Semester: 6 / Spring
Lectures/Classes: 30 / 30 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: Food chemistry, knowledge of English language on at least B1 level
Contact person: prof. dr hab. Agnieszka Kita agnieszka.kita@upwr.edu.p
Short description: A knowledge and skills in the range of potato and starch processing, potato snacks manufacturing based on extrusion technology, carrying out analyzes of the quality of potato for food processing and direct consumption, fried, dried, frozen and expanded food products.
Full description: A crop of potato in Poland and in the world, directions of utilization as depended on their specific features. Technology lines of potato processing into dried, fried and frozen products, starch and of starch into glucose. Potato snacks manufacturing by extrusion and frying. The quality of potato as a raw material in the industry and food product, the properties of chips (crisps), French fries, granules, flakes, pellets’ snacks and starch.
Bibliography: 1. Advances in potato chemistry and technology. Ed.: Jaspreet Singh Lovedeep Kaur, Academic Press 2016. 2. Advances in food extrusion technology. Medeni Maskan, Aylin Altan. CRC Press October 12, 2016. 3. Starch, Third Edition: Chemistry and Technology. Ed. James BeMiller and Roy Whistler, Academic Press is an imprint of Elsevier 2009. 4. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001
Learning outcomes: Knowledge: has the knowledge in the area of the quality of potato, directions of potato processing in food industry, the utilization of extrusion technology in pellets’ snacks production. He can characterize important features of raw material and final products. has the knowledge in the area of the technology of food products from potato, fried potato snacks and glucose from starch. Skills: he describes the quality features of semi-finished and ready products in potato processing; and chemical phenomenon occurring during drying, frying and expansion of potato products, and glucose manufacturing. he chooses the right raw material for potato processing in dependence on the direction of its processing and which determines the high quality of food. Social competence (attitudes): Student is conscious of necessity of learning and updating of knowledge throughout life. Student is conscious of the importance of professional and ethical responsibility after production of food of high quality and the condition of the environment.
Assessment methods and assessment criteria: test exam

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