Courses list

Wersja polska

Course code: BŻS10082o14
Semester: 2014/2015 winter
Name: Standardization and Normalization of Food Products
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr inż. Maciej Oziembłowski
Language of instruction: Polish


Learning outcomes: Student knows the role of standards and norms, has the main knowledge of standardization and normalization system in the world, Europe and Poland, can describe selected aspects of food quality with the use of standards and norms, know the normalization system base, understand relationships among different levels of normalization, know the terms used in standardization and normalization. On completion of this course students: will know how to use standards and norms, will know structure of norm documents, can indicate connections between Polish, European and world standardization and normalization systems, will know historical context of normalization process, will be able to apply their knowledge to determine quality of different food groups on the selected norm base.

Competences: Students will obtain the knowledge of practical usage of norms, students will know the concept of food quality analysis based on norms in the context of their application in regards to ensuring product quality.

Prerequisites: Food chemistry, mathematics, food analysis

Course content: Historical background of standardization and normalization, idea of standardization and normalization systems, aims of standardization and normalization, structure of Polish, European and international normalization organizations, norms documents, structure of norms, characteristics of standardization and normalization in food sector, selected food products description and its properties and preservation methods in the context of Polish Norms, regional and traditional products in EU.

Recommended literature: 1. Zarządzanie jakością i bezpieczeństwem żywności, red. T. Trziszka, Wyd. Uniwersytetu Przyrodniczego we Wrocławiu, 2009 2. Towaroznawstwo żywności przetworzonej: technologia i ocena jakości, Świderski F., wyd. 2 popr., Wyd. SGGW, Warszawa 2003 3. Miesięcznik “Normalizacja”

Assessment methods: Crediting the classes – on the basis of 2 tests during the semester. The presence on classes is obligatory, one absence is allowed. Crediting the course- positive grade for classes.

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