Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)

Sylabus przedmiotu FOOD REFRIGERATION AND STORAGE:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom trzeciego stopnia
Stopnień naukowy absolwenta
Obszary studiów studia trzeciego stopnia
Profil
Moduł
Przedmiot FOOD REFRIGERATION AND STORAGE
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Izabela Dmytrów <Izabela.Dmytrow@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

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

Wymagania wstępne

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

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Familiarization with the methods of food preservation and storage and the processes involved in refrigeration and freezer storage.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Determination of heat capacity and thermal conductivity of food products3
T-L-2The method of cooling raw material with ice3
T-L-3Determination of freezing point of raw materials and food products3
T-L-4Determination of time and rate of freezing of raw materials and food products3
T-L-5Immersion freezing of raw materials3
T-L-6Effect of freezing rate on histological structure and type of crystals in plant and animal tissues3
T-L-7Ice glazing of frozen food products3
T-L-8Determination of the thawing rate3
T-L-9Determination of water absorption of frozen raw materials2
T-L-10Measuring of adhesiveness and hardness of raw materials subjected to cold preservation2
T-L-11Test2
30
wykłady
T-W-1Definition and objectives of food preservation3
T-W-2Division and characteristics of food preservation methods3
T-W-3Classification of changes occurring in food during storage3
T-W-4Basic processes of refrigeration technology i.e. cooling, sub-freezing, freezing, de-cooling and thawing3
T-W-5Methods of cooling and freezing of food3
T-W-6Methods of de-cooling and thawing of food3
T-W-7Storage of plant and animal products3
T-W-8Storage of unprocessed products3
T-W-9Quality of frozen products. Classification and characterization of the changes during storage of frozen food3
T-W-10Modern methods of food freezing and thawing3
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1partipitation in classes30
A-L-2student's own work25
A-L-3consultation with a teacher5
A-L-4preparation for the tests15
75
wykłady
A-W-1participation in lectures30
A-W-2student's own work23
A-W-3consultation with a teacher5
A-W-4preparation for the exam15
A-W-5exam2
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lectures, laboratory classes

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: class tests, exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_W01
The student has knowledge on the methods of cooling and freezing and on the impact of this methods on raw materials and food products quality. Student is able to define basic processes of refrigeration technology. Student knows how to store plant and animal products and is aware of the importance of proper storage on food quality.
C-1T-W-10, T-W-6, T-W-8, T-W-4, T-W-3, T-W-9, T-W-2, T-W-7, T-W-5, T-W-1M-1S-1

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_U01
Student is able to cool, sub-freeze, freeze, de-cool and thaw selected raw materials and products.
C-1T-L-5, T-L-10, T-L-1, T-L-8, T-L-9, T-L-2, T-L-4, T-L-7, T-L-3, T-L-11, T-L-6M-1S-1

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_K01
Student is able to use gained knowledge at work.
C-1T-W-10, T-L-3, T-W-6, T-L-1, T-L-7, T-L-6, T-W-3, T-L-11, T-W-9, T-W-7, T-W-5, T-L-10, T-L-4, T-L-2, T-L-5, T-W-1, T-W-8, T-L-8, T-L-9, T-W-2, T-W-4M-1S-1

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_W01
The student has knowledge on the methods of cooling and freezing and on the impact of this methods on raw materials and food products quality. Student is able to define basic processes of refrigeration technology. Student knows how to store plant and animal products and is aware of the importance of proper storage on food quality.
2,0Student does not know and does not understand most of the processes that occur in refrigerated and frozen food. He has achieved a knowledge of less than 60%.
3,0Student will be aware of basic concepts of food refrigeration and storage. He has achieved 60% knowledge. He knows and understands most of the processes that occur during refrigeration and freezer storage of food.
3,5Student has reached 70% of the knowledge of food storage. The student knows and understands to an advanced degree most of the processes that occur in refrigerated and frozen food.
4,0Student has achieved 80% knowledge of food storage. He knows and understands to an advanced degree the processes that occur in refrigerated and frozen food. He knows how to compare them.
4,5Student has achieved 90% knowledge of food storage. He knows and understands very well the processes that occur in refrigerated and frozen food.
5,0Student has 95 - 100% achieved knowledge of food storage. To an advanced degree, he knows and understands the processes that occur in refrigerated and frozen food.

