Technology of gluten-free food

Course Description

COURSE CONTENT

Definition of celiac disease and triggers for its development. Gluten sources in foods. Raw materials and ingredients used for the production of gluten-free products (traditional and new). Approaches in new gluten-free product development. Advances in the production of gluten-free breads, pasta, biscuits and cakes (formulations and processing methods). Labeling issues. Packaging and storage conditions.

LEARNING OUTCOMES

• Evaluate the impact of new ingredients on the quality of gluten-free products
• Implement contemporary knowledge in designing new gluten-free products
• Critically analyze approaches to solving problems in the production and storage of gluten-free products
• Comment scientific research in the field of gluten-free food

Lectures

15 h of lectures and 7.5 h of seminars

Literature

1. Gluten-free cereal products and beverages (2008) Eds E.K. Arendt and F. Dal Bello. USA: Academic Press.