6775041197

COMMODITY AND SENSORY ANALYSIS OF FOOD

Teaching Staff:

ZAL    semestr: I

ZAL    semestr: I

Lecturer: dr Aleksandra Szydłowska-Czemiak Laboratory: dr Aleksandra Szydłowska-Czemiak Lecture    15 h    60 %

Laboratory    30 h    40 %

Laboratory head:

Credits points    3 ECTS

Short description:

Main aspects of commodity and sensory analysis of food will presented.

Description

Lecture: Students receive knowledge on commodity of food and classification of food products. Parameters of food ąuality will presented. Methods of food classifications and characterics of selected food products will be used for quality assesment. Food marking according to the EU standards. Sensory analysis of food products. Techniques and procedures of food sensory analysis. Methods of food authendcity characterisdcs. Nutrition values of food.

Laboratory: Sensory analysis of selected food products.

Bibliography:

1.    Tilgner D.J., Analiza organoleptyczna żywności, WPLiS, Warszawa 1957.

2.    red. Z.E. Sikorski, Chemiczne i funkcjonalne właściwości składników żywności, WNT, Warszawa 1994

3.    red. Z. E. Sikorski, Chemia Żywności, WNT 2000,

4.    A. Lepka, Towaroznawstwo - produkty spożywcze, PWN, Warszawa, 1985

5.    red. A. Klepacka, Analiza żywności, skrypt SGGW, Warszawa, 2005

Notę:

Podpis Kierownika Katedry/ Zakładu