ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20263o15Semester: 2015/2016 summer
Name: Fruit, Vegetable and Cereals Processing Technology I
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 8
Hours (Lectures / Tutorials / Other): 60 / 90 / 0
Lecturer: prof. dr hab. Zygmunt Gil
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course students know problems of raw plant materials utilization in the industry, in particular fruits, vegetables and cereals raw materials, Students know chosen technologies from different branches and the quality of ready products. Skills: Student can choose the technological operations and equipment for selected processes in processing technologies of fruit, vegetables and cereals - calculate the demand of raw materials and final product yield - perform determination necessary to control the course of technological operations and the finished product - to assess the quality of plant materials (especially fruits, vegetables and cereals ) and products made from them, and to work on the production lines and laboratories works.
Competences: After completing the course student is able to control raw plant material which is supplied to industry as well as manufactured ready products. Student after course can work on the processing lines and in factory laboratories.
Prerequisites: Microbiology, Food Analysis, General Food Technology
Course content: Grain quality. Milling and groating technology. Production and developing of fruits and vegetable. Freezing and canning of fruits and vegetable. Wine production.
Recommended literature: 1. Surowce mączne i kaszowe. Jankowski S., WNT, Warszawa 1988. 2. Oszmiański J., Sożyński J., Przewodnik do ćwiczeń z technologii przetwórstwa owoców i warzyw. Skrypt AR Wrocław, wyd. III. 2001, 3.Oszmiański J., Technologia i analiza produktów z owoców i warzyw. Wybrane zagadnienia. Skrypt AR Wrocław 2002; 4.Zaderowski R., Oszmiański J., Wybrane zagadnienia z przetwórstwa owoców i warzyw. Podręcznik AR-T Olsztyn 1994 ;5.Postolski J., Gruda Z., Zamrażalnictwo żywności. WNT , Warszawa 2000 ;6. Pijanowski E., Mrożewski S., Horubała A, Jarczyk A., Technologia produktów owocowych i warzywnych PWRiL Warszawa 1973; 7. Jarczyk A., Płocharski W., Technologia produktów owocowo - warzywnych. tom 1 i 2, wydanie pierwsze,. Wyższa Szkoła Ekonomiczno - Humanistyczna im. prof. Szczepana A. Pieniążka, Skierniewice 2010; 8.Czasopisma: Przegląd Zbożowo-Młynarski, Przemysł Spożywczy, Przegląd Gastronomiczny, Przemysł Fermentacyjny i Owocowo- Warzywny, Chłodnictwo.
Assessment methods: Oral exam.
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