Food Technology MKTRS02013

Course content:
Introduction: history and importance of food production.
Food production in the world, in Poland and Podlasie. Characteristics of raw materials used for food production.
Food products and methods for their evaluation.
Mechanical operations in food technology.
Operations in the thermal processing of food products.
The processes of complex mechanical and thermal-diffusion and biotech. Methods of food preservation.
Functional Food Additives.
Cleaning and disinfection of equipment and packaging.
Packaging and transport of food products.
Energy management, water and environmental protection.
Learning outcomes: Acquired by the students knowledge of food production, general and specific. Gaining the ability of independent performance testing of food acquisition and statistical processing of results using Excel, Statistica, and OMNIC and compiling research.

(in Polish) Rodzaj przedmiotu

(in Polish) Obowiązkowy

Course coordinators

Sławomir Bakier

Learning outcomes

Student: classifies raw materials and food products
characterized by physico-chemical properties of food
describes the unit operations used in tech. food.
know the method of fixation and additives used in food
conduct studies of selected food characteristics
able to prepare a report on the measurements
identifies the impact of the process on the quality of the food and environment.

Assessment criteria

The lecture valid credit on the basis of two equally spaced tests during the semester. The student is entitled to one of each of the tests improved. On a test is expected to 5 questions. The answer to each question is scored. The exhaustive answer student can receive a maximum of 10 points. With each test total score is calculated from the individual responses. Criteria for assessment of each of the tests are as follows: 2 - less than 51% of the maximum number of points, 3 - 51-60%, 3.5 - 61-70%, 4 - 71-80%, 4.5 - 5% and 81-90 - 91-100%. The pass test is to assess sufficient. Students receive lectures in addition to self-development issues, which are voluntary. Participation in the development of these problems and their impact on the growth of the quality of the final grade calculated based on the average of the tests by a maximum of 0.75. The prerequisite is completion of all tests. Final rating is calculated based on the arithmetic average of the tests using the following rounding rules: 3 - Average 3,0-3,25; 3.5 - Average 3,26-3,75, 4 - average 3,76-4,25 , 4.5 - average 4,26-4,75, 5 - average above 4.75. Rating is calculated from the above algorithm can be further increased by the value of 0.75 on the basis of participation in the development of complex problems the teacher during the academic year.

Bibliography

Pijanowski E., Dłużewski M., Dłużewska A., Jarczyk A.: Whole food technology. WN-T Warsaw, 2004.
Work edited by Bednarski W.: Whole food technology. AR-T script in Olsztyn, Publisher ART., Olsztyn in 1996.
Jarczyk A., Dłużewska E.: Selected topics of general food technology. Publisher SGGW, Warsaw, 2008. (Laboratory).
b) supplementary references:
Kłossowski T.: Overview of food industry technology. WN-T Warsaw 1970.