CONTEMPORARY TRENDS IN PLANT PRODUCTS TECHNOLOGY

Course ID: NTŻ-SE>WTTŻ1-SR
Course title: CONTEMPORARY TRENDS IN PLANT PRODUCTS TECHNOLOGY
Semester: 1 / Spring
ECTS: 11
Lectures/Classes: 60 / 75 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: Technologies from area of plant raw materials processing
Contact person: prof. dr hab. Anna Pęksa anna.peksa@upwr.edu.pl
Short description: The course covers the new processing directions of raw materials of plant origin: grains, fruits, vegetables and potatoes. Trends in technology of fats and confectionery.
Full description: The course covers the characteristics of new products and technological solutions in the production of snack products, confectionery, the milling, baking, pasta manufacturing, processing of fruit and vegetables including flash-detente, nanotechnology, new packaging techniques that increase the shelf life of products.
Bibliography: Polish and foreign magazines for industry and scientific from the area of plant raw materials processing Materials from scientific conferences and seminars Catalogues with equipment for food industry Ericsson M., Deep Frying - Chemistry, Nutrition, and Practical Applications (2nd Edition), AOAC Press, 2007;
Learning outcomes: Knowledge Student knows contemporary problems of food industry; shows progress in obtaining of raw materials; is able to describe new technologies used in plant materials processing defines new assortments of plant origin food products in connection with new technological solutions Skills: Student is able to describe properties and possibilities of using new materials for plant origin food processing; describes directions of technical-technological changes in production processes; describes properties of new products; skillfully use of standards Social competence (attitudes): Student is conscious of necessity of learning and updating of knowledge throughout life Student is conscious of necessity of technical-technological progress introduction in production plants
Assessment methods and assessment criteria: assessment of the lecture 100 %

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