ECTS
ECTS Course Catalogue
Course details
Course code: RTSS10197o12Semester: 2012/2013 winter
Name: Basics of Food Technology
Major: Agricultural and Forestry Engineering
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 4
Hours (Lectures / Tutorials / Other): 30 / 15 / 0
Lecturer: dr inż. Piotr Regiec
Language of instruction: Polish
Learning outcomes: After completing the course student possesses theoretical knowledge concerning the structure and organization of food industry, raw material for food processing, operations and methods used in industrial food production and preservation; student also knows technological schemes used in the following industry branches: fruit- vegetable, potato, sugar works, bakery, brewery and others.
Competences: After attesting the course student will be able to work on technological lines of food industry.
Prerequisites: Mathematics, Physics, Chemistry
Course content: The objective of the course is to provide students a knowledge concerns food industry and its place in the structure of alimentary economy, chemical composition and technological value of the basic raw materials, the quality of food products; mechanical, thermal, diffuse and chemical operations in food technology, as well as concerns biotechnological processes, food preservation by chilling or freezing, heating or dehydration or by chemical methods; schemes of basics processes.
Recommended literature: 1. Pijanowski E., Dłużewski M., Dłużewska A., Jarczyk A.: Ogólna technologia żywności, WNT 2000 2. Bednarski W.: Ogólna technologia żywności. ART Olsztyn 1996
Assessment methods: Accepted exercises – the lowest level of knowledge: 60 %.
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