| Course ID: | NTŻ-SE>WZNOR |
| Course title: | NORMALIZATION |
| Semester: | 6 / Spring |
| ECTS: | 2 |
| Lectures/Classes: | 15 / 30 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | food chemistry, mathematics, food analysis |
| Contact person: | dr Maciej Oziembłowski maciej.oziemblowski@upwr.edu.pl |
| Short description: | The aim of the course is to enable students to read the material on normalization. The program will include lectures on issues related to this subject. The aim of the laboratory is to enable students to get acquainted with the basic methodology used in the normalization. |
| Full description: | Historical background of normalization and standardization, idea of normalization systems, Polish, European and international normalization organizations, characteristics of normalization in food sector, selected food products description and its properties and preservation methods in the context of normalization, regional and traditional food systems in Europe. |
| Bibliography: | DOOR database at European Commission web site Other open source databases about regional and traditional food products |
| Learning outcomes: | Knowledge Student understands the relationship between the various levels of standardization, known the standardization and food safety terminology knows the activity of manufacturers of the food industry (including producers of regional and traditional food) in the context of economy and environment Skills: Student knows the food systems standardization, can carry out selected analysis of food student uses selected norms and standards, can characterize systems of traditional and regional food, can prepare the application for registration of a food product in the European system of regional and traditional food Social competence (attitudes): student is aware of progress and changes in the discipline of food technology and human nutrition, is aware of the potential hazards associated with that aspects |
| Assessment methods and assessment criteria: | Evaluation of exercises 70%, the evaluation of the lecture 30% |