LITHUANIAN UNIVERSITY OF AGRICULTURE FACULTY OF AGRONOMY. Department of Horticulture STUDY SUBJECT DESCRIPTION FOOD SCIENCE

Transcription

1 LITHUANIAN UNIVERSITY OF AGRICULTURE FACULTY OF AGRONOMY Department of Horticulture STUDY SUBJECT DESCRIPTION FOOD SCIENCE Study cycle: BSc Number of ECTS credit points: 6,0.. Prerequisites and purpose: Basic knowledge of biochemistry, microbiology, chemical analysis, organic chemistry, inorganic chemistry. Learning outcomes: After completing the course students should obtain the knowledge of theoretical fundamentals and practical methods for decisions making according food quality, processing, storage and technology problems, environment and public health: have a clear overall picture about the involvement of food in the health maintenance; have good knowledge about the chemical structure of the components of foods and their variation during processing and storage; have enough knowledge and understanding of the action of enzymes in foods; have good knowledge about the risk assessment process. Syllabus Theory (50 hours): Introduction to food scienc. Rules and food legislation. Food chemistry and biochemistry Components of food. Food Components and Human Nutrition. Research methodology and scientific technology innovation. Raw material production. Food hygiene (toxicology). Practice classes (30 hours)

2 2 1. Quality identification of food (12 hours) 2. Grain and their product quality identification (6 hours) 3. Potato and their processed products quality identification. (6 hours) 4. Vegetable and fruit quality identification. (6 hours) Private study (80 hours) 1. Individual home work 14 hours 2. Auditorium works (3) 24 hours 3. Preparation for workshop 10 hours 4. Examination 32 hours Course project: Teaching and learning methods: Lectures, supported by PowerPoint presentation and slides. Scripts referring to the actual topics are distributed during lectures. Registration for course: Two weeks before the beginning of the course. Methods and timing of assessment: The structure of achievements assessment Importance coefficient Control works 0,20 Course project 0,20 Laboratories 0,10 Examination 0,50 Oral examination, upon appointment. Registration for examination should be made with lecturer personally or by phone.

3 3 READING REFERENCES MAIN LIST 1. *Antioxidants in food: practical applications /edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon. Cambridge :Woodhead; Boca Raton, Fla.:CRC, p. 2. *Food Safety Handbook. Ronald H. Schmidt, Gary E. Rodrick. Willey and Sons, Hardcover, P *Food science (Food science text series) (5 edition). Norman N. Potter, Joseph H. Hotchkiss. Springer, Hardcover, P *Functional foods. Biochemical and processing aspects. Ed. by Mazza G. Technomic publishing co., inc., p *Handbook of occupational safety and health (2 nd edition). Diberardinis Louis J.Wileyinterscience, p *Handbook of organic food safety and quality/edited by Julia Cooper, Urs Niggli and Carlo Leifert. Cambridge, England : Woodhead ; Boca Raton, Fla. : CRC, p 7. *Novel food processing /edited by Gustavo V. Barbosa-Cánovas, María S. Tapia, M. Pilar Cano; associate editors Olga Martín-Belloso, Antonio Martínez. Boca Raton, Fla.: CRS Press, p SUPPLEMENTARY LIST 1. Food technology Journal of Agricultural and Food Chemistry Journal of Food Science Journal of the Science of Food and Agriculture ISO 9000 (3 rd edition). Perry L.Johnson. McGrow-Hill Company, P Postharvest Biology and echnology. 7. Sensory Analysis. Laming G, D. Ed. Academic Press. London, The post harvest treatment of fruit and vegetables (European edition) COST 94..Oosterbeek, the Netherlands, P Sensory Evaluation of Food. * Available in Library of Lithuanian University of Agriculture Study programme designed by Assoc. prof. dr. Elvyra Jariene Department of Horticulture Faculty of Agronomy, Lithuanian University of Agriculture Universiteto 11, Akademija, LT Kauno raj., Lithuania Phone: Fax.: elvyra.jariene@lzuu.lt Signature:.

4 4 CONTENT DESCRIPTION ANNEX Lessons (50 hours) 1. Introduction to food science (15 %) structure of food and its importance in nutrition, health and well-being. a brief overview of the physical properties that influence changes in foods during handling, formulation, and processing. overview of food components, additives and preservatives and their importance in nutrition, food safety and product quality; physical properties of foods; physics and engineering principles underlying processes used in the food. 2. Rules and food legislation (10 %) Lithuanian food legislation; Sector arrangements; The main aims are official publications about arrangement and working on practical problems 3. Food chemistry and biochemistry (10%) Chemical structure of the components of foods and their variation during processing and storage. Knowledge and understanding of the action of enzymes in foods. The nature of flavours and off-flavours in foods and beverages. The biochemical and psychological basis of flavour perception. Food additives. 4. Components of food (25 %) Essential nutrients; Carbohydrates; Proteins; Lipids; Vitamins; Minerals; Food Chemistry Composition; Cereals; Meat; Fish; Milk; Eggs; Fruits; Vegetables; Soft Drinks; Alcoholic Drinks; Food Quality; Food Preservation 5. Food Components and Human Nutrition (10 %) Macronutrients vs Micronutrients Dietary Guidelines

5 5 Food Pyramid Nutritional Labels 6. Research methodology and scientific technology innovation (10 %) Research achievements; The present characteristics of research; Scientific Research process; Scientific publications; Scientific briefing; The rules of scientific reviews; The evaluation of research; The aim of scientific research 7..Raw material production (10 %) Foundations of the raw material production. Production of products of animal origin: milk, meat, and eggs, honey. Production of products of vegetal origin: vegetables, fruits, citrus. Extrinsic and intrinsic factors the production of raw materials in food processing. 8. Food hygiene (toxicology) (10 %) Basic and experimental toxicology; non-biological food contamination; food poisonings; Pesticide; General principles of toxicology; the risk assessment process; the course of xenobiotics through the food chain; the mechanism of action of food toxicants Practice classes (30 hours) 1. Quality identification of food (25 %) Planning and selection or tests. Statistical analysis of sensory results. Selection and training of test subjects and testing conditions. Packaging. Some chemical composition of products. Practical case: the products which choose lector. 2. Grain and their product quality identification (25 %) Gluten and its establishment in wheat.. Grain moisture establishment. Establishment of grain freshness indices. Establishment of grain alpha amylase activity. Registration of grain amount and quality in storehouses. Selection and training of test subjects and testing condition. 3. Potato and their processed products quality identification (20 %) Establishment of potato diseases and pests. Establishment of starch content in potato. Selection and training of test subjects and testing conditions. Reducing sugars content in potato tubers. Quality of chips, French fries. 4. Vegetable and fruit quality identification (30 %) Establishment of dry and soluble dry matter contents in fruit and vegetable. Establishment of organic acids contents in fruit. Establishment of vitamin C in fruit and vegetables. Selection and training of test subjects and testing conditions.