Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu HERBAL DERIVATIVES – PROPERTIES AND POSSIBILITIES OF USE:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | HERBAL DERIVATIVES – PROPERTIES AND POSSIBILITIES OF USE | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Ogrodnictwa | ||
| Nauczyciel odpowiedzialny | Barbara Wójcik-Stopczyńska <Barbara.Wojcik-Stopczynska@zut.edu.pl> | ||
| Inni nauczyciele | Monika Grzeszczuk <Monika.Grzeszczuk@zut.edu.pl> | ||
| ECTS (planowane) | 3,0 | ECTS (formy) | 3,0 |
| Forma zaliczenia | zaliczenie | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basic knowledge on biology, microbiology and chemistry |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Gaining knowledge on special constituents of herbs, their biological activity with particular attention to antimicrobial and antioxidant properties, and possibilities of their use. |
| C-2 | Gaining skills in extracting derivatives of herbs - essential oils, hydrosols, extracts and estimation of their antimicrobial and antioxidant activity and content of selected biologically active compounds. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| ćwiczenia audytoryjne | ||
| T-A-1 | Estimation and comparison of content of dry matter, total phenolic compounds a vitamin C in some herbs | 2 |
| T-A-2 | Obtaining of essential oils, hydrosols, crude extracts from selected herbs | 2 |
| T-A-3 | Estimation and comparison of antimicrobial activity of different derivatives of some herbs by in vitro and in vivo methods | 4 |
| T-A-4 | Evaluation of free radical scavening properties of some herbal extracts | 2 |
| 10 | ||
| wykłady | ||
| T-W-1 | Herbs as a source of biologically active compounds - short characteristic of essential oils, phenolics, saponins, coumarins, alkaloids adn their properties. | 2 |
| T-W-2 | Main derivatives of herbs - essential oils, hydrosols, extracts, decoctions, infusions, powdered material. Methods of their obtaining, possibillities of their traditional and innovative use. | 3 |
| T-W-3 | Discussion of antimicrobial (antibacterial, antifungal) activity of herbs and their derivatives. Submission of factors influencing on the level of antimicrobial activity of herbs - importance of chemical composition, kind of herb and derivative, dose, method of research, sensitive or resistance of microorganism. | 3 |
| T-W-4 | Discussion of antioxidant activity of herbs, methods of its research and possibilities of use in practice. | 2 |
| 10 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| ćwiczenia audytoryjne | ||
| A-A-1 | Participation in workshops | 10 |
| A-A-2 | Studying of recommended reading | 10 |
| A-A-3 | Preparing of final review | 10 |
| 30 | ||
| wykłady | ||
| A-W-1 | Participation in lectures | 10 |
| A-W-2 | Studying of recommended readings | 20 |
| A-W-3 | Preparing to get credit for lectures | 20 |
| A-W-4 | Preparing to discuss | 10 |
| 60 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Informational lecture |
| M-2 | subject excercises |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena podsumowująca: written test including lectures (grade) |
| S-2 | Ocena podsumowująca: final review including workshops (grade) |
Zamierzone efekty kształcenia - wiedza
| Zamierzone efekty kształcenia | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WKSiR_2-_null_W01 Student has knowledge about special constituents and features of herbs, opportunities of their applications in various areas - eg. in agriculture and horticulture, food storage and food preservation, medicines and cosmetics production, protection of human health and environment. | — | — | C-1 | T-W-1, T-W-4, T-W-2, T-W-3 | M-1 | S-1 |
Zamierzone efekty kształcenia - umiejętności
| Zamierzone efekty kształcenia | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WKSiR_2-_null_U01 Student knows ways of preparing various herbs derivatives and are able to prepare some of them and can evaluate their antimicrobial i antioxidant activity and determine the content of some constituents in them. | — | — | C-2 | T-A-4, T-A-3, T-A-2, T-A-1 | M-2 | S-2 |
Zamierzone efekty kształcenia - inne kompetencje społeczne i personalne
| Zamierzone efekty kształcenia | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WKSiR_2-_null_K01 Student is mindful of advantages connected with application of herbs and their derivatives as alternatives of synthetic chemical agents. | — | — | C-1 | T-W-4, T-W-2 | M-1 | S-1 |
Kryterium oceny - wiedza
| Efekt kształcenia | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_W01 Student has knowledge about special constituents and features of herbs, opportunities of their applications in various areas - eg. in agriculture and horticulture, food storage and food preservation, medicines and cosmetics production, protection of human health and environment. | 2,0 | |
| 3,0 | Student has sufficient knowledge about main biologically active compounds and features of herbs and possibilities of their application. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt kształcenia | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_U01 Student knows ways of preparing various herbs derivatives and are able to prepare some of them and can evaluate their antimicrobial i antioxidant activity and determine the content of some constituents in them. | 2,0 | |
| 3,0 | Student sufficiently knows methods of preparing of main herbal derivatives and evaluation of their biological activity. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt kształcenia | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_K01 Student is mindful of advantages connected with application of herbs and their derivatives as alternatives of synthetic chemical agents. | 2,0 | |
| 3,0 | Student has sufficient awareness of advantages connected with application of herbs and their derivatives as alternatives of chemical substances | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Dayan F.E., Cntrell C.L., Duke S.O., Natural products in crop protection, Bioorganic and Medicinal Chemistry, 2009, 17, 4022-4034
- Arif T., Bhosale J.D., Kumar N. et al., Natural products - antifungal agents derived from plants, J. of Asian Natural Products Research, 2009, Vol. 11, No. 7, 621-638.
- Solgi M., Ghorbanpour M., Application of essential oils and their biological effects o extending the shelf-life and quality of horticultural crops., Trakia J. of Sciences, Trakia University, 2014, No 2, 198-210.
Literatura dodatkowa
- Shahi S. et al., Use of essential oils as botanical pesticides against post harvest spoilage in Malus pumilo fruits, BioControl, 2003, 48, 223-232.
- Tepe B. et al., Animicrobial and antooxidant activities of the essential oils and various extracts of salvia tomentosa Miller (Lamiaceae), Food Chemistry, 2005, 90, 333-340.