: 4 60






1. Identify and define general properties of prokaryotes, eukaryotes and viruses, and use the microscopic methods.

The presence and attendance 10

10

40

40

2. Describe the conditions necessary for the growth and cultivation of microbes

Practical exercises

3. Identify macromolecules involved in microbial metabolism, and describe howmicrobes getting energy (microbial metabolism) and

Written exam (colloquium)


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SYLLABUS

affecting on the biogeochemical cycles.

4. Describe the microorganisms used in the food production, causing spoilage, and methods for microbial growth control.

Oral exam

Describe the morphology and systematics of yeasts and molds as well as methods for the microbes determining


or alternative formation of the grade: 1 – 5 TOTAL: 100points



Attended lectures, laboratory exercises done correctly written papers


Obtained signature



Term paper Composition Presentation Practical work

1.50 - - - 1.50

Independent work

Project Written Exam Oral Exam Continuous assessment and evaluation

- - 1.00 1.50 -



1. Introduction to Microbiology, the world of microorganisms and their position in nature

The organization of work in themicrobiology laboratory

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SYLLABUS

2. Fundamental properties of microorganisms. Systematicsof microorganisms

Microscope, microscopic techniqueand preparation of a wet-mount slid

3. Prokaryotes: taxonomy and nomenclature, Fungi: morphology and systematics

Microbiological culture mediapreparation and sterilization, isolationand maintenance of pure cultures

4. Protists (Protista empire), viruses

Simply, Gram stain and microscopy

5. Microbial growth, cultivation and metabolism. The growth and propagation of bacteria.

Endospore Staining

6. Macromolecules, structures and their importance, microbial metabolism

The influence of pH and osmoticpressure on the growth ofmicroorganisms

7. Microbial ecology and interaction

Biochemical activities of bacteria

8. Biogeochemical cycles Determination of viable cell count, directand indirect methods

9. Control of microorganisms growth

Bacteriological cleanliness in foodproduction

10. Microorganisms in food The microbiological analysis of water,bacteria viable cell count, coliformbacteria determination - previous test

11. Microorganisms in food The microbiological analysis of water- confirmation test

12. Molds: morphology and systematics

The microbiological analysis of water– final test

13. Yeasts: morphology and systematics

The IMViC tests and Gram stain

14. Methods for determination of bacterial growth

The IMViC tests results reading

15. Methods for determining the growth of yeasts and molds

Systematics and morphology ofyeasts and molds, specifying thenumber of dead and living yeast cells


1. Harley, J.P. (2014): Laboratory Exercises in Microbiology, 9th edition, McGraw-HillProfessional, New York

2. Jay, J.M. (2000): Modern Food Microbiology, Aspen Publishers, Inc., Maryland3. Lee Lerner, K., Lerner, B.W. (2003): World of Microbiology and Immunology, The Gale

Group, Inc., Farmington Hills.4. Nath, S.K., Revankar, S.G. (2006): Problem-Based Microbiology, Sunders Elsevire,

PhiladelphiaPrescott, H.(2008): Laboratory exsercises in microbiology, 7th edition, McGraw-Hill HigherEducation, Boston


2017/2018

Contact information1. Professor Bojan Matijević, Ph.D., College Professor

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SYLLABUS

e-mail: [email protected] and place of visiting hours:

Tuesday, Room 115, 9:00 – 10:00 am

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SYLLABUS

General informationCourse title: The technology of cleaning and desinfectionISVU1 course code: 38330Studies in which the course istaught:


Course Instructor: Marijana Blažić, PhD, Assistant ProfessorCourse Assistant: /ECTS credits: 4.0Semester of the course execution: IIIAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

/

Aims: During the course students adopt knowledge and skills of basic technology of cleaning and disinfection of food plants, cleaning quality control and disinfection (chemical and microbiological control) and basis of legislative. Completion the course enable students quality knowledge of the factors that can affect quality of production in food processing industry.







2 30 Exercisesattendance 80%







1. Know the microorganisms causes of food spoilage

Attendance(active participation)

2. Identify risks during processing and handling of food

Term paper

3. Assess the hygienic condition ofthe plant

Written Exam

4. Apply the proper sanitation plan Oral Exam


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SYLLABUS

in food production facilities5. Understand and apply legislation related to food production

