ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10055f15Semester: 2015/2016 winter
Name: Food Safety
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish
Learning outcomes: Knowledge: The student knows the basic concepts related to food safety and nutrition. Student identifies the chemical, biological and physical risks in the production of vegetable and animal raw materials, processing, distribution and storage. The student knows the safety assurance systems in food production (eg. HACCP and GMP and GHP in the food industry). Competition: The student evaluates and interprets the risk of hazards associated with the occurrence of contaminants in food to consumer safety. The student uses the food safety management systems.
Competences: Social skills (Attitude): The student is aware of the essence to ensure quality health foods at different stages of the food chain. Student is aware of the responsibility for jointly by a team task.
Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology, Food Toxicology
Course content: Providing knowledge about basics of food safety and risk assessment, overview of natural toxicants, toxic substances formed during processing and storage of food, chemical, physical and biological food contaminants and food additives. Food safety systems. External and internal food control systems. Food law in terms of food safety.
Recommended literature: 1. Trziszka T. (red.): Podstawy zarządzania jakością i bezpieczeństwem żywności, Wyd. UPW. 2010; 2. Kołożyn-Krajewska D., Sikora T.: Zarządzanie bezpieczeństwem żywności. Wyd. C.H.Beck 2010; 3. Seńczuk W.: Toksykologia. PZWL, 2002; 4. Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; 5. Schmidt R.H., Rodrick G.E., Food safety handbook. John Wiley&Sons, USA, 2003; 6. Kowalczyk S. (red.): Bezpieczeństwo żywności w erze globalizacji. Wyd. SGH w Warszawie, 2009.
Assessment methods: written lectures
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