ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10118f10Semester: 2010/2011 winter
Name: Carbohydrate Processing Technology
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab. inż. Agnieszka Kita
Language of instruction: Polish
Learning outcomes: After completing the course students know problems of raw plant materials utilization in the industry, in particular carbohydrate raw materials like potato and sugar beet, and in the smaller range fruits, vegetables and cereals. Students know chosen technologies from different branches and the quality of ready products.
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: 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. The outline of chosen technologies of cereals, fruits and vegetables, technological value of raw material and the quality of ready products.
Recommended literature: 1.Technologia przetwórstwa węglowodanów. Red. Pałasiński M., Wyd. Naukowe „Akapit”, Kraków 1999; 2.Lisińska G., Leszczyński W., Golachowski A., Regiec P., Pęksa A., Kita A., Ćwiczenia z technologii przetwórstwa węglowodanów. Wydawnictwo AR we Wrocławiu, 2002; 3.Piekarstwo i ciastkarstwo. Red. Ambroziak Z., WNT, Warszawa 1988; 4.Surowce mączne i kaszowe. Jankowski S., WNT, Warszawa 1988; 5.Wybrane zagadnienia z przetwórstwa owoców i warzyw. Zadernowski R., Oszmiański J., Wyd. ART., Olsztyn 1994.
Assessment methods: Oral exam, minimum knowledge to pass an examine – 60%.
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