| Course ID: | NTŻ-SE>TWEGL |
| Course title: | CARBOHYDRATE TECHNOLOGY |
| Semester: | 6 / 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. Anna Pęksa anna.peksa@upwr.edu.pl |
| Short description: | A knowledge and skills in the range of carbohydrate raw materials processing, like potato and sugar beet root into potato snacks, starch and sugar; manufacturing lines of modified starch preparations and chocolate; carrying out analyzes of the quality of suitable raw materials for food processing by cooking, frying, drying, frozen, extraction and extrusion. |
| Full description: | The objective of the course is the introduction the students into directions of plant raw materials, like potato, sugar beet root and cocoa beans utilization in food production, description and explanation of the processes occurring during sugar production, potato starch, glucose and syrups production, chocolate production, potato processing into dehydrated and fried products, the utilization of cereal and potato grits or flour in extruded snacks production. |
| 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, Scientific and popular science journals: 1/Potato Processing International, 2/ Food Technology /Manufacturing Confectioner 1. Potato Science and Technology. Lisińska G., Leszczyński W. Appl. Science Publishers London, New York 1989, 2. Potato processing. Talburt F., Smith O., Van Nostrand Reinhold Publisher, New York 1987; 3. Industrial chocolate manufacture and use. Ed. Becket S.T. Wiley-Blackwell, 2009 |
| Learning outcomes: | Knowledge Student after completing the course: has the knowledge in the area of the quality of potato, sugar beet root and cocoa beans, 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 fried and dried food products from potato, potato starch, sugar from beet root, extruded snacks, glucose from starch and chocolate Skills: he describes the quality features of carbohydrate rich products and chemical phenomenon occurring during drying, frying, and expansion of potato products, starch and sugar extraction, chocolate and glucose manufacturing. he chooses the right raw material for food 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: | grade obtained at lectures (70%) grade obtained at exercises (30%) |