ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10149o15Semester: 2015/2016 winter
Name: Hygiene and Food Toxicology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 4
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish
Learning outcomes: Knowledge: The student defines the basic concepts of toxicology. Student describes and characterizes the natural toxins in food and chemical, physical and biological food contaminants. Student explains the basic rules of hygiene in the processing and storage of food. Skills: The student knows the food analysis laboratory equipment and the characteristics and principles of safe handling of toxic substances. The student has mastered the basic methods for the determination of selected groups of contaminants in food. Student calculates and estimates selected toxic compounds intake from food rations.
Competences: Social skills (attitude): The student is aware of the essence to ensure quality health foods at different stages of the food chain. Student is responsible for entrusted laboratory equipment. Student is aware of the responsibility for jointly by a team task.
Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology
Course content: Providing knowledge about basics of toxicology. Characteristic of natural toxicants and chemical, physical and biological food contaminants and selected food additives. Hygiene requirements in the processing and storage of food.
Recommended literature: 1. Seńczuk W.: Toksykologia. PZWL, 2002; 2. Seńczuk W.: Toksykologia współczesna, PWN, 2006; 3. Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; 4. Schmidt R.H., Rodrick G.E., Food safety handbook. John Wiley&Sons, USA, 2003.
Assessment methods: passing grades of laboratory, exercise reports, tests, written lectures
Comment: