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 Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności | ||
| Nauczyciel odpowiedzialny | Mariusz Szymczak <Mariusz.Szymczak@zut.edu.pl> | ||
| Inni nauczyciele | |||
| 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 | Basic knowledge of organic and not organic chemistry, food chemistry |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Getting to know with physico-chemical and technological suitability of food additives and axiliary substances |
| C-2 | The transfer of skills of food additives utilization. |
| C-3 | Learning self-solve complex problems related to the using of food additives and auxiliary substances for food processing. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Characteristics and correct use of preservatives and antioxidants | 3 |
| T-L-2 | Characteristics of natural and artificial adyes. Effect of technological and environmental factors on their stability. | 6 |
| T-L-3 | Taste and odour forming additives | 5 |
| T-L-4 | Texture shaping additives | 4 |
| T-L-5 | The polyphosphates | 3 |
| T-L-6 | Auxiliary raw materials | 3 |
| T-L-7 | Conformity assessment of use and information on food additives in products - practical tasks from industry | 6 |
| 30 | ||
| wykłady | ||
| T-W-1 | General information on food additives | 2 |
| T-W-2 | Shelf life extension additives – preservatives | 3 |
| T-W-3 | Shelf life extension additives - antioxidants and synergists | 2 |
| T-W-4 | Technological functions and characteristics of added acids to food | 2 |
| T-W-5 | Natural dyes | 3 |
| T-W-6 | Organic and synthetic dyes | 2 |
| T-W-7 | Hydrocolloids | 3 |
| T-W-8 | Emulsifiers and polyphosphates | 3 |
| T-W-9 | Sweeteners | 3 |
| T-W-10 | Additives applied on the surface | 2 |
| T-W-11 | Enriching additives, auxiliaries, isolates, flavourings and enzymes | 3 |
| T-W-12 | Legislation and problems when using food additives | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | class attendance | 30 |
| A-L-2 | preparation for the test | 10 |
| A-L-3 | prepaparation for laboratory classes | 10 |
| A-L-4 | analysis of the results obtained in the lab | 10 |
| A-L-5 | writing a lab report | 5 |
| A-L-6 | studying the literature on the subject | 5 |
| A-L-7 | consultation with the teacher | 5 |
| 75 | ||
| wykłady | ||
| A-W-1 | class attendance | 30 |
| A-W-2 | preparation for the exam | 15 |
| A-W-3 | contact time with teacher | 15 |
| A-W-4 | studying the appropriate literature | 15 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Expository methods (lecture, explanation or clarification) |
| M-2 | Activity method (discussion related to the lecture) |
| M-3 | Exposing method (movie related to the lecture) |
| M-4 | Practical method (demonstration, workshop and laboratory) |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: continuous assessment |
| S-2 | Ocena formująca: observation of students activity during laboratories |
| S-3 | Ocena podsumowująca: written or oral exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób 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-3 | 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-12, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób 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-3 | 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-12, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób 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-3 | 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-12, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium 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 | |
| 3,0 | Student should have basic knowledge about food additives and auxiliary substances | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium 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 | |
| 3,0 | Student 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 się | Ocena | Kryterium 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 | |
| 3,0 | Student should be aware of the ethics issues and care about workplace | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Avventuroso, Emanuela et al., Chemistry and Hygiene of Food Additives, Springer, 2017
- Mike Saltmarsh, Sue Barlow, Vanessa Richardson, Anne-Laure Robin, David Jukes, Essential Guide to Food Additives-Royal Society of Chemistry, 2013
- Titus A M Msagati, The chemistry of food additives and preservatives, Wiley-Blackwell, 2012
- Jim Smith, Lily Hong-Shum, Food Additives Data Book, Wiley-Blackwell, 2011