| Course ID: | NTŻ-SE>F3TCZEK |
| Course title: | CHOCOLATE TECHNOLOGY |
| Semester: | 2 / Winter |
| ECTS: | 1 |
| 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 agnieszka.kita@upwr.edu.pl |
| 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% |