ECTS
ECTS Course Catalogue
Course details
Course code: RTSS10197o14Semester: 2014/2015 winter
Name: Basics of Food Technology
Major: Agricultural and Forestry Engineering
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 3
Hours (Lectures / Tutorials / Other): 30 / 15 / 0
Lecturer: Dr inż. Piotr Regieć
Language of instruction: Polish
Learning outcomes: Student acquires knowledge about a in terms of systems, technologies, techniques and equipment used in food technology. The student is able to assess and to analyze the factors affecting the quality of food products created. The student has the necessary background to work in food processing. Student can, under the supervision perform a simple task, research and design in the area of food processing.
Competences: The student is aware of the importance, responsibility and impact of activities engineer of agricultural and forestry engineering in terms of responsibility for the quality of food. The student has responsibility for their own work and the willingness to comply with the rules work in a team and to take responsibility for collaborative tasks
Prerequisites: Chemistry, Physics
Course content: The issue of food quality, methods of preservation and processes and technological operation used in food technology.
Recommended literature: Pijanowski E. i in., 2000, Ogólna technologia żywności. WNT W-wa Bednarski W., 1996, Ogólna technologia żywności. ART Olsztyn Sobkowicz G., 1995, Towaroznawstwo i przechowalnictwo produktów rolnych. UP Wrocław. Lisińska G. i in., 2002, Ćwiczenia z technologii przetwórstwa węglowodanów. UP Wrocław.
Assessment methods: Knowledge: partly examination (3 in a semester). Skills: Assessment, analysis and interpretation of results Social skills: Evaluating the effects of working in a team, evaluation of precision and accuracy of analysis, assessment of creativity in the selection of experimental conditions.
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