Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu FISH INDUSTRY BY-PRODUCTS:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot FISH INDUSTRY BY-PRODUCTS
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Mariusz Szymczak <Mariusz.Szymczak@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 30 3,00,50zaliczenie
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of food chemistry and food technology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs by-products.
C-2The transfer of processing skills of by-products from aquatic food and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the utilization of fish by-products and using to production of food and preparations, additves and nutraceuticals.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Analysis of by-products from marine and freshwater fish4
T-L-2pH-shift recovery of proteins4
T-L-3Technological properties of protein preparations4
T-L-4Recovery of lipids and enzymes from soft by-products4
T-L-5Utilisation of the brine waste from marinating and salting the fish4
T-L-6Production of hydrolysates and fish silage2
T-L-7Obtaining taste and flavour preparations, proteins and dyes from shrimp shells4
T-L-8Novel foods based on fish by-products4
30
wykłady
T-W-1Characteristics by-products from the fish industry3
T-W-2Utilization by-products after pre-treatment of fish3
T-W-3Recovery and utilisation of enzymes from fish guts and muscles3
T-W-4Preparation of proteins preparations3
T-W-5Technological properties of proteins and their application2
T-W-6By-products from the surimi industry and seafood processing3
T-W-7By- products from the marinating and salting fish processing3
T-W-8Obtaining lipids2
T-W-9Obtaining fish collagen3
T-W-10Production of fish hydrolysates2
T-W-11Biologically active compounds obtained from fish by-products3
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
wykłady
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_??_W01
Student is able to recognize and characterize aquatic organisms by-products from food industry. Is able to properly choose the type of treatment, equipment and the method in order to recovery functional compunds. He can explain the processes occurring in the raw material and in by-products after treatment and during storage. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
C-1, C-2, C-3T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11M-1, M-2, M-3, M-4S-1, S-2, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_??_U01
The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for treatment and processing of fish by-products depending on its type.
C-1, C-2, C-3T-W-2, T-W-3, T-W-4, T-W-5, T-W-8, T-W-9, T-W-10, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8M-1, M-2, M-3, M-4S-1, S-2, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_??_K01
The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
C-1, C-2, C-3T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8M-1, M-2, M-3, M-4S-1, S-2, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_??_W01
Student is able to recognize and characterize aquatic organisms by-products from food industry. Is able to properly choose the type of treatment, equipment and the method in order to recovery functional compunds. He can explain the processes occurring in the raw material and in by-products after treatment and during storage. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
2,0
3,0Student should have basic knowledge about utilisation of fish by-products
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_??_U01
The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for treatment and processing of fish by-products depending on its type.
2,0
3,0Student should have basic skills to utilization of fish by-products
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_??_K01
The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. M. Sakaguchi, More efficient utilization of fish and fisheries products. Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries, Science, heldin Kyoto, Japan, 7-10 October 2001, 2004
  2. George M. Hall, Fish Processing – Sustainability and New Opportunities., Blackwell Publishing Ltd., 2011
  3. Colin Barrow, Fereidoon Shahidi, Marine Nutraceuticals and Functional Foods, CRC Press., 2008
  4. Sikorski. Z.E & Kolakowska. A., Chemical and Functional Properties of Food Lipids., CDC Press, 2003
  5. Rajni Hutti-Kaul and Bo Mattiasson, Isolation and purification of proteins., Marcel Dekker, Inc., 2003
  6. V. Venugopal, Seafood Processing Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling., CRC Press., 2006
  7. Zdzisław E. Sikorski, Chemical and Functional Properties of Food Components, Third Edition, CRC Press., 2007
  8. Jae W. Park, Surimi and Surimi Seafood, Second Edition, CRC Press, 2005

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Analysis of by-products from marine and freshwater fish4
T-L-2pH-shift recovery of proteins4
T-L-3Technological properties of protein preparations4
T-L-4Recovery of lipids and enzymes from soft by-products4
T-L-5Utilisation of the brine waste from marinating and salting the fish4
T-L-6Production of hydrolysates and fish silage2
T-L-7Obtaining taste and flavour preparations, proteins and dyes from shrimp shells4
T-L-8Novel foods based on fish by-products4
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Characteristics by-products from the fish industry3
T-W-2Utilization by-products after pre-treatment of fish3
T-W-3Recovery and utilisation of enzymes from fish guts and muscles3
T-W-4Preparation of proteins preparations3
T-W-5Technological properties of proteins and their application2
T-W-6By-products from the surimi industry and seafood processing3
T-W-7By- products from the marinating and salting fish processing3
T-W-8Obtaining lipids2
T-W-9Obtaining fish collagen3
T-W-10Production of fish hydrolysates2
T-W-11Biologically active compounds obtained from fish by-products3
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_W01Student is able to recognize and characterize aquatic organisms by-products from food industry. Is able to properly choose the type of treatment, equipment and the method in order to recovery functional compunds. He can explain the processes occurring in the raw material and in by-products after treatment and during storage. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
Cel przedmiotuC-1Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs by-products.
