ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20264o15Semester: 2015/2016 summer
Name: Carbohydrate and Plant Fats 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. Antoni Golachowski
Language of instruction: Polish
Learning outcomes: Knowledge: Student knows the structure and properties of starch, methods of its modifying and processing, can define and describe methods of modification, the properties of obtained preparations and the possibilities of their utilization in food and non-food industry. Knows the technology of starch hydrolysates manufacturing, identifies obtained products, can correctly determine their properties and possibilities of utilization in food industry. Knows the methods of the determination of fats of plant origin and methods necessary for raw material, half products and final products made from potatoes. Skills: Student can choose analytical methods for the specification of the properties and quality of starch and its derivatives; half and final products in potato and edible fats processing industries. Can work with analytical apparatuses used in those studies and interpret obtained results. Can plan particular technological processes and control their parameters in order to receive final product of required quality and properties.
Competences: Social skills (Attitude): Student understands the necessity of attention to quality and safeness of manufactured products. He is oriented on the relevance of the course of particular technological stages and the whole technological process. He is eager to individual work and in the team and is aware of responsibility for realized tasks. Can precise priorities let to realize task. He is directed on constant education and self-improvement.
Prerequisites: General food technology, Carbohydrate technology
Course content: Structure, physical and chemical properties of starch. The possibilities and methods of starch modification by physical, chemical and biochemical methods. Reactions of oxidation, esterification and etherification of starch. Cyclodextrins. The technology of starch hydrolysates manufacturing in food and non-food industries. Methods of the determination of the properties of fats of plant origin. Methods of the determination of properties of potatoes destined for food industry.
Recommended literature: 1.Technologia przetwórstwa węglowodanów. Red. Pałasiński M.; wyd. PTTŻ o/Małopolski, Kraków 2005; 2.Skrobia i jej pochodne. G. Tegge. wyd. PTTŻ o/Małopolski, Kraków 2010; 3.Starch Chemistry and Technology. Ed. J. BeMiller R.Whisler, Elsevier, 2009.
Assessment methods: there are estimated written reports from lab exercises containing description of the methods and calculations. The knowledge is verified by oral answers and written colloquium. Social skills are accepted on the base of the observation during laboratory practical. Written examination (open questions). The overall estimation is counted on the base of the arithmetic average of notes from laboratory practical and examination.
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