Courses list

Wersja polska

Course code: NTSS10164f16
Semester: 2016/2017 summer
Name: Standardization
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Maciej Oziembłowski
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.

Learning outcomes: Knowledge: Student knows the role of 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 standardization. Skills: On completion of this course students: will know 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.

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

Prerequisites: food chemistry, mathematics, food analysis

Course content: Historical background of normalization, idea of normalization systems, aims of normalization, structure of Polish, European and international normalization organizations, norms documents, structure of norms, characteristics of normalization in food sector, selected food products description and its properties and preservation methods in the context of Polish Norms.

Recommended literature: 1. Zarządzanie jakością i bezpieczeństwem żywności, red. T. Trziszka, Wyd. Uniwersytetu Przyrodniczego we Wrocławiu, 2009; 2. Towaroznawstwo żywności przetworzonej: technologia i ocena jakości, Świderski F., wyd. 2 popr., Wyd. SGGW, Warszawa 2003; 3. Miesięcznik “Normalizacja”

Assessment methods: written exam in the form of tests

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