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Wersja polska

Course code: NBSS10112o12
Semester: 2012/2013 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 hab inż. Agnieszka Tajner-Czopek
Language of instruction: Polish


Learning outcomes: Knowledge: Student after the course is able to define, explain and describe issues related to sensory analysis, organoleptic evaluation, food quality and standardization. Student is able to recognize and explain the differences between sensory analysis and organoleptic evaluation, indicate the conditions under which they proceed, and can expertly offer and choose the appropriate method of research investigation. Student is able to describe methods for determination of dry matter and replace the method of determination of density, viscosity and acidity. Student knows how to select and identify methods for determination of protein, vitamins and minerals in food. It can also offer a selection of an appropriate method of determining the non-starch polysaccharides and starch in some foods. Student is able to distinguish between artificial and natural dyes, and choose appropriate methods of determination of these compounds, as well as the determination of nitrates III and V. Skills: Student is able to carry out organoleptic evaluation and sensory analysis of selected food products. Able to prepare samples for signs and to plan and control the course of their evaluation. He can characterize the density, viscosity and acidity of food and take appropriate methods. He can also choose the method of determination and lead, eg.: protein, vitamins, minerals, etc. in food, and interpret the results obtained. It can indicate the presence of selected ingredients in food, and propose a way of marking them, and take advantage of the equipment and measuring apparatus. Student knows how to explain the phenomena taking place during the determinations carried out to interpret the results obtained and used to formulate conclusions.

Competences: The student is determined in the pursuit on the goal (destination) and is aware of how to achieve it. Demonstrates creativity in approach to tasks undertaken and attention to proper and systematic work. Is willing to work in a team and show openness to new ideas and concepts for the team. The student is aware that co-operation with a group of leading to faster achieve success). Expression of the ratings for the student is not a barrier, even though it may be sensitive to the proceedings in accordance with the rules of ethics.

Prerequisites: Chemistry, inorganic, organic chemistry, physics, mathematics

Course content: Knowledge of laboratory equipment: glassware, reagents, and apparatus. Acquainted with the concepts of sensory analysis, organoleptic evaluation, quality and standardization. Evaluation of physical and chemical properties of food products. Determination of dry matter, carbohydrates, protein, fat in raw materials and foods. Techniques for determination of chemical components and quality characteristics of food using specialized apparatus. Issues relating to sensory analysis and organoleptic evaluation of food products.

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: tests, the laboratory credit, credit reports, tests, written examination

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