ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20098f11Semester: 2011/2012 summer
Name: Food Antioxidants
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Anna Sokół-Łętowska
Language of instruction: Polish
Learning outcomes: After completing the course student has the knowledge about importance of free radical processes for degenerative diseases and application of natural and synthetic antioxidants.
Competences: Student can apply appropriate methods of preventing food against oxidation, knows how to evaluate the degree of product oxidation. Can choose the types and doses of antioxidants for different types of foods.
Prerequisites: Biochemistry, General Food Technology, Food Analysis
Course content: The objective of the course is to provide knowledge about reactive oxygen species, the mechanism of antioxidants, antioxidants exploited and not exploited commercially, toxicological aspects of antioxidant used as food additives.
Recommended literature: 1. Bartosz G: Druga twarz tlenu. Wyd. Naukowe. PWN, Warszawa 1995; 2. Hudson B.J.F. : Food antioxidants. Elsevier New York 1990.
Assessment methods: Written exam, percentage to pass - minimum 60%.
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