ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10160f11Semester: 2011/2012 winter
Name: Fruit and Vegetable Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: prof. dr hab. Jan Oszmiański
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: After completing the course student is able to estimate quality of fruit and vegetable raw material and final products, apply to use the suitable technological process to tins, juices, concentrates, frozen, dried, sweetened, salted and sour products, wines productions.
Competences:
Prerequisites: General Food Technology, Biochemistry, Microbiology, Food Analysis
Course content: The objective of the course is to provide knowledge about of fruit and vegetable raw material, technology production of tins, juices, concentrates, frozen, dried, sweetened, salted and sour products, wines and methods of final fruit and vegetable products quality estimations.
Recommended literature: 1. Processing vegetables, Smith D., S., Cash J., N., Nip W., K., Hui Y., H., Technomic Publishing Co. Inc. Lancaster-Basel 1997; 2. Processing fruits. Vol. 1: Major processed fruits, Vol 2: Biology, principles and applications, Somogyi L., P., and all, Technomic Publishing Co. Inc. Lancaster-Basel 1996; 3. Wybrane zagadnienia z przetwórstwa owoców i warzyw, Zadernowski R., Oszmiański J., Wyd. ART Olsztyn 1994 4. Przetwórstwo owoców i warzyw, cz. 1, 2, Jarczyk A., Berdowski J., B., WSiP 1997,1999.
Assessment methods: Course unit grade and written exam, percentage to pass - minimum 60%.
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