ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10118f15Semester: 2015/2016 winter
Name: Carbohydrate Processing Technology
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 30 / 0
Lecturer: dr hab. inż. Agnieszka Kita, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge: Student can describe sugar beet, characterise of its technology and quality as well as machines used in sugar processing. Student is able to characterize raw material used in potato starch processing – obtaining of potato starch as well as glucose syrups. Is able to describe principles of physic-chemical and enzymatic starch modifications. Is able to characterize and identify different potato products, dried and fried, with showing main machines used in manufacturing process. Student is able to differentiate frying fats and explain changes occurring in fat during frying. Student is able to identify extruded products, differences in caramels and jellies processing, and propose the technology. Student is able to define the quality and technology of fruits, vegetables and cereal technology and choose suitable raw material. Skills: Student is able to work in chemical-technology laboratory. Is able to use and select suitable technological equipment and analyse the quality of sugar beets, consumption potatoes and potatoes used in processing. Is able to control, verify and interpret the quality changes of raw material during processing and estimate the influence on quality of final product. Is able to analyse the quality of frying fats and interpret changes occurring during frying and storage. Is able to analyse extruded products and quality of confectionery products – caramels and jellies. Is able to interpret and work out results and formulate the right conclusion.
Competences: Student shows active attitude and creativity to undertake problems. Is determined in aspiration for aim and got consciousness how to get it. Willing to work in group and open to new ideas and conception of the team (group).Relate/recount that cooperation led to quick success. Is determined in aspiration for goal and awara how to get it. Expressing opinion is not a barrier for the student with sensitivity to ethic principles.
Prerequisites: Microbiology, Food Analysis, General Food Technology
Course content: Sugar industry: sugar beet and its quality. Technology of sugar production. Starch industry: potato as a raw material in starch industry, technology of starch production. Dehydrate and fried potato products: potato as raw material in food industry, technology of puree and chips production. The outline of chosen technologies of cereals, fruits and vegetables, technological value of raw material and the quality of ready products.
Recommended literature: 1.Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. Naukowe „Akapit”, Kraków 1999; 2.Lisińska G., Leszczyński W., Golachowski A., Regiec P., Pęksa A., Kita A., Ćwiczenia z technologii przetwórstwa węglowodanów. Wydawnictwo AR we Wrocławiu, 2002; 3.Piekarstwo i ciastkarstwo. Red. Ambroziak Z., WNT, Warszawa 1988; 4.Surowce mączne i kaszowe. Jankowski S., WNT, Warszawa 1988; 5.Wybrane zagadnienia z przetwórstwa owoców i warzyw. Zadernowski R., Oszmiański J., Wyd. ART., Olsztyn 1994.
Assessment methods: Writing credit, minimum knowledge to pass a credit – 60%.
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