Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu FOOD QUALITY ASSESSMENT:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | FOOD QUALITY ASSESSMENT | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl> | ||
| Inni nauczyciele | Grzegorz Bienkiewicz <Grzegorz.Bienkiewicz@zut.edu.pl>, Dominika Plust <Dominika.Plust@zut.edu.pl>, Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl> | ||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basic knowledge of chemistry, biochemistry and food chemistry |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Introduction to food quality, systemic approach to quality management, food safety and food quality management systems |
| C-2 | Familiarization with methods of food quality analysis and assessment |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introductory classes (laboratory health and safety, operation of laboratory equipment) | 1 |
| T-L-2 | Sensory sensitivity testing | 3 |
| T-L-3 | Determination of food density | 2 |
| T-L-4 | Determination of titratable acidity and pH | 2 |
| T-L-5 | Determination of water content | 2 |
| T-L-6 | Determination of protein content | 2 |
| T-L-7 | Determination of volatile ammonium bases, TMA, ammonia | 3 |
| T-L-8 | Determination of salt content | 2 |
| T-L-9 | Determination of fat content | 2 |
| T-L-10 | Determination of the degree of lipid oxidation | 3 |
| T-L-11 | Determination of vitamins | 2 |
| T-L-12 | Determination of saccharide content | 2 |
| T-L-13 | Sensory analysis of selected food product | 2 |
| T-L-14 | Ensuring food quality safety GHP/GMP | 1 |
| T-L-15 | Ensuring food safety - HACCP | 1 |
| 30 | ||
| wykłady | ||
| T-W-1 | Food quality and food components | 3 |
| T-W-2 | Food quality analysis methods | 4 |
| T-W-3 | Criteria for selecting a food quality assessment method | 2 |
| T-W-4 | Food product quality testing plan | 2 |
| T-W-5 | Determination of water, ash and mineral content | 2 |
| T-W-6 | Carbohydrate content determination | 1 |
| T-W-7 | Determination of lipid content and quality | 2 |
| T-W-8 | Determination of protein content and quality | 2 |
| T-W-9 | Vitamin content determination | 1 |
| T-W-10 | Determination of density, acidity and salt content | 2 |
| T-W-11 | Nutritional determination | 1 |
| T-W-12 | Components of quality management systems: ISO 9000, ISO 22000, ISO 14000 | 4 |
| T-W-13 | Food safety management: GMP, GHP, HACCP | 2 |
| T-W-14 | International Food Safety Standards: IFS, BRC | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | class attendance | 30 |
| A-L-2 | preparation for the test | 10 |
| A-L-3 | prepaparation for laboratory classes | 10 |
| A-L-4 | analysis of the results obtained in the lab | 10 |
| A-L-5 | writing a lab report | 5 |
| A-L-6 | studying the literature on the subject | 5 |
| A-L-7 | consultation with the teacher | 5 |
| 75 | ||
| wykłady | ||
| A-W-1 | class attendance | 30 |
| A-W-2 | preparation for the exam | 15 |
| A-W-3 | contact time with teacher | 15 |
| A-W-4 | studying the appropriate literature | 15 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Expository methods (lecture, explanation or clarification) |
| M-2 | Activity method (discussion related to the lecture) |
| M-3 | Exposing method (movie related to the lecture) |
| M-4 | Practical method (demonstration, workshop and laboratory) |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: formative - continuous assessment |
| S-2 | Ocena formująca: formative - observation of students activity during laboratories |
| S-3 | Ocena podsumowująca: summarising - written or oral exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_W01 Student knows and understands at an advanced level the principles of conducting tests of the basic composition of food in terms of its analysis and quality assessment. Has in-depth knowledge of EU and international hygiene and technological requirements for food industry plants. | — | — | C-1, C-2 | T-L-1, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-L-11, T-L-12 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_U01 The student is able to search for and use various methods of food analysis, develop the obtained research results in the form of appropriate documentation and draw conclusions on their basis. Is able to work individually and in a team on tasks related to the documentation of quality management systems. | — | — | C-1, C-2 | T-L-1, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-L-11, T-L-12 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_K01 The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge. | — | — | C-1, C-2 | T-L-1, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-L-11, T-L-12 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_W01 Student knows and understands at an advanced level the principles of conducting tests of the basic composition of food in terms of its analysis and quality assessment. Has in-depth knowledge of EU and international hygiene and technological requirements for food industry plants. | 2,0 | |
| 3,0 | The student knows the methods of food analysis and quality assessment and has the practical ability to perform basic chemical composition determinations of food and sensory analysis. Has the ability to prepare a plan for testing a specific food and choose a quality assurance system | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_U01 The student is able to search for and use various methods of food analysis, develop the obtained research results in the form of appropriate documentation and draw conclusions on their basis. Is able to work individually and in a team on tasks related to the documentation of quality management systems. | 2,0 | |
| 3,0 | The student is able to search, analyze, interpret and use various methods of food analysis. Is able to develop the obtained results to a sufficient degree in the form of appropriate documentation and draw conclusions on their basis. Is able to develop basic documentation in the field of food safety to a sufficient degree. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_K01 The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge. | 2,0 | |
| 3,0 | The student is ready to observe the principles of professional ethics of a food analyst to a sufficient degree. Is ready to a sufficient degree to responsibly perform the professional role of a specialist in the field of food safety and quality management, taking into account changing social needs, continuous education and development of professional achievements in the field of quality management systems. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Nogala-Kałucka, Małgorzata, Analiza żywności : wybrane metody oznaczeń jakościowych i ilościowych składników żywności, Wydawnictwo Uniwersytetu Przyrodniczego, Poznań, 2016
- Szłyk, Edward Cichosz, Marcin Jastrzębska, Aneta. Kurzawa, Marzanna Filipiak-Szok, Anna, Ćwiczenia laboratoryjne z analizy żywności, Wydawnictwo Naukowe Uniwersytetu Mikołaja Kopernika, Toruń, 2015
- Wiśniewska M., Malinowska E., Zarządzanie jakością żywności. Systemy, koncepcje, instrumenty, Difin, 2011
Literatura dodatkowa
- Journal of Food Composition and Analysis, Elsevier, USA, 1984
- Journal of Food Safety, Wiley-Blackwell, USA, 2003