Chemistry and Food Analysis 0600-S1-Spec-CAZL

Chemistry and food analysis
The lecture is intended to familiarize students with basic information on natural food ingredients (proteins, carbohydrates, fats, minerals, water, vitamins) and additional substances, their characteristics and methods of quantitative and qualitative analysis.
Program content of the laboratory:
The laboratory is devoted to familiarizing the student with the methods of collecting and preparing food samples for analysis and analytical procedures used in food research. Laboratory classes will cover the methods of collecting and preparing samples for analysis (extraction, mineralization) and the determination of basic food ingredients, including: proteins, sugars, macroelements, vitamins, anti-nutrients and non-nutrients. and functional add-ons. The analyzes will use titration, electrochemical and spectroscopic methods. Most of the proposed exercises are based on standard methods included in Polish and European Standards.
Selected topics in food microbiology
The lecture allows the student to become familiar with the microbiological hazards of food. It covers the following topics: microbiological degradation of food ingredients and their impact on the sensory quality of food, food poisoning and food infections (characteristics, pathogenic bacteria and toxins produced by them, toxin-causing fungi and mycotoxins, viruses); indicator microbes; microflora of selected raw materials and food preparations. The influence of food preservation agents on the survival of microorganisms is discussed.
The laboratory will familiarize the student with the preparation of culture media and samples of selected raw materials and food products for microbiological analysis, assessment of the microbiological quality of food and its suitability for consumption. The student will learn microbiological tests for assessing the freshness of food preparations and methods for determining the microflora of packaging: the washings method, the direct method (Richter). Will independently determine the content of selected test microorganisms in food materials.

Term 2020/21:

The laboratory of chemistry and food analysis trains students analysis of food and understanding of the functional properties in relation to reactivity of food ingredients. Students will learn sampling and sample preparation (extraction, digestion) procedures, determination of food components (carbohydrate, protein, lipids, water, minerals, vitamins) and food additives by classical and instrumental methods including official procedures (ISO, PN). Different analytical methods: spectroscopic and electrochemical techniques will be applied by students for food analysis.

Term 2021/22:

Chemistry and food analysis
The course aims to provide basic knowledge in the field of food chemistry and analysis. In addition, the student learns the principles of food analysis using standard analytical methods.

Selected topics in food microbiology
The course aims to convey basic knowledge
in the field of food microbiology. In addition, as part of laboratory classes, the student learns the principles of microbiological analysis of food.

Term 2022/23:

Term 2023/24:

Total student workload

Hours implemented with the participation of teachers (contact hours) 75 h 2 Individual student work 105 hours

Learning outcomes - knowledge

Chemistry and food analysis W1: The student defines: basic food ingredients, functional food additives, contaminants and toxic substances present in food. K_W06, W2: The student acquires knowledge about the theoretical aspects of performing quantitative analysis using classical methods, knowledge about the possibilities of using classical methods in food analysis, knowledge about the causes and ways to avoid errors in quantitative analysis, K_W12, W3: The student acquires knowledge about the method of presenting the results of analyses. K_W16 Selected topics in food microbiology W1: The student acquires knowledge about the basics of food microbiology, K_W06 W2: The student acquires knowledge about the theoretical aspects of microbiological analysis, K_W11, K_W12 W3: The student acquires knowledge about the method of presenting the results of analyses. K_W16

Learning outcomes - skills

Chemistry and food analysis U1: The student is able to: classify food ingredients, functional food additives, list the sources of individual nutrients and anti-nutrients, propose a methodology for the determination of individual food ingredients, K_U01, U2: The student is able to develop reports on the analyzes performed and apply the known analytical procedures in food analysis, K_U06, U3: The student is able to develop statistically obtained results of analyzes. K_U12 Selected topics in food microbiology U1: The student is able to: develop reports on performed analyses, use the equipment used in microbiological analysis, K_U01, U2: The student is able to master the procedures for performing microbiological analyzes and apply the known procedures in practice, K_U06, U3: The student is able to develop the results of the analysis. K_U12

Learning outcomes - social competencies

Chemistry and food analysis K1: Student: works independently and effectively with a large amount of information, K_K01, K2: The student sees the relationships between phenomena and correctly draws conclusions, thinks creatively, K_K02, K3: The student is focused on the best performance of the entrusted tasks, gaining new knowledge, skills and experience, he works systematically K_K03 K4: The student establishes cooperation in a group, K_K08 K5: The student cares about the natural environment. K_K09. Selected topics in food microbiology K1: Student: works independently and effectively with a large amount of information, K_K01, K2: The student sees the relationships between phenomena and correctly draws conclusions, thinks creatively, K_K02, K3: The student is focused on the best performance of the entrusted tasks, gaining new knowledge, skills and experience, he works systematically K_K03 K4: The student establishes cooperation in a group, K_K08 K5: The student cares about the natural environment. K_K09.

