ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10131f16Semester: 2016/2017 summer
Name: Food Antioxidants
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Anna Sokół-Łętowska
Language of instruction: Polish / English
Learning outcomes: Knowledge After completing the course student has the knowledge about importance of free radical processes for degenerative diseases and in food. Student has the knowledge about occurrence, obtaining methods and rules of application of natural and synthetic antioxidants for food. Student can characterized and explain ways of action and use antioxidants for food. Skills: Student is able to analyze reasons of food oxidation and can apply appropriate methods of preventing food against oxidation, knows how to evaluate the degree of product oxidation. Can choose the types and doses of antioxidants for different types of food.
Competences: The student demonstrates an understanding of free radical reactions in food, perceives the relationship between the processes of oxidation and quality of food. Shows attention for food safety.
Prerequisites: Biochemistry, general food technology, food analysis
Course content: The objective of the course is to provide knowledge about reactive oxygen species, the mechanism of antioxidants, antioxidants exploited and not exploited commercially, toxicological aspects of antioxidant used as food additives.
Recommended literature: 1. Bartosz G: Druga twarz tlenu. Wyd. Naukowe. PWN, Warszawa 1995 2. Hudson B.J.F. : Food antioxidants. Elsevier New York 1990 3. Przeciwutleniacze w żywności. Aspekty zdrowotne technologiczne molekularne i analityczne. Pod red W.Grajka. WNT Warszawa 2007
Assessment methods: Written exam, percentage to pass - minimum 60%
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