ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10039o16Semester: 2016/2017 winter
Name: Storage of Plant Raw Materials and Food
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr hab. inż. Józef Błażewicz
Language of instruction: Polish
Learning outcomes: Knowledge: Student has knowledge about the physical and biochemical processes that occur in various types of plant materials during storage; knows how to prepare materials for the storage; can describe the construction and functioning of the storage facilities; is able to characterize the device and methods of measuring and regulating the most important parameters of the storage; knows the rules of material protection against pests, physiological diseases and infections, knows how to distinguish, identify and combat; knows the ways of calculating and minimizing natural losses; can name the methods of regulating the rate of biochemical changes during storage of raw materials; knows the rules of preservation, packaging and distribution plant material after storage. Skills: Student is able to assess the suitability of plant materials for storage; can select and develop technology for the preparation and storage of certain plant products based on knowledge of their parameters and directions of further development; calculate the state of stocks, taking into account the defects and natural loss.
Competences: Demonstrates an understanding of changes in raw material after harvest and during storage; is aware of the impact on food security through adequate preparation and selection of raw material storage technology; understands the importance of compliance with safety regulations because of the occurrence of a modified atmosphere in the storage facilities; is aware of the responsibility for jointly implemented team work.
Prerequisites: Biochemistry, Food Chemistry, General Food Technology, Microbiology
Course content: Biological, biochemical and chemical processes during storage of plant raw materials and food in different circumstances. Storage technology of cereal grains, potatoes, vegetables and fruit. Storage of converted and fixed products. Losses during storage of plant products.
Recommended literature: 1. Grzesiuk S., Górecki R.: Fizjologia plonów. Wprowadzenie do przechowalnictwa. Wyd. ATR w Olsztynie, 1994; 2. Lange E., Ostrowski W.: Przechowalnictwo owoców. PWRiL, Warszawa 1992; 3. Zin M.: Utrwalanie i przechowywanie żywności. Wyd. Uniwersytetu Rzeszowskiego, 2008; 4. Schulz H., Böttcher H.: Składowanie produktów roślinnych. Wyd. AR w Lublinie, 1999; 5. Adamicki F., Czerko Z.: Przechowalnictwo warzyw i ziemniaka. PWRiL, Poznań 2002.
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