Courses list

Wersja polska

Course code: NZCS10059f16
Semester: 2016/2017 winter
Name: Commodity of food raw materials and products
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr inż. Maciej Oziembłowski
Language of instruction: Polish


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

Competences: Social skills (Attitude): Students will obtain the knowledge of practical usage of standards documents in the context of commodity, students will know the concept of food quality analysis based on standards in the context of their application in regards to ensuring product quality also for regional and traditional food.

Prerequisites: Food chemistry, Mathematics, Food analysis

Course content: Historical background of commodity and standardization, idea of standardization systems, Polish, European and international standardization, characteristics of standardization in food sector, selected food products description and its properties and preservation methods in the context of standardization, regional and traditional food systems in Europe.

Recommended literature: 1. Zarządzanie jakością i bezpieczeństwem żywności, red. T. Trziszka, Wyd. Uniwersytetu Przyrodniczego we Wrocławiu, 2009 2. Towaroznawstwo żywności przetworzonej, Świderski F., wyd. 3, Wyd. SGGW, Warszawa 2010

Assessment methods: exam

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