Practical work

6. Write the HACCP plan





Student attendance


Signature



Termpaper

Composition

Presentation

Practical work

0,7 0,3 0,5

Independent work

Project Written Exam

Oral Exam Continuous assessment and evaluation

1 1,5



1. Taxonomy of bacteria in the food system

Implementation of HACCP plan in dairy industry

2. Family Micrococacae, family Pseudomonadaceae, family Lactobacilaceae, family Bacilliaceae,

Implementation of HACCP plan in beerindustry

3. Family Enterobacteriaceae, family Vibrionaceae, family

Implementation of disinfection in the industry

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SYLLABUS

Vibrionaceae, mildew4. Food poisoning -

consequencesImplementation of disinsection in the industry

5. Land hygiene Implementation of deration in the industry

6. Water hygiene Technological processes in food processing industry, GMP, GHP

7. Air hygiene Technological processes in dairy industry GMP, GHP

8. CIP, COP, DDD Technological processes in beer industry GMP, GHP

9. Hygiene and HACCP guides Technological processes of baking industry GMP, GHP

10. The requirements of the HACCP system in facilities which process raw materials of animal origin

The technical design of food industry

11. The requirements of the HACCP system in facilities which process raw materials of vegetable origin

Rapid methods for checking hygienic safety of the production lines

12. Legality of the GMP, GLP, GHP

Field Work

13. Legislation (laws, regulations,acts, decrees)

Field Work

14. Control of hygienic quality – methods

Field Work

15. Student seminars Colloquium

ReferencesREFERENCES (compulsory/additional):Cuthrie,R.K: Food sanitation, Av. – New York, 1998.Hobbs.B.G.: Poisoning and food hygiene, Edward Arnold, 2007.


2017/2018

Contact information1. Professor Marijana Blažić, PhD, Assistant Professore-mail: [email protected] and place of visiting hours:

Tuesday 11.00-12.00, office 115

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SYLLABUS

General informationCourse title: Brewing technology IISVU1 course code: 38352Studies in which the course istaught:


Course Instructor: Dr. sc. Goran ŠarićCourse Assistant: -ECTS credits: 6.0Semester of the course execution: IVAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

/

Aims: During the course students adopt the knowledge about the beer production, phases in beer production, equipment and machines, legislative norms, production and product quality control. Completing the course allows the students to comprehend the courses which are following Brewing tachnology 1.







3 45 Practical class attendance 80%







1. Describe the brewery and basicstages in the proces of wort production

Attendance(active participation

-

20

40

-

40

2. Describe the principal raw materials used for wort production and the proces of theirpreparation for mashing

Presentation

3. Explain the procedurę and changes occuring during mashing, and methods of separation of coarse break from

Written exam


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SYLLABUS

wort4. Explain the procedurę of cooking and dosage of hop, as well as to explain what kind of chages occur during this proces

Oral exam

5. Describe the procedures of wort treatment and preparations for fermentation

Performance during practical lab work





Student attendance


Signature




1.5 1 - - 1

Independent work


0,5 - 2 - -



1. Wort production, brewing equipment, types of breweries

Basic terms in wort production, Technological process of wort production

2. Malt milling, dry and wet milling machines

Preparation of solutions of chemicals, Preparation of detergents and disinfectants

3. Whole wheat composition, Raw material analisys, Analisys of intermediate

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SYLLABUS

Whole wheat grading and by-products4. Temperatures during wort

production and its duration, Concentration of wort

Preparation of water, Waste water treatment

5. Enzyme activity, Starch degradation, Factors which affect composition of fermentable sugars

Brewery, Brewhouse yield

6. Degradation of β-glucan, proteins and other components

Brewery equipment

7. Extract composition, Wort acidification

Wort color determination – spectrophotometric method, Wort pH, Wort clarity and smell

8. Vessels for mashing Determination of coagulating nitrogen9. Mixing of water and malt,

Infusion mashing, Decoction process

Determination of free amino nitrogen – ninhidrin method

10. Mashing diagrams, Wort oxidation

Safety at work during wort production

11. Mashing with skipping break for β-amylase activity, Mashing of barley malt and malt obtained from other cereals

Sanitaion of the brewey

12. Lautering, Mash and wort separation

Screening the film about «Karlovačka pivovara»

13. Wort boiling, Dosage, dissolution and conversion ofhop components, Design andheating of the wort kettle

Project assignment – wisiting «Osječka pivovara» in Osijek

14. Other procedures of wort boiling, Energy usage and saving during wort boiling, Boiling record and control

Project assignment – wisiting brewhouse «Medvedgrad», Mokrice

15. Removal of the coarse break in settling tank, Whirlpool, Cooling and clarifying the wort, Equipment for wort cooling, Wort aeration

Computational tasks


Marić, V. Tehnologija piva, Veleučilište u Karlovcu, 2009. Hough, J.S., Brigs, D.E., Steven,R., Naučni aspekti sladarstva i pivarstva, Posl. zaj. ind.piva i slada, Bgd., 1979.

Marić, V. Bohunicki, J., Priručnik za mikrobiologe u pivarstvu, Posl. zaj. ind. piva i slada, Zgb.1987.Štefanić, K., Marić, V. Pivarski priručnik, Ibid , Zgb., 1987.Kunze, W., Technology – Brewing and malting, 5th edition, VLB, Berlin, 2014.

