ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20106f10Semester: 2010/2011 summer
Name: Chocolate Technology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Agnieszka Kita
Language of instruction: Polish
Learning outcomes: Students understand importance of technological factors on properties and value of chocolate products; know machines and technological lines of chocolate industry.
Competences: Students are able to work in confectionery industry as technologists and in laboratories of quality control.
Prerequisites: Carbohydrates Technology, Technology of Oils, Food Industry Apparatuses
Course content: The localization and largeness production of cacao seeds. The technology of chocolate and cacao powder production. Chocolate for diabetic and low-caloric chocolate and chocolate-like products. Utilization of cacao by-products.
Recommended literature: 1. Cukiernictwo. Wyczański S., WSiP. Warszawa 1994; 2. Technologia Przemysłów Węglowodanowych, Pałasiński M. red.,PTTŻ, Kraków 2000; 3. Ćwiczenia z technologii przetwórstwa węglowodanów, Lisińska G., Leszczyński W., Golachowski A., Pęksa A., Kita A., AR Wrocław 2002; 4. Industrial Chocolate Manufacture and Use, Beckett S.T., Wiley-Blackwell, 2008; 5. Confectionery fats handbook – properties, production and applications, Timms R. E., The Oily Press, England 2003.
Assessment methods: Writing credit, minimum knowledge to pass a credit – 60%.
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