ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10031o14Semester: 2014/2015 summer
Name: Food Analysis II
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr hab. Teresa Olejniczak
Language of instruction: Polish
Learning outcomes: Knowledge: On completion of the course the student is familiar with laboratory techniques, methods and equipment used in food analysis. Skills: Students are able to analyze new methods, correctly apply testing equipments based on chemical and physical properties contained in food: saccharides, lipids, protein.
Competences: Social skills (attitude): The Student works in team and actively organizes the workplace related to carry out the experiment. The Student is aware of the need to comply with Health and Safety rules. Cares about measuring apparatus serving it in accordance with the instructions.
Prerequisites: general and inorganic chemistry, food chemistry
Course content: Specific chemical and physical properties of food saccharides, lipids, protein systems (milk, meat, vegetables). Methods of extractions, precipitations, distillations, purifications in preparation of samples in the analysis of food products. The theoretical aspects and practical applications of a number of analytical techniques used in the food industry and in food research laboratories (gas chromatography, spectrophotometry, polarymetry).
Recommended literature: 1. Food analysis; S. Nielsen; An Aspen Publication; Gaithersburg 2003. 2. Metody analizy żywności; . J. Budsławski, Z. Drabent Wydawnictwo Naukowo-TechniczneWarszawa 1972. 3. Badanie jakości produktów spożywczych; M. Krełowska-Kułdas; Państwowe Wydawnictwo Ekonomiczne; Warszawa 1993.
Assessment methods: laboratory reports, oral exam
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