Specialization “Organic Food Quality and Marketing”
I.
Module: Ecological aspects of food and nutrition
Responsible lecturer
Prof. E. Rembiałkowska
Other lecturers
-
Organic %
100
Methods %
Lecture 50% and exercises 50%
Relation to other
modules
This module is linked to module no 3, 6, 7
Requirements for
participation
none
Language
English
ECTS
6
Frequency
SS
Semester
Duration of the module: 1 Semester
Exam
Written test and sem. speech
Work load
140 h (60 h contact time)
Learning objectives
and students’
qualifications
To indicate the connections between nutrition, environment and
health; to develop creative and interdisciplinary thinking; to
develop skills enabling students to gather and integrate
information and to solve problems; to develop awareness of
global and local problems in organic crop production.
Teaching format
Lecture 50% and exercises 50% (33% field trip to org. farm,
47% laboratory exercises, 13% study visit in organic shops, 7%
debate)
Semester weekly
hours
4
Contents
Lectures’ topics:
¾ The role of organic food in pattern of proper nutrition
¾ Ecological criteria of food quality
¾ Analytical and holistic methods of food quality evaluation
¾ Quality of the plant organic foods – the aspects of health
safety, nutritive, sensory and storage value
¾ Quality of the animal organic foods – the aspects of health
safety, nutritive, sensory and storage value
¾ Impact of the organic diet on human and animal health
¾ Organic food production and trangenic food (GMO)
¾ Commodity of Polish organic foods (trade quality, labels and
packages)
¾ Debates
Practices’ topics:
¾ Commodity and sensory assessment of the selected raw
plant materials from organic and conventional farming
¾ Commodity and sensory assessment of the selected plant
products from organic and conventional farming
¾ Comparison of vitamin C and nitrates content in selected
organic and conventional raw materials and products
¾ Comparison of polyphenols content in selected organic and
conventional raw materials and products
¾ Field trip to organic farm
¾ Study visit in organic schops
II.
Module: Preventive nutrition
Responsible lecturer
Dr Sa’eed Bawa
Other lecturers
-
Organic %
0
Methods %
100% lecture
Relation to other
modules
This module is linked to module no 3
Requirements for
participation
none
Language
English
ECTS
3
Frequency
WS
Semester
Duration of the module: 1 Semester
Exam
Written test and sem. speech
Work load
70 h (30 h contact time)
Learning objectives
and students’
qualifications
To familiarize students with updated knowledge on the role of
diet and nutrition as well as other environmental factors in the
prevention of chronic diseases in different populations.
Teaching format
Lecture 100%
Semester weekly
hours
2
Contents
This subject involves the delivery of lectures pertaining to areas
such as diet-gene interactions in carcinogenesis, the
importance of nutrient balance in the aetiology of obesity,
promoting healthy lifestyle in Europe through the application of
appropriate diets and physical activity. The need to propagate
the production and use of functional foods to prevent dietrelated diseases. The role of modern civilization in the
development of stress and blood pressure and the dietary
measures to counteract its devastating impact on humans.
Lectures pertaining to areas, such as: the role of eating a
nutritious diet in promoting overall health, the importance of
making physical activity as part of our daily routine (goals and
benefits of physical activity) will also be delivered. The need to
adopt healthful eating and exercise pattern as permanent
habits, physical fitness, mental and social health as part of total
wellness.
III.
Module: Nutrition and health promotion in the European
Union
Responsible lecturer
Dr Sa’eed Bawa
Other lecturers
-
Organic %
0
Methods %
100% lecture
Relation to other
modules
This module is linked to module no 1, 2, 4, 5
Requirements for
participation
none
Language
English
ECTS
3
Frequency
WS
Semester
Duration of the module: 1 Semester
Exam
Written test and sem. speech
Work load
70 h (30 h contact time)
Learning objectives
and students’
qualifications
To familiarize students with updated knowledge on the role of
diet and nutrition as well as other environmental factors in the
prevention of chronic diseases in different populations.
Teaching format
Lecture 100%
Semester weekly
hours
2
Contents
The subject focuses on nutrition in relation to health promotion
in different countries of the European Union. Successes and
consequent public health implications of national preventive
nutrition strategies, not only in the European Union, but also in
Westernizing nations are going to be discussed. The role of
various types of health promotion campaigns in reducing the
risk of non-communicable diseases is highlighted. Reasonably
successful community projects for tackling diet-related diseases
e.g. “North Karelia Project” a region of eastern Finland with
exceptionally high rate of heart diseases are examined. The
possibilities of the adoption of some regional “healthy” diets,
such as the Mediterranean Diet in reducing the burden of noncommunicable diseases are going to be discussed.
IV.
Module: Food Hygiene
Responsible lecturer
Prof. Danuta Kolozyn-Krajewska
Other lecturers
dr Malgorzata Jalosińska, dr Katarzyna Kajak-Siemaszko
Organic %
0
Methods %
25% lecture, 50% practice and 25% tutorial
Relation to other
modules
This module is linked to module no 3
Requirements for
participation
none
Language
English
ECTS
4
Frequency
WS
Semester
Duration of the module: 1 Semester
Exam
Written test and sem. speech
Work load
90 h (40 h contact time)
Learning objectives
and students’
qualifications
To define terms “hygiene” and “food hygiene”. To discuss types
of food contamination and its prevention, general hygiene rules
and pest control.
To define the term “food-borne illness. To discuss main sources
of biological contamination and principal food-borne infections.
To outline the industrial treatment of raw and processed foods.
