ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10167f10Semester: 2010/2011 winter
Name: Storage of Fruit and Vegetables
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 24 / 0 / 0
Lecturer: dr inż. Anna Bąkowska-Barczak
Language of instruction: Polish
Learning outcomes: After completing the course students have knowledge of processes and storage technology of fruit and vegetables; are able to evaluate the usability of plant products to the storage process.
Competences: Students are able to design preservation technology of raw materials depending on the course of their utilization. They are also able to choose physical and chemical methods of storage live extending of plant raw materials.
Prerequisites: Biochemistry, Food Chemistry, General Food Technology, Microbiology
Course content: Biological, biochemical and chemical processes during storage of fruit and vegetables in different circumstances. Storage technology of vegetables and fruit. Storage of converted and fixed products. Losses during storage of plant products.
Recommended literature: 1.Podstawy przechowalnictwa żywności, Horubała A., PWN, Warszawa 1975; 2.Wprowadzenie do przechowalnictwa, Grzesiuk, Górecki, ART Olsztyn 1994; 3.Przechowalnictwo warzyw i ziemniaka, Adamicki F., Czerko Z., PWRiL, Poznań 2002; 4.Przechowalnictwo owoców, Lange E., Ostrowski W., PWRiL, W-wa, 1992.
Assessment methods: Oral exam, minimum – 60%.
Comment: