Course title: FOOD CHEMISTRY
Semester: 4 / Spring
Lectures/Classes: 15 / 30 hours
Field of study: Biotechnology
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: general, inorganic and organic chemistry
Contact person: dr hab. inż. Witold Gładkowski;
Short description: Lectures of Food Chemistry Chemical will enable students to learn the chemical, physical and sensory properties of main food constituents, their interaction and changes during food storage and processing. Program of laboratory work allows learning the basic techniques of isolation and purification of the major constituents of raw materials and the methods of analysis of physical and chemical properties of natural compounds.
Full description: 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
Bibliography: Compulsory: 1. Food Chemistry, H.-D.Belitz, W.Grosch, Springer-Verlag, 2004. 2. Chemical and Functional Properties of Food Components, ed. by Z.Sikorski, Taylor and Francis Group, 2007. 3. Food Chemistry, R. Fennema, Marcel Dekker, Inc. 1996.
Learning outcomes: After completing the course student In terms of knowledge: 1. knows the chemical composition of food, can characterize the structure and properties of basic food components and food additives, 2. knows the physicochemical basis of techniques used to the isolation of some food components, 3. has knowledge of interactions between particular components and can explain the influence of changes in food on the quality and safety of food products. In terms of skills: 1. uses basic physicochemical techniques to the isolation of selected food components, 2. performs simple experiments allowing to identify and characterize of food components, 3. analyzes and interprets obtained results. In terms of social competences: 1. is conscious of responsibility for common work in the laboratory group, 2. is conscious of necessity to keep standards associated with the presence of harmful substances in food.
Assessment methods and assessment criteria: note from laboratory work 50% note form exam 50%

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