Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu STARCH PRODUCTS TECHNOLOGY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
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

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 30 3,00,50zaliczenie
wykładyW1 30 3,00,50egzamin

Wymagania wstępne

KODWymaganie wstępne
W-1Student should know the basics of food technology, chemistry and food analysis.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Students 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

KODTreść programowaGodziny
laboratoria
T-L-1Principles of laboratory work. Preparation of chemicals.1
T-L-2Basic methods of starch gelatinization. Determination of gelatinization temperature.2
T-L-3The role of starch gelatinization in the formation of bread structure2
T-L-4Gluten in flours. The role of flour proteins in creating the bread structure. Methods of gluten extraction.2
T-L-5Application of yeast in baking. Methods for the determination of physicochemical activity of biological raising agents.2
T-L-6Basic methods for evaluating the properties of wheat and rye flours.2
T-L-7Basics of lactic acid fermentation. The role of lactic acid fermentation in creating and improving the properties of rye products.2
T-L-8Control baking of wheat and wheat – rye bread. Application of sourdough.2
T-L-9After baking control methods of products.2
T-L-10Baking of bread from non-standard flours.2
T-L-11Methods of improving the baking properties of low gluten flours.2
T-L-12Extrusion process for starch products.3
T-L-13After extrusion control methods of expanded products.2
T-L-14Pasta processing.2
T-L-15After extrusion control methods of pasta products.2
30
wykłady
T-W-1Grain raw materials, characteristics, division, directions of processing.2
T-W-2Basics of milling and groats production.2
T-W-3Grinding systems, machines and devices used in milling.2
T-W-4Functional and baking properties of flours.2
T-W-5The use of non-bread cereals in baking.2
T-W-6Basics of baking technology.2
T-W-7Production of wheat bread (single- and two-phase) and rye bread.2
T-W-8Dough transformations during mixing, proofing and baking.2
T-W-9Characteristics of biological and chemical leavening substances used in bakery.2
T-W-10The role of improvers in baking technologies.2
T-W-11Pasta production technology, division of methods.2
T-W-12Pastry technology.2
T-W-13Technologies for making cakes, methods used to obtain the porous structure of cakes.2
T-W-14Extrusion process and extrusion technologies.2
T-W-15Overview of products obtained using extrusion methods.2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test5
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
75
wykłady
A-W-1participation in lectures30
A-W-2preparation for exam15
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lecture with use of multimedia, discussion
M-2project
M-3laboratory practices

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-3Ocena podsumowująca: project
S-4Ocena podsumowująca: written exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_??_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-1T-W-9, T-W-7, T-W-1, T-L-13, T-W-12, T-W-4, T-W-14, T-W-3, T-W-2, T-L-8, T-L-11, T-W-11, T-L-4, T-L-7, T-L-3, T-L-5, T-W-6, T-L-12, T-W-8, T-W-5, T-L-9, T-L-14, T-L-1, T-L-6, T-L-15, T-W-10, T-L-10, T-W-13, T-W-15, T-L-2M-1, M-3S-1, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_??_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-1T-W-9, T-W-10, T-W-12, T-L-13, T-L-15, T-W-11, T-W-5, T-W-4, T-W-2, T-W-7, T-W-8, T-L-9, T-W-13, T-L-14, T-W-15, T-W-3, T-L-6, T-L-5, T-W-14, T-W-6, T-W-1, T-L-4, T-L-11, T-L-3, T-L-2, T-L-12, T-L-8, T-L-1, T-L-7, T-L-10M-1, M-2, M-3S-3, S-1, S-2, S-4

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_??_K01
Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
C-1T-W-13, T-W-6, T-W-15, T-W-5, T-L-15, T-W-4, T-W-11, T-L-9, T-L-8, T-W-3, T-L-2, T-W-8, T-W-1, T-W-10, T-L-12, T-L-4, T-W-14, T-L-7, T-W-12, T-L-6, T-W-2, T-W-7, T-L-10, T-L-1, T-L-14, T-W-9, T-L-3, T-L-13, T-L-5, T-L-11M-3, M-1, M-2S-2, S-4, S-1, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_??_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
3,0Student should know basic information about technologies of starch content products
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_??_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
3,0Student 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 sięOcenaKryterium oceny
WM-WNoZiR_1-_??_K01
Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
2,0
3,0Student should be aware of the competences, ethics and care of the workplace.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. 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
  2. Eliasson A-C., Starch in food, CRC Press, Boca Raton USA, 2004, 1
  3. Mercier C., Linko P., Harper J.M., Extrusion Cooking, American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA, 1989, 1
  4. 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
  5. 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

