ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20090o10Semester: 2010/2011 winter
Name: Fruit and Vegetable Technology II
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 9
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr inż. Anna Sokół-Łętowska
Language of instruction: Polish
Learning outcomes: After completing the course student is able to estimate quality of fruit and vegetable raw material and final products, apply to use the suitable technological process to fruit and vegetable products. student knows from the range of the biochemistry of the components of fruit and vegetables, their alternatively and the way of prevention these transformations.
Competences: The student can evaluate the quality and suitability of raw materials for processing, is able to prepare recipes and technology for freezing pickling, concentrated juices, caned products, purees, and processing of wild fruits and mushrooms. Can estimate the quality of the finished products. To define the components of fruit and vegetables and qualify what transformations they be subject to and how to prevent them.
Prerequisites: Biochemistry, general food technology, vegetable and fruit technology
Course content: Fruit and vegetable pulps and concentrates production (sweet and sugar-free). Saturation of fruits with sugar. Specific production of fruit and vegetable products for children. Processing of forest food products. Suitability of fruit and vegetable varieties for processing. Technology of freezing, concentrating, souring and appertizing of fruit and vegetables. The chemical compositions of fruit and vegetable tissues. The profile of the components of fruit and vegetables: carbohydrates, pectins, proteins, fats and waxes, organic acids, vitamins, mineral components, volatile substances, colorants, phenolic compounds. Biochemical changes in the track ripens and storage of fruit and vegetables.
Recommended literature: 1. Z.Gruda, J.Postolski. Zamrażanie żywności. WNT Warszawa, 1999; 2. Biochemia roślin. Tom I i II. Kączkowski J., Państwowe Wydawnictwo Naukowe, Warszawa; 3. Kączkowski J. – Podstawy biochemii. WN-T, Warszawa 2005; 4. Technologia produktów owocowych i warzywnych, tom. I, II, Red. Pijanowski E., PWRiL 1976; 5. Wybrane zagadnienia z przetwórstwa owoców i warzyw, Zadernowski R., Oszmiański J., Wyd. ART Olsztyn 1994.
Assessment methods: Oral exam, percentage to pass - minimum 60%
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