Courses list

Wersja polska

Course code: NTSS10158f12
Semester: 2012/2013 summer
Name: Carbohydrate Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr inż. Piotr Regiec
Language of instruction: Polish


Learning outcomes: Knowledge: After finishing the course, a student has information on a potato and a sugar beet as raw materials and is familiar with technologies of starch and potato processing and sugar production. Skills: Student knows how to make an analysis of a chemical composition and properties of a potato, a sugar beet and a molasses. He is also capable of interpreting received results and is familiar with quality evaluation methods of potato products, and carries out processes of modification and hydrolysis starch.

Competences: Social skills (attitudes): Finishing the course enables a student to observe relations between a quality of raw materials and production results and to understand the value of cooperation between deliverers and producers. Moreover, the course moulds an ability to work in group and taking responsibility for a common work. Essential part of the course is also teaching how do make a decision based on varying parameters, as well as showing creativity in a selection of experiments’ conditions.

Prerequisites: Physics, Chemistry, Food Analysis, General Food Technology

Course content: The economic importance of potato in Poland and abroad. Technological value of food potatoes. Technological value of potatoes as a raw material for starch production, distillery and food products. Outline of potato food production. Technology of starch. Basic properties and applications of starch. Production of sugar beet and sugar in Poland and abroad. Technological value of sugar beet roots. Sugar production technology.

Recommended literature: 1. Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. Naukowe „Akapit”, Kraków 1999; 2. Potato science and technology. Lisińska G., Leszczyński W., London, New York 1989; 3. Poradnik inżyniera. Cukrownictwo. Dobrzycki J., WNT, Warszawa 1988; 4. Cukrownictwo. Nikiel S., WSiP, Warszawa 1996; 5. Ćwiczenia z technologii przetwórstwa węglowodanów. Lisińska G., Leszczyński W., Golachowski A., Regiec P., Pęksa A., Kita A., Wyd. AR we Wrocławiu, Wrocław 2002.

Assessment methods: Oral exam, minimum knowledge to pass an exam – 65%.

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