Courses list

Wersja polska

Course code: NTSS10132o11
Semester: 2011/2012 winter
Name: Food Chemistry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 6
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr inż. Witold Gładkowski
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: After completing the course student understands the processes occurring in food during storage and 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. Student is able to isolate some food components.

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.

Recommended literature: 1. Chemia żywności 1,2,3 ed. by Z.Sikorski, WNT 2007. 2. Chemiczne i funkcjonalne właściwości składników żywności ed. by Z. Sikorski, WNT 1996. 3. Chemia żywności. Skład, przemiany i właściwości żywności ed. by Z. Sikorski, WNT 2002. 4. Food Chemistry, H.-D.Belitz, W.Grosch, Springer-Verlag, 2004. 5. Chemical and Functional Properties of Food Components, ed. by Z.Sikorski, Taylor and Francis Group, 2007. 6. Food Chemistry, R. Fennema, Marcel Dekker, Inc. 1996.

Assessment methods: Written exam; minimal level of knowledge is 60% to pass the exam.

Comment: