ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10056f13Semester: 2013/2014 summer
Name: Commodity of Biotechnology Products
Major: Commodity Science
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Joanna Kawa-Rygielska
Language of instruction: Polish
Learning outcomes: Knowledge Student has the knowledge for the classifications and characteristics of biotechnological products; learns the principles for commodity and sensory evaluation of selected products and fermented beverages; owns the knowledge for defining and labeling of the GMO products; explains the rules for introduction of the GM foodstuffs to the trade; knows the criteria of quality and safety of GM products in human nutrition. Skills Student prepares and conducts the commodity and sensory evaluation of selected products and fermented beverages; uses the knowledge to develop the questionnaire for the assessment of consumers knowledge about biotechnological products, then analyzes it and interprets obtained results.
Competences: Student shows the active attitude in realization of tasks he was entrusted; is determined in the pursuit of the goal; is willing to work in a team and shows openness to new ideas and concepts for the team; is aware of the responsibility for entrusted equipment and tasks being realized together; presents the evaluation of obtained results and confronts it with the result obtained by the group; prepares and conducts the questionnaire to assess consumers knowledge about GMO products; is sensitive to the proceedings in accordance with the rules of ethics.
Prerequisites: Food quality and sensory analysis, Microbiology.
Course content: Biotechnology in food production- state of consumer’s knowledge. Classification and characteristics of biotechnology products. Standards and regulations in quality assurance of biotech products. Estimation of alcoholic beverages. Quality of products belonging to the group of functional foods. Food additives- influence on the characteristics of final product. Quality assurance of genetically modified food. GMO-health safety requirements.
Recommended literature: 1.Towaroznawstwo żywności przetworzonej, F. Świderski, Wyd. SGGW, Warszawa 1999 2.Rynki alkoholowe – ogólnopolski miesięcznik branżowy 3. Biotechnologia Żywności, W. Bednarski A. Reps, WNT, Warszawa 2001 4. Przemysł fermentacyjny i owocowo warzywny, Przemysł spożywczy, Biotechnologia.
Assessment methods: written exam
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