NAME OF THE COURSE |
Quality Assurance of Food |
Code |
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Course teacher |
Prof Josipa Giljanović |
Credits (ECTS) |
4.0 |
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Associate teachers |
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Type of instruction (number of hours) |
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Status of the course |
Mandatory |
Percentage of application of e-learning |
20 % |
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COURSE DESCRIPTION |
Course objectives |
Acquiring a basic and practical knowledge on principles, methodology, techniques of quollity assurance on food in RH and EU |
Course enrolment requirements and entry competences required for the course |
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Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After the course, student will be able to: - Make a label and chose appropriate method for determiniation some of the basic ingredients in food - Define, plan and implement chosen method, - calculate and interpret the results - Compare chosen methods with similar methods and evaluate methods - Estimate if methods is suitable for other purposes, - Write an analytical report - Understand the role, development and implementation of quality management systems in the process and laboratory - Understand the role of standards and standardization |
Course content broken down in detail by weekly class schedule (syllabus) |
1. Week: Introduction to Food Analysis, Sampling and sample preparation. 2. Week: Determination of basic food ingredients: water, methods for the determination of water, ash mineral matter, methods of determination 3. Week:. determination of protein, methods for determination of protein nitrogen and 4. Week:. determination of fats; division, the assay method, 5. Week:. determination of carbohydrates; division, methods of determination. 6. Week: determination of vitamins, a division of methods of determination. Assessment 7. Week : 1st. partial exam, solving the test 8. Weeks: Work organization testing laboratories, introduction and basic concepts; basic quality system; criteria for accreditation of testing laboratory 9. Week: good laboratory practice, requirements and documentation 10. Week: ISO 9001, ISO 22000, 11. Week: The system of authorization and accreditation in Europe and Croatia, principles and rules. The requirements of EN ISO / IEC 17025 standard. 12. Week: validation of methods, basic concepts and definitions, 13. Week: recall and withdrawal records 14. Week: validation of methods, requirements, planning, performance and documentation, validation parameters. 15. Week: 2st. partial exam, solving the test Laboratory exercises: 1. Determine of water in food.; 2. Determination ash and minerals in food; 3. Kleldahl methods; 4 Determination of fat; 5. Determination of carbohydrates; 6th Determination vitamina- UV / VIS spectroscopy; 7. Determination of metals contents in foood, AAS 8. IR spectroscopy, 9. Potentiometric determination of chloride in food |
Format of instruction: |
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Student responsibilities |
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Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
0.5 |
Research |
0.0 |
Practical training |
0.0 |
Experimental work |
0.0 |
Report |
0.0 |
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0.5 |
Essay |
0.0 |
Seminar essay |
0.0 |
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Tests |
1.0 |
Oral exam |
0.5 |
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Written exam |
0.5 |
Project |
1.0 |
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Grading and evaluating student work in class and at the final exam |
The entire test can be applied over two partial tests during the semester. Passing threshold is 60%. Each test in assessing participates with 50%. Lectures presence of 80 to 100% is 10% marks. The examination periods there is a written and oral exam. Passing threshold is 60%. Passing one partial test of any part (previous activity) is valid throughout current academic year. Written exam has a share of 50% and oral examination also 50%. Students who have not passed the partial tests will have oral examination in the regular examination period. Passing threshold is 60% and the examination form to participate in the evaluation by 50%. Rating: 60% -69% - satisfactory, 70% -79% - good, 80% -89% very good, 90% -100% - excellent. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
Pravilnici o metodama uzimanja uzoraka i metodama obavljanja kemijskih i fizikalnih analiza različitih prehrambenih proizvoda |
6 |
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J. Giljanović, Predavanja, interni materijal, Split, 2014. |
0 |
web-stranici Zavoda te www.foodlinks.eu |
J. Giljanović, Uputstva za vježbe, interni materijal, Split, 2014. |
0 |
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Opći zahtjevi za osposobljenost ispitnih i umjernih laboratorija (ISO/IEC 17025:2005+Cor.1:2006; EN ISO/IEC 17025:2005+AC:2006); General requirements for the competence of testing and calibration laboratories (ISO/IEC 17025:2005+Cor.1:2006; EN ISO/IE |
0 |
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M.Kaštelan-Macan, Kemijska analiza u sustavu kvalitete, Školska knjiga, Zagreb (2003) |
0 |
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Optional literature (at the time of submission of study programme proposal) |
1.Suzanne Nielsen,; Food Analysisi, fourth edition, S.S., Springer Science+Business Media, LLC, New York, NY, USA, 2010. 2. Ceirwyne S. james, Analytical chemistry of food, Aspen publisher, Inc.Gaithesburg, Maryland, 1999;. 3. Official Methods of Analysis of AOAC International, 19th Ed. 2012. Editor: Dr. George W. Latimer, Jr 4.Prijevod: General Principles of Food Hygiene CAC/RCP 1-1969, Rev. 4-2003 2/29, JCodex Alimentarius-Joint FAO/WHO Food Standards, ISO, IDF, IUPAC, ICC - standardi za pojedine vrste namirnica,
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Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels: (1) University Level; (2) Faculty Level by Quality Control Committee; (3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
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