ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10049o14Semester: 2014/2015 winter
Name: Fruit and Vegetable Technology
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Joanna Kolniak-Ostek
Language of instruction: Polish
Learning outcomes: Knowledge: W1 – Has ageneral knowledge of the raw materials and products of plant origin [BZ_W07]; W2 - Demonstratesknowledge of technology, production and processing of raw materials and products of plant origin[BZ_W14]; W3 - Knows thetechnological processes of food production[BZ_W15]; W4 - Has ageneral knowledge of the safety of food production processes at all stages[BZ_W17]. Skills: U1 - Analyzes thephysicochemical and biological processes that occur during the preparation of food and raw materials[BZ_U05]; U2 - Analyzeshazards and shows critical control points at the various stages of food production[BZ_U06]; U3 - Analyzes andinterprets the results of the analysis of food[BZ_U13].
Competences: K1 - Has asense of responsibility for the consequences of improperly conducted food production technology[BZ_K06]; K2 - Canin a well thought out and consciously take precautionary actions in successive stages of food production in accordance with its security [BZ_K09]; K3 - Knows theimportance and impact of errors in the production of food[BZ_K11].
Prerequisites: Biochemistry, Microbiology, Naturalandtechnological basesof crop production
Course content: The chemical composition of fruits and vegetables. Technology requirements for raw materials for processing. Characteristics and suitability of material for the production of canned and processed fruits and vegetables. Technological process of production of canned and processed fruits and vegetables. Methods and apparatus for preservation of canned and processed fruits and vegetables. Evaluation of the quality and storage of canned and processed fruits and vegetables. Characteristics of fruit and vegetable ingredients: carbohydrates, pectin compounds, proteins. Transformation of the components during the processing of fruit and vegetables: the factors that cause change. Risks during the processing of fruits and vegetables.
Recommended literature: 1. Zadernowski R., Oszmiański J., Wybrane zagadnienia z przetwórstwa owoców i warzyw, Wyd. ART Olsztyn 1994, 2. Jarczyk A., Berdowski J., B., Przetwórstwo owoców i warzyw. Tom I i II. WSiP 1997,1999; 3. Jarczyk A., Płocharski W., Technologia produktów owocowych i warzywnych. Tom I i II. WSE-H, Skierniewice, 2010 4. Kączkowski J. Biochemia roślin. Tom I i II. Państwowe Wydawnictwo Naukowe, Warszawa
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