ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20088o13Semester: 2013/2014 winter
Name: Potato Processing
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 7
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr hab. Anna Pęksa, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge: Student can recognize and characterize potato properties and its chemical composition which define technological value of the raw material processed in the industry. Identifies and explains menaces arising from unsuitable quality of raw material and changes appearing during potato food processing. Defines and describes the properties of half- and ready products proving their quality and is able to sum up the influence of technological factors and suggest optimal conditions of potato products manufacturing. Distinguishes and mentions machines and apparatuses working currently in the factories. Assorts and correctly defines characteristics referring to raw materials utilized, technological parameters and machines choosing suitable terminology. Knows the balance of the technology process in particular branches of potato industry. Skills: Student knows the specificity of the work in factories processing potato tubers. Can assort and prepare raw material of proper for different branches of potato industry features, control the run technology processes and plan, draw up and coordinate productive tasks. Is able to formulate significant for the factory problems to resolving and undertake manners which assure correct organization of the production in factories processing potato. Analyses the quality of half- and ready products, estimates the menaces and inculcates proper technology solutions and working parameter of machines and apparatuses which make sure suitable productivity and quality of the final products. Student can calculate the yield of particular stages of the production process, interpret the effects of conveyed processes and join them to obtain high quality products. Elaborates and can present obtained results.
Competences: Social skills (Attitude): Student proves determination in the solicitude for high and suitable quality of utilized in food manufacturing raw materials, safe for human health and in orienteering on the correctness of technological parameters of food processing as well as the quality of final product. Acts up to ethic rules and looks to hygiene rules necessary during food production. 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: General Food Technology, Carbohydrate Technology, Food Chemistry, Basics of Human Nutrition
Course content: The structure of potato utilizing. Potato factories in Poland. Suitability of potato varieties for the processing in different branches of potato industry. Technology of dried, fried and conserve potato products manufacturing. Machines and apparatuses in different factories. Technology of potato snacks production. Utilization of potato products for extruded and fried snacks processing. Extrusion technology, raw material, types of the final products, types of extruders. Utilizing of by – products from the line of potato processing.
Recommended literature: 1. Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. PTTŻ-O/Małopolski, Kraków 2005, 2. Potato Science and Technology. Lisińska G., Leszczyński W. Appl. Science Publishers London, New York 1989, 3. Potato processing. Talburt F., Smith O., Van Nostrand Reinhold Publisher, New York 1987; 4. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001, Czasopisma: Potato Processing, Potato Storage, Rynek Ziemniaka.
Assessment methods: Knowledge: oral examination, minimal level of knowledge for attestation 60%; Skills: essential discuss with the lecturer; Social skills (Attitude): the presence on the lectures and an active attitude
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