ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10057f15Semester: 2015/2016 summer
Name: Commodity fermented beverages and GMO 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 defines the categories of spirit beverages; knows the classification of fermented beverages wines, meads and beers; characterizes quality requirements for particular groups of fermented beverages; defines and explains features and defects of wines, beers and spirit beverages; knows the regulations and the principles of labeling applied within the production of alcohol beverages; knows the definition of the GMO products and the rules for introduction of these products into the market. Skills Student performs the quality assessment for raw materials used in the production of fermented beverages; knows the categories of spirit beverages; controls the quantity of ethanol in the fermented beverages using different analytical methods; knows how to conduct the commodity and sensory evaluation of different types of fermented beverages; uses the information included on the label and contrlabel of the product; uses the norms and regulations for GM foodstuffs.
Competences: Student cooperates within the team for the commodity evaluation of fermented beverages; shows the active pose about organization and place for the teams work; respects the principals for operating the laboratory equipment; cares for safety of his own and colleagues by following the existing rules in the chemical and sensory laboratory; plans the order for achievement of particular tasks within the team; is creative for the analyzing and interpretation of obtained results.
Prerequisites: Food quality and sensory analysis, Basic problems of fermentation industry, Microbiology.
Course content: Alcoholic beverages- classification, product defects, meaning of trade mark. Quality of spirits in terms of national and EU rules. Basic rules of wine, beer and spirits market. Acts regulating fabrication and usage of GMO. Nutritional and technological value of genetically modified raw materials. GMO products versus safety an consumer’s right.
Recommended literature: 1.Towaroznawstwo żywności przetworzonej z elementami technologii, F. Świderski, Wyd. SGGW, Warszawa 2010, 2.Rynki Alkoholowe – ogólnopolski miesięcznik branżowy, 3. Biotechnologia Żywności, W. Bednarski A. Reps, WNT, Warszawa 2001, 4. Przemysł Fermentacyjny i Owocowo Warzywny, 5. Towaroznawstwo wybranych produktów spożywczych, Przewodnik do ćwiczeń, E. Flaczyk, J. Korczak, wyd. AR Poznań, 2006.
Assessment methods: exam
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