1. SylabUZ
2. Wydział Nauk Ścisłych i Przyrodniczych
3. semestr zimowy 2024/2025
4. WNB - oferta ERASMUS - Program Erasmus
5. Fundamentals of Food Hygiene and Toxicology

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Fundamentals of Food Hygiene and Toxicology - opis przedmiotu

Cel przedmiotu

Course Objectives

To familiarize students with the basic concepts of toxicology; introduce substances harmful to human health found in food; explain the causes of the presence of these substances in food products; present methods for preventing poisoning; and introduce methods for detecting toxic substances in food.

Wymagania wstępne

Zapisz zmiany

Prerequisites

Knowledge of basic chemical and biochemical processes.

Zakres tematyczny

Course Content

Lecture Topics:

1. The concept of toxicology. Definition of poison and poisoning.
2. Toxicological evaluation criteria for harmful substances.
3. Classification and etiology of poisoning. Factors influencing the occurrence and progression of poisoning.
4. Pathways of toxins in the body – absorption, metabolism, and excretion.
5. Health quality of food products.
6. Transgenic food – toxicological benefits and risks.
7. Impact of technological processes on the type and degree of contaminants in food.
8. Goals and principles of using food additives.
9. Risks associated with the use of permitted food additives.
10. Chemical contaminants in food.
11. Biological contaminants in food products.
12. Physical contaminants. Radiological contamination of food.
13. Natural toxic substances in food products.
14. Anti-nutritional substances of plant origin.
15. Anti-nutritional substances of animal origin.

Laboratory Topics:

1. Sampling and preparation of food samples for laboratory analysis.
2. Methods for determining the acidity of milk and dairy products.
3. Detection of ammonia in meat and meat products.
4. Determination of volatile ammonia compounds in fish and fish products.
5. Determination of volatile fatty acids in cheeses.
6. Determination of fat acidity.
7. Detection of epichlorohydrin aldehyde in fats.
8. Detection of preservatives in milk.
9. Detection and identification of synthetic antioxidants in fats.
10. Detection of chemical preservatives in fruit and vegetable products.
11. Detection of foreign dyes in butter and their identification.
12. Detection of milk adulteration.
13. Determination of permitted food additives.
14. Quality assessment of food additives.
15. Detection and determination of anti-nutritional substances.

Metody kształcenia

Teaching Methods

Expository Methods:

• Informative lecture using multimedia techniques.

Exploratory Methods:

• Practical and exercise-based methods: laboratory work, experiments.

Exhibitory Methods:

• Demonstration.

Efekty uczenia się i metody weryfikacji osiągania efektów uczenia się

Opis efektu	Symbole efektów	Metody weryfikacji	Forma zajęć

Warunki zaliczenia

Assessment Conditions

Laboratory:

• Passing is based on submitting two reports and passing two quizzes during the semester, which is a prerequisite for taking the exam.

Lecture:

• Written exam covering lecture content. A positive grade requires a minimum of 50% correct answers.

Final Grade:

• Calculated as the arithmetic mean of the grades from laboratory exercises and the lecture.

Obciążenie pracą	Studia stacjonarne (w godz.)	Studia niestacjonarne (w godz.)
Godziny kontaktowe (udział w zajęciach; konsultacjach; egzaminie, itp.)	100	-
Samodzielna praca studenta (przygotowanie do: zajęć, kolokwium, egzaminu; studiowanie literatury przygotowanie: pracy pisemnej, projektu, prezentacji, raportu, wystąpienia; itp.)	50	-
Łącznie	150	-
Punkty ECTS	Studia stacjonarne	Studia niestacjonarne
Zajęcia z udziałem nauczyciela akademickiego	4	-
Zajęcia bez udziału nauczyciela akademickiego	2	-
Łącznie	6	-

Literatura podstawowa

Primary Literature

1. Brzozowska A. (ed.): Toksykologia Żywności – Przewodnik do ćwiczeń, Wydawnictwo SGGW, Warszawa, 2010.
2. Piotrowski J.K. (ed.): Podstawy Toksykologii, WNT, Warszawa, 2009.

Literatura uzupełniająca

Supplementary Literature

1. Seńczuk W. (ed.): Toksykologia współczesna, PZWL, Warszawa, 2016.
2. Bagchi D., Swaroop A.: Food Toxicology, CRC Press, 2016.

Uwagi

Zmodyfikowane przez dr Justyna Korycka - Korwek (ostatnia modyfikacja: 21-01-2025 10:46)