ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10054f11Semester: 2011/2012 summer
Name: Commodity Carbohydrate Products
Major: Commodity Science
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 9
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab.inż. Anna Pęksa, prof.nadzw.
Language of instruction: Polish / English
Learning outcomes: After completing the course the student can identify, control and determine the quality of carbohydrate raw materials and half-products during processing, as well as the student can determine the quality of final food products of carbohydrate origin utilizing methods of chemical and sensory analysis.
Competences: The student can carried out the analysis of the quality of raw materials, half-products and final products, select suitable raw materials for processing, determine their chemical composition and physicochemical properties as well as their suitability in the processes of potato, sugar beet and starch manufacturing and also in snacks production process.
Prerequisites: Carbohydrate Food Materials Technology, Food Chemistry
Course content: The characteristic of carbohydrate raw materials as depended on varietals and environmental factors, directed on the type of produced final product. The quality control of raw materials, half- and ready food products in sugar industry, starch industry, food potato industry, confectionary and extruded snacks industry.
Recommended literature: 1. Towaroznawstwo żywności przetworzonej. Technologia i ocena jakościowa. Red. F. Świderski.Wyd. SGGW 2003; 2. Towaroznawstwo żywności. Kołożyn-Krajewska D., Sikora T., WSziP, Warszawa 2004; 3. Towaroznawstwo i przechowalnictwo produktów rolnych. Red. Sobkowicz G.,Wyd. AR Wrocław 1995; 4. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001; 5. Essentials of Food Science. Vaclavik V.A.,Christian E.W. 3ed. Springer 2008; 6. Frying technology and practices. Grupa M.K.,Warner K.,White P.J. AOCS, Press Champaign, Illinois 2004.
Assessment methods: Accepted exercises, oral exam.
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