ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10158f10Semester: 2010/2011 summer
Name: Carbohydrate 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: dr inż. Piotr Regiec
Language of instruction: Polish
Learning outcomes: After completing the course students know technological value and chemical composition of potato and sugar beet, technologies of starch and potato processing and sugar production.
Competences: After completing the course students are able to work in starch producing factories, potato processing factories or sugar factories.
Prerequisites: Physics, Chemistry, Food Analysis, General Food Technology
Course content: The economic importance of potato in Poland and abroad. Technological value of food potatoes. Technological value of potatoes as a raw material for starch production, distillery and food products. Outline of potato food production. Technology of starch. Basic properties and applications of starch. Production of sugar beet and sugar in Poland and abroad. Technological value of sugar beet roots. Sugar production technology.
Recommended literature: 1. Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. Naukowe „Akapit”, Kraków 1999; 2. Potato science and technology. Lisińska G., Leszczyński W., London, New York 1989; 3. Poradnik inżyniera. Cukrownictwo. Dobrzycki J., WNT, Warszawa 1988; 4. Cukrownictwo. Nikiel S., WSiP, Warszawa 1996; 5. 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: Oral exam, minimum knowledge to pass an exam – 60%.
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