ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10160f15Semester: 2015/2016 winter
Name: Fruit and Vegetable Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: prof. dr hab. Jan Oszmiański
Language of instruction: Polish / English
Lecturer: dr inż. Joanna Kolniak-Ostek. 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 shows new developments and current trends in the use of plant materials in fruit and vegetable processing, - characterized the factors shaping the quality and nutritional value of raw materials and processed fruit and vegetables, - lists the stages of production of selected fruit and vegetable products , - has a general knowledge of the analysis of the components of raw materials and finished products. Skills: The student correctly performs the manufacturing processes of selected processed fruits and vegetables, can calculate the needs for adequate materials and set recipes for fruit and vegetable products, has the ability to use new technologies in the production of processed fruit and vegetables.
Competences: Social competence (attitudes): The student shows the responsibility for manufactured products – understands the need to comply with the conditions and process parameters influencing the quality of finished products – is characterized by openness to new ideas in the field of vocational training, - can work in a group.
Prerequisites: general food technology, biochemistry, microbiology
Course content: Organization of the raw material base for the processing of fruit and vegetables. Characteristics of fruit and vegetables components and their importance in manufacturing. The production of fruit and vegetables minimally processed and stored in modified atmosphere. Technological processes of canned foods, silages, pickles, purees, juices, wines, frozen and dried fruits and vegetables. Evaluation of the quality and storage of raw materials and products from fruit and vegetables.
Recommended literature: 1. Zadernowski R., Oszmiański J., Wybrane zagadnienia z przetwórstwa owoców i warzyw, Wyd. ART Olsztyn 1994, 2. Jarczyk A., Berdowski J., B., Przetwórstwo owoców i warzyw, cz. 1, 2, WSiP 1997,1999; 3. Postolski J., Gruda Z. – Zamrażanie żywności. WNT, W-wa, 1985. 4. Pijanowski E., Mrożewski S., Horubała A., Jarczyk A.: Technologia produktów owocowych i warzywnych. PWRiL, W-wa, 1973. 5. Biller E., -Technologia żywności. Wybrane zagadnienia. Wyd. SGGW . Warszawa.2002.
Assessment methods: course unit grade, reports, oral or written exam
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