ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10112o10Semester: 2010/2011 winter
Name: Food Analysis
Major: Biotechnology
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Agnieszka Tajner-Czopek
Language of instruction: Polish
Learning outcomes: After completing the course students can analyze selected chemical components in the raw material and foodstuffs. Students know how to use adequate (traditional, modern) method to determine the content of measuring components and can estimate it. Students know how to use norms.
Competences: After completing the course students are able to analyze the basic of chemical composition and the quality of food product by the use of adequate methods.
Prerequisites: Inorganic Chemistry, Organic Chemistry, Physics, Mathematics
Course content: Laboratory equipment: laboratory glassware, reagent, apparatus. Standardization. The evaluation of physical and chemical composition in food products. Measurement of dry matter, carbohydrates, proteins and fat content in the raw material and food products. The sensory analysis and organoleptic assessment of food products. The measuring technique of chemical composition and quality features of food products by the use of specialist apparatus.
Recommended literature: 1. Food analysis. Theory and practice. Pomeranz Y., Meloan C.E. 3-th edition. Chapman & Hall. New York, London 1994; 2. Badanie jakości produktów spożywczych, Krełowska- Kułas M., PWE 1993; 3. Podstawy analizy żywności, Fortuna T., Juszczak L., Sobolewska J. Skrypt do ćwiczeń, Wydawnictwo A.R. Kraków 1999; 4. Analiza żywności – jakość produktów spożywczych. Tajner-Czopek A., Kita A. Wydawnictwo A.R Wrocław 2005.
Assessment methods: Written exam and passing grades of laboratory course, minimum 60% of knowledge to pass examine.
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