Analysis of food products quality

Passed exam in: Fundamentals of Analytical Chemistry and Instrumental Analysis,

elective course

Contact hours with teacher:

- participation in lectures - 20 hrs

- participation in laboratory – 40 hrs

- consultation and work with teacher - 10 hrs

Self-study hours:

- preparation for laboratory - 15 hrs

- preparation of reports on performed exercises - 20 hours

- preparation for the exam - 10h

Altogether: 125 hrs (5 ECTS)

W1: The student defines: basic food ingredients, functional food additives, contaminants and toxic substances present in food and acquires knowledge of food microbiology K_W06,

W2: The student acquires knowledge about the theoretical aspects of performing quantitative analysis using classical methods, knowledge about the possibilities of using classical methods in food analysis, knowledge about the causes and methods of avoiding errors in quantitative analysis and the theoretical aspects of performing microbiological analysis, K_W12,

W3: The student acquires knowledge about the method of presenting the results of the analyzes. K_W16

U1: The student is able to: classify food ingredients, functional food additives, list the sources of individual nutrients and anti-nutrients, propose a methodology for determining individual food ingredients, and can use the equipment used in chemical and microbiological analysis, K_U01,

U2: The student is able to develop reports on the analyzes performed and apply the known analytical procedures in food analysis, can master the procedures for performing microbiological analyzes and apply the learned procedures in practice, K_U06,

U3: The student is able to work out statistically obtained results of analyzes. K_U12

K1: Student: works independently and effectively with a large amount of information, K_K01,

K2: The student notices the dependencies between the phenomena and draws conclusions correctly, thinks creatively, K_K02,

K3: The student is focused on the best possible performance of assigned tasks, acquiring new knowledge, skills and experience, works systematically K_K03

K4: The student collaborates in a group, K_K08

K5: The student cares about the natural environment K_K09.

Lecture - giving method - problem lecture.

Laboratory - laboratory searching method. Performance of planned experiments, discussion with students, and individual work.

- informative (conventional) lecture
- participatory lecture

- laboratory

The course includes the following classes:

- lecture 20 hrs.

- laboratory 40 hrs.

The subject is to provide basic knowledge in the field of testing the quality of food products. In addition, as part of the laboratory, students independently carry out exercises in chemical and microbiological analysis of food.

The lecture is designed to familiarize students with the basic information on natural food ingredients (proteins, carbohydrates, fats, minerals, water, vitamins) and additives, their characteristics and methods of quantitative and qualitative analysis. In addition, it covers the discussion of microbiological hazards of food, including: microbiological degradation of food ingredients and their impact on the sensory quality of food, food poisoning and infections (characteristics, pathogenic bacteria and their toxins, toxic fungi and mycotoxins, viruses); indicator microorganisms; microflora of selected raw materials and food preparations. The influence of food preservatives on the survival of microorganisms is discussed.

The laboratory is devoted to familiarizing the student with the methods of collecting and preparing food samples for analysis and the analytical procedures used in food research.

Laboratory classes include the following exercises:

1. Spectrophotometric determination of vitamin E in oils

2. Determination of the content of thiocyanates in cruciferous plants

3. Determination of selected nutrients in milk

4. Analysis of the freshness of processed fruit and vegetables

5. Electrochemical methods in food analysis

6. Determination of the antioxidant activity of spices

7. Determination of synthetic and artificial dyes in preserves

8. Determination of pectin content in raw materials and food products 9. Preparation of nutrients and samples of selected raw materials and food products for microbiological analysis,

10. Assessment of the microbiological quality of food and its suitability for consumption (microbiological tests for the assessment of the freshness of food products)

11. Methods for determining the microflora of food packaging (washings method, direct method (Richter))

12. Determination of the content of selected test microorganisms in food products.

Basic

1.E. Szłyk, M. Cichosz, A. Filipiak Szok, A. Jastrzębska, M. Kurzawa, Skrypt: Ćwiczenia laboratoryjne z analizy żywności – wyd UMK, Toruń 2013

2. Z.S. Sikorski, Chemia żywności, WNT, Warszawa, 2002

3. Red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005

4. Red. Z. Żegarska, Ćwiczenia z analizy żywności, Wydawnictwo UWM, Olsztyn 2000

5. L. Kosewska,Analiza mikrobiologiczna w przemyśle spożywczym, WSiP, Warszawa, 1986

6. Z. Libudzisz, K. Kowal (red.). Mikrobiologia techniczna, Tom I,II, Wydawnictwo Politechniki Łódzkiej, Łódź, 2000

7. H. G. Schlegel, Mikrobiologia ogólna, Wydawnictwo Naukowe PWN, Warszawa, 2000

8. A. Różalski, Ćwiczenia z mikrobiologii ogólnej, Wydawnictwo Uniwersytetu Łódzkiego, Łódź, 1998

Additionally:

1. E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004

2. E. Elimer, Mikrobiologia techniczna, Wydawnictwo Akademii Ekonomicznej, Wrocław, 1999

3. E. Sobczak E. (red.). Teoria i ćwiczenia z mikrobiologii ogólnej i technicznej, Wydawnictwo SGGW, Warszawa, 1993

4. K. Trojanowska, H. Giebel, B, Gołębiowska, Mikrobiologia żywności, Wydawnictwo Akademii Rolniczej w Poznaniu, Poznań, 1996

5. G. Muller, Podstawy mikrobiologii żywności, WNT, Warszawa 1990

6. K. Trojanowska, H. Giebeel, B. Gołębiowska, Mikrobiologia żywności, Wyd. AR, Poznań 1996

Lecture - exam. Assessment based on the score obtained from the exam:

For a satisfactory grade (60-65%) Student defines: basic food ingredients, functional food additives, contaminants and toxic substances present in food and acquires knowledge of food microbiology K_W06; K_W12; K_W16,

A sufficient plus for the grade (65-70%) The student has knowledge of food ingredients and theoretical aspects of performing quantitative analysis using classical and instrumental methods, knowledge of the causes and methods of avoiding errors in quantitative analysis and the theoretical aspects of performing microbiological analysis, K_W12, Good (70-80%) The student has knowledge of food ingredients and factors influencing the microbiological parameters of food. He knows the methods and understands theoretical principles and the way of performing chemical and microbiological analysis. Can plan and describe the analysis independently and draw correct conclusions. K_W06; K_W12; K_W16,; K_U01; K_U06;

Good plus (80-90%) Has full knowledge of food ingredients and food microbiology. In addition, they understand the principle of working with the use of appropriate equipment and laboratory glassware. He can apply the acquired knowledge to solve new analytical problems. . K_W06; K_W12; K_W16,; K_U01; K_U06;

Very good (> 90%) Has knowledge beyond the scope of the lecture acquired independently while working in the library, uses appropriate methods of researching complex matrices and is able to apply them to solve new analytical problems. K_W06; K_W12; K_W16,; K_U01; K_U06;

Laboratory: credit based on the scores obtained from the reports on the exercises performed.

For a satisfactory grade (60-65%) The student knows the theoretical basis of analytical and microbiological methods and is able to describe the analyzes carried out in the laboratory. K_W06; K_W12; K_W16,

A sufficient plus for the grade (65-70%) The student knows and understands the theoretical basis of analytical methods and knows the rules of describing the chemical and microbiological analysis carried out in the laboratory. Can propose a method for a specific analysis. K_W06; K_W12; K_W16, K_U01

Good (70-80%) He knows the method and understands theoretical principles and the way of performing chemical and microbiological analysis. Can plan and describe the analysis independently and draw correct conclusions. K_W06; K_W12; K_W16,; K_U01; K_U06; Good plus (80-90%) Has full knowledge of the analytical method, understands the principle of working with the use of appropriate equipment and laboratory glassware. He can apply the acquired knowledge to solve new analytical problems. . K_W06; K_W12; K_W16,; K_U01; K_U06;

Very good (> 90%) Has knowledge that goes beyond the scope of the subject of the laboratory, acquired independently while working in the library, applies appropriate methods of testing complex matrices and is able to apply them to solve new analytical problems. K_W06; K_W12; K_W16,; K_U01; K_U06; K_U12;