Semester: 2 / Winter
Lectures/Classes: 15 / 0 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: Technology carbohydrates, Technology fats
Contact person: prof. dr hab. Agnieszka Kita
Short description: The course covers characteristics of cocoa beans, technology of chocolate mass production, chocolate products technology, quality aspects of finished products
Full description: The course covers new directions processing of raw materials of plant origin: grains, fruits, vegetables and potatoes. Trends in technology of fats and confectionery.
Bibliography: The science of chocolate, Becket S., RSC Publishing, Cambridge 2008; Technologia przetwórstwa węglowodanów. Red. Pałasiński M. Wyd. Naukowe „Akapit”, Kraków 1999; Lisińska G., Leszczyński W., Golachowski A., Regiec P., Pęksa A., Kita A., Ćwiczenia z technologii przetwórstwa węglowodanów. Wydawnictwo AR we Wrocławiu, 2002; Cocoa butter and related compounds, Nissim and Widlak, AOCS Press, 2012 (ebook – Knovel); Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. Red. Talbot G., Woodhead Publishing, 2009 (ebook – Knovel);
Learning outcomes: Knowledge: Student knows contemporary problems of chocolate processing/ written credit/ NT_P7S_WG04, NT_P7S_WG05, NT_P7S_WG06, NT_P7S_WG07 shows progress in obtaining of raw materials; is able to describe traditional and new technologies used in chocolate processing/ written credit/ NT_P7S_WG04, NT_P7S_WG05, NT_P7S_WG06, NT_P7S_WG07 defines assortments of chocolate products/ written credit/ NT_P7S_WG04, NT_P7S_WG05, NT_P7S_WG06, NT_P7S_WG07 Skills: Student is able to describe properties and possibilities of using different raw materials for chocolate processing; makes use of the relevant standards/ written credit/ NT_P7S_UW02 describes direction of technological processes connected with chocolate products processing; describes properties of chocolate products/ written credit/ NT_P7S_UW03 Social: Student is aware of the need to update knowledge/ Observation of work/ NT_P7S_KK01, NT_P7S_KK02 Student is conscious of necessity of technical-technological progress introduction in processing of chocolate/ Observation of work/ NT_P7S_KO04
Assessment methods and assessment criteria: Evaluation of the course 100%

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