ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10117f11Semester: 2011/2012 winter
Name: Friuts, Vegetable and Cereals Processing Technology
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: prof. dr hab. Zygmunt Gil
Language of instruction: Polish
Learning outcomes: After completing the course students know problems of raw plant materials utilization in the industry, in particular fruits, vegetables and cereals raw materials, and in the smaller range potato and sugar beet. Students know chosen technologies from different branches and the quality of ready products.
Competences: After completing the course student is able to control raw plant material which is supplied to industry as well as manufactured ready products. Student after course can work on the processing lines and in factory laboratories.
Prerequisites: Microbiology, Food Analysis, General Food Technology
Course content: Grain quality. Milling, groating and baking technology. Pasta production. Production and developing of fruits and vegetable. Freezing and canning of fruits and vegetable. Wine production. The outline of chosen technologies of potatoe and sugar beet, technological value of raw material and the quality of read products.
Recommended literature: 1.Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. Naukowe „Akapit”, Kraków 1999; 2.Lisińska G., Leszczyński W., Golachowski A., Regiel P., Pęksa A., Kita A., Ćwiczenia z technologii przetwórstwa węglowodanów. Wydawnictwo AR we Wrocławiu, 2002; 3.Piekarstwo i ciastkarstwo. Red. Ambroziak Z., WNT, Warszawa 1988; 4.Surowce mączne i kaszowe. Jankowski S., WNT, Warszawa 1988 5.Wybrane zagadnienia z przetwórstwa owoców i warzyw. Zadernowski R., Oszmiański J., Wyd. ART., Olsztyn 1994.
Assessment methods: Oral exam, minimum knowledge to pass an examine – 60%.
Comment: