Content
- Lectures: 21 hours
- Exercises 12 hours
- Independent work: 57 hours
Subject carrier
Description
1. LEGISLATION ON FOOD QUALITY
1.1. Definitions of quality and the importance of analysis in determining quality
1.2. Regulations in the field of agri-foodstuffs (division according to the areas of the individual ministries in Slovenia, laws, regulations)
1.3. Legislation in the field of labeling of protected agricultural products and foodstuffs
1.4. Control of food supplements and foodstuffs for special medical purposes
2. FOOD LABELING
2.1 General food labeling (non-prepacked and prepacked food)
2.2. Nutrition and energy value labeling
2.3. Labeling of nutrition and health claims
2.4. Labeling of food supplements
3. ANALYTICAL METHODS IN FOOD
3.1. Sampling of food
3.2. Determination of macronutrients
3.3. determination of energy value of food
3.4. Determination of gluten
3.5. Sensory analysis of food
