Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)

Sylabus przedmiotu FOOD ADDITIVES AND AUXILIARY SUBSTANCES:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom trzeciego stopnia
Stopnień naukowy absolwenta
Obszary studiów studia trzeciego stopnia
Profil
Moduł
Przedmiot FOOD ADDITIVES AND AUXILIARY SUBSTANCES
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Rybnej, Roślinnej i Gastronomicznej
Nauczyciel odpowiedzialny Katarzyna Felisiak <Katarzyna.Felisiak@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

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

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of organic and not organic chemistry, food chemistry

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Getting to know with physico-chemical and technological suitability of food additives and axiliary substances
C-2The transfer of skills of food additives utilization.
C-3Learning self-solve complex problems related to the using of food additives and auxiliary substances for food processing.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Characteristics and correct use of preservatives and antioxidants3
T-L-2Characteristics of natural and artificial adyes. Effect of technological and environmental factors on their stability.6
T-L-3Taste and odour forming additives5
T-L-4Texture shaping additives4
T-L-5The polyphosphates3
T-L-6Auxiliary raw materials3
T-L-7Conformity assessment of use and information on food additives in products - practical tasks from industry6
30
wykłady
T-W-1General information on food additives2
T-W-2Shelf life extension additives – preservatives3
T-W-3Shelf life extension additives - antioxidants and synergists2
T-W-4Technological functions and characteristics of added acids to food2
T-W-5Natural dyes3
T-W-6Organic and synthetic dyes2
T-W-7Hydrocolloids3
T-W-8Emulsifiers and polyphosphates3
T-W-9Sweeteners3
T-W-10Additives applied on the surface2
T-W-11Enriching additives, auxiliaries, isolates, flavourings and enzymes3
T-W-12Legislation and problems when using food additives2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
wykłady
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_W01
Student is able to recognize and characterize diferences between additives used in food industry. Is able to properly choose the kind of food-additive and method of application according to raw materials and needed effect. He can explain the processes occurring in the raw material after adding food additive. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12M-1, M-2, M-3, M-4S-1, S-2, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_U01
The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment during food additives and processing of food raw material depending on its type.
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12M-1, M-2, M-3, M-4S-1, S-2, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_K01
The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12M-1, M-2, M-3, M-4S-1, S-2, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_W01
Student is able to recognize and characterize diferences between additives used in food industry. Is able to properly choose the kind of food-additive and method of application according to raw materials and needed effect. He can explain the processes occurring in the raw material after adding food additive. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
2,0
3,0Student should have basic knowledge about food additives and auxiliary substances
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_U01
The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment during food additives and processing of food raw material depending on its type.
2,0
3,0Student should have basic skills to food process with food additives
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_K01
The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Avventuroso, Emanuela et al., Chemistry and Hygiene of Food Additives, Springer, 2017
  2. Mike Saltmarsh, Sue Barlow, Vanessa Richardson, Anne-Laure Robin, David Jukes, Essential Guide to Food Additives-Royal Society of Chemistry, 2013
  3. Titus A M Msagati, The chemistry of food additives and preservatives, Wiley-Blackwell, 2012
  4. Jim Smith, Lily Hong-Shum, Food Additives Data Book, Wiley-Blackwell, 2011

