Courses list

Wersja polska

Course code: NTSS10166f16
Semester: 2016/2017 winter
Name: Storage in Food Industry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 24 / 0 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge: Student after completing the course have knowledge about the causes of storage losses, their classification, and ways to reduce; can describe the processes occurring in the materials after harvest; can characterize the factors affecting the storage life, and methods of it extension; distinguishes and describes the classic and modern technologies for the storage of agricultural products; knows the equipment of storage facilities and optimal storage conditions of individual plant materials; can also evaluate the usability of plant products to the storage process. Skills: Student is able to design preservation technology of plant raw materials depending on the course of their utilization.; is also able to choose physical and chemical methods of storage live extending of plant raw materials.

Competences: Social skills (attitude): Student demonstrates understanding the need to reduce quantitative and qualitative losses of raw materials, generated from harvest until they are consumed; is aware of the responsibility for quality and food safety and the environment safety; 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 by a team entrusted with the task and equipment; is open to new technology.

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. Horubała A.: Podstawy przechowalnictwa żywności, PWN, Warszawa 1975; 2. Grzesiuk S., Górecki R.: Fizjologia plonów. Wprowadzenie do przechowalnictwa. Wyd. ATR – Olsztyn 1994. 3. Adamicki F., Czerko Z.: Przechowalnictwo warzyw i ziemniaka, PWRiL, Poznań 2002; 4. Lange E., Ostrowski W.: Przechowalnictwo owoców, PWRiL, W-wa, 1992. 5. Schulz H., Böttcher H.: Składowanie produktów roślinnych. Wyd. AR w Lublinie 1999. 6. Zin M.: Utrwalanie i przechowywanie żywności. Wyd. Uniwersytetu Rzeszowskiego, 2008.

Assessment methods: oral exam

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