Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu HYGIENE AND TOXICOLOGY OF FOOD:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot HYGIENE AND TOXICOLOGY OF FOOD
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Mikołaj Protasowicki <Mikolaj.Protasowicki@zut.edu.pl>
Inni nauczyciele Artur Ciemniak <Artur.Ciemniak@zut.edu.pl>, Monika Rajkowska-Myśliwiec <Monika.Rajkowska@zut.edu.pl>, Agata Witczak <Agata.Witczak@zut.edu.pl>
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 30 3,00,50zaliczenie
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Knowledge base of inorganic and organic chemistry, biochemistry, ecology and environment protection

Cele przedmiotu

KODCel modułu/przedmiotu
C-1The transfer to the student basic knowledge of hygiene and toxicology of food, and methods used in studies of safety and health quality of raw materials and foodstuffs

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Health and safety in the lab and organization of work2
T-L-2An introduction to the general principles of food research, methods of chemical analysis and instrumental.2
T-L-3An introduction to the general principles of assessment and evaluation of sanitary-hygienic raw materials and food products. Biological contamination of food products - detection of storage pests4
T-L-4Analysis of preservatives and other biologically active foreign substances in food6
T-L-5Determination of toxic heavy metals and other trace elements in raw materials and food products8
T-L-6Determination of Persistent organic pollutants (POP) in raw materials and food products6
T-L-7The delivery papers prepared on the basis of audit work. Final exam2
30
wykłady
T-W-1Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in Poland and in the world.2
T-W-2Anthropozoonoses.2
T-W-3Warehouse pests2
T-W-4Toxicology, its development and the establishing of food toxicology.2
T-W-5Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body.2
T-W-6Process of poisoning occurrence.2
T-W-7Factors deciding on the toxicity of xenobiotics and course of intoxication.2
T-W-8Principles of establishing the maximum permissible xenobiotics contents in food.2
T-W-9Toxicological aspects of the application of additives in the food industry.2
T-W-10Heavy metals and other microelements in the environment and food. Radioactive contamination of food.2
T-W-11Pesticides, PCB, PCT and PAH in food.2
T-W-12Dioxins in the environment and food.2
T-W-13Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons).2
T-W-14The influence of farming (remnants of nitrates), rearing (antibiotics, hormones) and processing processes on the degree of food contamination.2
T-W-15Evaluation methods of deleterious substance sampling against daily nutrition dose.2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3preparation of audit work20
A-L-4consultations10
A-L-5preparing for the exams15
90
wykłady
A-W-1participation in classes30
A-W-2the study of literature30
A-W-3consultations10
A-W-4preparing for the exam20
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1informative lecture
M-2laboratory
M-3Discussions

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam

Literatura podstawowa

  1. 1. Conning D.M., A.B.G. Lansdown, Introduction to Food Toxicology, Springer-Verlag, New York Inc., US, 2012, ISBN-13: 978-1-4615-9771-1, ISBN: 1-4615-9771-4.2.
  2. Schmidt R.H., G.E. Rodrick, Food Safety Handbook, John Wiley & Sons, Inc., 2003, Print ISBN: 97804712106413.
  3. Takayuki Shibamoto, L.F. Bjeldanes, S. Taylor, Introduction to Food Toxicology, 2011, ISBN: 978-0-08-092577-6; Online ISBN: 9780471721598; DOI: 10.1002/047172159X

Literatura dodatkowa

  1. Acta Scientiarum Polonorum - Technologia Alimentaria, JOURNAL
  2. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), JOURNAL
  3. Journal of Food Safety, JOURNAL
  4. European Journal of Nutrition and Food Safety, JOURNAL

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Health and safety in the lab and organization of work2
T-L-2An introduction to the general principles of food research, methods of chemical analysis and instrumental.2
T-L-3An introduction to the general principles of assessment and evaluation of sanitary-hygienic raw materials and food products. Biological contamination of food products - detection of storage pests4
T-L-4Analysis of preservatives and other biologically active foreign substances in food6
T-L-5Determination of toxic heavy metals and other trace elements in raw materials and food products8
T-L-6Determination of Persistent organic pollutants (POP) in raw materials and food products6
T-L-7The delivery papers prepared on the basis of audit work. Final exam2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in Poland and in the world.2
T-W-2Anthropozoonoses.2
T-W-3Warehouse pests2
T-W-4Toxicology, its development and the establishing of food toxicology.2
T-W-5Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body.2
T-W-6Process of poisoning occurrence.2
T-W-7Factors deciding on the toxicity of xenobiotics and course of intoxication.2
T-W-8Principles of establishing the maximum permissible xenobiotics contents in food.2
T-W-9Toxicological aspects of the application of additives in the food industry.2
T-W-10Heavy metals and other microelements in the environment and food. Radioactive contamination of food.2
T-W-11Pesticides, PCB, PCT and PAH in food.2
T-W-12Dioxins in the environment and food.2
T-W-13Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons).2
T-W-14The influence of farming (remnants of nitrates), rearing (antibiotics, hormones) and processing processes on the degree of food contamination.2
T-W-15Evaluation methods of deleterious substance sampling against daily nutrition dose.2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3preparation of audit work20
A-L-4consultations10
A-L-5preparing for the exams15
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in classes30
A-W-2the study of literature30
A-W-3consultations10
A-W-4preparing for the exam20
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta