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- Title
WYKORZYSTANIE METODY PROJEKTU W DOSKONALENIU JAKOŚCI PRODUKTÓW ŻYWNOŚCIOWYCH.
- Authors
Gadzała, Karolina; Wypchły, Agata; Lesiów, Tomasz
- Abstract
The aim of this work is to present the use of the project method in improving the quality of food products. The work uses a fragment of the completed project, which presents the commodity properties of the St. Martin's croissant, the technological process of its production and selected quality management tools and the "house of quality" method allowing for the maintenance or improvement of the deterioration of this product quality found in the production process. The use of the project method in the didactic process requires the combination of knowledge in the field of commodity science, food technology, consumer assessment and the application of selected tools and methods of quality management, as well as the ability to work as a team, consisting in identifying the causes of deterioration in the quality of selected products, their elimination and ensuring the quality of this product or its improvement. This work is intended to encourage educators to apply active teaching method, namely project method, in practice.
- Publication
Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2018, Vol 4, Issue 31, p9
- ISSN
2080-5985
- Publication type
Article
- DOI
10.15611/nit.2018.4.01