Food quality and safety
|Kod przedmiotu:||R.3sa.FQS.SM.ROSAY||Kod Erasmus / ISCED:||(brak danych) / (brak danych)|
|Nazwa przedmiotu:||Food quality and safety|
|Jednostka:||Katedra Przetwórstwa Produktów Zwierzęcych|
|Punkty ECTS i inne:||
zobacz reguły punktacji
Fundamentals of food quality and safety give the students basic information on safety aspects of production of food. Lectures are focused on the description of main quality sustainable systems in industrial food production, methods of physical, chemical and microbiological threats detection and assessment. In practicals, the students will work with HACCP charts, basic experimental concerning microbiological pollution of food.
1-2 Definitions of safety and quality in food industry; basic vocabulary and terms
3-4 Generals about quality systems GMP, GHP, HACCP, ISO TQM
5 Types of threats - physical, chemical and microbiological
6-7 Physical and chemical pollution of food as main threats originating from/or present in/ plant products
8-9 Microbiological pollution of food as main treat originating from /or present in/ animal products).
10-11 Selected methods of physical, chemical and microbiological threats assessment
12-13 The law impact on food safety - EU regulations concerning food safety; Codex Alimentarius
14-15 Ensuring food safety and security from farm to fork. Foodborne illnesses; bioterrorism
16 Handling food safety - what consumers need to know
17-18 Food quality and its special added values (additives)
19-20 New food products - designing quality
1-3. HACCP flow-charts of technological processes present in food production
4-5. Selected assessments of food pollutants.
6-7. Identification of safety and quality characteristics presence/absence on food package - labeling
8-10. Natural and chemical ways of keeping food quality and safety
1. Number of hours and ECTS credits - compulsory subject Hours: 75; ECTS: 3
2. Number of hours and ECTS credits - facultative subject Hours: -; ECTS: -
3. Total number of hours and ECTS credits, a student must earn by direct contact with academics (lectures, classes, seminars....) Hours: 30; ECTS: 1,2
4. Total number of hours and ECTS credits, a student earns in the course of a practical nature, such as laboratory, field trips and design classes Hours: 0; ECTS: 0,0
5. Expected personal workload (without or with academics participation during consultations) necessary for realization of subject objectives. Hours: 45; ECTS: 1,8
A. Mahran, F. Snyder ed. "Food Security and safety/ La
Securie Alimentaire/ Canada, 2006.
P.A. Luning, W.J. Marcelis, W.M.F. Jongen "Food quality management: a techno-managerial approach", 2002; Wageningen Academic Publishers, Holland
USDA and EU Directives and Regulations; PN-EN norms
Nikonorow M., Urbanek-Karłowska B., 1987, Toksykologia żywności, PZWL W-wa
Młodecki H., Piekarski L., 1982, Zagadnienia zdrowotne żywności. PZWL W-wa
Gertig H., 1996, Żywność a zdrowie. Wyd. Lek. PZWL W-wa.
Brandys J. (red), 1999, Toksykologia. Wybrane zagadnienia. Wyd. UJ Kraków.
Piotrowski J. K. (red.). 2006. Podstawy toksykologii. WN-T, W-wa
Gawęcki J. (red), Hryniewiecki L. (red), 2010, Żywienie człowieka. Wyd. Nauk. PWN W-wa.
Toksykologia – przewodnik do ćwiczeń (skrypt) Wyd. SGGW Warszawa 2010.
|Efekty uczenia się:||
Has the knowledge of the food quality assuring systems required in EU
Has a knowledge of the natural and artificial food additives in improvement and/or falsification of food nutritive, hygienic and safety values
Has a knowledge of the natural pollutants presented in the food and some abuse of such a food
Has the knowledge of food labeling and possible falsifications done in
Can calculate the nutritional value of certain food (% GDA)
Can follow (estimate practical impact) the typical quality and safety assurance systems points
Knows sources (where to find) of food and feed law regulations in UE
Is aware of the need for targeted education and self-improvement of the profession
Can Help in establishing (advising) the proper selection of quality sustain in food sector (from farm – GAP= good agricultural practice to fork GHP= good hygiene practice, GMP= good manufacture practice etc.)
|Metody i kryteria oceniania:||
Units 6-7, 8-9, 17-18 Dr inż. Barbara Borczak; Dr inż. Aneta Kopeć
Units 1-2, 3-4, 5, 10-11, 12-13, 14-15, 19-20 dr inż. Maria Walczycka
Practicals: 1-7 dr inż. Maria Walczycka 8-10. dr inż. Barbara Borczak, dr inż. Aneta Kopeć, dr inż. Maria Walczycka
Practical Skills – student has to finish with own written HACCP chart for selected (by him) technological chart of certain foodstuff production
- can describe (orally) the basic stages in new food products development
Lectures – can follow the theoretical and practical information given during lectures to write a multi-choice question test
The percentage scale for assessing educational results is defined as follows:
1. Fail (F=2,0): some more work required before the credit can be awarded; it is issued when during the course the student have obtained less than 55% of the required effects of at least from one of the three components of the educational results (K, S, SC)
2. Sufficient (E=3,0): performance meets the minimum criteria, it is issued when during the course the student have obtained at least 55% of the required effects of each components of the educational results (K, S, SC)
3. Satisfactory (D=3,5): fair but with significant shortcomings; it is issued on the basis of the arithmetic average of the three components of educational results (K, S, SC)
4. Good (C=4,0): generally sound work with a number of notable errors; it is issued on the basis of the arithmetic average of the three components of educational results (K, S, SC)
5. Very good (B=4,5): above the average standard but with some errors; it is issued on the basis of the arithmetic average of the three components of educational results (K, S, SC)
6. Excellent (A=5,0): outstanding performance with only minor errors; it is issued on the basis of the arithmetic average of the three components of educational results (K, S, SC)
Zajęcia w cyklu "Semestr letni 2019/2020" (zakończony)
|Okres:||2020-02-24 - 2020-09-30||
zobacz plan zajęć
Ćwiczenia audytoryjne, 15 godzin więcej informacji
Wykład, 15 godzin więcej informacji
|Prowadzący grup:||Barbara Borczak, Joanna Kapusta-Duch|
|Lista studentów:||(nie masz dostępu)|
Właścicielem praw autorskich jest Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie.