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Temeljni literatura in viri / Textbooks:B. Müller, U. Poth: Coatings Formulation, ISBN: 3-87870-177-2, published May 2006.P. Nanetti: Coatings from A to Z, An alphabetical glossary, ISBN: 3-87870-173-X, March 2006.T. Brock, M. Groteklaes, P. Mischke: European Coatings Handbook, ISBN: 3-87870-559-X , March2000.A. Goldschmidt, H.-J. Streitberger: BASF-Handbuch Lackiertechnik, Vincentz: Hannover, 2003.Cilji:Osvojiti osnovna znanja o formuliranju premaznihsistemov in njihovih lastnostih ter procesnihstopnjah v proizvodnji premazov.Objectives:Basic knowledge of the formulation of coatingsystems and their properties, and process stages inthe manufacture of coatings.Predvideni študijski rezultati:Znanje in razumevanje:Osnovne sestave in formuliranja premaznihsistemov,Osnovnih procesnih stopenj v proizvodnjipremazov,tipov premaznih materialov in njihovih lastnosti.Intended learning outcomes:Knowledge and Understanding:Basics of composition and formulations of paints,Process stages in the manufacture of coatings,Types of coating materials and their properties.Prenesljive/ključne spretnosti in drugi atributi:osnovna predznanja za delo v industriji barv inlakov oz. na področjih njihove uporabe.Transferable/Key Skills and other attributes:Achieving basic knowledge for praxis in the industryof paints and coatings and areas of their application.Metode poučevanja in učenja:PredavanjaStrokovna ekskurzija v industrijoLaboratorijske vaje na izbranem primeru in pripravaseminarske naloge.Learning and teaching methods:LecturesVisits to the industryLaboratory work on selected case and preparation ofseminars.Načini ocenjevanja:Izpit je opravljen, če so pozitivno opravljenevse naslednje obveznosti:Seminarska nalogaUstni izpitDeleţ (v %) /Weight (in %)4060Assessment:Student passes the examination if s(he)successfully passed all the followingobligations:Seminar workOral examinationOpomba:Navedene sestavine so obvezna sestavina učnega načrta predmeta kot ga določajoMerila za akreditacijo visokošolskih zavodov in študijskih programov v 7. členu (Ur. l.RS, št. 101/2004).75
Predmet:Subject Title:Univerza v MariboruUniversity of MariborFakulteta za kemijo inkemijsko tehnologijoFaculty of Chemistry andChemical EngineeringUČNI NAČRT PREDMETA / SUBJECT SPECIFICATIONŢivilska tehnologijaFood technologyŠtudijski programStudy programmeKemijska tehnologijaChemical TechnologyŠtudijska smerStudy fieldLetnikYear3.SemesterSemesterpoletniSpringUniverzitetna koda predmeta / University subject code:PredavanjaLecturesSeminarSeminarSem. vajeTutorialLab. vajeLabor workTeren. vajeField workSamost. deloIndivid. work30 30 120 6ECTSNosilec predmeta / Lecturer:Mojca ŠkergetJeziki /Languages:Predavanja / Lecture: slovenski/SloveneVaje / Tutorial: slovenski/SlovenePogoji za vključitev v delo oz. za opravljanještudijskih obveznosti:Osnovno znanje prenosnih pojavov (prenos toplotein snovi) in osnovnih procesnih operacij.Prerequisits:Basic knowledge on transport phenomena (heat andmass transfer) and unit operations.Vsebina:Sestava ţivil (ogljikovi hidrati, lipidi, proteini,encimi, vitamini, minerali, barvila, arome) inskupine ţivil.Osnovne operacije in principi procesiranja ţivil.Termični postopki konzerviranja: pasterizacija,sterilizacija, hlajenje, zamrzovanje,....Netermični postopki konzerviranja.Inovativne metode konzerviranja.vpliv procesiranja na kvaliteto prehrambenihizdelkov: kemijske spremembe in ocenatrajnosti produkta.Pakiranje prehrambenih idelkov.Proizvodne tehnologije izbranih skupin ţivilskihizdelkov.Vaje:iz izbranih vsebin predmeta: študij procesnihparametrov izbranih tehnoloških postopkov zapredelavo ţivilskih izdelkov in vpliv na kvalitetoprodukta.Content (Syllabus outline):Food composition (Carbohydrates, lipids,proteins, enzymes, vitamins, minerals, colorants,flavors) and food categories.Unit operations and basic principles of foodprocessing.Thermal processing for food preservation:pasteurization, sterilization, refrigeration, chilling,freezing,....Nonthermal Processing for food preservation.Innovative methods for food preservation.Effects of food processing on quality of foods:chemical changes during processing and storageand Shelf-Life Modeling.Food packing.Processing technology of selected food productgroups.Labor work:in selected areas of subject: process parametersstudy of selected operations in food processing andinfluence on quality of products.76
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