1. komponenta

Lecture type	Total
Lectures	30
Field exercises	5
Laboratory exercises	10
Exercises	15

* Load is given in academic hour (1 academic hour = 45 minutes)

1. Osnove senzorske procjene hrane, , Mandić, M.L., Prehrambeno tehnološki fakultet, Osijek, 2005.
2. Sensory analysis for food and beverage quality control: A Practical Guide, ISBN: 978-1-84569-476-0, Kilcast, D., Woodhead Publishing Limited, Oxford: Cambridge, 2010.
3. Sensory and Consumer Research in Food Product Design and Development, , Moskowitz H.R., Beckley J.H., Resurreccion A.V.A., Blackwell Publishing and the Institute of Food Technologist, Iowa, 2006.
4. Sensory Evaluation Techniques, , Meilgaard M., Civille G.V., Carr B.T., CRC Press, New York., 2000.

Izborni kolegij I - Regular smjer - Beer Technology
Izborni kolegij I - Regular smjer - Beer Technology
Izborni kolegij II - Regular smjer - Beer Technology
Izborni kolegij I - Regular smjer - Dairy Technology
Izborni kolegij II - Regular smjer - Dairy Technology
Izborni kolegij II - Regular smjer - Dairy Technology