ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10132o15Semester: 2015/2016 winter
Name: Food Chemistry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 6
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr inż. Witold Gładkowski
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: Student knows the chemical composition of food, can characterize the structure and properties of basic food components, describes and explains interactions between particular components and explain the influence of changes in food on the quality of food products, identifies the chemical hazards during food production and storage, knows basic functional food components and their applications, knows the physicochemical basis of techniques used to the isolation of some food components. Skills: Student uses basic physicochemical techniques to the isolation of selected food components, makes preliminary analyses of purity of isolated compounds by means of thin layer chromatography.
Competences: Social competences: Student is aware of hazards connected with the presence of some substances in food, understands and avoids of hazard in chemical laboratory, works safely for himself and other laboratory workers.
Prerequisites: general, inorganic and organic 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, selected functional food additives.
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 exam, oral response during the excercises, written test of total material, observation of student’s behaviour and work during excercises, laboratory reports
Comment: The practical excercises are performed during 6 weeks (5 hours each)