ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10054f12Semester: 2012/2013 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: Knowledge: After completing the course the student can identify carbohydrate products, explain the structure and pointed at sources of carbohydrates in the food, chose and describe analytical methods adapted for the quality analysis of carbohydrate products. Discerns, calls and characterizes the features of raw material of carbohydrate origin, half- and final products which inform about their quality and the suitability of the processing technology. Searches out, identifies and counts out the quality features of sugar beet roots, sugar, potato and its products, potato for direct consumption, starch, syrups from starch, glucose, extruded and fried snacks, confectionery products, like chocolate and candies. Points at raw material and processing factors responsible on the quality creation of chosen carbohydrate products. Student can recognize and mention the properties of ready products testifying to their high quality. Skills: The student knows the specificity of the work in the chemical-technology laboratory. Selects suitable, depending on the product, methods of analysis, formulates the quality requirements of products being estimated. Prepares in the correct way samples for analyses and conveys chemical and sensory analysis of such products, like: sugar beet root, white and brown sugar crystals, potato tubers, dried and fried potato products, starch, starchy syrups and glucose, extruded and fried snacks, confectionary, like: chocolate products and candies. Student can in a safety way to make use of chemicals, laboratory glass equipment, work with heating and measuring apparatuses as well as apply other small laboratory equipment. Student can utilize objective standards and other norms, can calculate, elaborate and analyse obtained results of the investigations, draw up reports, interpret causes of unsuitable or undesirable products quality, precise and estimate the importance of chosen analyses as assuring good quality of ready products within declared time of product utility for consuming.
Competences: Student shows a determination in the care for the selection and preparing material for the investigation. Has the consciousness of the importance of the regularity in the analyses carrying over as the way of the creation of food products quality. Student’s attitude characterizes the sensibility and openness on the expressing of the objective opinions about the product, confirmed by the results of well chosen sensory and chemical investigations. Acts up to ethic rules. Students is willing to work in the group, occurring active attitude and creativity in the approaching to taken up problems. Student is conscious of the responsibility over the equipment working with and during collectively realized tasks
Prerequisites: Carbohydrate Food Materials Technology, Food Chemistry
Course content: The characteristic of carbohydrate raw materials as depended on variety, environmental and storage 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 z elementami technologii. Świderski Franciszek (red.), Waszkiewicz-Robak Bożena (red),Wyd. SGGW Warszawa, 2010., 2. Towaroznawstwo żywności. Kołożyn-Krajewska D., Sikora T., WSiP, Warszawa 2007, 3. Chemia żywności, pod red. Sikorskiego Z. E., WNT, 2002. 4. Towaroznawstwo i przechowalnictwo produktów rolnych pod red. Sobkowicz G., Wyd. AR Wrocław 1995, 5. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001, 6. Essentials of Food Science. Vaclavik V.A.,Christian E.W. 3ed. Springer 2008, 7. Frying technology and practices. Grupa M.K.,Warner K.,White P.J. AOCS, Press Champaign, Illinois 2004. 8. Normy przedmiotowe.
Assessment methods: attested laboratory practical and reports, colloquy, written examination (test)
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