Courses list

Wersja polska

Course code: NTSS20097o11
Semester: 2011/2012 winter
Name: Quality of Food Products II (Animal origin products)
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 15 / 0
Lecturer: prof. dr hab. Wiesław Kopeć
Language of instruction: Polish


Learning outcomes: After completing the course students will be acquainted with the methods of the quality evaluation of further processed animal products made from milk, meat and eggs. Students will also be able to conduct meat and milk quality classification and grading.

Competences: Student is able to conduct commodity assessment of animal products and to evaluate authenticity of meat, milk and poultry products in relation to the standards using chromatography and molecular biology techniques.

Prerequisites: Basic human nutrition, technologies of animal raw materials processing, instrumental methods of food analysis.

Course content: The course provides students with knowledge on the quality assessment and control of animal products (milk, egg, meat and poultry) including genetic modification, intermediate moisture food products characteristics, quality assessment of chosen, nonedible animal raw materials, chromatographic and molecular biology techniques in analysis of authenticity of food products will be also covered.

Recommended literature: 1. Raw materials and meat science. Purslow P.P., Mielche M., Miller A.J., Jordbrugsforlaget, 1998; 2. Zarządzanie jakością. Wybrane zagadnienia. Red. Nierzwicki W., ODDK, Gdańsk, 1999; 3. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000; 4. Technologia przetwórstwa mięsa. Olszewski A., WNT, Warszawa 2002; 5. Mleczarstwo- Zagadnienia wybrane Ziajka S., ART. Olsztyn 1997.

Assessment methods: Writing exam

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