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Characteristics and correct use of preservatives and antioxidants3
T-L-2Characteristics of natural and artificial adyes. Effect of technological and environmental factors on their stability.6
T-L-3Taste and odour forming additives5
T-L-4Texture shaping additives4
T-L-5The polyphosphates3
T-L-6Auxiliary raw materials3
T-L-7Conformity assessment of use and information on food additives in products - practical tasks from industry6
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1General information on food additives2
T-W-2Shelf life extension additives – preservatives3
T-W-3Shelf life extension additives - antioxidants and synergists2
T-W-4Technological functions and characteristics of added acids to food2
T-W-5Natural dyes3
T-W-6Organic and synthetic dyes2
T-W-7Hydrocolloids3
T-W-8Emulsifiers and polyphosphates3
T-W-9Sweeteners3
T-W-10Additives applied on the surface2
T-W-11Enriching additives, auxiliaries, isolates, flavourings and enzymes3
T-W-12Legislation and problems when using food additives2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_W01Student is able to recognize and characterize diferences between additives used in food industry. Is able to properly choose the kind of food-additive and method of application according to raw materials and needed effect. He can explain the processes occurring in the raw material after adding food additive. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
Cel przedmiotuC-1Getting to know with physico-chemical and technological suitability of food additives and axiliary substances
C-2The transfer of skills of food additives utilization.
C-3Learning self-solve complex problems related to the using of food additives and auxiliary substances for food processing.
Treści programoweT-L-1Characteristics and correct use of preservatives and antioxidants
T-L-2Characteristics of natural and artificial adyes. Effect of technological and environmental factors on their stability.
T-L-3Taste and odour forming additives
T-L-4Texture shaping additives
T-L-5The polyphosphates
T-L-6Auxiliary raw materials
T-L-7Conformity assessment of use and information on food additives in products - practical tasks from industry
T-W-1General information on food additives
T-W-2Shelf life extension additives – preservatives
T-W-3Shelf life extension additives - antioxidants and synergists
T-W-4Technological functions and characteristics of added acids to food
T-W-5Natural dyes
T-W-6Organic and synthetic dyes
T-W-7Hydrocolloids
T-W-8Emulsifiers and polyphosphates
T-W-9Sweeteners
T-W-10Additives applied on the surface
T-W-11Enriching additives, auxiliaries, isolates, flavourings and enzymes
T-W-12Legislation and problems when using food additives
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic knowledge about food additives and auxiliary substances
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_U01The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment during food additives and processing of food raw material depending on its type.
Cel przedmiotuC-1Getting to know with physico-chemical and technological suitability of food additives and axiliary substances
C-2The transfer of skills of food additives utilization.
C-3Learning self-solve complex problems related to the using of food additives and auxiliary substances for food processing.
Treści programoweT-L-1Characteristics and correct use of preservatives and antioxidants
T-L-2Characteristics of natural and artificial adyes. Effect of technological and environmental factors on their stability.
T-L-3Taste and odour forming additives
T-L-4Texture shaping additives
T-L-5The polyphosphates
T-L-6Auxiliary raw materials
T-L-7Conformity assessment of use and information on food additives in products - practical tasks from industry
T-W-1General information on food additives
T-W-2Shelf life extension additives – preservatives
T-W-3Shelf life extension additives - antioxidants and synergists
T-W-4Technological functions and characteristics of added acids to food
T-W-5Natural dyes
T-W-6Organic and synthetic dyes
T-W-7Hydrocolloids
T-W-8Emulsifiers and polyphosphates
T-W-9Sweeteners
T-W-10Additives applied on the surface
T-W-11Enriching additives, auxiliaries, isolates, flavourings and enzymes
T-W-12Legislation and problems when using food additives
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic skills to food process with food additives
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_K01The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
Cel przedmiotuC-1Getting to know with physico-chemical and technological suitability of food additives and axiliary substances
C-2The transfer of skills of food additives utilization.
C-3Learning self-solve complex problems related to the using of food additives and auxiliary substances for food processing.
Treści programoweT-L-1Characteristics and correct use of preservatives and antioxidants
T-L-2Characteristics of natural and artificial adyes. Effect of technological and environmental factors on their stability.
T-L-3Taste and odour forming additives
T-L-4Texture shaping additives
T-L-5The polyphosphates
T-L-6Auxiliary raw materials
T-L-7Conformity assessment of use and information on food additives in products - practical tasks from industry
T-W-1General information on food additives
T-W-2Shelf life extension additives – preservatives
T-W-3Shelf life extension additives - antioxidants and synergists
T-W-4Technological functions and characteristics of added acids to food
T-W-5Natural dyes
T-W-6Organic and synthetic dyes
T-W-7Hydrocolloids
T-W-8Emulsifiers and polyphosphates
T-W-9Sweeteners
T-W-10Additives applied on the surface
T-W-11Enriching additives, auxiliaries, isolates, flavourings and enzymes
T-W-12Legislation and problems when using food additives
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0