ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10044o14Semester: 2014/2015 summer
Name: Food Chemistry
Major: Biotechnology
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Anna Gliszczyńska
Language of instruction: Polish / English
Learning outcomes: Knowledge Student knows the chemical composition of food, can characterize the structure and properties of basic food components, he can describe and explain interactions between particular components and explain the influence of changes in food on the quality of food products, he can identify the chemical hazards during food production and storage Skills: Student can elaborate the process of isolation of food components, give the interpretation of the results in relation to the purity of isolated components, control the food quality knowing its chemical composition and select the functional components to particular food products
Competences: Student is creative and keen to cooperation in team, is active in solving group problems, is aware of hazards in chemical laboratory, is sensitive to breaking the rules concerning the harmful substances in food
Prerequisites: general and inorganic 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 passing
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