Adam Mickiewicz University, Poznań - Central Authentication System

Applied Photochemistry

General data

Course ID:	02-APHA
Erasmus code / ISCED:	13.3 Kod klasyfikacyjny przedmiotu składa się z trzech do pięciu cyfr, przy czym trzy pierwsze oznaczają klasyfikację dziedziny wg. Listy kodów dziedzin obowiązującej w programie Socrates/Erasmus, czwarta (dotąd na ogół 0) – ewentualne uszczegółowienie informacji o dyscyplinie, piąta – stopień zaawansowania przedmiotu ustalony na podstawie roku studiów, dla którego przedmiot jest przeznaczony. / (0531) Chemistry The ISCED (International Standard Classification of Education) code has been designed by UNESCO.
Course title:	Applied Photochemistry
Name in Polish:	Applied Photochemistry
Organizational unit:	Faculty of Chemistry
Course groups:	(in Polish) Moodle - przedmioty Szkoły Nauk Ścisłych AMU-PIE offer, summer semester
ECTS credit allocation (and other scores):	2.00 Basic information on ECTS credits allocation principles: the annual hourly workload of the student’s work required to achieve the expected learning outcomes for a given stage is 1500-1800h, corresponding to 60 ECTS; the student’s weekly hourly workload is 45 h; 1 ECTS point corresponds to 25-30 hours of student work needed to achieve the assumed learning outcomes; weekly student workload necessary to achieve the assumed learning outcomes allows to obtain 1.5 ECTS; work required to pass the course, which has been assigned 3 ECTS, constitutes 10% of the semester student load.
Language:	English
Full description:	Course contents: Light is known to initiate oxidation processes resulting in discoloration and formation of off-flavours in food. The aim of course is to introduce students to fundamental aspects of photochemical processes occurring in food and their effect on food quality. Objectives of the course: The aim of the lecture is to provide basic knowledge about applications of photochemistry to food quality assessment and other daily used consumer products. Students gain understanding and knowledge of modern aspects of applications of photochemistry, the methods and equipment used, and a modern method of data analysis (chemometrics). Learning outcomes: Students will learn to select methods proper to observation and evaluation of photooxidation processes in food products and to interpret experimental results, understand light interaction with food products and learn to recognise the effects of photooxidation, and gain the knowledge of using photochemistry techniques in practice.

Classes in period "Academic year 2020/2021, summer semester" (past)

Time span:	2021-03-01 - 2021-09-30	Selected timetable range: weekly course term Navigate to timetable
Type of class:	lecture, 15 hours more information
Coordinators:	(unknown)
Group instructors:	(unknown)
Students list:	(inaccessible to you)
Examination:	Course - Graded credit lecture - Graded credit

Course descriptions are protected by copyright.
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