ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10361f16Semester: 2016/2017 summer
Name: Storage of Fruit and Vegetables
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 8
ECTS points: 2
Hours (Lectures / Tutorials / Other): 10 / 0 / 0
Lecturer: dr hab. inż. Alicja Kucharska
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course student has knowledge of processes and storage technology of fruit and vegetables; are able to evaluate the usability of plant products to the storage process. Skills: Student is able to design preservation technology of raw materials depending on the course of their utilization. They are also able to choose physical and chemical methods of storage live extending of plant raw materials.
Competences: Social skills: The student demonstrates the understanding of need to store raw plant material. He sees relationships between processes in raw material and their quality. He cares about optimal storage conditions of the material.
Prerequisites: Biochemistry, Food Chemistry, General Food Technology, Microbiology
Course content: Biological, biochemical and chemical processes during storage of fruit and vegetables in different circumstances. Storage technology of 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, Górecki, Wprowadzenie do przechowalnictwa, ART 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.
Assessment methods: Exam.
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