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
