ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10038f10Semester: 2010/2011 summer
Name: Carbohydrate Food Materials Technology
Major: Commodity Science
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab.inż. Anna Pęksa, prof.nadzw.
Language of instruction: Polish
Learning outcomes: After completing the course student knows chosen technologies of sugar beet, potato, starch processing and also extrusion technology and frying process utilization for snacks production.
Competences: The student understands the meaning and importance of basic processes used in the production of potato starch, starch syrups, potato products, extruded snacks and sweets as the factors of the quality creation of the final product.
Prerequisites: Biochemistry, Basics of Plant Production
Course content: The objective of the course is the introduction the students into problems of raw materials utilization, presentation of the chosen technologies from different branches. Technology of potato starch production and processing of starch – glucose and syrups production. Technology of sugar production. Dehydrated and fried potato products production. Extrusion technology of snacks production. Technology of chosen sweets production.
Recommended literature: 1. Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. PTTŻ-O/Małopolski, Kraków 2005, 2. Potato Science and Technology. Lisińska G., Leszczyński W. Appl. Science Publishers London, New York 1989, 3. Cukrownictwo. Nikiel S. Wyd. SziP, Warszawa 1996, 4. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001, 5. Ćwiczenia z technologii przetwórstwa węglowodanów. Lisińska G., Leszczyński W., Goluchowski A., Regiec P., Pęksa A., Kita A. Wyd. AR we Wrocławiu 2002, 6. Industrial chocolate manufacturing and use. Becket S., Wiley, 2008, 7. Frying technology and practices. Grupa M.K.,Warner K.,White P.J. AOCS, Press Champaign, Illinois 2004.
Assessment methods: accepted exercises, oral exam
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