75987278

_CHEMISTRY OF CONDIMENTS AND SEASONINGS

Lecture: dr Marzanna Kurzawa Seminar: dr Marzanna Kurzawa

waga: 60 % ZAL    semestr: IV

waga: 40 % ZAL    semestr: IV

Lecture    20 godz.

Seminar    20 godz.

Short description:

The main purpose of this subject is get acąuainting with bases of technologies of production typical condiments and chosen seasonings, their Chemical composition and methods of analyses.

Description:

Lecture: General definition, classification of popular condiments and seasonings. Chemical composition of chosen condiments and seasonings. The main biologically active compounds. Detailed description of selected condiments and seasonings. Bases of technologies, specificity and functions of condiments and seasonings. Influence of condiments and seasonings on human health. Qualitative and quantitative analysis of condiments and seasonings.

Seminar: Students presentation about selected condiments and seasonings and theirs influence on human health.

Bibliography:

6.    red. Z. E. Sikorski, Chemia Żywności, WNT, Warszawa, 2000.

7.    red. U. Swietlikowska, Surowce spożywcze, Wydawnictwo SGGW, Warszawa 1995.

8.    E. Pijanowski, M. Dłużewski, A. Dlużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004.

9.    R. Owusu-Apenten, Introduction to Food Chemistry, CRC PRESS, London, 2005.

10.    A. Lempka, Towaroznawstwo. Produkty spożywcze, PWE, Warszawa, 1985.

Uwagi:

Podpis Kierownika Katedry/ Zakładu