(in Polish) Wybrane elementy bromatologii 0600-S2-CKR-SP/W-WEB

The lecture is to familiarize students with food compounds ant their determination. Moreover, it covers topics related to modern bromatology, including: the fundamentals of bromatology as the science of food, the impact of food on health, diet personalization, foodomics, nutrigenetics, nutrigenomics, new types of food, and modern packaging used in the food industry.

The laboratory is devoted to familiarizing the student with the methods of collecting and preparing food samples for analysis and the analytical procedures used in food research.
Laboratory classes include the following exercises:
1. Spectrophotometric determination of phosphate content in processed meat
2. Determination of selected quality parameters in fermented vegetable juices
3. Determination of antioxidant activity of selected food samples using the FRAP method.
4. Determination of citric acid in flavored waters by the capillary isotachophoresis method.
5. Fluorimetric determination of quinine in tonic drinks
6. Chromatographic determination of caffeine in energy drinks and coffee
7. Polarimetric analysis of sugar purity
8. Determination of protein content in beers
9. Determination of catechin content in teas using the vanillin method

Term 2022/23L:

The lecture is to familiarize students with food ingredients that affect human health. Interactions between food ingredients. General characteristics of food groups and their analysis.
The laboratory is devoted to familiarizing the student with the methods of collecting and preparing food samples for analysis and the analytical procedures used in food research.
Laboratory classes include the following exercises:
1. Spectrophotometric determination of phosphate content in processed meat
2. Determination of selected quality parameters in fermented vegetable juices
3. Determination of antioxidant activity of selected food samples using the FRAP method.
4. Determination of citric acid in flavored waters by the capillary isotachophoresis method.
5. Fluorimetric determination of quinine in tonic drinks
6. Chromatographic determination of caffeine in energy drinks and coffee
7. Polarimetric analysis of sugar purity
8. Determination of protein content in beers
9. Determination of catechin content in teas using the vanillin method

Term 2024/25L:

The lecture is to familiarize students with food compounds and their determination. Moreover, it covers topics related to modern bromatology, including: the fundamentals of bromatology as the science of food, the impact of food on health, diet personalization, foodomics, nutrigenetics, nutrigenomics, new types of food, and modern packaging used in the food industry.

The laboratory is devoted to familiarizing the student with the methods of collecting and preparing food samples for analysis and the analytical procedures used in food research.
Laboratory classes include the following exercises:
1. Spectrophotometric determination of phosphate content in processed meat
2. Determination of selected quality parameters in fermented vegetable juices
3. Determination of antioxidant activity of selected food samples using the FRAP method.
4. Determination of citric acid in flavored waters by the capillary isotachophoresis method.
isotachophoresis method.
5. Fluorimetric determination of quinine in tonic drinks
6. Chromatographic determination of caffeine in energy drinks and coffee
7. Polarimetric analysis of sugar purity
8. Determination of protein content in beers
9. Determination of catechin content in teas using the vanillin method

Total student workload

Contact hours with teacher: - participation in lectures - 15 hrs - participation in laboratory – 45hrs - consultation and work with teacher -15 hrs Self-study hours: - preparation of a final presentation - 15 hs - preparation for laboratory - 20 hrs - preparation of reports on performed exercises - 40 hours Altogether: 150hrs (6 ECTS)

Learning outcomes - knowledge

W1: The student has in-depth knowledge of bromatology, its development and importance for the progress of exact and natural sciences K_W02, W2: The student knows the principles of proper experiment planning and verification of the credibility of its results. K_W09, W3: The student knows and understands the theoretical basis of various analytical methods and their use in the interpretation of measurement results K_W12 W4: The student knows the principles of occupational health and safety to a degree that allows for independent work on a test or measurement position K_W14

Learning outcomes - skills

U1: The student is able to use in-depth knowledge from various departments of chemistry and creatively use it in the field of bromatology K_U01, U2: The student has the ability to work with Polish and international standards in order to perform the determination of selected physical and chemical properties of chemical substances K_U05, U3: The student is able to independently design and carry out an experiment and to critically analyze the results; is able to use an exemplary package of programs for statistical analysis experiment K_U11 U4: The student is able to use a selected group of analytical methods; can critically evaluate the results of analyzes and discuss measurement errors K_U14

Learning outcomes - social competencies

K1: The student knows the limitations of his own knowledge and understands the need for further learning throughout life; is able to independently take action to expand and deepen his chemical knowledge, K_K01, K2: The student is able to cooperate in a team (assuming different roles in it) and creatively solve problems related to the analysis of food ingredients, K_K02, K3: The student is able to properly define the priorities for solving the chemical problem identified by himself or by others K_K05 K4: The student is aware of professionalism, appreciating intellectual honesty and observing professional ethics, both in the activities of their own and others K_K06

Teaching methods

Lecture - giving method - problem lecture. Lecture assessment - oral presentation, panel method, brainstorming. Laboratory - laboratory searching method.

Observation/demonstration teaching methods

- display

Expository teaching methods

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

Exploratory teaching methods

- panel
- practical
- experimental
- brainstorming
- presentation of a paper

Type of course

elective course

Prerequisites

Passed exam in: Fundamentals of Analytical Chemistry, Instrumental Analysis

Course coordinators

Aneta Jastrzębska
Marzanna Kurzawa

Assessment criteria

Passing the lecture based on students' presentations

For a passing grade (60–65%)
The student presents an oral presentation on a selected topic related to bromatology. K_W02; K_U01; K_K01

For a satisfactory plus grade (65–70%)
The student presents on oral presentation on a selected topic related to bromatology. They can utilize and connect their knowledge about bromatology and are familiar with appropriate presentation methods. K_W02; K_U01; K_K01, K_U05; K_K06

For a good grade (70–80%)
The student presents their coursework in a more active manner than the standard oral presentation method on a selected topic related to bromatology. They convey knowledge on the chosen topic while engaging other group members actively. K_W02; K_U01; K_K01, K_K02; K_U05; K_K06

For a good plus grade (80–90%)
The student presents their coursework in a more active manner (discussion panel, brainstorming, round table method) than the standard presentation method on a selected topic related to bromatology. They convey knowledge on the chosen topic while engaging the group actively. Additionally, they can plan a panel discussion or another form of active participation for the entire group.
K_W02; K_U01; K_K01, K_K02; K_U05; K_K06

For a very good grade (>90%)
The student possesses knowledge beyond the lecture's scope, gained independently through library research, and presents it innovatively while engaging the entire group in participation.
K_W02; K_U01; K_K01, K_K02; K_U05; K_K06

Laboratory: credit based on the scores obtained from the reports on the exercises performed.
For a satisfactory grade (60-65%) The student knows the theoretical basis of analytical methods and is able to describe the analyzes carried out in the studio. K_W02; K_W09; K_W12,
A sufficient plus for the grade (65-70%) The student knows and understands the theoretical basis of analytical methods and knows the rules of describing the chemical and analysis carried out in the laboratory. Can propose a method for a specific analysis. K_W02; K_W09; K_W12, K_U01: K_U05
Good (70-80%) He knows the method and understands theoretical principles and the way of performing chemical and microbiological analysis. Can plan and describe the analysis independently and draw correct conclusions. K_W02; K_W09; K_W12,; K_U01; K_U05; K_U11
Good plus (80-90%) Has full knowledge of the analytical method, understands the principle of working with the use of appropriate equipment and laboratory glassware. He can apply the acquired knowledge to solve new analytical problems. K_W02; K_W09; K_W12,; K_U01; K_U05; K_U11; K_U14
Very good (> 90%) Has knowledge that goes beyond the scope of the subject of the laboratory, acquired independently while working in the library, applies appropriate methods of testing complex matrices and is able to apply them to solve new analytical problems. K_W02; K_W09; K_W12,; K_U01; K_U05; K_U11; K_U14 K_K01; K_K02; K_K05; K_K06;

Practical placement

Not applicable.

Bibliography

1. Z.S. Sikorski, Chemia żywności, WNT, Warszawa, 2002
2. H. Giertig, J. Przysławski, Bromatologia. Zarys nauki o żywności i żywieniu, PZWL, Warszawa
3. E. Kolarzyk, Antyodżywcze i antyzdrowotne aspekty żywienia człowieka, Uniwersytet Jagielloński, 2016
4. Agata Chmurzyńska, Nutrigenomika, PZWL, Warszawa, 2022
5. Mirosław Jarosz, Barbara Bułhak-Jachymczyk, Normy żywienia człowieka, PZWL, Warszawa, 2011
6. Red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005
7. Red. Z. Żegarska, Ćwiczenia z analizy żywności, Wydawnictwo UWM, Olsztyn 2000
Additional:
1. W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003
2. Jan Gawęcki, Teresa Mossor-Pietraszewska, Kompendium wiedzy o żywności, żywieniu i zdrowiu, PWN, Warszawa, 2008
3. Richard Owusu-Apenten, Introdution to food chemistry, CRC Press, 2005
4. Da-Wen Sun, Modern techniques for food authentication, Elsevier, 2008

Term 2022/23L:

Additional information

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

Description of 0600-S2-CKR-SP/W-WEB in USOSweb