Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu STARCH PRODUCTS TECHNOLOGY:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | STARCH PRODUCTS TECHNOLOGY | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Robert Iwański <Robert.Iwanski@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Student should know the basics of food technology, chemistry and food analysis. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Students know basic operations and unit processes used in grain processing and baking. Student has knowledge about the basics of grain processing, baking technologies, pastry technologies and extrusion. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Principles of laboratory work. Preparation of chemicals. | 1 |
| T-L-2 | Basic methods of starch gelatinization. Determination of gelatinization temperature. | 2 |
| T-L-3 | The role of starch gelatinization in the formation of bread structure | 2 |
| T-L-4 | Gluten in flours. The role of flour proteins in creating the bread structure. Methods of gluten extraction. | 2 |
| T-L-5 | Application of yeast in baking. Methods for the determination of physicochemical activity of biological raising agents. | 2 |
| T-L-6 | Basic methods for evaluating the properties of wheat and rye flours. | 2 |
| T-L-7 | Basics of lactic acid fermentation. The role of lactic acid fermentation in creating and improving the properties of rye products. | 2 |
| T-L-8 | Control baking of wheat and wheat – rye bread. Application of sourdough. | 2 |
| T-L-9 | After baking control methods of products. | 2 |
| T-L-10 | Baking of bread from non-standard flours. | 2 |
| T-L-11 | Methods of improving the baking properties of low gluten flours. | 2 |
| T-L-12 | Extrusion process for starch products. | 3 |
| T-L-13 | After extrusion control methods of expanded products. | 2 |
| T-L-14 | Pasta processing. | 2 |
| T-L-15 | After extrusion control methods of pasta products. | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Grain raw materials, characteristics, division, directions of processing. | 2 |
| T-W-2 | Basics of milling and groats production. | 2 |
| T-W-3 | Grinding systems, machines and devices used in milling. | 2 |
| T-W-4 | Functional and baking properties of flours. | 2 |
| T-W-5 | The use of non-bread cereals in baking. | 2 |
| T-W-6 | Basics of baking technology. | 2 |
| T-W-7 | Production of wheat bread (single- and two-phase) and rye bread. | 2 |
| T-W-8 | Dough transformations during mixing, proofing and baking. | 2 |
| T-W-9 | Characteristics of biological and chemical leavening substances used in bakery. | 2 |
| T-W-10 | The role of improvers in baking technologies. | 2 |
| T-W-11 | Pasta production technology, division of methods. | 2 |
| T-W-12 | Pastry technology. | 2 |
| T-W-13 | Technologies for making cakes, methods used to obtain the porous structure of cakes. | 2 |
| T-W-14 | Extrusion process and extrusion technologies. | 2 |
| T-W-15 | Overview of products obtained using extrusion methods. | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | participation in classes | 30 |
| A-L-2 | preparation for classes | 15 |
| A-L-3 | report of laboratory exercise | 15 |
| A-L-4 | preparation for the test | 5 |
| A-L-5 | reading of recommended literature | 5 |
| A-L-6 | tutorial with lecturer | 5 |
| 75 | ||
| wykłady | ||
| A-W-1 | participation in lectures | 30 |
| A-W-2 | preparation for exam | 15 |
| A-W-3 | project | 15 |
| A-W-4 | reading of recommended literature | 10 |
| A-W-5 | tutorial with lecturer | 5 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lecture with use of multimedia, discussion |
| M-2 | project |
| M-3 | laboratory practices |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: test, reports |
| S-2 | Ocena formująca: continuous assessment of activity on classess |
| S-3 | Ocena podsumowująca: project |
| S-4 | Ocena podsumowująca: written exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_W01 Student has a basic knowledge of classification and chemical composition of raw materials and their changes during processing. Student have knowlegde about various technologies of bakery and the effect of raw materials on the product quality. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-L-11, T-L-12, T-L-13, T-L-14, T-L-15, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13, T-W-14, T-W-15 | M-1, M-3 | S-1, S-3 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to determine the most important parameters of raw materials and ready products. Student knows differences between technologies and can choose the best one for obtaining of desired bakery product. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-L-11, T-L-12, T-L-13, T-L-14, T-L-15, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13, T-W-14, T-W-15 | M-1, M-2, M-3 | S-1, S-2, S-3, S-4 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_K01 Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-L-11, T-L-12, T-L-13, T-L-14, T-L-15, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13, T-W-14, T-W-15 | M-1, M-2, M-3 | S-1, S-2, S-3, S-4 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 Student has a basic knowledge of classification and chemical composition of raw materials and their changes during processing. Student have knowlegde about various technologies of bakery and the effect of raw materials on the product quality. | 2,0 | |
| 3,0 | Student should know basic information about technologies of starch content products | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to determine the most important parameters of raw materials and ready products. Student knows differences between technologies and can choose the best one for obtaining of desired bakery product. | 2,0 | |
| 3,0 | Student should know how to select raw materials and use processing methods for obtaining starch content products | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_K01 Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge. | 2,0 | |
| 3,0 | Student should be aware of the competences, ethics and care of the workplace. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Matz S. A., Technology of the materials of baking, Baking technology and Equipment for bakers., Elsevier Science Publishers, Crown House, Linton Road, Barking Essex, 1989, 1
- Eliasson A-C., Starch in food, CRC Press, Boca Raton USA, 2004, 1
- Mercier C., Linko P., Harper J.M., Extrusion Cooking, American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA, 1989, 1
- Mehta B. M., Kamal-Eldin A., Iwański R. Z., Fermentation: Effect on food properties, CRC Press, Taylor and Francis Group, Boca Raton USA, 2012, 1
- Eds. W. Zhou, Y.H. Hui, I. De Leyn, M.A. Pagani, C.M. Rosell, J.D. Selman, N. Therdthai, Bakery Products Science and Technology, Wiley & Sons, USA, 2014, 1
Literatura dodatkowa
- Journal of Cereal Science, Elsevier, USA
- E.W. Lucas, L.W. Rooney (Eds.), Snack Food Processing, CRC Press LLC, Boca Raton, 2001, 1