Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu HYGIENE AND TOXICOLOGY OF FOOD:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | HYGIENE AND TOXICOLOGY OF FOOD | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności | ||
| Nauczyciel odpowiedzialny | Artur Ciemniak <Artur.Ciemniak@zut.edu.pl> | ||
| Inni nauczyciele | Artur Ciemniak <Artur.Ciemniak@zut.edu.pl>, Kamila Pokorska-Niewiada <Kamila.Pokorska@zut.edu.pl>, Monika Rajkowska-Myśliwiec <Monika.Rajkowska@zut.edu.pl>, Agata Witczak <Agata.Witczak@zut.edu.pl> | ||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | zaliczenie | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Knowledge base of inorganic and organic chemistry, biochemistry, ecology and environment protection |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | The transfer to the student basic knowledge of hygiene and toxicology of food, and methods used in studies of safety and health quality of raw materials and foodstuffs |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Health and safety in the lab and organization of work | 2 |
| T-L-2 | An introduction to the general principles of food research, methods of chemical analysis and instrumental. | 2 |
| T-L-3 | An introduction to the general principles of assessment and evaluation of sanitary-hygienic raw materials and food products. Biological contamination of food products - detection of storage pests | 4 |
| T-L-4 | Analysis of preservatives and other biologically active foreign substances in food | 6 |
| T-L-5 | Determination of toxic heavy metals and other trace elements in raw materials and food products | 8 |
| T-L-6 | Determination of Persistent organic pollutants (POP) in raw materials and food products | 6 |
| T-L-7 | The delivery papers prepared on the basis of audit work. Final exam | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in Poland and in the world. | 2 |
| T-W-2 | Anthropozoonoses. | 2 |
| T-W-3 | Warehouse pests | 2 |
| T-W-4 | Toxicology, its development and the establishing of food toxicology. | 2 |
| T-W-5 | Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body. | 2 |
| T-W-6 | Process of poisoning occurrence. | 2 |
| T-W-7 | Factors deciding on the toxicity of xenobiotics and course of intoxication. | 2 |
| T-W-8 | Principles of establishing the maximum permissible xenobiotics contents in food. | 2 |
| T-W-9 | Toxicological aspects of the application of additives in the food industry. | 2 |
| T-W-10 | Heavy metals and other microelements in the environment and food. Radioactive contamination of food. | 2 |
| T-W-11 | Pesticides, PCB, PCT and PAH in food. | 2 |
| T-W-12 | Dioxins in the environment and food. | 2 |
| T-W-13 | Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons). | 2 |
| T-W-14 | The influence of farming (remnants of nitrates), rearing (antibiotics, hormones) and processing processes on the degree of food contamination. | 2 |
| T-W-15 | Evaluation methods of deleterious substance sampling against daily nutrition dose. | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | participation in classes | 30 |
| A-L-2 | preparation for classes | 15 |
| A-L-3 | preparation of audit work | 5 |
| A-L-4 | consultations | 10 |
| A-L-5 | preparing for the exams | 15 |
| 75 | ||
| wykłady | ||
| A-W-1 | participation in classes | 30 |
| A-W-2 | the study of literature | 30 |
| A-W-3 | consultations | 10 |
| A-W-4 | preparing for the exam | 5 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | informative lecture |
| M-2 | laboratory |
| M-3 | Discussions |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: checking preparation for classes |
| S-2 | Ocena formująca: final exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_W01 Student is able to define basic concepts in the field of food hygiene and toxicology, can characterize organisms and dangerous substances that can occur in food, can indicate methods to prevent threats to the health of food | — | — | C-1 | T-W-4, T-W-3, T-W-11, T-W-6, T-W-10, T-W-12, T-W-8, T-W-9, T-W-5, T-W-13 | M-2, M-3, M-1 | S-1, S-2 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_U01 Is able to use the proper terminology in the field of hygiene and food toxicology, choose reliable research methods to conduct research and assess the health quality of food. | — | — | C-1 | T-L-5, T-L-3, T-L-6, T-L-7, T-L-4, T-L-2 | M-2, M-3, M-1 | S-1, S-2 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team. | — | — | C-1 | T-W-4 | M-2, M-3, M-1 | S-1, S-2 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 Student is able to define basic concepts in the field of food hygiene and toxicology, can characterize organisms and dangerous substances that can occur in food, can indicate methods to prevent threats to the health of food | 2,0 | |
| 3,0 | The student has to define and describe presented methods and problems | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_U01 Is able to use the proper terminology in the field of hygiene and food toxicology, choose reliable research methods to conduct research and assess the health quality of food. | 2,0 | |
| 3,0 | The student applies correct basic scope terminology | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team. | 2,0 | |
| 3,0 | Student meets the basic requirements | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- 1. Conning D.M., A.B.G. Lansdown, Introduction to Food Toxicology, Springer-Verlag, New York Inc., US, 2012, ISBN-13: 978-1-4615-9771-1, ISBN: 1-4615-9771-4.2.
- Schmidt R.H., G.E. Rodrick, Food Safety Handbook, John Wiley & Sons, Inc., 2003, Print ISBN: 97804712106413.
- Takayuki Shibamoto, L.F. Bjeldanes, S. Taylor, Introduction to Food Toxicology, 2011, ISBN: 978-0-08-092577-6; Online ISBN: 9780471721598; DOI: 10.1002/047172159X
Literatura dodatkowa
- Acta Scientiarum Polonorum - Technologia Alimentaria, JOURNAL
- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), JOURNAL
- Journal of Food Safety, JOURNAL
- European Journal of Nutrition and Food Safety, JOURNAL