ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10032f12Semester: 2012/2013 summer
Name: PLANT DISEASES AND FOOD SAFETY
Major: Food Safety
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr hab. inż. Elżbieta Pląskowska, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: Knowledge: knows the position of the microorganisms in the world of living organisms and has a general knowledge about their structure and functions of life [BZ_W06]; knows toxigenic fungi and produced by these fungi mycotoxins in plant material; has a knowledge about safety of food manufacturing [BZ_W07, BZ_W17]; knows methods reducing the occurrence of toxigenic fungi on agricultural crops and in environment [BZ_W08, BZ_W16]; knows the basics of fungal ecology and understands the interaction between microorganisms, higher organisms and abiotic environment [BZ_W07; BZ_W15]. Skills: operates the mycological laboratory equipment correctly and works safely with the microbiological material [BZ_U06; BZ_U07]; has mastered the basic methods of breeding of toxigenic fungi and microscopy techniques; is able to identify the most dangerous diseases of crops and assess their quality [BZ_U11]; does the simple research under the direction of tutor and interprets the results and draws conclusions correctly [BZ_U04]; is able to distinguish the major groups of toxigenic fungi and analyse the biological processes occuring during the crop production and food manufacture [BZ_U05].
Competences: Personal and social competences (attitudes and behaviors): identifies and resolves dilemmas related to the assessment of food safety and understands the consequences of improperly conducted food technology [BZ_K05, BZ_K06]; is aware of the need to develop professional skills in the field of diagnostics of diseases occuring on vegetable raw materials; is also aware of the need to complement the knowledge of current issues related to standards for the content of mycotoxins and impact of toxigenic fungi on human and animal health [BZ_K02]; understands the safety not only of plant products intended for direct consumption, but also of the storage of products intended for processing [BZ_K08]; is able to bear the responsibility for the tasks performed by a team [BZ_K03]; understands the importance of compliance with workplace safety and health rules relating to prevalence of toxigenic fungi and is responsible for the safety of the environment surrounding the plant production [BZ_K09, BZ_K04].
Prerequisites: microbiology
Course content: Course contents: microorganisms as a cause of plant diseases, sources of infection and ways of spreading plant pathogens, fungi occuring on crops in the fields and during storage, toxigenic fungi being the greatest threat to agricultural products, mycotoxins and their impact on human and animal health, maximum levels of mycotoxins in agricultural crops, diagnostics of the most dangerous diseases for grain, seeds, vegetables and fruit of agricultural and horticultural plants, plant immunity to diseases and methods reducing their occurrence.
Recommended literature: 1. Agrios G.N.: Plant pathology. Elsevier Academic Press, 2005. 2. Borecki Z.,: Nauka o chorobach roślin. PWRiL, Warszawa 1996. 3. Kryczyński S., Weber Z.: Fitopatologia, cz.I-II, PWRiL, Poznań 2010. 4. Koike S.T., Gladders P., Paulus A.O.: Vegetable diseases. Manson Publishing, London 2007. 5. Orzeł D., Biernat J.: Wybrane zagadnienia z toksykologii żywności. Wyd UP we Wrocławiu 2012.
Assessment methods: Assessment methods: Passing the classes: Two written tests and the current assessment of progress and activity (based on oral statements) in addition. The presence on classes is obligatory, student may have only one unexcused absence. In case of an excused absence student is required to pass the relevant part of the material. Passing the classes is based on grade point average. Passing the course: Students, who passed classes, are obligated to take an written exam in the form of test (30 open
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