ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10134o10Semester: 2010/2011 summer
Name: Food Analysis II
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr Teresa Olejniczak
Language of instruction: Polish
Learning outcomes: On completion of the course the student is familiar with laboratory techniques, methods and equipment used in food analysis.
Competences: Students are able to analyze new methods, correctly apply testing equipments based on chemical and physical properties contained in food: saccharides, lipids, protein.
Prerequisites: Organic Chemistry, Biochemistry
Course content: Specific chemical and physical properties of food saccharides, lipids, protein systems (milk, meat, vegetables). Methods of extractions, precipitations, distillations, purifications in preparation of samples in the analysis of food products. The theoretical aspects and practical applications of a number of analytical techniques used in the food industry and in food research laboratories (gas chromatography, spectrophotometry, polarymetry).
Recommended literature: 1. Food analysis; S.Nielsen; An Aspen Publication; Gaithersburg 1998. 2. Metody analizy żywności; J. Budsławski, Z. Drabent, Wydawnictwo Naukowo-TechniczneWarszawa 1972. 3. Badanie jakości produktów spożywczych; M. Krełowska-Kułdas; Państwowe Wydawnictwo Ekonomiczne; Warszawa 1993.
Assessment methods: Written exam
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