Courses list

Wersja polska

Course code: NTSS20274o16
Semester: 2016/2017 summer
Name: Equipment and Engineering Processes
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Marta Pasławska
Language of instruction: Polish / English


Learning outcomes: Knowledge: The student has a basic knowledge of new trends and directions in food engineering whereas mainly: safety, quality of final product, energy saving and environmental protection. He can name it, explain and identify in terms of usability and practices implemented to characterize the selected device and unit operations. Skills: The student has the ability to search, critically analyze and use the information you need and patent literature relating to food engineering. Able to assess, evaluate and verify solutions: drying and refrigeration of food, membrane techniques, the use of solar collectors and heat pumps in the food industry; waste heat recovery methods and the prevention of dust explosions in agro food systems.

Competences: Social skills (Attiude): Student shows a proactive and creative in acquiring knowledge. Is willing to work as a team. Is aware of the need for permanent further training.

Prerequisites: basic knowledge of process engineering and general food technology

Course content: Modern methods of drying. Production of new compositions for food products. Membrane techniques. The usage of solar collectors and heat pumps in the food industry. Recovery of waste heat. Prevention of dust explosions.

Recommended literature: Periodicals: Przemysł spożywczy, Chłodnictwo, Przemysł zbożowo-młynarski, Inżynieria rolnicza, Drying Technology, Materials Science and Engineering Conference in the field of food industry, industry newsletters, brochures companies producing equipment for the food processing industry.

Assessment methods: written exam

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