CEREAL TECHNOLOGY

Course ID: NTŻ-SE>TZB
Course title: CEREAL TECHNOLOGY
Semester: 5 / Spring
ECTS: 5
Lectures/Classes: 30 / 30 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: Biochemistry, Microbiology, Theory of machines and equipment for food industry, General food technology
Contact person: prof. dr hab. Zygmunt Gil zygmunt.gil@upwr.edu.pl
Short description: The aim of the course is to acquaint students with problems of grain processing. Lectures and exercises cover issues of raw materials - structure and chemical composition of grain and related directions of its processing, Technologies of milling, baking, production of groats, pasta, and cakes will be discuss
Full description: The economic importance of cereals and characteristics of cereal plant. Structure and chemical composition of the grain. The quality of grain and its products and methods for assessing technological value of grain. Technology of production of flour, groats, pasta and prepared cereal products. The raw materials used in the baking industry. Preparation the dough and baking the various assortments of breads. Technology of pastry.
Bibliography: Jurga R. Przetwórstwo Zbóż. Cz. I.i II WSiP, Warszawa 1997 Ambroziak Z. Produkcja piekarsko-ciastkarska. Część I i II. WSiP, Warszawa, 2012. Dojutrek Cz., Pietrzyk A. Ciastkarstwo. WSiP, Warszawa, 2005. Jakubczyk T., Haber T. Red. Analiza zbóż i przetworów zbożowych, Skrypt SGGW-AR, Warszawa 1983. Czasopisma: Przegląd Zbożowo-Młynarski, Przegląd Piekarski i Cukierniczy, Przemysł Spożywczy, Cukiernictwo, Cereal Chemistry, Cereal Foods World
Learning outcomes: Knowledge Student after completing the course: knows the basic machinery and equipment used in the processing of cereals knows the basic processes and unit operations used in the grain processing knows the properties of the grain and can characterize its quality and suitability for processing has knowledge of physicochemical and biochemical changes occurring in the raw materials and cereal products during processing, preservation and storage Skills: Is able to use measuring devices used in laboratories assessment of the quality of grain, flour, bread, pasta and pastry uses appropriate methods for assessing the quality of grain, flour, bread and pastry, and properly interpret the results of analyzes selects appropriate methods, techniques, technologies, tools and materials for the production of cereal goods Social competence (attitudes): Demonstrates responsibility for the workplace, entrusted equipment and work safety Is able to work individually and in a team is aware of the social, professional and ethical responsibility for food production
Assessment methods and assessment criteria: average grade of passing classes and exam

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