| 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: | dr hab. Witold Gładkowski witold.gladkowski@upwr.edu.pl |
| 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: | K Knowledge: Student knows the chemical composition of food, can characterize the structure and properties of basic food components at the advanced level, describes and explains interactions between particular food components/ Oral answer, Written answer, Written exam/ NT_P6S_WG02, NT_P6S_WG03 Student explains the influence of changes in food on the quality of food products at the advanced level, identifies the chemical hazards during food production and storage/ Oral answer, Written answer, Written exam/ NT_P6S_WG08, NT_P6S_WG10, NT_P6S_WG11 Student knows the physicochemical basis of techniques used to the isolation of some food components/ Oral answer, Written answer, Written exam/ NT_P6S_WG12 Skills: Student isolates selected food components using various laboratory methods and techniques/ Observation of student during laboratory work, Evaluation of purity and yield of isolated food components, Evaluation of laboratory reports/ NT_P6S_UW01 Student carries out simple experiments allowing to identify the food components/ Observation of student during laboratory work, Evaluation of purity and yield of isolated food components, Evaluation of laboratory reports/ NT_P6S_UW02 Student can interpret physicochemical processes taking place during food processing and storage/ Written exam/ NT_P6S_UW03 Student can work individually and collectively, care for laboratory equipment and cleanliness in the laboratory, avoid of hazards in chemical laboratory, work safely for himself and other laboratory workers/ Observation of student during laboratory work/ NT_P6S_UO15 Student is able to complete the knowledge about different isolation techniques/ Observation of student during laboratory work/ NT_P6S_UU16 Social: Student is ready to critical evaluation of his knowledge from food chemistry/ Observation of student during laboratory work/ NT_P6S_KK01 Student is ready to use his knowledge to solving problems connected with isolation of food components/ Observation of student during laboratory work/ NT_P6S_KK02 |
| Assessment methods and assessment criteria: | note from laboratory work 50%, note from exam 50 % |