Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu GENETIC CONTROL OF MEAT QUALITY TRAITS:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot GENETIC CONTROL OF MEAT QUALITY TRAITS
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Mięsa
Nauczyciel odpowiedzialny Remigiusz Panicz <rpanicz@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
laboratoriaL1 30 3,00,50zaliczenie
wykładyW1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Students must have successfully completed basic genetics and meat science courses.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Upon completion of a course student will possess following competences: • Identify traits of economic importance in animal production (livestock, aquaculture) • Discuss/compare characteristics of diverse molecular markers • Apply appropriate molecular marker for selection of desired trait • Assess solutions to increase biodiversity • Work as a team member to achieve shared goals

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30
wykłady
T-W-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Laboratory30
A-L-2Self-study35
A-L-3Assesment10
75
wykłady
A-W-1Lectures30
A-W-2Self-study35
A-W-3Preparing for an assessment10
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lectures
M-2Laboratory classess

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Continuous assessment (laboratory)
S-2Ocena podsumowująca: Written exam (lecture)

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_2-_null_W01
Uppon completion of this course the students will know: - basics of the animal genetics, - molecular markers used for animal selection, - molecular tools and softwares needed to perform trials, - distinguish breeds.
C-1T-L-1M-1S-2

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_2-_null_U01
Uppon completion of this course the students will be able to: - use molecular tools, - perform experiments, - calculate basci genetic indices, - generate reports.
C-1T-L-1M-2S-1

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_2-_null_K01
Student will be able to use its competences in further self-study activities.
C-1T-L-1M-1S-1

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_W01
Uppon completion of this course the students will know: - basics of the animal genetics, - molecular markers used for animal selection, - molecular tools and softwares needed to perform trials, - distinguish breeds.
2,0
3,0Basic knowledge in molecular methods
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_U01
Uppon completion of this course the students will be able to: - use molecular tools, - perform experiments, - calculate basci genetic indices, - generate reports.
2,0
3,0Use of molecular tools and softwares to assess genetic diversity
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_K01
Student will be able to use its competences in further self-study activities.
2,0
3,0Basic knowledge in animal gentics tools
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Hui Y.H., Hui Y.H., Meat science and applications, Marcel Dekker, Inc., New York, 2001
  2. Feiner G, Meat products handbook: Practical science and technology, Woodhead Publishing Limited, 2006
  3. Zhanjiang L, Aquaculture genome technologies, Wiley-Blackwell, 2007

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Laboratory30
A-L-2Self-study35
A-L-3Assesment10
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Lectures30
A-W-2Self-study35
A-W-3Preparing for an assessment10
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_W01Uppon completion of this course the students will know: - basics of the animal genetics, - molecular markers used for animal selection, - molecular tools and softwares needed to perform trials, - distinguish breeds.
Cel przedmiotuC-1Upon completion of a course student will possess following competences: • Identify traits of economic importance in animal production (livestock, aquaculture) • Discuss/compare characteristics of diverse molecular markers • Apply appropriate molecular marker for selection of desired trait • Assess solutions to increase biodiversity • Work as a team member to achieve shared goals
Treści programoweT-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.
Metody nauczaniaM-1Lectures
Sposób ocenyS-2Ocena podsumowująca: Written exam (lecture)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Basic knowledge in molecular methods
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_U01Uppon completion of this course the students will be able to: - use molecular tools, - perform experiments, - calculate basci genetic indices, - generate reports.
Cel przedmiotuC-1Upon completion of a course student will possess following competences: • Identify traits of economic importance in animal production (livestock, aquaculture) • Discuss/compare characteristics of diverse molecular markers • Apply appropriate molecular marker for selection of desired trait • Assess solutions to increase biodiversity • Work as a team member to achieve shared goals
Treści programoweT-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.
Metody nauczaniaM-2Laboratory classess
Sposób ocenyS-1Ocena formująca: Continuous assessment (laboratory)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Use of molecular tools and softwares to assess genetic diversity
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_K01Student will be able to use its competences in further self-study activities.
Cel przedmiotuC-1Upon completion of a course student will possess following competences: • Identify traits of economic importance in animal production (livestock, aquaculture) • Discuss/compare characteristics of diverse molecular markers • Apply appropriate molecular marker for selection of desired trait • Assess solutions to increase biodiversity • Work as a team member to achieve shared goals
Treści programoweT-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.
Metody nauczaniaM-1Lectures
Sposób ocenyS-1Ocena formująca: Continuous assessment (laboratory)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Basic knowledge in animal gentics tools
3,5
4,0
4,5
5,0