Ready Meals of Modified Nutrition Quality

Introducing students with theoretical and practical knowledge in the field of ready meals production of modified quality, respecting the principles of hygiene and operations management.

Creation of highly educated experts who are capable for working in the ready meal industry as well as in project, professional, scientific and educational institutions dealing with this issue.

Biological needs of organisms for nutrients, nutritional values of certain unprocessed foods, dry and heat treatment processes of foodstuffs (cooking, baking, roasting, and stew) and changes that occur on foodstuffs, nutrients. Basic principles and application of microwave in the ready-meal food industry. Technological procedures for obtaining various ready meal products. Food production for children of different age on the basis of milk, extracts of grain, vegetables and meat for different ages of children. Production of grain for breakfast (muesli and snak products). Production of dishes for special consumer categories (dietary foods, food allergens, declarations), ready meals of modified quality.

1. V. Oluški, 1988, Technology of ready meals, Faculty of Technology, Novi Sad

2. J. Popov-Raljić, 1999, Technology and quality of ready-made food, Faculty of Technology, Novi Sad

3. S. Tojagić, 1986, Collection of tasks from meat technology and technology of ready meals, Faculty of Technology, Novi Sad

Written exam and final exam.

Interactive lectures with the use of modern technologies, experimental exercises in laboratory and industrial plants, computer exercises, consultations.