ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20106f14Semester: 2014/2015 winter
Name: Chocolate Technology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Agnieszka Kita
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: Student can describe the history of chocolate. Is able to characterize, differentiate and identify few raw materials. Is able to identify and describe cocoa beans and world producers. Student is able to explain first stages of cocoa bean processing and differentiate cocoa butter as well as cocoa butter alternatives. Is able to describe processing of cocoa butter and cocoa powder. Student is able to show differences between refining of cocoa liquor , conching and tempering of cocoa mass. Is able to explain the process of moulding chocolate tablets and pralines as well as enrobed products. Student is able to describe defects of chocolate and match recipes. Student is able to define and calculate of energetic value of chocolate and chocolate products. Skills: Student is able to formulate statements about basic issues of chocolate technology. Is able to use knowledge in practice and connect theory with practice. Student is able to find information connected with this technology and use it. Is able to use the knowledge about obtaining of cocoa butter and cocoa powder and connect facts during discussion about chocolate technology. Is able to order information about processing of different chocolate products and use knowledge. Is able to use knowledge and to take logic discussion about domain. Is able to verify and analyse information about chocolate technology and present suitable knowledge connected with scientific as well as solve problems in the field of this technology.
Competences: Social skills (Attitude): Student shows active attitude and creativity to undertake problems. Is determined in aspiration for aim and got consciousness how to get it. Expressing opinion is not a barrier for the student with sensitivity to ethic principles. Willing to work in group and open to new ideas and conception of the team (group). Relate/recount that cooperation led to quick success.
Prerequisites: Carbohydrates Technology, Technology of Oils, Food Industry Apparatuses
Course content: The localization and largeness production of cacao seeds. The technology of chocolate and cacao powder production. Chocolate for diabetic and low-caloric chocolate and chocolate-like products. Utilization of cacao by-products.
Recommended literature: 1. Cukiernictwo. Wyczański S., WSiP. Warszawa 1994; 2. Technologia Przemysłów Węglowodanowych, Pałasiński M. red.,PTTŻ, Kraków 2000; 3. Ćwiczenia z technologii przetwórstwa węglowodanów, Lisińska G., Leszczyński W., Golachowski A., Pęksa A., Kita A., AR Wrocław 2002; 4. Industrial Chocolate Manufacture and Use, Beckett S.T., Wiley-Blackwell, 2008; 5. Confectionery fats handbook – properties, production and applications, Timms R. E., The Oily Press, England 2003.
Assessment methods: writing credit, minimum knowledge to pass a credit – 60%
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