Semester: 3 / Winter
Lectures/Classes: 15 / 0 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: General food technology, Cereal Technology I
Contact person: dr Radosław Spychaj
Short description: The aim of the course is to familiarize students with the assortment and methods of pasta production. The lectures cover issues concerning the characteristics of raw pasta, the way of their production and evaluation. In addition, the basic rules for the production of pasta and noodle products will be presented. The distinguishing features and methods for quality evaluation of pasta and noodle products will also be presented.
Full description: Properties and classification of pasta products. Characteristics of basic raw materials used in the production of pasta. Pasta manufacturing process steps. Production of instant noodles, fresh and precooking. Methods for evaluation of pasta.
Bibliography: 1. Mościcki L., Mitrus M., Wójtowicz A., Technika ekstruzji w przemyśle rolno-spożywczym. PWRiL 2007; 2. Popper L., Schafer W., Freud W., Future of flour. AgriMedia 2006; 3. Kill R.C.; Turnbull K. Pasta and semolina technology Bleckwell Science 2001; 4. Kruger J. E., Matsuo R. B., Dick J. W., Pasta and noodle Technology AACC Inc. 1998; 5. Obuchowski W. Technologia przemysłowej produkcji makaronów. Wyd. AR Poznań 1997; 6. Fabriani G., Lintas C., Durum wheat: chemistry and technology. AACC Inc. 1988; 7. Nazarow N. I., Technologia produkcji makaronów. WN-T 1972;
Learning outcomes: Knowledge: Has a deepened knowledge of the health risks associated with chemical, biological and physical contamination of food and knows how to reduce and prevent it He knows new directions in the food industry engineering and food technology in aspects of work safety, final product quality, energy saving and environmental protection Skills: He analyzes and assesses new directions in the food industry engineering and in technological solutions for processing and preservation of food Analyzes and critically evaluates the applied technical and technological solutions in food processing in the market economy of the food industry. It uses the agri-food sector standards for food production and safety. Social competence (attitudes): Understands the need to learn and update knowledge throughout life It demonstrates the need for targeted training and self-improvement in the field of the profession
Assessment methods and assessment criteria: Exam 100%

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