ECTS
ECTS Course Catalogue
Course details
Course code: ZJS20105o16Semester: 2016/2017 summer
Name: Analysis of food products of animal origin
Major: Food Quality Management and Analysis
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 3
Hours (Lectures / Tutorials / Other): 45 / 15 / 0
Lecturer: prof. dr hab. inż. Wiesław Kopeć, prof. dr hab. inż. Andrzej Jarmoluk, dr inż. Marek Szołtysik
Language of instruction: Polish
Learning outcomes: Knowledge: The student knows the principles of analytical methods for quality assessment of raw materials and products of animal origin, including special purpose e.g. health-promoting properties including the instrumental methods of analysis of food products, has a basic knowledge of food adulteration and methods of its detection. Skills: The student is able to assess the quality and choose a method to analyze the compliance of meat dairy and poultry products with the requirements of the standards, knows basic quality assessment of raw materials and products of animal origin using modern analytical techniques, including chromatography and molecular biology.
Competences: Understand the complexity of the qualitative characteristics of food products, understands the need to ensure the authenticity and food safety.
Prerequisites: Animal food products technologies, chemical analysis, instrumental methods of food analysis.
Course content: Modern methods of instrumental assessment of the quality of food of animal origin and detection of adulteration, health benefits as part of the quality assessment, characteristics of intermediate moisture food. Chemical analysis and quality evaluation selected, inedible raw materials of animal origin. Selected aspects of the characteristics of the risks in the technology of animal products. Application of chromatography and electromigration techniques in assessing the quality of products of animal origin. The use of molecular biology techniques in the detection of adulteration of raw materials and products from different animal species.
Recommended literature: 1. Przetwórstwo mięsa drobiu. 2009. Praca zbiorowa Red. Kopeć W., Smolińska T.. Wyd. UP Wrocław. 2. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000. 3. Pisula A., Pospiech E. (red.) Mięso - podstawy nauki i technologii, wyd. SGGW 2011, 4. Prost E. K. Zwierzęta rzeźne i mięso – ocena i higiena. Wyd. Lubelskie Towarzystwo Naukowe. 2006. 5. Sikorski Z.,E. (red.) Chemia żywności. Skład, przemiany i właściwości żywności, WNT, 2002, 6. Sikorski Z. E. „Ryby i bezkręgowce morskie pozyskiwanie, właściwości i przetwarzanie”, WNT, Warszawa 2004, 7. Świderski E.F. (red.) Towaroznawstwo żywności przetworzonej, Technologia i ocena jakościowa wyd II poprawione i uzupełnione wyd. SGGW 2003, 8. Mleczarstwo- Zagadnienia wybrane Ziajka S., ART. Olsztyn 1997.
Assessment methods: assessment of active attendance in classes,laboratory reports, test, oral exam,
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