Course code 05 25 0048 02
Number of ECTS points 1
Course title in the language of instruction 
Bioaktywne surowce w produktach cukierniczych i piekarskich
Course title in Polish Bioaktywne surowce w produktach cukierniczych i piekarskich
Course title in English 
Bioactive raw materials in confectionery and bakery products
Language of instruction Polish
Form of classes
Lecture Tutorials Laboratory Project Seminar Other Total of teaching hours during semester
Contact hours 5 10 0 15
E-learning No No No No No No
Assessment criteria (weightage) 0.60 0.40 0.00
Unit running the course Instytut Technologii i Analizy Żywności
Course coordinator dr inż. Joanna Oracz
Course instructors dr inż. Karolina Miśkiewicz, dr inż. Joanna Oracz, dr hab. inż. Justyna Rosicka-Kaczmarek, dr hab. inż. Dorota Żyżelewicz
Prerequisites 
None
Course learning outcomes
  1. After completing the course the student knows and characterizes the bioactive components found in plant materials.
  2. After completing the course the student is able to choose the bioactive raw material in terms of composition depending on the direction of processing and the type of final product obtained.
  3. After completing the course, the student understands the changes in the composition and properties of bioactive raw materials that occur during the processing and fixation of confectionery and bakery products.
  4. After completing the course the student is able to list the methods used to extract and determine selected bioactive ingredients.
  5. After completing the course the student is able to receive on a laboratory scale selected confectionery and bakery products using bioactive raw materials and preparations.
  6. After completing the course the student is able to analyze the composition and properties of bioactive raw materials and obtained confectionery and bakery products.
Programme learning outcomes
  1. The graduate has in-depth, advanced knowledge covering key and detailed issues in the field of food and nutrition technology and analysis and the main development trends of this discipline.
  2. The graduate knows and understands the fundamental dilemmas of modern civilization related to food production, preservation, storage, distribution and quality control, as well as nutrition, including life-cycle processes of objects.
  3. The graduate is able to use his knowledge to identify, formulate and innovatively solve complex and unusual problems related to food and nutrition technology and formulate and test hypotheses related to implementation problems, through the correct selection of sources and information and advanced methods and tools, including state of the art information and communication techniques.
  4. The graduate is able to critically analyse the functioning of existing technical solutions and tools, adapt and develop new methods and tools to design systems, processes and procedures in the food production and distribution chain, considering legal, economic, ethical and environmental aspects.
  5. Using appropriately selected techniques, tools and materials, the graduate can plan and conduct experiments, including computer measurements and simulations, and critically analyse, synthesize and creatively interpret the results obtained, as well as present and discuss them.
  6. The graduate is able to function effectively in teams (including interdisciplinary ones) and lead teams that set goals, plan tasks and analyse risks and uncertainties, as well as communicate with the environment using food and nutrition terminology, including in a foreign language at B2 level.
  7. The graduate is prepared to critically assess, recognise the importance and use of knowledge in solving cognitive and practical problems related to food technology and nutrition and in inspiring and organising activities for the benefit of the social environment and the public interest.
Programme content Acquaintance with basic knowledge in the field of occurrence and properties of bioactive ingredients in plant raw materials, semi-finished products and confectionery and bakery products. Transfer of knowledge about changes in the composition and properties of bioactive substances during the processing of confectionery and bakery products. Acquaintance with selected methods for the determination of bioactive ingredients found in plant raw materials, semi-finished products and food products.
Assessment methods 
Effects 1-4: written test with questions involving lecture
Effects 4-6: preparation of reports on laboratory exercises and written test
Grading policies The final grade of the subject consists in 60% of the grade from the final written test covering the lecture material and in 40% of the grade from the laboratory being the average written test, reports and observation of the student's work. The condition of passing the course is to obtain positive grades from the lecture and laboratory.
Course content LECTURE Implemented lecture program: 1. Characteristics of the main groups of bioactive food ingredients. 2. New trends and technologies in confectionery and bakery production - the use of plant raw materials as a source of bioactive substances. 3. Discussion of the impact of food processing processes on bioactivity of plant materials. 4. Methods for extracting bioactive ingredients. Review of methods of analysis of selected bioactive ingredients. LABORATORY Technological tasks (with analytical part) - the student performs 3 selected tasks: 1. Searching for confectionery and bakery raw materials as sources of bioactive substances. 2. Isolation of selected bioactive substances and assessment of their antioxidant properties. 3. Receipt of designed confectionery and bakery products using bioactive raw materials of plant origin 4. Receipt of selected confectionery and bakery products enriched with bioactive substances
Basic reference materials 
  1. Praca zbiorowa pod red. W. Grajka. Przeciwutleniacze w żywności. Aspekty zdrowotne, technologiczne, molekularne i analityczne. WNT, Warszawa, 2007
  2. Praca zbiorowa pod redakcją Z.E. Sikorskiego: Chemia żywności. Odżywcze i zdrowotne właściwości składników żywności. Wydawnictwo Naukowo-Techniczne, Warszawa, 2007
Other reference materials 
  1. Wildman R.E.C. Handbook of Nutraceuticals and Functional Foods. CRC Press, Boca Raton, 2001
Average student workload outside classroom 
6
Comments 

                    

                    

                        Updated on 
                        2019-09-02 20:01:14
                    

                    

                        Archival course yes/no
                        no