  1. Journal of Cereal Science, Elsevier, USA
  2. E.W. Lucas, L.W. Rooney (Eds.), Snack Food Processing, CRC Press LLC, Boca Raton, 2001, 1

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Principles of laboratory work. Preparation of chemicals.1
T-L-2Basic methods of starch gelatinization. Determination of gelatinization temperature.2
T-L-3The role of starch gelatinization in the formation of bread structure2
T-L-4Gluten in flours. The role of flour proteins in creating the bread structure. Methods of gluten extraction.2
T-L-5Application of yeast in baking. Methods for the determination of physicochemical activity of biological raising agents.2
T-L-6Basic methods for evaluating the properties of wheat and rye flours.2
T-L-7Basics of lactic acid fermentation. The role of lactic acid fermentation in creating and improving the properties of rye products.2
T-L-8Control baking of wheat and wheat – rye bread. Application of sourdough.2
T-L-9After baking control methods of products.2
T-L-10Baking of bread from non-standard flours.2
T-L-11Methods of improving the baking properties of low gluten flours.2
T-L-12Extrusion process for starch products.3
T-L-13After extrusion control methods of expanded products.2
T-L-14Pasta processing.2
T-L-15After extrusion control methods of pasta products.2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Grain raw materials, characteristics, division, directions of processing.2
T-W-2Basics of milling and groats production.2
T-W-3Grinding systems, machines and devices used in milling.2
T-W-4Functional and baking properties of flours.2
T-W-5The use of non-bread cereals in baking.2
T-W-6Basics of baking technology.2
T-W-7Production of wheat bread (single- and two-phase) and rye bread.2
T-W-8Dough transformations during mixing, proofing and baking.2
T-W-9Characteristics of biological and chemical leavening substances used in bakery.2
T-W-10The role of improvers in baking technologies.2
T-W-11Pasta production technology, division of methods.2
T-W-12Pastry technology.2
T-W-13Technologies for making cakes, methods used to obtain the porous structure of cakes.2
T-W-14Extrusion process and extrusion technologies.2
T-W-15Overview of products obtained using extrusion methods.2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test5
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in lectures30
A-W-2preparation for exam15
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_W01Student 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.
Cel przedmiotuC-1Students 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 programoweT-W-9Characteristics of biological and chemical leavening substances used in bakery.
T-W-7Production of wheat bread (single- and two-phase) and rye bread.
T-W-1Grain raw materials, characteristics, division, directions of processing.
T-L-13After extrusion control methods of expanded products.
T-W-12Pastry technology.
T-W-4Functional and baking properties of flours.
T-W-14Extrusion process and extrusion technologies.
T-W-3Grinding systems, machines and devices used in milling.
T-W-2Basics of milling and groats production.
T-L-8Control baking of wheat and wheat – rye bread. Application of sourdough.
T-L-11Methods of improving the baking properties of low gluten flours.
T-W-11Pasta production technology, division of methods.
T-L-4Gluten in flours. The role of flour proteins in creating the bread structure. Methods of gluten extraction.
T-L-7Basics of lactic acid fermentation. The role of lactic acid fermentation in creating and improving the properties of rye products.
T-L-3The role of starch gelatinization in the formation of bread structure
T-L-5Application of yeast in baking. Methods for the determination of physicochemical activity of biological raising agents.
T-W-6Basics of baking technology.
T-L-12Extrusion process for starch products.
T-W-8Dough transformations during mixing, proofing and baking.
T-W-5The use of non-bread cereals in baking.
T-L-9After baking control methods of products.
T-L-14Pasta processing.
T-L-1Principles of laboratory work. Preparation of chemicals.
T-L-6Basic methods for evaluating the properties of wheat and rye flours.
T-L-15After extrusion control methods of pasta products.
T-W-10The role of improvers in baking technologies.
T-L-10Baking of bread from non-standard flours.
T-W-13Technologies for making cakes, methods used to obtain the porous structure of cakes.
T-W-15Overview of products obtained using extrusion methods.
T-L-2Basic methods of starch gelatinization. Determination of gelatinization temperature.
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-3laboratory practices
Sposób ocenyS-1Ocena formująca: test, reports
S-3Ocena podsumowująca: project
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should know basic information about technologies of starch content products
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_U01Student 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.
