ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20108f17Semester: 2017/2018 winter
Name: Pasta Production 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: dr inż. Radosław Spychaj
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: After completing the course student knows composition and properties of the raw materials used to pasta production. Explains the technical conditions, sanitation, and is characterized by processes during the manufacture of pasta products. Skills: Student determines the quality and usefulness of raw pasta and decides their usefulness in the production process. Shall undertake an evaluation the composition and quality of pasta products.
Competences: Social skills (Attitude): The student is aware of the reasons for the reduced product quality. Takes care to observe the conditions and parameters of technological processes that affect the quality of finished products. Demonstrates openness to new ideas in the field of personal development.
Prerequisites: General Food Technology, Cereal Technology I
Course content: Properties and classification of pasta products. Characteristics of basic raw materials used in the production of pasta. Pasta manufacturing process steps. Production of instant noodles, fresh and precooking. Methods for evaluation of pasta.
Recommended literature: 1. Mościcki L., Mitrus M., Wójtowicz A., Technika ekstruzji w przemyśle rolno-spożywczym. PWRiL 2007; 2. Popper L., Schafer W., Freud W., Future of flour. AgriMedia 2006; 3. Kill R.C.; Turnbull K. Pasta and semolina technology Bleckwell Science 2001; 4. Kruger J. E., Matsuo R. B., Dick J. W., Pasta and noodle Technology AACC Inc. 1998; 5. Obuchowski W. Technologia przemysłowej produkcji makaronów. Wyd. AR Poznań 1997; 6. Fabriani G., Lintas C., Durum wheat: chemistry and technology. AACC Inc. 1988; 7. Nazarow N. I., Technologia produkcji makaronów. WN-T 1972; 8. Przegląd Zbożowo-Młynarski.
Assessment methods: written exam
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