Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu HYGIENE AND TOXICOLOGY OF FOOD:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego 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
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Knowledge base of inorganic and organic chemistry, biochemistry, ecology and environment protection |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | The 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
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Health and safety in the lab and organization of work | 2 |
| T-L-2 | An introduction to the general principles of food research, methods of chemical analysis and instrumental. | 2 |
| T-L-3 | An 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 pests | 4 |
| T-L-4 | Analysis of preservatives and other biologically active foreign substances in food | 6 |
| T-L-5 | Determination of toxic heavy metals and other trace elements in raw materials and food products | 8 |
| T-L-6 | Determination of Persistent organic pollutants (POP) in raw materials and food products | 6 |
| T-L-7 | The delivery papers prepared on the basis of audit work. Final exam | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in Poland and in the world. | 2 |
| T-W-2 | Anthropozoonoses. | 2 |
| T-W-3 | Warehouse pests | 2 |
| T-W-4 | Toxicology, its development and the establishing of food toxicology. | 2 |
| T-W-5 | Mechanisms of absorption, transport, metabolism and excretion of contaminants/poisons in a human body. | 2 |
| T-W-6 | Process of poisoning occurrence. | 2 |
| T-W-7 | Factors deciding on the toxicity of xenobiotics and course of intoxication. | 2 |
| T-W-8 | Principles of establishing the maximum permissible xenobiotics contents in food. | 2 |
| T-W-9 | Toxicological aspects of the application of additives in the food industry. | 2 |
| T-W-10 | Heavy metals and other microelements in the environment and food. Radioactive contamination of food. | 2 |
| T-W-11 | Pesticides, PCB, PCT and PAH in food. | 2 |
| T-W-12 | Dioxins in the environment and food. | 2 |
| T-W-13 | Natural harmful and toxic substances (mycotoxins, anti-nutritive substances, vegetable and animal poisons). | 2 |
| T-W-14 | The influence of farming (remnants of nitrates), rearing (antibiotics, hormones) and processing processes on the degree of food contamination. | 2 |
| T-W-15 | Evaluation methods of deleterious substance sampling against daily nutrition dose. | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | participation in classes | 30 |
| A-L-2 | preparation for classes | 15 |
| A-L-3 | preparation of audit work | 20 |
| A-L-4 | consultations | 10 |
| A-L-5 | preparing for the exams | 15 |
| 90 | ||
| wykłady | ||
| A-W-1 | participation in classes | 30 |
| A-W-2 | the study of literature | 30 |
| A-W-3 | consultations | 10 |
| A-W-4 | preparing for the exam | 20 |
| 90 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | informative lecture |
| M-2 | laboratory |
| M-3 | Discussions |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: checking preparation for classes |
| S-2 | Ocena formująca: final exam |
Literatura podstawowa
- 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.
- Schmidt R.H., G.E. Rodrick, Food Safety Handbook, John Wiley & Sons, Inc., 2003, Print ISBN: 97804712106413.
- 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
- Acta Scientiarum Polonorum - Technologia Alimentaria, JOURNAL
- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), JOURNAL
- Journal of Food Safety, JOURNAL
- European Journal of Nutrition and Food Safety, JOURNAL