ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10033o15Semester: 2015/2016 summer
Name: General Food Technology
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab. inż Tomasz Zięba prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course student will characterize the main directions of the agricultural-food processing, define the ideas associated with unit operations applied in the food processing, define and explain the processes proceed in the food processing, specify and characterize the parameters effected on intensity of carried technological processes and describe the appliances used in the food processing. Skills: After completing the course student will know the equipment of technological laboratory, rules of the safety work, know how to operate the analytical appliances used in qualitative assessment of materials and food products, know how to use the possessed knowledge in laboratory conditions, take advantage of knowledge to gain and process the main food components and choose and carry out the treatment of food preservation.
Competences: Personal and social attitude: After completing the course student will be responsible for common realized jobs in team as well as for charged appliances, understand the phenomenon and processes proceed in the food processing and their influence on safety and health of consumer, understand the importance of observance of the hygienic principles in the food processing. Finishing the course empower to start the directional technologies.
Prerequisites: mathematics, physics, chemistry, microbiology, food analysis
Course content: Food industry – its organization and structure in Poland, general jobs of food industry; quality of food and materials served to its production; operations and uncomplicated processes used in the processing; preservation and storage in the industrial production and their influence on biological, functional and organoleptic value of food; auxiliary materials and techniques in the food technology; technologies of by-products; waste products of industrial food production and methods of their utilization.
Recommended literature: 1. Ogólna technologia żywności, Pijanowski E., Dłużewski M., Dłużewska A., Jarczyk A. WNT Warszawa 2000; 2. Ogólna technologia żywności, cz.1, red. Bednarski W., Wyd. ART Olsztyn 1996.
Assessment methods: oral exam, presentation of results and reports on the laboratory exercises, verification the presence on the exercises
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