Courses list

Wersja polska

Course code: NTSS20262o12
Semester: 2012/2013 summer
Name: Technology Products of Animal Origin I (Dairy Technology and Egg Technology)
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 11
Hours (Lectures / Tutorials / Other): 60 / 90 / 0
Lecturer: prof. dr hab. Józefa Chrzanowska, prof. Tadeusz Trziszka
Language of instruction: Polish


Learning outcomes: Knowledge: After passing the course the student will understand the role of principal biochemical and microbiological changes that occur during handling, storage and processing of milk and dairy products. He knows modern technologies in dairy industry (in cheese and butter production and in whey processing) and the meaning of hygiene and quality control in dairy industry. On completion of the course the student will know the rules of poultry production, including the systems of keeping and feeding layer hens with respect to production chain, good practices and legal requirements. He/she will know the structure, chemical composition, functional qualities, storage and processing technologies of egg products. Moreover, he/she will know the processes applied in isolation of biologically active substances from egg matter and the possibilities of their practical application. Skills: The student is prepared to supervise technological processes and to manage quality in dairy industry. The student who has completed the course can assess the quality of egg raw materials, may help and participate in preparation of a technological project on egg processing. The student will also be able to manage technological processes.

Competences: Social skills (Attitude): The student who has completed the course can assess the quality of egg raw materials, may help and participate in preparation of a technological project on egg processing. The student will also be able to manage technological processes.

Prerequisites: Milk chemistry and technology, Food technology, Human nutrition, Microbiology, Biochemistry, completed course “Poultry and egg technology"

Course content: Bioactive milk components, including endogenous milk enzymes, and their technological importance. Application of exogenous enzymes and microbial cultures of new generation in dairy industry. Milk proteins products and their functional properties. Technical treatment of milk (separation, membrane filtration, homogenization, heat treatment). Non-conventional cheese making technologies. Continuous methods of butter production. Processing of whey and lactose production. Quality management in dairy industry. Nutritional value of milk and milk products. Presentation of technological principles of egg production, forming of an egg, its structure and chemical composition. Functional qualities. Designing and enrichment of eggs to improve their biological and nutritional value. Technological processes and latest achievements. Isolation and use of biologically active substances contained in eggs.

Recommended literature: 1.Developments in dairy chemistry, Fox P., F., Elsevier Appl. Science Publish London, 1982 2. Modern dairy technology, Robinson R., K., Chapman and Hall, London, 1988 3. Zarys mikrobiologii mleczarskiej, Molska I.,PWRiL, W-wa 1992 4..Jajczarstwo-nauka, technologia, praktyka pod red. T.Trziszki. Wyd.AR Wrocław, 2000. 5. The Amazing Egg, Ed. J.S. Sim, H.H. Sunwoo; 6. Egg Bioscence and Biotechnology, Ed. Y. Mine; 7.World’s Poultry Science Journal 8.Poultry Science 9.Polskie Drobiarstwo

Assessment methods: Completing of laboratory courses, reports, written or oral exam.

Comment: