ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10044o10Semester: 2010/2011 summer
Name: Food Chemistry
Major: Biotechnology
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Witold Gładkowski
Language of instruction: Polish
Learning outcomes: After completing the course the students understand the processes occurring in food during storage and processing.
Competences: Completing the course enables anticipation the interactions between food components and good understanding the alterations taking place during food processing and storage.
Prerequisites: Inorganic and Organic Chemistry
Course content: Chemical, physical and sensory properties of main food constituents: carbohydrates, lipids, proteins, colorants, fragrances, vitamins, etc.; Their interaction and changes during food storage and processing. Chemical and enzymatic modifications of food constituents in respect to their application as the food additives.
Recommended literature: 1. Chemia żywności, red Sikorski Z. WNT 2000, 2002 2. Chemiczne i funkcjonalne właściwości składników żywności, red. Sikorski Z. WNT 1994,1997 3. Food Chemistry, Belitz H.D., Grosch W., Springer-Verlag 1987, 1999 2004 4. Food Chemistry O.R. Fennema, Ed. Marcel Dekker 1996
Assessment methods: Written exam. Minimal level of knowledge is 60% to pass the exam.
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