(in Polish) Wybrane elementy bromatologii 0600-S2-CKR-SP/W-WEB
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. Fluorimetric determination of quinine in tonic drinks
2. Chromatographic determination of caffeine in energy drinks and coffee
3. Polarimetric analysis of sugar purity
4. Determination of protein content in beers
5. Spectrophotometric determination of phosphate content in processed meat
6. Chromatographic determination of the content of food dyes in solid and liquid products
7. Determination of the antioxidant activity of vegetables and fruits using the CUPRAC and DPPH
8. Determination of acidity and chloride ion content in silages
9. Fluorimetric determination of vitamin E in food products
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. |
Total student workload
Learning outcomes - knowledge
Learning outcomes - skills
Learning outcomes - social competencies
Teaching methods
Observation/demonstration teaching methods
Expository teaching methods
- participatory lecture
Exploratory teaching methods
- experimental
Type of course
Prerequisites
Course coordinators
Assessment criteria
Lecture - exam, based on the number of points earned
For a satisfactory grade (60-65%) The student has knowledge of bromatology and knows the basic theoretical knowledge of various analytical methods. K_W02; K_W12; K_W14,
A sufficient plus for the grade (65-70%) The student knows and understands the theoretical basis of analytical methods and knows the principles of chemical analysis description. Can propose a method for a specific analysis. K_W02; K_W09; K_W12; K_W14, K_U01
Good (70-80%) He knows the method and understands theoretical principles and how to perform chemical analysis of food. Can plan and describe the analysis independently and draw correct conclusions. K_W02; K_W09; K_W12, K_W14 ,; K_U01; K_U05;
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_W14,; 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_W14,; K_U01; K_U05; K_U11, K_U14, K_K01; K_K02; K_K05; 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. E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004
5. Red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005
6. Red. Z. Żegarska, Ćwiczenia z analizy żywności, Wydawnictwo UWM, Olsztyn 2000
Additional information
Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system: