Učni načrt predmeta

Predmet:
Sledljivost in pristnost živil
Course:
Food Traceability and Authenticity
Študijski program in stopnja /
Study programme and level
Študijska smer /
Study field
Letnik /
Academic year
Semester /
Semester
Ekotehnologije, 3. stopnja 1 1
Ecotechnologies, 3rd cycle 1 1
Vrsta predmeta / Course type
Izbirni
Univerzitetna koda predmeta / University course code:
EKO3-705
Predavanja
Lectures
Seminar
Seminar
Vaje
Tutorial
Klinične vaje
work
Druge oblike
študija
Samost. delo
Individ. work
ECTS
30 30 30 210 10

*Navedena porazdelitev ur velja, če je vpisanih vsaj 15 študentov. Drugače se obseg izvedbe kontaktnih ur sorazmerno zmanjša in prenese v samostojno delo. / This distribution of hours is valid if at least 15 students are enrolled. Otherwise the contact hours are linearly reduced and transfered to individual work.

Nosilec predmeta / Course leader:
prof. dr. Nives Ogrinc
Sodelavci / Lecturers:
Jeziki / Languages:
Predavanja / Lectures:
Slovenian, English
Vaje / Tutorial:
Slovenian, English
Pogoji za vključitev v delo oz. za opravljanje študijskih obveznosti:
Prerequisits:
Vsebina:
Content (Syllabus outline):
Temeljna literatura in viri / Readings:
Cilji in kompetence:
Objectives and competences:
Predvideni študijski rezultati:
Intendeded learning outcomes:
Metode poučevanja in učenja:
Learning and teaching methods:
Načini ocenjevanja:
Delež v % / Weight in %
Assesment:
Seminarska naloga
30 %
Seminar work
Ustni zagovor seminarske naloge
30 %
Oral defense of seminar work
Študenti bodo morali razviti študijo v povezavi z njihovo kariero
40 %
Students will be required to develop an enquiry linked to their specialist pathway
Reference nosilca / Lecturer's references:
1. STROJNIK, Lidija, POTOČNIK, Doris, JAGODIC HUDOBIVNIK, Marta, MAZEJ, Darja, JAPELJ, Boštjan, ŠKRK, Nadja, MAROLT, Suzana, HEATH, David John, OGRINC, Nives. Geographical identification of strawberries based on stable isotope ratio and multi-elemental analysis coupled with multivariate statistical analysis : a Slovenian case study. Food chemistry. [Print ed.]. 25 str. ISSN 0308-8146. DOI: 10.1016/j.foodchem.2022.132204.
2. KRAJNC, Bor, PODGORNIK, Maja, BUČAR-MIKLAVČIČ, Milena, OGRINC, Nives, et al. Selective methods to investigate authenticity and geographical origin of mediterranean food products. Food reviews international. 2021, vol. 37, issue 6, str. 656-682. ISSN 8755-9129. DOI: 10.1080/87559129.2020.1717521.
3. PAVC, Daša, SEBASTIÁN UGARTECHE, Nerea, SPINDLER, Lea, DREVENŠEK OLENIK, Irena, KODERMAN PODBORŠEK, Gorazd, PLAVEC, Janez, ŠKET, Primož. Understanding self-assembly at molecular level enables controlled design of DNA G-wires of different properties. Nature communications. Feb. 2022, vol. 13, 11 str., ilustr. ISSN 2041-1723. DOI: 10.1038/s41467-022-28726-6.
4. Martin Gajarský, Martina Lenarčič Živković, Petr Stadlbauer, Bruno Pagano, Radovan Fiala, Jussara Amato, L’ubomír Tomáška, Jiří Šponer, Janez Plavec and Lukáš Trantírek, Structure of a Stable G‑Hairpin, J. Am. Chem. Soc. 2017, 139, 3591-3594.
5. EMARA, Yasmine, KOROUŠIĆ-SELJAK, Barbara, GIBNEY, Eillen R., POPOVSKI, Gorjan, PRAVST, Igor, FANTKE, Peter. Workflow for building interoperable food and nutrition security (FNS) data platforms. Trends in food science & technology. [Print ed.]. [in press] 2022, 46 str. ISSN 0924-2244. DOI: 10.1016/j.tifs.2022.03.022.