ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20106f16Semester: 2016/2017 winter
Name: Chocolate Technology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Agnieszka Kita
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: Student knows contemporary problems of chocolate processing; shows progress in obtaining of raw materials; is able to describe traditional and new technologies used in chocolate processing; defines assortments of chocolate products. Skills: Student is able to describe properties and possibilities of using different raw materials for chocolate processing; describes direction of technological processes connected with chocolate products processing; describes properties of chocolate products.
Competences: Social skills (Attitude): Student is conscious of necessity of technical-technological progress introduction in processing of chocolate.
Prerequisites: Carbohydrates Technology, Technology of Oils, Food Industry Apparatuses
Course content: Characteristics of cacao beans. The technology of chocolate products.
Recommended literature: 1. Beckett S.T. (ed): Industrial Chocolate Manufacture and Use, Wiley-Blackwell, 2008 2. Talbot G.: Science and technology of enrobed and filled chocolate, confectionery and bakery products. Woodhead Publishing, CRC Press, 2009 3. Timms R.: Confectionery fats handbook – properties, production and applications, E., The Oily Press, England 2003.
Assessment methods: Knowledge and skills assessment in notes on the basis of written exam in form of test; social skills without note
Comment: