Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu MEAT TECHNOLOGY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot MEAT TECHNOLOGY
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Mięsa
Nauczyciel odpowiedzialny Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl>
Inni nauczyciele Marek Kotowicz <Marek.Kotowicz@zut.edu.pl>, Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl>, Joanna Żochowska-Kujawska <Joanna.Zochowska-Kujawska@zut.edu.pl>
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-1Student should know: basic of food technology, process engineering, chemistry, biochemistry and food analysis.
W-2Student can develop the results of an experiments and can look up and browse available literature resources.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Sharing the knowlege and skills related to breed of farm animals pre-/postsloughter handling.
C-2Sharing the knowledge and skills related to carcass evaluation and postmortem changes in muscles.
C-3Sharing the knowledge and skills related to principles of meat processing.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Introductory classes3
T-L-2Carcass dressing3
T-L-3Selection and grading of raw material3
T-L-4Defective meats3
T-L-5Production of cooked meat sausages3
T-L-6Effects of different technological factors on meat sausage quality3
T-L-7Cooked ham production3
T-L-8Production of precooked meat products3
T-L-9Effects of heating methods on meat quality3
T-L-10Summary3
30
wykłady
T-W-1Introduction of slaughter technics and post-slaughter handling6
T-W-2Conversion of muscle into the meat5
T-W-3Non-meat ingredients in meat processing3
T-W-4Meat storage and preservation3
T-W-5Categories of processed meat products3
T-W-6Fermented sausages and dry cured ham2
T-W-7Principles of production of cooked sausages, cooked hams, precooked meat products, ground meat products and canned products.6
T-W-8Summary and exam2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Participation in classes30
A-L-2Preparation for exercises on the basis of literature15
A-L-3Consultation10
A-L-4Preparing a report from the exercise18
A-L-5Credit test2
75
wykłady
A-W-1Participation in lectures30
A-W-2Literature studies (establishing the suject knowledge)23
A-W-3Participation in consultations6
A-W-4Preparation to exam15
A-W-5Exam2
76

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture with comprehensive use of mulimedia.
M-2Laboratory practical classes in groups (experiment, observation), report from classes supported with conclusions.

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Credit for practical classes based on the grade from the tests reviewing the knowledge from each exercises, as well as participation in classes. Preparation of a report from practical classes supported with appropiate conclusions.
S-2Ocena podsumowująca: Writing credit test with open questions concerning the content taught in classes.
S-3Ocena formująca: Assesment of group work.

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
Student has knowledge in meat characteristics and processing
C-2, C-3, C-1T-W-1, T-W-3, T-W-7, T-W-2, T-W-5, T-W-8, T-W-6, T-W-4M-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
Student is able to characterize meat properties and indicate the directions of meat use
C-2, C-3, C-1T-L-5, T-L-2, T-L-6, T-L-4, T-L-8, T-L-9, T-L-10, T-L-7, T-L-1, T-L-3M-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 is aware of the acquired knowledge, abilities and necessity of self-development. Student has competences to become a leader, since acquired professional entrepreneur skills and understand complex socioeconomical aspects.
C-2, C-3, C-1T-L-5, T-L-2, T-L-6, T-L-4, T-L-8, T-L-9, T-L-10, T-L-7, T-L-1, T-L-3, T-W-1, T-W-3, T-W-7, T-W-2, T-W-5, T-W-8, T-W-6, T-W-4M-1, M-2S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_W01
Student has knowledge in meat characteristics and processing
2,0
3,0Student has basic knowledge in characteristics and processing of meat
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_U01
Student is able to characterize meat properties and indicate the directions of meat use
2,0
3,0Student is able to characterize meat properties and indicate the directions of meat use
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 is aware of the acquired knowledge, abilities and necessity of self-development. Student has competences to become a leader, since acquired professional entrepreneur skills and understand complex socioeconomical aspects.
2,0
3,0Student is interested in the teaching process, cooperation during classes and aim to succesfully accomplish all tasks. Student follow all safety rules and is concerned about environmental issues and utilization of by-products.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Pisula A., Pospiech E. i in., Meat - the basics of science and technology (in polish), SGGW, Warszawa, 2011, 1
  2. Prost E.K., Slaughter animals and meat - evaluation and hygiene (in polish), Lubelskie Towarzystwo Naukowe, Lublin, 2006
  3. Varnam A.H., Sutherland J. P, Meat and meat products – technology, chemistry and microbiology, Chapman & Hall, 1995, London
  4. Sikorski Z.E, Chemical and functional properties of food ingredients (in polish), WN-T, 1994
  5. Price J.F., Schweigert B.S, The science of meat and meat products, Food & Nutrition Press, Westport, 2011, 3
  6. Kołczak T, Biological basis of meat technology (in polish), skrypt AR Kraków, 1983
  7. Pearson A.M., Gillett T.A., Processed meats, Chapman & Hall, New York, 1993

Literatura dodatkowa

  1. Gospodarka Mięsna; Mieso i Wędliny; Przemysł Spożywczy - selected articles concerning meat technology
  2. Fleischwirtschaft
  3. Meat Science; Animal Sciences; Polish Journal of Food and Nutritional Sciences

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Introductory classes3
T-L-2Carcass dressing3
T-L-3Selection and grading of raw material3
T-L-4Defective meats3
T-L-5Production of cooked meat sausages3
T-L-6Effects of different technological factors on meat sausage quality3
T-L-7Cooked ham production3
T-L-8Production of precooked meat products3
T-L-9Effects of heating methods on meat quality3
T-L-10Summary3
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Introduction of slaughter technics and post-slaughter handling6
T-W-2Conversion of muscle into the meat5
T-W-3Non-meat ingredients in meat processing3
T-W-4Meat storage and preservation3
T-W-5Categories of processed meat products3
T-W-6Fermented sausages and dry cured ham2
T-W-7Principles of production of cooked sausages, cooked hams, precooked meat products, ground meat products and canned products.6
T-W-8Summary and exam2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participation in classes30
A-L-2Preparation for exercises on the basis of literature15
A-L-3Consultation10
A-L-4Preparing a report from the exercise18
A-L-5Credit test2
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in lectures30
A-W-2Literature studies (establishing the suject knowledge)23
A-W-3Participation in consultations6
A-W-4Preparation to exam15
A-W-5Exam2
76
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_W01Student has knowledge in meat characteristics and processing
Cel przedmiotuC-2Sharing the knowledge and skills related to carcass evaluation and postmortem changes in muscles.
C-3Sharing the knowledge and skills related to principles of meat processing.
C-1Sharing the knowlege and skills related to breed of farm animals pre-/postsloughter handling.
Treści programoweT-W-1Introduction of slaughter technics and post-slaughter handling
T-W-3Non-meat ingredients in meat processing
T-W-7Principles of production of cooked sausages, cooked hams, precooked meat products, ground meat products and canned products.
T-W-2Conversion of muscle into the meat
T-W-5Categories of processed meat products
T-W-8Summary and exam
T-W-6Fermented sausages and dry cured ham
T-W-4Meat storage and preservation
Metody nauczaniaM-1Lecture with comprehensive use of mulimedia.
Sposób ocenyS-2Ocena podsumowująca: Writing credit test with open questions concerning the content taught in classes.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge in characteristics and processing of meat
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_U01Student is able to characterize meat properties and indicate the directions of meat use
Cel przedmiotuC-2Sharing the knowledge and skills related to carcass evaluation and postmortem changes in muscles.
C-3Sharing the knowledge and skills related to principles of meat processing.
C-1Sharing the knowlege and skills related to breed of farm animals pre-/postsloughter handling.
Treści programoweT-L-5Production of cooked meat sausages
T-L-2Carcass dressing
T-L-6Effects of different technological factors on meat sausage quality
T-L-4Defective meats
T-L-8Production of precooked meat products
T-L-9Effects of heating methods on meat quality
T-L-10Summary
T-L-7Cooked ham production
T-L-1Introductory classes
T-L-3Selection and grading of raw material
Metody nauczaniaM-2Laboratory practical classes in groups (experiment, observation), report from classes supported with conclusions.
Sposób ocenyS-1Ocena formująca: Credit for practical classes based on the grade from the tests reviewing the knowledge from each exercises, as well as participation in classes. Preparation of a report from practical classes supported with appropiate conclusions.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is able to characterize meat properties and indicate the directions of meat use
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_K01Student is aware of the acquired knowledge, abilities and necessity of self-development. Student has competences to become a leader, since acquired professional entrepreneur skills and understand complex socioeconomical aspects.
Cel przedmiotuC-2Sharing the knowledge and skills related to carcass evaluation and postmortem changes in muscles.
C-3Sharing the knowledge and skills related to principles of meat processing.
C-1Sharing the knowlege and skills related to breed of farm animals pre-/postsloughter handling.
Treści programoweT-L-5Production of cooked meat sausages
T-L-2Carcass dressing
T-L-6Effects of different technological factors on meat sausage quality
T-L-4Defective meats
T-L-8Production of precooked meat products
T-L-9Effects of heating methods on meat quality
T-L-10Summary
T-L-7Cooked ham production
T-L-1Introductory classes
T-L-3Selection and grading of raw material
T-W-1Introduction of slaughter technics and post-slaughter handling
T-W-3Non-meat ingredients in meat processing
T-W-7Principles of production of cooked sausages, cooked hams, precooked meat products, ground meat products and canned products.
T-W-2Conversion of muscle into the meat
T-W-5Categories of processed meat products
T-W-8Summary and exam
T-W-6Fermented sausages and dry cured ham
T-W-4Meat storage and preservation
Metody nauczaniaM-1Lecture with comprehensive use of mulimedia.
M-2Laboratory practical classes in groups (experiment, observation), report from classes supported with conclusions.
Sposób ocenyS-3Ocena formująca: Assesment of group work.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is interested in the teaching process, cooperation during classes and aim to succesfully accomplish all tasks. Student follow all safety rules and is concerned about environmental issues and utilization of by-products.
3,5
4,0
4,5
5,0