Teaching methods

Chemistry and food analysis Lecture with multimedia presentations Laboratory - independent work of students Selected topics in food microbiology Lecture with multimedia presentations Laboratory - independent work of students

Expository teaching methods

- participatory lecture
- informative (conventional) lecture
- problem-based lecture

Exploratory teaching methods

- practical
- laboratory
- experimental

Type of course

elective course

Prerequisites

Passed exam: - Fundamentals of Analytical Chemistry, - Instrumental Analysis

Course coordinators

Marzanna Kurzawa
Edward Szłyk

Assessment criteria

Assessment methods:
Lecture:- written exam-
Laboratory: pass with a grade on the basis of reports on performed analyses
Scoring criteria
Lecture: pass with a grade on the basis of a written exam
n/a - 0-49% pts.
dst - 50-60% pts
dst plus - 61-65% pts.
db- 66-75%) pt
db plus - 76-80% pts
bdb - pow. 80% points

Assessment criteria
Chemistry and food analysis - lecture
For a satisfactory rating:
The student defines: basic food ingredients, functional food additives, contaminants and toxic substances present in food. W1
A plus for the rating
The student is able to classify food ingredients, functional food additives,
- list the sources of individual nutrients and anti-nutrients, W1; U1
For a good rating:
The student is able to recognize and qualify the hazards associated with additives and food contamination W1; W2; U1;
A good plus for the rating
Can apply the acquired knowledge to assess the quality of food in terms of the content of nutrients and non-nutritive and anti-nutritional ingredients. W1; W2; W3; U1
Rated very good
Has knowledge that goes beyond the thematic scope of the lecture acquired independently while working in the library. W1-W3; U1

Selected topics in food microbiology
Assessment criteria.
For a satisfactory rating:
The student knows the basics of food microbiology and is able to describe the analyzes carried out in the laboratory. W1
A plus for the rating
The student knows and understands the theoretical basis of the methods of analysis and knows the principles of describing the microbiological analysis carried out in the laboratory. W1, U1
For a good rating:
He knows the method and understands the theoretical principles and how to perform the analysis. He can plan and independently describe the analysis and draw the right conclusions. W1, W2, U1
A good plus for the rating
Has full knowledge of the method, understands the principle of work with the use of appropriate equipment and laboratory glassware. He can apply the acquired knowledge to solve new analytical problems. W1-W3, U1
Rated very good
Has knowledge going beyond the thematic scope of the lecture, gained independently while working in the library, applies the appropriate methods of examining complex matrices and is able to apply them to solve new ones going beyond the subject of the lecture. W1-W3, U1

Practical placement

Bibliography

Chemistry and food analysis
Literatura podstawowa
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

Supplementary literature

1. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
2.Z. Marzenko, M. Balcerzak, Spektrofotometryczne metody w analizie nieorganicznej, PWN, Warszawa, 1998

Selected topics in food microbiology

1. L. Kosewska,Analiza mikrobiologiczna w przemyśle spożywczym, WSiP, Warszawa, 1986
2. Dokumentacja techniczno-ruchowa. Spółdzielnia Pracy Mechaników „SMS”, Warszawa, ul. Konstruktorska 8. Autoklaw poziomy typ AS25
3. Z. Libudzisz, K. Kowal (red.). Mikrobiologia techniczna, Tom I,II, Wydawnictwo Politechniki Łódzkiej, Łódź, 2000
4. H. G. Schlegel, Mikrobiologia ogólna, Wydawnictwo Naukowe PWN, Warszawa, 2000
5. A. Różalski, Ćwiczenia z mikrobiologii ogólnej, Wydawnictwo Uniwersytetu Łódzkiego, Łódź, 1998

Term 2020/21:

Chemistry and food analysis
Basic
1.E. Szłyk, M. Cichosz, A. Filipiak Szok, A. Jastrzębska, M. Kurzawa, Skrypt: Ćwiczenia laboratoryjne z analizy żywności – wyd 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
Additional
1. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
2.Z. Marczenko, M. Balcerzak, Spektrofotometryczne metody w analizie nieorganicznej, PWN, Warszawa, 1998

Term 2021/22:

Supplementary literature

1. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
2.Z. Marzenko, M. Balcerzak, Spektrofotometryczne metody w analizie nieorganicznej, PWN, Warszawa, 1998

Selected topics in food microbiology

Term 2022/23:

Term 2023/24:

Supplementary literature

1. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
2.Z. Marzenko, M. Balcerzak, Spektrofotometryczne metody w analizie nieorganicznej, PWN, Warszawa, 1998

Selected topics in food microbiology

Additional information

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

Description of 0600-S1-Spec-CAZL in USOSweb