Current trends in food processing 0600-S2-ChK-SP/W-WTP

The aim is to familiarize students with fundamental issues related to food processing.
Lecture content:
• basic definitions and terminology related to food processing,
• characteristics of raw materials, semi-finished products and food products of the food industry,
• categories of food products,
• technological criteria and principles,
• unit processes,
• operations and technological stages,
• improving and modernizing technological processes,
• methods of storing, fortifying and preserving food.
• the importance of sensory analysis in assessing product quality, in the development of new products and in examining consumer preferences.
Laboratory program content:

• Analysis of plant drinks: preparation of drinks; semi-consumer analysis; determination of the total polyphenol content using the Folin-Ciocoltaeu method.
• Analysis of cold pressed oils: pressing of oils from oilseeds; determination of characteristic numbers proving the quality of the oil in accordance with standard procedures; determination of antioxidant activity and total content of phenolic compounds in oilseeds, pressed oils and by-products (pomace); determination of oil color; organoleptic evaluation of cold-pressed oils – descriptive method
• Analysis of muffins made from different types of flour: baking muffins; determination of gluten mass in wheat flour; determination of gluten elasticity and flowability; flour moisture determination; determination of water content in muffins; calculating the efficiency of dough and bread; study of the antioxidant activity of muffins
• Analysis of fruit teas: determination of total polyphenol content and antioxidant activity; determination of total anthocyanin and flavonoid content; sensory analysis
• Designing a new product.

Total student workload

Hours carried out with the participation of teachers (75 hours): - participation in lectures – 15 hours - participation in the laboratory – 45 hours - consultations and work with an academic teacher for 15 hours Time devoted to individual student work (75hours): - student preparation for the laboratory 55 hours - preparing the student for the exam 20 hours. A total of 150 hours/25 hours = 6 ECTS points

Learning outcomes - knowledge

The student acquires knowledge about: W1: technological processes in food production allow the maintenance of the composition and biological activity of the raw material W2: materials, techniques and research tools used in food processing W3: stages, operations and processes occurring during processing, preservation and storage of raw materials and food products and their impact on the quality of food products W4: sources, type and technological suitability of food industry raw materials W5: law and principles used in food processing to ensure the safety of the final product for the consumer W6: terminology used in sensory analysis and consumer research W7: the difference between sensory and organoleptic evaluation W8: analytical and consumer sensory tests W9: conditions for carrying out sensory assessments, method of preparation and presentation of material for sensory tests W10: relationships between sensory and instrumental results W11: using sensory analysis in the departments of Quality Control, Marketing and Research and Development.

Learning outcomes - skills

The student can: U1: based on standard methods and devices, determine the values characterizing the technological process and food quality U2: predict phenomena and changes accompanying technical processes affecting the quality of the final product U3: solve technical problems related to food processing and modify unit processes U4: correlate physical, chemical and biological phenomena occurring in raw materials and products accompanying technological processes U5: plan and implement a sensory experiment of any product U6: apply the learned sensory procedures in food analysis, propose a sensory methodology for a specific problem, and list the factors that influence the correctness of the obtained results U7: describe the difference between sensory and organoleptic evaluation U8: explain the role of sensory analysis in industrial plants.

Learning outcomes - social competencies

Student: K1: understands the need for lifelong self-education and tracking progress in the field of food processing K2: is aware of the responsibility for jointly performing food processing tasks related to food safety K3: is aware of professionalism and compliance with professional ethics K4: is creative in disseminating knowledge regarding the modernization of technological processes to ensure the highest quality of food products.

Teaching methods

Lecture with the use of multimedia presentations and demonstrations. Laboratory classes.

Expository teaching methods

- informative (conventional) lecture

Exploratory teaching methods

- experimental
- laboratory

Prerequisites

Passed exam with: Fundamentals of Analytical Chemistry Instrumental Analysis Physical Chemistry Technology and Chemical Engineering

Course coordinators

Aleksandra Szydłowska-Czerniak

Assessment criteria

Judging criteria:
Lecture: written exam in the form of answers to questions (1 hour)
The required threshold for assessment:
- satisfactory (40-50%):
- sufficient plus (51-60%)
- good (61-70%)
- good plus (71-80%)
- very good (81-100%)

Laboratory: reports from practical work and 1 test;
The required threshold for assessment:
- satisfactory (50-55%):
- sufficient plus (56-65%)
- good (66-75%)
- good plus (76-85%)
- very good (86-100%)

Practical placement

not applicable

Bibliography

Basic literature
1. Z.S. Sikorski, Food chemistry, WNT, Warsaw, 2002
2. E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, General food technology, WNT, Warsaw, 2004
3. M. Boruch, B. Król, Food technology processes, Lodz University of Technology 1993

Additional literature:
1. W. Bednarski, A. Repsa, Food biotechnology, WNT, Warsaw, 2003.
2. H. Niewiadomski, Technology of edible fats, WNT, Warsaw, 1993

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 0600-S2-ChK-SP/W-WTP in USOSweb