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_U01
Student is able to cool, sub-freeze, freeze, de-cool and thaw selected raw materials and products.
2,0Student is unable to search, analyze and draw appropriate conclusions on the basis of the collected information. He is not able to use the acquired knowledge in practice.
3,0Student will be able to perform basic processes.
3,5Student has achieved 70% of the skills, i.e. he can search, analyze and interpret information to an advanced degree. He is able to draw appropriate conclusions.
4,0Student has achieved 80% of the skills, i.e. he can search, analyze and interpret information. He can draw conclusions to a good degree.
4,5Student has achieved 90% of the skills, i.e. he can search, understand and analyze the problem well. He can interpret information well and draw correct conclusions.
5,0Student has achieved 95 - 100% of the skills, i.e. he is very good at searching, analyzing the problem, interpreting the information and drawing the right conclusions.

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_K01
Student is able to use gained knowledge at work.
2,0Student is not ready for continuous education and self-improvement.
3,0Student will be able to define areas to use new skills and knowledge.
3,5Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 70% commitment to the process of self-improvement.
4,0Student is ready for continuous further education and self-improvement. His conduct indicates 80% commitment to the process of self-improvement.
4,5Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 90% commitment to the process of self-improvement.
5,0Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 95 - 100% commitment to the process of self-improvement.

Literatura podstawowa

  1. teacher, lectures
  2. teacher, Manuals for classes provided in pdf

Literatura dodatkowa

  1. M. Shafiur Rahman (editor), Handbook of Food Preservation, Second Edition, CRC Press, Taylor & Francis Group, London, 2007

