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