ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10345f16Semester: 2016/2017 winter
Name: Technology of Fruit and Vegetable Conserves
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 7
ECTS points: 5
Hours (Lectures / Tutorials / Other): 20 / 15 / 0
Lecturer: prof. dr hab. Jan Oszmiański
Language of instruction: Polish
Learning outcomes: Knowledge: Student knows the basic requirements for raw materials, auxiliary materials, process parameters and to assess the quality and conditions of storage of canned and processed fruit and vegetable has a general knowledge of the analysis of raw ingredients and can assess the quality of finished products. Skills: Students can choose the technological operations and equipment for processing fruit and vegetable preserves and canned goods - to calculate the need for adequate resources and equipment necessary to complete the processing technology of fruit and vegetables - make the necessary determination to control the course of technological operations and the finished product - to assess the quality of raw fruit and vegetables and products made from them - to undertake work on production lines and laboratories - plan and organize the production technology of selected canned fruit, vegetable, meat-vegetable products, purees and products for small children.
Competences: Social competence (attitudes): Demonstrates awareness of the responsibility for food safety for consumers - understands the need to comply with the conditions and process parameters affecting the quality of finished products - are characterized by openness to new ideas in the field of vocational training.
Prerequisites: general food technology, biochemistry, microbiology
Course content: Characteristics and suitability of material for the production of canned and processed fruit and vegetables. The course of technological process of canned fruit, vegetable, meat-vegetable products, purees and products for small children.. Methods and devices for the pasturization of canned and processed fruit and vegetables. Quality assessment and storage of canned and processed fruit and vegetables.
Recommended literature: 1. Zadernowski R., Oszmiański J., Wybrane zagadnienia z przetwórstwa owoców i warzyw, Wyd. ART Olsztyn 1994, 2. Jarczyk A., Berdowski J., B., Przetwórstwo owoców i warzyw, cz. 1, 2, WSiP 1997,1999; 3. Postolski J., Gruda Z. – Zamrażanie żywności. WNT, W-wa, 1985. 4. Pijanowski E., Mrożewski S., Horubała A., Jarczyk A.: Technologia produktów owocowych i warzywnych. PWRiL, W-wa, 1973.
Assessment methods: Course unit grade and written exam.
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