To assess effectiveness of common cooking and food-holding
methods used in food production, in controlling contamination
and growth.
To set down hygiene standards for personnel. To discuss how
these standards can be achieved through the selection,
training, motivation, monitoring and support of staff.
To identify possible operational strategies for the management
of food hygiene.
Teaching format
Lecture 25%, practice 50% and tutorial 25%
Semester weekly
hours
2-3
Contents
1.
2.
3.
4.
5.
Food hygiene and general hygiene
Food-borne infections
Food processing and cooking
Food hygiene and the management of personnel
Food hygiene strategy and assurance
V.
Module: Sociology of Nutrition
Responsible lecturer
Dr hab. M. Jeżewska-Zychowicz
Other lecturers
Dr Magdalena Pilska
Organic %
0
Methods %
75% lecture, 25% exercises
Relation to other
modules
This module is linked to module no 3, 7
Requirements for
participation
none
Language
English
ECTS
4
Frequency
SS
Semester
Duration of the module: 1 Semester
Exam
Written test and sem. speech
Work load
90 h (40 h contact time)
Learning objectives
and students’
qualifications
To indicate the connections between food, culture, life style and
behaviors in the nutritional sphere; to develop creative and
interdisciplinary thinking; to develop skills enabling students to
gather and integrate information and to solve problems; to
develop awareness of global and local problems in food related
life style.
Teaching format
Lecture 75%, exercises 25%
Semester weekly
hours
2-3
Contents
The aim of this subject is to present the selected aspects of
food and nutrition in social perspective. These aspects are as
follows: Food patterns – origins and development from
Medieval Times through the 19th century. Nutritional attitudes
and behaviors – origins and ways of changing. Social, cultural
and psychological factors determining nutritional attitudes and
behaviors. Food in various religions and cultures. Social
functions of food. Social consequences of food surpluses and
shortages. Chronic hunger and malnutrition. Social aspects of
catering business. Food preferences – origin and role in
determining nutritional behaviors. Social aspects of obesity.
Nutritional education – sources of nutritional knowledge.
VI.
Module: Organic production and processing
Responsible lecturer
Dr Urszula Soltysiak
Other lecturers
-
Organic %
100
Methods %
75% lecture, 25% exercises
Relation to other
modules
This module is linked to module no1, 7
Requirements for
participation
none
Language
English
ECTS
4
Frequency
SS
Semester
Duration of the module: 1 Semester
Exam
Oral test, written test and sem. speech
Work load
90 h (40 h contact time)
Learning objectives
and students’
qualifications
Major legal schemes, their requirements and trade barriers in
organic marketing will be discussed, as well as consumer point
of view on political barriers. Importance of multiple certification
will be pointed.
The need of requirement harmonization will be major topic.
Teaching format
75% lecture, 25% exercises
Semester weekly
hours
2-3
Contents
Principles of organic farming and processing emerged in
seventies as voluntary schemes, further systemized as basic
standards, by International Federation of Organic Agriculture
Movements. Growing market demand for organic products
resulted also in supply of pseudo-organic goods. To prevent
such frauds certain governments initiated legislation steps in
eighties. However, globalization process showed a need of
international requirements. In nineties three important legal acts
were laid down: European regulation 2092/91, American
Organic Foods Production Act of 1990 and Codex Alimentarius
Guidelines (1999). Currently over 70 countries adopted legal
frameworks for organic food production and processing.
Generally close, they belong to different jurisdictions, so
international trade is not a simple export. The new EU
regulation, binding from 2009, extent the scope of organic
certification. Certification to respective legal standard is a key
requirement to place organic products onto a market.
VII.
Module: Markets and Marketing of Organic Food
Responsible lecturer
Dr Sylwia Żakowska-Biemans (Department of Organization
and Consumption Economics)
Other lecturers
---
Organic %
100%
Methods %
Lectures 70% and case study 30%
Relation to other
modules
This module is linked to module no 1, 5, 6
Requirements for
participation
Basic knowledge in marketing on BSc level
Language
English
ECTS
6
Frequency
WS
Semester
Duration of the module: 1 Semester
Exam
written exam (70%) + case study and presentation (30%)
Workload
140 h (60 h contact time)
Learning objective
and student
qualification
The students will gain a deep insight into it how organic
markets function and develop within Europe and worldwide in
a cross cultural context. The course will provide a better
understanding of multifaceted factors that affect consumers
food choices in relation to organic food. The students will
better understand consumers’ perception, motivation,
attitudes and values underlying organic food choices. They
will get acquainted with practices in organic food marketing
and will be able to translate and apply principles and
concepts into concrete applications.
Teaching format
Lectures 70% and case study 30%
Semester weekly
hours
4
Module content
Organic food markets in European Union countries and
worldwide, international trade in organic products.
Principles of consumer behaviour towards food, models of
consumer and purchasing behaviour; contemporary trends in
consumer food choices, food related lifestyle.
Organic marketing concepts. Marketing communication.
Trends in organic food marketing e.g. fair trade and organic,
local marketing, sensory marketing.
Case Studies in organic food marketing.
The main aim is to teach concepts and principles of
marketing and consumer behaviour, and to apply these to
organic food sector. The course is structured into five main
themes covering developments in organic markets, changing
consumer expectations with respect to food choice as well as
factors impacting on this decision-making process through
marketing management activities within the organic sector.
Selected organic marketing concepts will be analyzed. Case
studies in organic marketing will support students to link with
the marketing practice.
It is envisaged to illustrate theoretical concepts in
discussions with invited guest speakers from the organic food
industry.