Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu FOOD CHEMISTRY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot FOOD CHEMISTRY
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Chemicznej Organicznej i Materiałów Polimerowych
Nauczyciel odpowiedzialny Marlena Musik <marlena.musik@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 4,0 ECTS (formy) 4,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 15 1,00,20zaliczenie
laboratoriaL1 30 3,00,80zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Fundamentals of chemistry

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Student has knowledge, skills and competences in food chemistry, chemical and physical factors affecting food ingredients during processing.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Determination of water content in food products5
T-L-2Determination of total protein in food5
T-L-3Determination of total lipid concentration5
T-L-4Determination of fatty acid methyl esters in vegetable oils5
T-L-5Separation of pigments5
T-L-6Determination of acidity of selected food products5
30
wykłady
T-W-1Introduction of Food Chemistry2
T-W-2Water and minerals2
T-W-3Food carbohydrates2
T-W-4Food lipids2
T-W-5Food proteins2
T-W-6Colloids and emulsions2
T-W-7Non-protein nitrogen compounds in food3
15

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Laboratory work30
A-L-2Literature study15
A-L-3Analysis and interpretation of the results15
A-L-4Preparation of the reports15
75
wykłady
A-W-1Participation in lectures15
A-W-2Individual literature studies10
25

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lectures
M-2Laboratory

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: Final written test - lectures
S-2Ocena formująca: Reports
S-3Ocena formująca: Continuous assesment

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WTiICh_1-_??_W01
The student is able to: name and define basic groups of chemical compounds occurring in food, describe and characterize the most important types of transformations in food products.
C-1T-L-4, T-W-2, T-L-2, T-L-3, T-W-1, T-L-1, T-L-6, T-W-7, T-W-3, T-L-5, T-W-5, T-W-6, T-W-4M-2, M-1S-1, S-2, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WTiICh_1-_??_U01
As a result of the conducted classes the student is able to select simple methods of determining the chemical composition of food for the most important groups of food and determine the relationships between food components.
C-1T-L-6, T-L-1, T-L-4, T-L-5, T-L-3, T-L-2M-2, M-1S-1, S-3, S-2

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WTiICh_1-_??_K01
The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. The student can responsibly solve problems and tasks set before him. The student independently makes decisions related to the implementation of tasks. The student is creative and open to suggestions.
C-1T-L-2, T-L-1, T-L-6, T-L-3, T-L-4, T-L-5M-2S-2, S-1, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WTiICh_1-_??_W01
The student is able to: name and define basic groups of chemical compounds occurring in food, describe and characterize the most important types of transformations in food products.
2,0
3,0The student has knowledge basic groups of chemical compounds occurring in food, describe and characterize the most important types of transformations in food products.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WTiICh_1-_??_U01
As a result of the conducted classes the student is able to select simple methods of determining the chemical composition of food for the most important groups of food and determine the relationships between food components.
2,0
3,0The student is able to determine the chemical composition of food and the relationship between food components.
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WTiICh_1-_??_K01
The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. The student can responsibly solve problems and tasks set before him. The student independently makes decisions related to the implementation of tasks. The student is creative and open to suggestions.
2,0
3,0The student has knowledge and skills in the implementation of the tasks entrusted to him. The student can responsibly solve problems and tasks set before him. The student independently makes decisions related to the implementation of tasks.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. H. -D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, Springer-Verlag, Berlin, 2004, 3rd
  2. P.C.K. Cheung, B.M. Mehta, Handbook of food chemistry, Springer-Verlag, Berlin, 2015

Literatura dodatkowa

  1. J.M. deMan, Principles of food chemistry, Aspen Publishers, Gaithersburg, Maryland, 1999, 3rd

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Determination of water content in food products5
T-L-2Determination of total protein in food5
T-L-3Determination of total lipid concentration5
T-L-4Determination of fatty acid methyl esters in vegetable oils5
T-L-5Separation of pigments5
T-L-6Determination of acidity of selected food products5
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Introduction of Food Chemistry2
T-W-2Water and minerals2
T-W-3Food carbohydrates2
T-W-4Food lipids2
T-W-5Food proteins2
T-W-6Colloids and emulsions2
T-W-7Non-protein nitrogen compounds in food3
15

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Laboratory work30
A-L-2Literature study15
A-L-3Analysis and interpretation of the results15
A-L-4Preparation of the reports15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in lectures15
A-W-2Individual literature studies10
25
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WTiICh_1-_??_W01The student is able to: name and define basic groups of chemical compounds occurring in food, describe and characterize the most important types of transformations in food products.
Cel przedmiotuC-1Student has knowledge, skills and competences in food chemistry, chemical and physical factors affecting food ingredients during processing.
Treści programoweT-L-4Determination of fatty acid methyl esters in vegetable oils
T-W-2Water and minerals
T-L-2Determination of total protein in food
T-L-3Determination of total lipid concentration
T-W-1Introduction of Food Chemistry
T-L-1Determination of water content in food products
T-L-6Determination of acidity of selected food products
T-W-7Non-protein nitrogen compounds in food
T-W-3Food carbohydrates
T-L-5Separation of pigments
T-W-5Food proteins
T-W-6Colloids and emulsions
T-W-4Food lipids
Metody nauczaniaM-2Laboratory
M-1Lectures
Sposób ocenyS-1Ocena podsumowująca: Final written test - lectures
S-2Ocena formująca: Reports
S-3Ocena formująca: Continuous assesment
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has knowledge basic groups of chemical compounds occurring in food, describe and characterize the most important types of transformations in food products.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WTiICh_1-_??_U01As a result of the conducted classes the student is able to select simple methods of determining the chemical composition of food for the most important groups of food and determine the relationships between food components.
Cel przedmiotuC-1Student has knowledge, skills and competences in food chemistry, chemical and physical factors affecting food ingredients during processing.
Treści programoweT-L-6Determination of acidity of selected food products
T-L-1Determination of water content in food products
T-L-4Determination of fatty acid methyl esters in vegetable oils
T-L-5Separation of pigments
T-L-3Determination of total lipid concentration
T-L-2Determination of total protein in food
Metody nauczaniaM-2Laboratory
M-1Lectures
Sposób ocenyS-1Ocena podsumowująca: Final written test - lectures
S-3Ocena formująca: Continuous assesment
S-2Ocena formująca: Reports
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student is able to determine the chemical composition of food and the relationship between food components.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WTiICh_1-_??_K01The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. The student can responsibly solve problems and tasks set before him. The student independently makes decisions related to the implementation of tasks. The student is creative and open to suggestions.
Cel przedmiotuC-1Student has knowledge, skills and competences in food chemistry, chemical and physical factors affecting food ingredients during processing.
Treści programoweT-L-2Determination of total protein in food
T-L-1Determination of water content in food products
T-L-6Determination of acidity of selected food products
T-L-3Determination of total lipid concentration
T-L-4Determination of fatty acid methyl esters in vegetable oils
T-L-5Separation of pigments
Metody nauczaniaM-2Laboratory
Sposób ocenyS-2Ocena formująca: Reports
S-1Ocena podsumowująca: Final written test - lectures
S-3Ocena formująca: Continuous assesment
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has knowledge and skills in the implementation of the tasks entrusted to him. The student can responsibly solve problems and tasks set before him. The student independently makes decisions related to the implementation of tasks.
3,5
4,0
4,5
5,0