C-2The transfer of processing skills of by-products from aquatic food and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the utilization of fish by-products and using to production of food and preparations, additves and nutraceuticals.
Treści programoweT-W-1Characteristics by-products from the fish industry
T-W-2Utilization by-products after pre-treatment of fish
T-W-3Recovery and utilisation of enzymes from fish guts and muscles
T-W-4Preparation of proteins preparations
T-W-5Technological properties of proteins and their application
T-W-6By-products from the surimi industry and seafood processing
T-W-7By- products from the marinating and salting fish processing
T-W-8Obtaining lipids
T-W-9Obtaining fish collagen
T-W-10Production of fish hydrolysates
T-W-11Biologically active compounds obtained from fish by-products
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic knowledge about utilisation of fish by-products
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_U01The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for treatment and processing of fish by-products depending on its type.
Cel przedmiotuC-1Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs by-products.
C-2The transfer of processing skills of by-products from aquatic food and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the utilization of fish by-products and using to production of food and preparations, additves and nutraceuticals.
Treści programoweT-W-2Utilization by-products after pre-treatment of fish
T-W-3Recovery and utilisation of enzymes from fish guts and muscles
T-W-4Preparation of proteins preparations
T-W-5Technological properties of proteins and their application
T-W-8Obtaining lipids
T-W-9Obtaining fish collagen
T-W-10Production of fish hydrolysates
T-L-1Analysis of by-products from marine and freshwater fish
T-L-2pH-shift recovery of proteins
T-L-3Technological properties of protein preparations
T-L-4Recovery of lipids and enzymes from soft by-products
T-L-5Utilisation of the brine waste from marinating and salting the fish
T-L-6Production of hydrolysates and fish silage
T-L-7Obtaining taste and flavour preparations, proteins and dyes from shrimp shells
T-L-8Novel foods based on fish by-products
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic skills to utilization of fish by-products
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_K01The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
Cel przedmiotuC-1Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs by-products.
C-2The transfer of processing skills of by-products from aquatic food and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the utilization of fish by-products and using to production of food and preparations, additves and nutraceuticals.
Treści programoweT-W-1Characteristics by-products from the fish industry
T-W-2Utilization by-products after pre-treatment of fish
T-W-3Recovery and utilisation of enzymes from fish guts and muscles
T-W-4Preparation of proteins preparations
T-W-5Technological properties of proteins and their application
T-W-6By-products from the surimi industry and seafood processing
T-W-7By- products from the marinating and salting fish processing
T-W-8Obtaining lipids
T-W-9Obtaining fish collagen
T-W-10Production of fish hydrolysates
T-W-11Biologically active compounds obtained from fish by-products
T-L-1Analysis of by-products from marine and freshwater fish
T-L-2pH-shift recovery of proteins
T-L-3Technological properties of protein preparations
T-L-4Recovery of lipids and enzymes from soft by-products
T-L-5Utilisation of the brine waste from marinating and salting the fish
T-L-6Production of hydrolysates and fish silage
T-L-7Obtaining taste and flavour preparations, proteins and dyes from shrimp shells
T-L-8Novel foods based on fish by-products
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0