Chemistry in food 0600-OG-ChZ

Basic food components and their importance (proteins, fats, carbohydrates). Water and its importance. Macro and microelements. Vitamins. Non-nutritional and anti-nutritional components. Food additives and their function (preservatives, stabilizers, emulsifiers, dyes, etc. Food with proven medicinal effects. Food contaminants and contamination. Dietary supplements, nutrients and stimulants. Basic methods of food analysis.

Term 2022/23Z:

Lecture program content:
1. Natural food ingredients and their importance (proteins, fats, carbohydrates, macro and microelements, vitamins and other nutrients, antinutritional and nonnutritional ingredients, water (12 hrs.)
2. Food additives and their function (preservatives, stabilizers, emulsifiers, dyes, etc. (10 hrs.)
3. Food with proven medicinal effects (2 hrs.)
4. Food contamination and contamination. (2 hrs.)
5. Dietary supplements, nutrients and stimulants. (2 hrs.)
6. Basic methods of food analysis (chemical, sensory analysis. (2 hrs.)

Term 2023/24Z:

Term 2024/25Z:

Term 2025/26Z:

Total student workload

1. Hours with the participation of a teacher (contact hours): 30 h 2. Consultations with an academic teacher 5 h. 3. Individual student work: - preparation for the exam 40 h; Total 75 hours/25h = 3 ECTS points

Learning outcomes - knowledge

W1 The student defines and characterizes essential food components, minerals, additives and antinutritional components. W2 knows traditional and modern methods of food preservation. W3 Has knowledge of food analysis methods. W4 Defines food contaminants. W5 Knows the basics of balancing a healthy diet

Learning outcomes - skills

U1 The student is able to indicate products that are valuable in terms of protein, fat, carbohydrate, vitamin and mineral content, U2 is able to link the impact of nutrition on health, recognizes the dangers associated with food contamination, U3 is able to link the composition of food with its nutritional value, recognizes ingredients that are valuable in terms of health.

Learning outcomes - social competencies

K1 Is focused on gaining new knowledge, skills and experiences. K2 Knows the limitations of his/her own knowledge and skills. K3 Establishes cooperation in a group.

Teaching methods

Lecture – method of presentation – problem-based lecture

Expository teaching methods

- problem-based lecture

Prerequisites

no requirements

Course coordinators

Marzanna Kurzawa

Assessment criteria

Lecture: Written test exam 2 hours.

Criteria.

For a grade of satisfactory (50-60%)
The student defines: basic food ingredients, functional food additives, contaminants and toxic substances present in food.
For a grade of satisfactory plus (61-65%)
The student is able to classify food ingredients, functional food additives, list the sources of individual nutrients and antinutritional ingredients,
For a grade of good (66-75%)
The student is able to recognize and qualify hazards associated with additives and food contaminants. The student knows the methods for marking individual food ingredients.
For a grade of good plus (76-80%)
The student is able to apply the acquired knowledge to assess the quality of food in terms of the content of nutrients, non-nutritional and antinutritional ingredients.
For a grade of very good (>80%)
Has knowledge that goes beyond the thematic scope of the lecture, acquired independently while working in the library.

Practical placement

not applicable

Bibliography

Basic literature
1. E. Szłyk, M. Cichosz, A. Filipiak-Szok, A. Jastrzębska, M. Kurzawa, Ćwiczenia laboratoryjne z analizy żywności, UMK, Toruń, 2013
2. Z.S. Sikorski, Chemia żywności, WNT, Warszawa, 2002
3. E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004
4. Red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005
5. Red. Z. Żegarska, Ćwiczenia z analizy żywności, Wydawnictwo UWM, Olsztyn 2000
6. M. Jarosz, B. Bułhak-Jachymczyk, Normy żywienia człowieka, PZWL, Warszawa, 2011.
Literatura uzupełniająca:
1. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
2.Z. Marzenko, M. Balcerzak, Spektrofotometryczne metody w analizie nieorganicznej, PWN, Warszawa, 1998

Additional literature
1. Red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005
2. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
3. E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004

Term 2022/23Z:

Basic
1. E. Szłyk, M. Cichosz, A. Filipiak-Szok, A. Jastrzębska, M. Kurzawa, Ćwiczenia laboratoryjne z analizy żywności, UMK, Toruń, 2013
2. Z.S. Sikorski, Chemia żywności, WNT, Warszawa, 2002
3. E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004
4. Red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005
5. Red. Z. Żegarska, Ćwiczenia z analizy żywności, Wydawnictwo UWM, Olsztyn 2000
6. M. Jarosz, B. Bułhak-Jachymczyk, Normy żywienia człowieka, PZWL, Warszawa, 2011.

Term 2023/24Z:

Term 2024/25Z:

Term 2025/26Z:

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 0600-OG-ChZ in USOSweb