ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20165f12Semester: 2012/2013 summer
Name: Food Additives
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Andrzej Jarmoluk
Language of instruction: Polish
Learning outcomes: Knowledge: After this course student is familiar with supplemenetary substances applied in nourishment production, their basic physicochemical and functional features, and limits of application. Skills: This course enables creating practical recepies appliance of food products, containing supplementary substances.
Competences: Student know how to choose and use food additives, following the rules of GMP and being aware of necessity of proceedings with ethics principles and concern for consumer health.
Prerequisites: Organic and Inorganic Chemistry, Biochemistry, Nutrition Chemistry, General Technology
Course content: Legislation regulating application of fixative substances and functional supplements.Classification and characterization of the following substances: preservatives, stabilising, emulsifying, thickening, clarifying, colouring, flavouring and aromatismg substances, antioxidants, protein preparates, starter cultures and enzymatic Technology of supplementary substances application in food processing of floral and animal origin.
Recommended literature: 1. Food additives, Branen A., L., Davidson P., M., Salminen S., Deker M.,Inc.,NewYork, Basel 1990; 2. Food additives, Codex alimentarius, Abriged Version,FAO/WHO, Ed. Smith B., Rome 1990; 3.Substancje dodatkowe i składniki funkcjonalne żywności, Rutkowski A., Gwiazda, S., Dąbrowski K., Czapski J., Kamiński E., Pluta A., Wyd. Agro and Food Technology 1997; 4. Chemia żywności. Skład, przemiany i właściwości żywności, Red. Sikorski Z., E., WNT 2000
Assessment methods: Lectures: 15 hours (the lecture is executed in the cooperation with CKNO - method of distance learning using Moodle platform) Written exam – test
Comment: e-learning