FOOD CHEMISTRY

Course ID: NTŻ-SE>CHŻYW
Course title: FOOD CHEMISTRY
Semester: 3 / Winter
ECTS: 6
Lectures/Classes: 30 / 30 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: general, inorganic and organic chemistry
Contact person:
Short 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.
Full description: Course allows knowledge about 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. The structure and role of selected functional food additives are also discussed.
Bibliography: Food Chemistry, H.-D.Belitz, W.Grosch, Springer-Verlag, 2004. Chemical and Functional Properties of Food Components, red. Z. Sikorski, Taylor and Francis Group, 2007.
Learning outcomes: Knowledge Student knows the chemical composition of food, can characterize the structure and properties of basic food components, describes and explains interactions between particular food components, knows basic food additives and their applications Student explains the influence of changes in food on the quality of food products, identifies the chemical hazards during food production and storage Student knows the physicochemical basis of techniques used to the isolation of some food components Skills: Student uses basic physicochemical techniques to the isolation of selected food components Student can make simple experiments allowing to identify and physicochemical characterization of food components Student analyzes and interprets obtained results Social competence (attitudes): Student is conscious of responsibility for common work in the laboratory group , is responsible for laboratory equipment and cares for cleanliness in the laboratory Student understands and avoids of hazard in chemical laboratory, works safely for himself and other laboratory workers Student is aware of hazards connected with the presence of some substances in food
Assessment methods and assessment criteria: note from laboratory work 50%, note from exam 50 %

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