ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10069o16Semester: 2016/2017 winter
Name: Storage in Food Industry
Major: Commodity Science
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 3
Hours (Lectures / Tutorials / Other): 24 / 24 / 0
Lecturer: dr hab. inż. Józef Błażewicz, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge Student has knowledge about the physical and biochemical processes that occur in various types of plant materials during storage; knows how to prepare materials for the storage; can describe the construction and functioning of the storage facilities; is able to characterize the device and methods of measuring and regulating the most important parameters of the storage; knows the rules of material protection against pests, physiological diseases and infections, knows how to distinguish, identify and combat; knows the ways of calculating and minimizing natural losses; can name the methods of regulating the rate of biochemical changes during storage of raw materials; knows the rules of preservation, packaging and distribution plant material after storage. Skills Student is able to assess the suitability of plant materials for storage; can select and develop technology for the preparation and storage of certain plant products based on knowledge of their parameters and directions of further development; calculate the state of stocks, taking into account the defects and natural loss.
Competences: Student demonstrates an understanding of changes in raw material after harvest and during storage; is aware of the impact on food security through adequate preparation and selection of raw material storage technology; understands the importance of compliance with safety regulations because of the occurrence of a modified atmosphere in the storage facilities; is aware of the responsibility for jointly implemented team work; has responsibility for the entrusted equipment.
Prerequisites: Biochemistry, Food Chemistry, Microbiology
Course content: Biological, biochemical and chemical processes during storage of plant raw materials in different circumstances. Storage technology of grain cereal, potatoes, vegetables and fruits. Short storage of nonpreserved and preserved plant raw materials. Losses during storage of plant products.
Recommended literature: 1. Horubała A.: Podstawy przechowalnictwa żywności. PWN Warszawa 1975. 2. Jankowski S.: Zarys technologii zbóż i strączkowych jadalnych. Cz. I., Poznań 1967. 3. Kubicki K.: Biologiczne i techniczne uwarunkowania przechowywania ziemniaków. PWN Warszawa 1988. 4. Lange E., Ostrowski W.: Przechowalnictwo owoców. PWRiL Warszawa 1992. 5. Kępkowa A.:Przechowywanie warzyw. PWRiL Warszawa 1970. 6. Schulz H., Böttcher H.: Składowanie produktów roślinnych. Wyd. AR w Lublinie 1999.
Assessment methods: laboratory assessment, reports, tests, oral examination
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