ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10078f14Semester: 2014/2015 summer
Name: Food Additives
Major: Food Safety
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: Prof. 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 [BZ_W04 , BZ_W07], their basic physicochemical and functional features [BZ_W15], and limits of application[BZ_W17]. Skills: This course enables creating practical recepies appliance of food products, containing supplementary substances [BZ_U05, BZ_U07].
Competences: Student know how to choose and use food additives [BZ_K06], following the rules of GMP and being aware of necessity of proceedings with ethics principles and concern for consumer health [BZ_K09, BZ_K12].
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
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