ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10159f17Semester: 2017/2018 summer
Name: Potato Products Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: prof.dr hab. Agnieszka Kita
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: Student knows technological value and chemical composition of raw material, technologies of potato processing, machinery and equipments, largeness of the production. Students know how to set up a quality control laboratory for potato, semi- and ready products of different lines of potato processing. Skills: The student defines the characteristics of the potato depending on the direction of processing; determines the course of technological processes related to obtaining potato products; defines the characteristics of the products obtained.
Competences: Social skills (Attitude): The student is aware of the need to control the production process in potato processing plants and the introduction of new raw materials and technological solutions.
Prerequisites: General Food Technology, Food Chemistry, Human Nutrition
Course content: The structure of potato utilization. Potato products divisions. Potato factories in Poland. The raw material requirements up to branch of industry, largeness of the production. Starch processing. The quality of semi- and ready products. Fried, dehydrated and canned potato products technology. Machines and installation, balances of production. Extrusion products, type of extrusion. The manufacturing of different snacks and their quality.
Recommended literature: 1.Technologia przetwórstwa węglowodanów. Red. M. Pałasiński, Wyd. AR Kraków 2005; 2. Potato science and technology. Lisińska G., Leszczyński W., London, New York 1989; 3. Snack food processing. Lusas E.W., Rooney L.W., CRC Press Boca Raton, London, New York, Washington D.C. 2002; 4. Frying technology and practices. Gupta M.K., Warner K., White P.J., AOCS Press Champaign, Illinois 2004; 5.Technologia tłuszczów jadalnych. Niewiadomski H., WNT Warszawa, 1993; 6. Ćwiczenia z technologii przetwórstwa węglowodanów. Lisińska G., Leszczyński W., Golachowski A., Regiec P., Pęksa A., Kita A., Wyd. AR we Wrocławiu, Wrocław 2002
Assessment methods: knowledge and skills assessment based on tests of exercises and oral exam; social competence - no credit ratings
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