ECTS
ECTS Course Catalogue
Course details
Course code: BŻS00056o15Semester: 2015/2016 summer
Name: Quality Control of Food Articles
Major: Food Safety
Study Type: one cycle
Course type: compulsory
Study Semester: 6
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr hab. inż. Anna Pęksa, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge: Student characterizes the properties of raw material and manufactured products of plant and animal origin; knows the basic techniques of food analysis (physical, chemical and sensory). Skills: Selects methods and techniques of food quality analysis; Makes use of the basic laboratory equipment and control-measurement apparatuses adapted in food production and analysis; Can carried over physical, chemical and sensory analysis of raw material and food products.
Competences: Realize the progress in food sciences (among others within the risk estimation and possible menaces); realize the importance of social, professional and ethic responsibility for food quality and the necessity of participation in social programmes in this area; realize the progress and changes occurring in methods and techniques of commodity analysis of raw material and ready products of plant and animal origin; show the responsibility for the hygiene and safety in the place of work.
Prerequisites: Technology of carbohydrates and fats, Food Chemistry
Course content: Physical chemical and organoleptic features of potato, white beet, cereals, oils seeds, milk, flour, potato food products, extruded snacks, confectionary, pasta, alcohols’ products. The quality analysis of raw material and final products by analytical, instrumental and sensory methods and relating obtained results to suitable norms. Comparative analysis of the products within the same articles’ group.
Recommended literature: 1. Towaroznawstwo żywności przetworzonej z elementami technologii. Red. F. Świderski, Waszkiewicz-Robak B. Wyd. SGGW 2010, 2. Towaroznawstwo żywności. Kołożyn-Krajewska D., Sikora T., WSziP, Warszawa 2004, 3. Towaroznawstwo i przechowalnictwo produktów rolnych. Red. Sobkowicz G.,Wyd. AR Wrocław 1995, 4. Snack Food Processing. Lusas E.W., Rooney L.W. CRC Press, Boca Raton, London, New York, Washington, D.C. 2001, 5. Essentials of Food Science. Vaclavik V.A.,Christian E.W. 3ed. Springer 2008, 6. Frying technology and practices. Grupa M.K.,Warner K.,White P.J. AOCS, Press Champaign, Illinois 2004.
Assessment methods: Practical assessment: regularly (once a month) written colloquiums for estimation, current estimation of arrangement for practical (in a short written form or oral) and engage in laboratory work. The presence on laboratory exercises is obligatory, student can have only one unjustified omnipresence. In the case of justified omnipresence he is obvious to attest suitable part of the material. Exercises are attested as the average of estimation. Course assessment: Students who attested practical exercises obliges written test exam (25 closed and 10 open questions) organized in the time of exam session. Exam takes 80 min.
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