Exams for the academic year: 2017/2018

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SYLLABUS

Exam dates: According to the schedule of exams for academic year 2017/2018

Contact information1. Professor Dr. sc. Goran Šarić, lecturere-mail: [email protected] and place of visiting hours:

-

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SYLLABUS

General informationCourse title: Environmental TechnologiesISVU1 course code: 38331Studies in which the course istaught:

Food technology

Course Instructor: Sandra ZavadlavCourse Assistant: /ECTS credits: 4.0Semester of the course execution: IIIAcademic year: 2017/2018Exam prerequisites: /Lectures are given in a foreignlanguage:

/

Aims: The program, students are directed towards identifying a global scale threat to the environment pollution of water, soil and air. The program can acquire basic knowledge of the pollution of water, soil and air, waste heat, radioactivity, chemicals, etc., And the association with the legislation gives the applied dimension of the program.


of contact hours perweek:




Tutorials:Practical (lab) sessions: 2

26 Attendence-100

Seminars:6

Attendence-100%

Field work:6

Attendence-100%

Other:TOTAL: 60






1. recognize the effects of man on the environment and industry and to analyse how to preserve and protect the environment

Quality of seminar work/term paperQuality of answers in oral exam

30

70

302. to discuss the possibilities and the selection of technologies to protect the environment (water,



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SYLLABUS

soil, air) 70

30

70

3070

30

70

3. specify the composition, pollution and so far applied procedures in wastewater treatment


4. describe the operation of real systems for wastewater treatment (after visiting the devices)


5. predict sources of pollution and to express an opinion on the new findings in environmental pollution and environmental

Quality of seminar workQuality of answers on oral exam

6. to document and illustrate the impact assessment of each pollution on soil quality

Quality of seminar workQuality of answers on oral exam

30

70

7. choose environmentally acceptable solution for wastewatertreatment, as well as establishing water quality8. to find a way for the disposal of by-products from the food industry,using them to further processing9. recognize, understand and interpret the laws and regulations applicable in the field of environmental protection, and to present an independent report





Maximum 3 absences from school, written, defended and evaluated seminars, worked and evaluated exercise.


Signature of lecturer


ECTS structureECTS credits allocated to the course reflect the total burden to the student during adoption ofthe course content. Total contact hours, relative gravity of the content, effort required for exampreparation, as well as, every other possible burden are taken in account:

QO, 7.5-03-06, izmj. 3, engl.


SYLLABUS

Attendance(active participation)


0.5 0.5 - 1.0 -

Independent work


- - - 1.5 0.5



1. Factors significantly changingenvironment. Over-exploitation of naturalresources.

Operating writing papers.Determination of physical propertiesof water, the pH measurement.

2. Air pollution, water and soil,waste heat, radioactivity,chemicals and so on.

Determination of chloride, sulfate,and the detection of iron in water.

3. The atmosphere, compositionand properties.Meteorological conditions forthe spread of contamination

Determination of organic substancesin waste water expenditure ofpotassium permanganate.

4. Air quality standards.Network monitoring airquality.

Circulation of nitrogen in nature.Detection of nitrite, nitrate andammonia in water.

5. Sources of the most commonpollutants of air. Emissionsand immissions.

Determination of free oxygen, andfree and bound carbon dioxide inwater.

6. Air pollution and the impacton the environment andnature (decay facade andforest decline).

Determination of carbonate and totalhardness of water in the samplesfrom different sources

7. Ways of protecting thequality of air, precipitation,separation and filtration.

Experiments give carbon (IV) oxideand the sulfur (IV) oxide.

8. The legislation on theprotection of air quality.

Determination of biochemical oxygendemand (BPK) by Winkler, BPK5,BPK20

9. Pollution of water by naturalprocesses. Wastewater,origin, type and processing.

Qualitative proof of carbonates in thesoil. Determination of the pH value ofthe soil from various locations.

10. The physical-chemical,microbiological and biologicalcharacteristics of wastewater,KPK, BPK and more.

Reactions of magnesium, calcium andaluminum with water in the flame.

11. Sewage and wastewatertreatment. Sedimentation,equalization, neutralization.

Measurement of the pH, conc.dissolved oxygen, el. conductivity andtemperature. link digital multimeteron samples from different sources.

12. Aerobic and anaerobicwastewater treatment.

Study Visit to the dairy, brewery andbiological wastewater treatmentplant.

QO, 7.5-03-06, izmj. 3, engl.


SYLLABUS

13. Type, quality soils. Soilcontamination andremediation.

Final discussion on each exercise.Instructions for taking tests andexams.

14. Utilization of waste from thefood industry.

Rating papers on the subject of studyvisits to the dairy, brewery wastewater treatment plants and wastewater.

15. Environmental Protection Act,the Nature Protection Act, theWater Act, the Waste Act.

Laying out preliminary exercises.

ReferencesREFERENCES (compulsory/additional):Ann Boyce,(1997) Introduction to Environmental Technology 1st Edition , John Wiley, & Sons, Inc. ISBN-13: 978-0471287339,ISBN-10: 0471287334

Jixiang Yang (2013) Membrane Bioreactor for Wastewater Treatment. ISBN: 978-87-403-0441-1. http://bookboon.com/en/membrane-bioreactor-for-wastewater-treatment-ebook


2017/2018

Contact information1. Professor Sandra Zavadlave-mail: [email protected] and place of visiting hours:

Tuesday 9: 00-10: 00 am, Office 115.

QO, 7.5-03-06, izmj. 3, engl.

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