Sustainable Baking Products Technology
About This Course
Academic Unit: Faculty of Agribusiness - Department of Food Technology
Name of subject: Sustainable Baking Products Technology
Subject status: Elective
Study year: 2016/21
Number of hours per week: 2
Number of ECTS: 5
Time/location: 14:15 / Year 1
Lecturer: Prof.Ass.Dr.Ibrahim Hoxha
Contact details: email@example.com
COURSE DESCRIPTION AND LEARNING OUTCOMES
Development of the dough and sugar processing industry, raw material and auxiliary characteristics, basic operations, basic processes and methods, dough rheology, confectionery production (biscuits, chocolates, candy), theoretical basics of technological processes, equipment used, their construction and operation, standardization of confectionery products, quality and safety aspects.
Upon completion of this course, the student is expected to have the knowledge and skills to process the Baking Products.