ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10133o17Semester: 2017/2018 winter
Name: Food Analysis I
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr hab. inż. Agnieszka Tajner-Czopek
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 after the course defines, explain and describe issues related to sensory analysis, organoleptic evaluation, food quality and standardization. Student recognizes (identifies) and explains the differences between sensory analysis and organoleptic evaluation and conditions under which they proceed. Student describes the physico-chemical properties of selected raw materials and food products, characterizes of selected chemical composition in the food and knows methods for their determination. Skills: Student is able to carry out organoleptic evaluation and sensory analysis of selected food products. He can chose the properly methods of indicate of chosen ingredients in food, proposes a way of marking them with the use of appropriate (suitable) equipment and measuring apparatus. Students can interpret obtained results and can used them in conclusions.
Competences: Social skills (Attitude): The student is determined in the pursuit on the goal aim and is aware of how to achieve it. Demonstrates creativity in approach to undertaken tasks and attention to proper and systematic work. Student is willing to work in a team and show openness to new ideas and concepts for the team. The student is aware that co-operation with a group of leads to faster achieve success. The student is able to express his own opinions.
Prerequisites: Inorganic chemistry, organic chemistry, physics, mathematics
Course content: Knowledge of laboratory equipment: glassware, reagents, and apparatus. Acquainted with the concepts of sensory analysis, organoleptic evaluation, quality and standardization. Evaluation of physical and chemical properties of selected food products. Techniques for determination of selected chemical components and quality characteristics of food using suitable equipment.
Recommended literature: 1.Tajner-Czopek A., Kita A.: Analiza żywności – jakość produktów spożywczych” Wydawnictwo A.R. Wrocław 2005. 2. Baryłko-Pikielna N., Matuszewska I.: „Sensoryczne badania żywności”. Podstawy-Metody-Zastosowania. Wydawnictwo Naukowe PTTŻ, Kraków 2014. 3. Pomeranz Y., Meloan C.E.: Food Analysis – Theory and practise. (3-ed). Chapman & Hall, New York. London 1994. 4. Bączkowicz M., Fortuna T., Juszczak L., Sobolewska-Zielińska J.: Podstawy analizy i oceny jakości żywności. Skrypt do ćwiczeń pod redakcją Teresy Fortuny. Wydawnictwo Uniwersytetu Rolniczego w Krakowie 2011.
Assessment methods: tests, the laboratory credit, credit reports, tests, written examination-test
Comment: