| Course ID: | NTŻ-SE>HITŻ |
| Course title: | HYGIENE AND FOOD TOXICOLOGY |
| Semester: | 5 / Winter |
| ECTS: | 4 |
| Lectures/Classes: | 30 / 30 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | Food Chemistry, Biochemistry, Food Technology, Microbiology |
| Contact person: | dr Ewa Piotrowska ewa.piotrowska@upwr.edu.pl |
| Short description: | Basics of food toxicology and hygiene. Chemical, physical and biological food contaminants. Toxicological aspects of food additives. |
| Full description: | Providing knowledge about basics of food toxicology and hygiene and risk assessment, overview of natural toxicants, toxic substances formed during processing and storage of food, chemical, physical and biological food contaminants and food additives. |
| Bibliography: | Seńczuk W.: Toksykologia. PZWL, 2002; Seńczuk W.: Toksykologia współczesna, PWN, 2012; Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; Orzeł D., Biernat J. (red.): Wybrane zagadnienia z toksykologii żywności. Wyd. UPW, 2012. Czasopismo - Bromatologia i Chemia Toksykologiczna, Roczniki PZH |
| Learning outcomes: | Knowledge: The student knows the basic toxic substances found in food products, penetrating into food from a polluted environment and arising during the processing and storage of food/ Test, observation of work, evaluation of analyzes and reports on the performance of the exercises/ NZ_P6S_WG05, NZ_P6S_WG06 The student knows the effects of the toxic effects of contaminants present in food on the human body/ Test, observation of work, evaluation of analyzes and reports on the performance of the exercises/ NZ_P6S_WG05, NZ_P6S_WG06 The student knows the basic rules of hygiene applicable in the processing and storage of food/ Test, observation of work, evaluation of analyzes and reports on the performance of the exercises/ NZ_P6S_WG05, NZ_P6S_WG06 Skills: Student identifies and evaluates the quality of biotechnology and food products, as well as their impact on human health, animals and the environment/ observation of work, evaluation of analyzes and reports on the performance of the exercises/ NZ_P6S _UW05 The student estimates the collection of toxic compounds with all-day food rations/ observation of work, evaluation of analyzes and reports on the performance of the exercises/ NZ_P6S _UW06, NZ_P6S _UO13 The student assesses and interprets the risk of hazards related to the presence of contaminants in food for consumer safety/ observation of work, evaluation of analyzes and reports on the performance of the exercises/ NZ_P6S _UW06, NZ_P6S _UO13 Social: the student is aware of the importance of providing appropriate health quality foodstuffs at various stages of the food chain/ observation of work/ NZ_P6S _KK01 is aware of the importance of compliance with hygiene rules in the processing, storage and distribution of food/ observation of work/ NZ_P6S _KO02 |
| Assessment methods and assessment criteria: | arithmetic average of pass laboratory and lectures |