ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20111f16Semester: 2016/2017 winter
Name: Modern Technologies in Egg Processing
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. Wiesław Kopeć
Language of instruction: Polish
Learning outcomes: Students are acquainted with modern directions and technologies applied in the egg production and processing.
Competences: The student is able to create the technology of eggs enriched in nutritional substances (nutraceuticals), can choose preparations of egg biologically active components for food product preservation.
Prerequisites: General Food Technology, Poultry and Egg Technology, Food Microbiology
Course content: The newest trends in egg production and processing, enrichment of eggs with nutritional substances, industrial methods of whole egg fractionation, application of isolated egg components in food production and medicine.
Recommended literature: 1. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000.
Assessment methods: Oral exam
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