ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20108f11Semester: 2011/2012 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
Learning outcomes: After completing the course student knows composition and properties of basic raw material in pasta production. Students are able to determine quality and usefulness of raw material to process. Moreover student knows technical and sanitation condition and technological stages of different pasta goods.
Competences: Completions of the course allow working in the industrial production of pasta goods.
Prerequisites: General Food Technology, Cereal Technology I
Course content: Properties and classification of pasta products. Characterization of basic raw material used in pasta production. Technological stages of pasta processing. Production of instant, short cooking time, pre-cooked and fresh pasta. Methodology of quality estimation of pasta.
Recommended literature: 1. Obuchowski W. Technologia przemysłowej produkcji makaronów. Wyd. AR Poznań.1997; 2. Przegląd Zbożowo-Młynarski.
Assessment methods: written exam
Comment: Course can be carried out during 1st semester (summer)