Raw material quality and food safety

Informacje ogólne

Kod przedmiotu:	R.2sa.RMQ.SM.RROEY
Kod Erasmus / ISCED:	(brak danych) / (brak danych)
Nazwa przedmiotu:	Raw material quality and food safety
Jednostka:	Wydział Rolniczo-Ekonomiczny
Grupy:
Punkty ECTS i inne:	(brak) Podstawowe informacje o zasadach przyporządkowania punktów ECTS: roczny wymiar godzinowy nakładu pracy studenta konieczny do osiągnięcia zakładanych efektów uczenia się dla danego etapu studiów wynosi 1500-1800 h, co odpowiada 60 ECTS; tygodniowy wymiar godzinowy nakładu pracy studenta wynosi 45 h; 1 punkt ECTS odpowiada 25-30 godzinom pracy studenta potrzebnej do osiągnięcia zakładanych efektów uczenia się; tygodniowy nakład pracy studenta konieczny do osiągnięcia zakładanych efektów uczenia się pozwala uzyskać 1,5 ECTS; nakład pracy potrzebny do zaliczenia przedmiotu, któremu przypisano 3 ECTS, stanowi 10% semestralnego obciążenia studenta. zobacz reguły punktacji
Język prowadzenia:	angielski
Skrócony opis:	(tylko po angielsku) Agricultural production of food and raw materials for food production is a chain of related natural dependencies and legal conditions. The proposed item constitutes an introduction to substantive and legal issues concerning the quality of the raw material products, their storage capacity and their use.
Pełny opis:	(tylko po angielsku) Lectures Nutritional recommendations Types of food. Definitions and basic concepts related to functional, dietetic, comfortable and ecological food Quality management methods, HACCP The quality of cereal grains, pseudo-cereals and cereal products Chemical composition of potatoe tubers depending on the direction of use The quality of vegetable fats and their use Definitions, classifications and importance of vitamins in human nutrition The importance of the quality of raw materials and food products in agritourism. New trends in the assessment of the quality of raw materials and ready-made food products Classes Storage of cereals and oilseed rape and quality of raw material. Work performed in teams. Evaluation of the report. Potato storage and the quality of tubers. Work performed in teams. Evaluation of the report. Comparative assessment of the nutritional value of vegetable proteins. Work performed in teams. Evaluation of the report. Comparison of the chemical composition of legume seeds. Work performed in teams. Evaluation of the report. Evaluation of the chemical composition of vegetable oils. Work performed in teams. Evaluation of the report. Vegetables and fruits a source of vitamins. Work performed in teams. Evaluation of the report. Polish traditional products. Work performed in teams. Evaluation of the report.
Literatura:	(tylko po angielsku) 1. Springett M. 1998. Raw materials and the quality of processed foods. Wolters Kluwer Law & Business, pp. 320 2. Safety in the agri-food chain / ed. by: P. A. Luning, F. Devlieghere, R. Verhé. Wageningen Academic Publishers, 2007, pp. 684
Efekty uczenia się:	(tylko po angielsku) KNOWLEDGE – A graduate knows and understands: characterizes the basic concepts related to the quality of vegetable raw materials and ready-made food products the quality parameters of cereals, pseudo cereals and finished products the quality parameters of oilseeds and ready-made food oils the quality parameters of potato tubers, potato processing products and storage methods SKILLS – A graduate can: evaluate the quality of plant products according to the content of vegetable proteins, fats, carbohydrates and vitamins assess the impact of the production and storage method on the quality of vegetable raw materials analyzes and optimizes the process of production and storage of plant raw materials SOCIAL COMPETENCES – A graduate: is able to work effectively in a group and organize work in a team is aware of ethical and legal responsibility, for the quality of agricultural production
Metody i kryteria oceniania:	(tylko po angielsku) Lectures: Written test exam, for passing an examination at least 60% of questions should be answered correctly. The contribution of the evaluation of the lectures in the final grade is 50 %. Classes: Evaluation of reports during classes. Active participation in the discussion. Final grade of the exercises - average grades on particular reports. The contribution of the evaluation of the classes in the final grade is 50,0 %.
Praktyki zawodowe:	(tylko po angielsku) not applicaple

Przedmiot nie jest oferowany w żadnym z aktualnych cykli dydaktycznych.

Opisy przedmiotów w USOS i USOSweb są chronione prawem autorskim.
Właścicielem praw autorskich jest Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie.