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Naziv kolegija
Basics of Measurement Methods in Nutrition

Vrsta studija
Preddiplomski sveučilišni
ECTS bodova
0

Jezik kolegija
Hrvatski
Kolegij vidljiv
Da

Nositelji kolegija
Ime i prezime
Jasenka Gajdoš Kljusurić
Izvođači nastave
Ime i prezime
Opis kolegija

The aim of the course: Basic measurement methods in food science - to give an insight into the complexity and importance of measurement in the following:

1) Features of measuring and measuring system in food science (Basic features of measurement and measuring results. Precision vs. accuracy in the measurement system. Simple and complex measurement systems and measurement error. The confidence interval and the method of least squares in the measurement and interpretation of results. The calibration of the measuring instrument)

2) Measurement of volume and mass flow rate in the industry and in the system such as human bodies (Impedance measurement method to determine the composition of the body and flow measurement using current, resistance, voltage and impedance…)

3) Temperature, humidity and radiation, acoustics and movement of molecules of food (measurement of temperature and humidity. Radiation measurements and connection with food and eating. Acoustics and food. Spectroscopic methods, for example NIR spectroscopy)

4) Seminar: selection of themes of applied measurement procedure used in food science and/or nutrition