ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10055f13Semester: 2013/2014 summer
Name: Commodity fruit, vegetables and cereals
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 inż. Aneta Wojdyło, prof. dr hab. Z. Gil
Language of instruction: Polish
Learning outcomes: Knowledge: Present distribution and classification of plant materials such as fruits, vegetables and cereals and their products. Student is able to determine the effect of the methods of processing and storage of foods of plant origin of its sensory properties. Skills: Present distribution and classification of plant materials such as fruits, vegetables and cereals and their products. Student is able to determine the effect of the methods of processing and storage of foods of plant origin of its sensory properties.
Competences: Students has responsibility for the equipment entrusted understands the importance of and is aware of the application of the methods of the physico-chemical to assess the products and raw material plant.
Prerequisites: Chemical and instrumental methods of analysis of food, Methods of assessing food
Course content: Fruits and vegetables. Breakdown of fruits and vegetables. The nutritional value of fruits and vegetables. Commodity characteristics of fruit and vegetables. The quality of fruits and vegetables sold. Maturity of usable fruit and vegetables. Packing transport and storage of fruits and vegetables. Commodity characteristics of selected groups of processed fruit and vegetables. Breakdown of processed fruit and vegetables. Packaging and storage of processed fruit and vegetables. Characteristics of the fixation methods used in processed fruit and vegetables. Influence of processing and storage of food on its sensory properties. Commodity characteristics and distribution of soft drinks and mineral water. Production and utilization of cereals. Characterization of cereal plants and technological value of grain. The quality control of raw materials, half- and ready food products in milling, baking and confectionary industry.
Recommended literature: 1. Zmysły a jakość żywności i żywienia. Praca zbiorowa pod red. J. Gawęckiego i N. Baryłko-Pikielnej, WAR w Poznaniu, 2009, 2.Towaroznawstwo żywności. D. Kołożyn-Krajewska, T. Sikora. WSiP, 2010, 3. Towaroznawstwo żywności przetworzonej. F. Świderski, B. Waszkiewicz-Robak. SGGW, 2010, 4. Surowce mączne i kaszowe, Jankowski S., WNT 1988, 5. Piekarstwo i ciastkarstwo, Red. Ambroziak Z., WNT 1988, 6. Analiza zbóż i przetworów zbożowych, Red . Jakubczyk T., Haber T., Skrypt SGGW-AR Warszawa 1983.
Assessment methods: exam
Comment: