ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10326f15Semester: 2015/2016 summer
Name: Cereal Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 20 / 0
Lecturer: prof. dr hab. Zygmunt Gil
Language of instruction: Polish
Learning outcomes: Knowledge: Student knows structure and chemical composition of cereal grain, methods of estimation grain quality, is familiar with processing of grain into different products. Skills: Student is able to choose the technological operations and equipment for processing cereal grain, to assess the quality of raw material and finish product made from grain.
Competences: Social skills (attitude): Student is responsible for equipment, food safety and has an ability to work in group.
Prerequisites: Chemistry, Biochemistry, Microbiology, Theory of machines and equipment for food industry, General food technology
Course content: Cereal crops: area, production and utilization. Characterization of cereal: origin, classification and types. Grain anatomy and chemical composition. Grain quality and methods of its estimation. Cereal processing technology: the flour milling process, pasta production, breakfast cereals, bread-making technology. Future trends in cereals technology.
Recommended literature: 1. Surowce mączne i kaszowe, Jankowski S., WNT 1988; 2. Obuchowski W. Technologia przemysłowej produkcji makaronu. Wyd. AR Poznań 1997; 3. Ambroziak Z. Produkcja piekarsko- ciastkarska. Część I i II. WSiP Warszawa 2004; 4. Analiza zbóż i przetworów zbożowych, Red . Jakubczyk T., Haber T., Skrypt SGGW-AR Warszawa 1983.
Assessment methods: Written exam
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