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Determination of heat capacity and thermal conductivity of food products3
T-L-2The method of cooling raw material with ice3
T-L-3Determination of freezing point of raw materials and food products3
T-L-4Determination of time and rate of freezing of raw materials and food products3
T-L-5Immersion freezing of raw materials3
T-L-6Effect of freezing rate on histological structure and type of crystals in plant and animal tissues3
T-L-7Ice glazing of frozen food products3
T-L-8Determination of the thawing rate3
T-L-9Determination of water absorption of frozen raw materials2
T-L-10Measuring of adhesiveness and hardness of raw materials subjected to cold preservation2
T-L-11Test2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Definition and objectives of food preservation3
T-W-2Division and characteristics of food preservation methods3
T-W-3Classification of changes occurring in food during storage3
T-W-4Basic processes of refrigeration technology i.e. cooling, sub-freezing, freezing, de-cooling and thawing3
T-W-5Methods of cooling and freezing of food3
T-W-6Methods of de-cooling and thawing of food3
T-W-7Storage of plant and animal products3
T-W-8Storage of unprocessed products3
T-W-9Quality of frozen products. Classification and characterization of the changes during storage of frozen food3
T-W-10Modern methods of food freezing and thawing3
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1partipitation in classes30
A-L-2student's own work25
A-L-3consultation with a teacher5
A-L-4preparation for the tests15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in lectures30
A-W-2student's own work23
A-W-3consultation with a teacher5
A-W-4preparation for the exam15
A-W-5exam2
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_W01The student has knowledge on the methods of cooling and freezing and on the impact of this methods on raw materials and food products quality. Student is able to define basic processes of refrigeration technology. Student knows how to store plant and animal products and is aware of the importance of proper storage on food quality.
Cel przedmiotuC-1Familiarization with the methods of food preservation and storage and the processes involved in refrigeration and freezer storage.
Treści programoweT-W-10Modern methods of food freezing and thawing
T-W-6Methods of de-cooling and thawing of food
T-W-8Storage of unprocessed products
T-W-4Basic processes of refrigeration technology i.e. cooling, sub-freezing, freezing, de-cooling and thawing
T-W-3Classification of changes occurring in food during storage
T-W-9Quality of frozen products. Classification and characterization of the changes during storage of frozen food
T-W-2Division and characteristics of food preservation methods
T-W-7Storage of plant and animal products
T-W-5Methods of cooling and freezing of food
T-W-1Definition and objectives of food preservation
Metody nauczaniaM-1lectures, laboratory classes
Sposób ocenyS-1Ocena formująca: class tests, exam
Kryteria ocenyOcenaKryterium oceny
2,0Student does not know and does not understand most of the processes that occur in refrigerated and frozen food. He has achieved a knowledge of less than 60%.
3,0Student will be aware of basic concepts of food refrigeration and storage. He has achieved 60% knowledge. He knows and understands most of the processes that occur during refrigeration and freezer storage of food.
3,5Student has reached 70% of the knowledge of food storage. The student knows and understands to an advanced degree most of the processes that occur in refrigerated and frozen food.
4,0Student has achieved 80% knowledge of food storage. He knows and understands to an advanced degree the processes that occur in refrigerated and frozen food. He knows how to compare them.
4,5Student has achieved 90% knowledge of food storage. He knows and understands very well the processes that occur in refrigerated and frozen food.
5,0Student has 95 - 100% achieved knowledge of food storage. To an advanced degree, he knows and understands the processes that occur in refrigerated and frozen food.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_U01Student is able to cool, sub-freeze, freeze, de-cool and thaw selected raw materials and products.
Cel przedmiotuC-1Familiarization with the methods of food preservation and storage and the processes involved in refrigeration and freezer storage.
Treści programoweT-L-5Immersion freezing of raw materials
T-L-10Measuring of adhesiveness and hardness of raw materials subjected to cold preservation
T-L-1Determination of heat capacity and thermal conductivity of food products
T-L-8Determination of the thawing rate
T-L-9Determination of water absorption of frozen raw materials
T-L-2The method of cooling raw material with ice
T-L-4Determination of time and rate of freezing of raw materials and food products
T-L-7Ice glazing of frozen food products
T-L-3Determination of freezing point of raw materials and food products
T-L-11Test
T-L-6Effect of freezing rate on histological structure and type of crystals in plant and animal tissues
Metody nauczaniaM-1lectures, laboratory classes
Sposób ocenyS-1Ocena formująca: class tests, exam
Kryteria ocenyOcenaKryterium oceny
2,0Student is unable to search, analyze and draw appropriate conclusions on the basis of the collected information. He is not able to use the acquired knowledge in practice.
3,0Student will be able to perform basic processes.
3,5Student has achieved 70% of the skills, i.e. he can search, analyze and interpret information to an advanced degree. He is able to draw appropriate conclusions.
4,0Student has achieved 80% of the skills, i.e. he can search, analyze and interpret information. He can draw conclusions to a good degree.
4,5Student has achieved 90% of the skills, i.e. he can search, understand and analyze the problem well. He can interpret information well and draw correct conclusions.
5,0Student has achieved 95 - 100% of the skills, i.e. he is very good at searching, analyzing the problem, interpreting the information and drawing the right conclusions.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_K01Student is able to use gained knowledge at work.
Cel przedmiotuC-1Familiarization with the methods of food preservation and storage and the processes involved in refrigeration and freezer storage.
Treści programoweT-W-10Modern methods of food freezing and thawing
T-L-3Determination of freezing point of raw materials and food products
T-W-6Methods of de-cooling and thawing of food
T-L-1Determination of heat capacity and thermal conductivity of food products
T-L-7Ice glazing of frozen food products
T-L-6Effect of freezing rate on histological structure and type of crystals in plant and animal tissues
T-W-3Classification of changes occurring in food during storage
T-L-11Test
T-W-9Quality of frozen products. Classification and characterization of the changes during storage of frozen food
T-W-7Storage of plant and animal products
T-W-5Methods of cooling and freezing of food
T-L-10Measuring of adhesiveness and hardness of raw materials subjected to cold preservation
T-L-4Determination of time and rate of freezing of raw materials and food products
T-L-2The method of cooling raw material with ice
T-L-5Immersion freezing of raw materials
T-W-1Definition and objectives of food preservation
T-W-8Storage of unprocessed products
T-L-8Determination of the thawing rate
T-L-9Determination of water absorption of frozen raw materials
T-W-2Division and characteristics of food preservation methods
T-W-4Basic processes of refrigeration technology i.e. cooling, sub-freezing, freezing, de-cooling and thawing
Metody nauczaniaM-1lectures, laboratory classes
Sposób ocenyS-1Ocena formująca: class tests, exam
Kryteria ocenyOcenaKryterium oceny
2,0Student is not ready for continuous education and self-improvement.
3,0Student will be able to define areas to use new skills and knowledge.
3,5Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 70% commitment to the process of self-improvement.
4,0Student is ready for continuous further education and self-improvement. His conduct indicates 80% commitment to the process of self-improvement.
4,5Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 90% commitment to the process of self-improvement.
5,0Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 95 - 100% commitment to the process of self-improvement.