Cel przedmiotuC-1Students 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 programoweT-W-9Characteristics of biological and chemical leavening substances used in bakery.
T-W-10The role of improvers in baking technologies.
T-W-12Pastry technology.
T-L-13After extrusion control methods of expanded products.
T-L-15After extrusion control methods of pasta products.
T-W-11Pasta production technology, division of methods.
T-W-5The use of non-bread cereals in baking.
T-W-4Functional and baking properties of flours.
T-W-2Basics of milling and groats production.
T-W-7Production of wheat bread (single- and two-phase) and rye bread.
T-W-8Dough transformations during mixing, proofing and baking.
T-L-9After baking control methods of products.
T-W-13Technologies for making cakes, methods used to obtain the porous structure of cakes.
T-L-14Pasta processing.
T-W-15Overview of products obtained using extrusion methods.
T-W-3Grinding systems, machines and devices used in milling.
T-L-6Basic methods for evaluating the properties of wheat and rye flours.
T-L-5Application of yeast in baking. Methods for the determination of physicochemical activity of biological raising agents.
T-W-14Extrusion process and extrusion technologies.
T-W-6Basics of baking technology.
T-W-1Grain raw materials, characteristics, division, directions of processing.
T-L-4Gluten in flours. The role of flour proteins in creating the bread structure. Methods of gluten extraction.
T-L-11Methods of improving the baking properties of low gluten flours.
T-L-3The role of starch gelatinization in the formation of bread structure
T-L-2Basic methods of starch gelatinization. Determination of gelatinization temperature.
T-L-12Extrusion process for starch products.
T-L-8Control baking of wheat and wheat – rye bread. Application of sourdough.
T-L-1Principles of laboratory work. Preparation of chemicals.
T-L-7Basics of lactic acid fermentation. The role of lactic acid fermentation in creating and improving the properties of rye products.
T-L-10Baking of bread from non-standard flours.
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
M-3laboratory practices
Sposób ocenyS-3Ocena podsumowująca: project
S-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should know how to select raw materials and use processing methods for obtaining starch content products
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_K01Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
Cel przedmiotuC-1Students 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 programoweT-W-13Technologies for making cakes, methods used to obtain the porous structure of cakes.
T-W-6Basics of baking technology.
T-W-15Overview of products obtained using extrusion methods.
T-W-5The use of non-bread cereals in baking.
T-L-15After extrusion control methods of pasta products.
T-W-4Functional and baking properties of flours.
T-W-11Pasta production technology, division of methods.
T-L-9After baking control methods of products.
T-L-8Control baking of wheat and wheat – rye bread. Application of sourdough.
T-W-3Grinding systems, machines and devices used in milling.
T-L-2Basic methods of starch gelatinization. Determination of gelatinization temperature.
T-W-8Dough transformations during mixing, proofing and baking.
T-W-1Grain raw materials, characteristics, division, directions of processing.
T-W-10The role of improvers in baking technologies.
T-L-12Extrusion process for starch products.
T-L-4Gluten in flours. The role of flour proteins in creating the bread structure. Methods of gluten extraction.
T-W-14Extrusion process and extrusion technologies.
T-L-7Basics of lactic acid fermentation. The role of lactic acid fermentation in creating and improving the properties of rye products.
T-W-12Pastry technology.
T-L-6Basic methods for evaluating the properties of wheat and rye flours.
T-W-2Basics of milling and groats production.
T-W-7Production of wheat bread (single- and two-phase) and rye bread.
T-L-10Baking of bread from non-standard flours.
T-L-1Principles of laboratory work. Preparation of chemicals.
T-L-14Pasta processing.
T-W-9Characteristics of biological and chemical leavening substances used in bakery.
T-L-3The role of starch gelatinization in the formation of bread structure
T-L-13After extrusion control methods of expanded products.
T-L-5Application of yeast in baking. Methods for the determination of physicochemical activity of biological raising agents.
T-L-11Methods of improving the baking properties of low gluten flours.
Metody nauczaniaM-3laboratory practices
M-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-2Ocena formująca: continuous assessment of activity on classess
S-4Ocena podsumowująca: written exam
S-1Ocena formująca: test, reports
S-3Ocena podsumowująca: project
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the competences, ethics and care of the workplace.
3,5
4,0
4,5
5,0