ECTS
ECTS Course Catalogue
Course details
Course code: ZJS20019o15Semester: 2015/2016 winter
Name: Modern methods of food contamination and adulteration analysis
Major: Food Quality Management and Analysis
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 20 / 0
Lecturer: dr Anna Dąbrowska, dr inż. Marek Szołtysik, dr hab. inż. Agnieszka Tajner-Czopek, dr hab. inż. Joanna Kawa-Rygielska, dr hab. inż.Barbara Żarowska, dr
Language of instruction: Polish
Learning outcomes: Learning outcomes: The student is aware of the risks arising from the presence of contamination and adulteration in food and raw materials, is able to choose methods for their identification. The student is familiar with principles of biochemical, molecular and chromatography methods used in food analysis. with molecular methods and chromatography techniques used in food analysis. Knows basic law regulations, terms and definition of food contaminants, pollution and adulterations of raw materials of plant and animal origin. The student understands the connection between contamination/adulteration and the quality of products and consumers health. Skills The student is able to indicate the group of products in which contaminants may be present and and select methods/processes to reduce their levels. The student knows modern methods for microbes detection, chooses proper materials and medias for quick identification of selected groups of microbes in food. Is able to choose the proper molecular method for species identification of animal and plant food products and identify GMO. Is familiar with methods for fat adulteration analysis. Is able to describe the reference method and made the proper interpretation of a chromatogram. After completing the course students is able to choose and perform by itself proper analysis for determination contamination/pollution/adulteration of raw materials and food products.
Competences: Social competences Student is familiar with rules in biochemical/microbiology lab. Complies with the requirements of the hygiene rules while working with pathogens. The student is aware of health and law consequences of introducing contaminated/adulterated food onto the market. Is able to indicate the possible ways of food contamination and methods of their analysis and elimination. The student is responsible for team work, lab equipment. The student is intent upon the aim of the work and knows how to execute it. Is able to express its own opinion.
Prerequisites: Food Chemistry, Microbiology, Food analysis, Hygiene and Food Toxicology
Course content: Selected food contaminants and adulterants. Analytical methods for detection and identification of food adulteration and contamination.
Recommended literature: 1. Friedman M. 2015. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food & Fuction. 6, 1752–1772. 2. Mendel F., Mottram D. 2005. Chemistry and Safety of Acrylamide in Food. In Advances in Experimental Medicine and Biology. Springer-Verlag US. pp. 1-466. 3. Tajner-Czopek A. Wpływ zabiegów technologicznych na właściwości frytek ziemniaczanych i zawartość akrylamidu. 2011. Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu. Monografie CXX. 1-86. 4. Turner P.C., McLennan A.G, Bates A.D., White M.R.H., PWN Biologia Molekularna (krótkie wykłady), , (kolejne wydania od roku 2004). 5. Słomski R., Przykłady analiz DNA, (kolejne wydania od r. 2004), Wyd. Akademii Rolniczej im. A. Cieszkowskiego w Poznaniu, 6. Lectures
Assessment methods: getting laboratory credit, reports, getting lectures credit
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