General Food Technology

Lectures:

Introduction. Postharvest handling and preparation of foods for processing

Mechanical processing (e.g., comminuting, blending)

Thermal processing (e.g., heating, blanching)

Diffusion processing (e.g., extraction, distillation)

Physicochemical processing (e.g., emulsification, gelling)

"Chemical processes (e.g., hydrolysis, neutralization)

Biotechnological processes (e.g., enzymatic processes and fermentation)"

Case study – new product development

Thermal preservation (e.g., appertization, aseptic packaging)

Freezing, chilling

Concentration, drying

New technologies in processing and preservation of foods

Exercises

Foaming and emulsification

Membrane operations

Texturization

Colour in food

Extraction

Concentration

Food concentrates

Virtual experiments in food processing – thermal processes

Sterilization

Virtual experiments in food processing – chilling processes

Freezing

Freeze-drying

Chemical preservation

Effect of storage conditions on food quality

Outdoor labs

"1. J.G. Brennan. Food Processing Handbook, Wiley-VCH, Weinheim, 2006.

2. O.R. Fennema. Food Chemistry, 3rd Ed., Marcel Dekker, N. York, Basel, Hong Kong, 1996.

3. N. N. Potter and J. H. Hotchkiss. Food Science, Chapman & Hall, New York, 1995."

4. R.P. Singh, F. Erdogdu. Virtual Experiments in Food Processing. RAR Press, Davis, CA, 2004.

5. P. Zeuthen & L. Bøgh-Sørensen. Food Preservation Techniques. Woodhead Publishing, 2003.3. E. Hajduk i wsp. Ogólna Technologia Żywności – skrypt do ćwiczeń. UR, Kraków, 2010."

KNOWLEDGE – student knows and/or understands:

- physical, chemical, biochemical and microbiological processes occurring during food production and storage

- basic methods, techniques, technologies, tools and materials allowing for the safe production and preservation of food

SKILLS – student is able to:

- perform in laboratory conditions some operations and processes typical for the food industry, and control and describe them;

- can apply basic analytical methods to evaluate operations and processes

- give a mathematical form to the studied physical and chemical phenomena, present results in the form of tables, graphs and interpret them in writing or orally

SOCIAL COMPETENCE- student is ready to:

- continuous training and improvement of professional qualifications and personal development

- starting cooperation in a team, organizing work in a group

Exercises

Grade based on written reports, activity and assessment of the ability to use laboratory equipment. Participation of the lab classes grade in the final evaluation of the module: 50%

Lectures

Written exam (test); to obtain a positive grade, it is necessary to provide at least 50% correct answers to the questions asked. Participation in the final grade of the course - 50%.