ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10037o16Semester: 2016/2017 summer
Name: Carbohydrate and Vegetable Oils Technology
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: Prof. dr hab. Agnieszka Kita
Language of instruction: Polish
Learning outcomes: Knowledge: Student can describe carbohydrate (sugar beet, potato) as well as oil (rapeseed and other oilseeds) raw materials and obtained products. Is able to characterise of its technology and quality as well as machines used in sugar processing, potato starch processing, potato processing and oil processing. Student is able to describe safety of processing food from chosen carbohydrate raw materials and oilseeds on every step of production process. Skills: Student is able to find, analyse and use information about quality of carbohydrate raw materials (as sugar beet and potato) and oilseeds (mainly rapeseed). 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 obtained products and interpret obtained results. Is able to formulate statements about critical points in sugar, potato starch, dried and fried potato products as well as oils technology. Is able to use with knowledge about elimination of problems and risks from them.
Competences: Student shows active attitude and creativity to undertake problems for all life. I conscious of necessity of developing professional ability and knowledge in actual information about food processing, legislation and food safety. Willing to work in group and open to new ideas and conception of the team (group). Correctly identify problems connected with estimation of food safety. Is conscious of responsibility for effects of food processing against the rules.
Prerequisites: Organic chemistry with elements of inorganic chemistry
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. Confectionery products (caramels and chocolate). Composition and properties of oil raw materials. Oil processing. Modifications of oils. Technological processes of refined oils, margarines and others spreads.
Recommended literature: 1. Cukrownictwo. Red. Dobrzycki J., WNT Warszawa, 1988. 2. Potato science and technology. Lisińska G., Leszczyński W., London, New York 1989. 3. Niewiadomski H., Technologia tłuszczów jadalnych. WNT, Warszawa 1993. 4. Ćwiczenia z technologii przetwórstwa węglowodanów. Lisińska G., Leszczyński W., Golachowski A., Regiec P., Pęksa A., Kita A., Wyd. AR we Wrocławiu, Wrocław 2002.
Assessment methods: Credit of laboratory practical: systematic (1-2 times a month) writing tests on mark, current mark (oral opinion) of progress in study and activity. Written report with laboratory practical. Completing of laboratory practical as mean of obtained notes. Credit of subject: students having the credit of laboratory can get written exam.
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