ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20177o11Semester: 2011/2012 winter
Name: Novel Trends in Food Technology II (animal raw materials
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 2
Hours (Lectures / Tutorials / Other): 30 / 0 / 0
Lecturer: prof. dr hab. Wiesław Kopeć
Language of instruction: Polish
Learning outcomes: After completing the course students will gain the knowledge on nutraceticals and antioxidants isolated from animal raw material and chosen problems concerning automatisation of processes in animal products manufacturing.
Competences: Student is able to work out the formulation of the product based on animal raw materials owing characteristics typical for functional food.
Prerequisites: General food technology, poultry and egg technology, process engineering, food machinery.
Course content: Application of nonconventional antioxidants in animal products of functional food type , probitics in milk and meat products, nutraceutics in eggs, progress in packaging and automatisation of unit operations in animal raw material processing.
Recommended literature: 1. Żywność wygodna i żywność funkcjonalna. Franciszek Świderski Wydawnictwo Naukowo-Techniczne, Warszawa 2003; 2. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000; 3. Mleczarstwo- Zagadnienia wybrane Ziajka S., ART. Olsztyn 1997.
Assessment methods: Oral exam.
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