Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie - Centralny System Uwierzytelniania
Strona główna

Raw Material Quality and Food Safety

Informacje ogólne

Kod przedmiotu: R.9sX.RMQ.NI.RROAY
Kod Erasmus / ISCED: (brak danych) / (brak danych)
Nazwa przedmiotu: Raw Material Quality and Food Safety
Jednostka: Instytut Produkcji Roślinnej
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: (brak danych)
Skrócony opis:

The aim of the course is acquainting students with some aspects of plant raw materials and selected, finished food products.

Issues connected with dietary recommendations will be also addressed in class. The students will learn the moist important components with pro-health effect and raw materials in which they occur. Discussed will be proteins, fats, minerals and vitamins present in plant material.

Pełny opis:

Lectures:

1-2. Aim and scope of the course on raw material and food product quality. Dietary guidelines.

3-4. Kinds of food. Definitions and basic notions connected with functional, dietetic, convenient and organic food.

5-6. Quality of cereal grain and cereal products. Natural bioactive components present in cereals.

7-8. Nutritional components in pseudocereals. Importance of species belonging to pseudocereals in dietetic products.

9-10.Quality of potato tubers destined for immediate consumption and food industries. Chemical composition of potato tuber.

11-12. Oil raw materials. Composition of fatty acids in plant oils in trade in Poland. Quality of plant oils and their use.

13-14. Definitions, division and importance of vitamins in human life.

15. Importance of the quality of raw materials and food products in agritourism. New tendencies in an assessment of raw products and food products quality and the necessity of constant knowledge updating.

Classes

1-2. Assessment of a relationship between cereal grain processing technology and quality of obtained flours, groats and other products. Teamwork. Mark for the report.

3-4. Cereal storage versus raw material quality. Teamwork. Mark for the report.

5-6. Storage of potatoes versus tuber quality. Teamwork. Mark for the report.

5-6. Comparative assessment of plant proteins nutritional value. Teamwork. Mark for the report.

7-8. Comparison of chemical composition of pulse seeds. Teamwork. Mark for the report.

9-10. Assessment of plant oils quality. Teamwork. Mark for the report.

11-12. Sources of vitamins. Teamwork. Mark for the report.

13-14. Polish traditional foods. Teamwork. Assessment of report.

15. Assessment of plant raw materials from organic production system. Teamwork. Mark for the report.

Subject statistic

1. Number of hours and ECTS credits - compulsory subject Hours: -; ECTS: -

2. Number of hours and ECTS credits - facultative subject Hours: 75; ECTS: 3

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: 15; ECTS: 0,6

5. Expected personal workload (without or with academics participation during consultations) necessary for realization of subject objectives. Hours: 45; ECTS: 1,8

Literatura:

brak?

Efekty uczenia się:

Results of teaching

Knowledge: 1. Student is able to characterize basic notions referring to raw material and finished food products quality.

2. Knows quality parameters of cereals, pseudocereals and finished products.

3. Knows quality parameters of oil plant seeds and edible plant oils.

4. Knows quality parameters of tubers, products of potato processing and storage methods.

5. Knows quality management methods.

Skills

1. Student is able to assess the quality of plant proteins and fats

2. Student can assess the effect of method of production and storage on plant raw materials quality.

3. Student is capable of introducing HACCP in an enterprise.

Social competences

1. Student is able to solve problems in team or on his own

2. Student is aware of the necessity of constant upgrading his qualifications.

Metody i kryteria oceniania:

Forming marks (classes):

1.Marks for accomplished tasks realized individually or as teamwork during preparation of reports from classes. The assessment will be based on the efficiency and organization of a team and skill in using the source materials.

2. Correctness of task performance and marks for tests.

Final mark (formative): mean of formative marks.

Lectures:

Summary mark: written examination covering the whole knowledge presented during lectures (problem tasks, solving of presented problems)

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.
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