Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu Fish technology:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów —
Profil
Moduł —
Przedmiot Fish technology
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Rybnej, Roślinnej i Gastronomicznej
Nauczyciel odpowiedzialny Grzegorz Tokarczyk <Grzegorz.Tokarczyk@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
wykładyW2 30 3,00,50zaliczenie
laboratoriaL2 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of fish taxonomy, 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.
C-2The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1The yield of total edible flesh from fish3
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes3
T-L-3Salted fish technology3
T-L-4Marinated fish technology3
T-L-5Technology of fishburgers4
T-L-6Technology of canned fish and other aquatic organisms.3
T-L-7Smoked fish technology.4
T-L-8Technology of fish sausage2
T-L-9Fish pastes technology2
T-L-10Technology of snack foods using meat from aquatic organisms.3
30
wykłady
T-W-1Raw material of fish industry - species and morphological diversity, availability and seasonal changes. Optional sources of raw materials for the fishing industry. Form of raw materials, their utility value and technological usefulness.4
T-W-2Quality changes in aquatic food products2
T-W-3Processing systems and unit processes2
T-W-4Refrigerated processes2
T-W-5Salted and marinated fish technology2
T-W-6Heat processing2
T-W-7Smoked fish technology.2
T-W-8Technology of minced and comminuted fish flesh products.2
T-W-9Aquatic organisms by-products3
T-W-10The use of transglutaminase and proteolytic enzymes in the fish industry.2
T-W-11The utilization of low value raw materials in fish processing.2
T-W-12Technology of snack foods using meat from aquatic organisms.2
T-W-13Designing of convenience, functional and fortified foods based on aquatic organisms.1
T-W-14Optimization of technological processes used in fish processing.1
T-W-15Traditional and regional foods made from aquatic organisms.1
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 report10
A-L-6studying the literature on the subject10
A-L-7consultation with the teacher10
90
wykłady
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature30
90

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

Literatura podstawowa

  1. 1.R. E. Martin, E. P. Carter, G. J. Flick, Jr., L. M. Davies (Eds.)., Marine & Freshwater Products Handbook, Technomic Publishing Company, Inc., 851 New Holland Avenue, Box 3535, Lancaster, PA 17604, USA, 2000
  2. E. G. Bligh (Ed.), Seafood Science And Technology, Fishing New Books. Canadian Institute of Fisheries Technology. A division of Blackwell Scientific Publications Ltd, 1992
  3. Zdzislaw E . Sikorski, Chemical and Functional Properties of Food Components, CRC Press, 2006, Third Edition
  4. Venugopal V. (Ed.), Seafood Processing. Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling, CRC Press Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, 2006

Literatura dodatkowa

  1. F. W. Wheaton, T .B. Lawson, Processing Aquatic Food Products, John Wiley & Sons, Inc. USA., USA, 1985
  2. Albert Ibarz, Gustavo V. Barbosa-Cánovas, Unit Operations In Food Engineering, CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431, 2003
  3. Raul Perez Galvez, Jean-Pascal Berge, Utilization of Fish Waste, CRC Press Taylor & Francis Group, Boca Raton, 2013
  4. A. L . Brody and J. B . Lord (Eds.), Developing New Food Products for a Changing Marketplace, CRC Press, 1999
  5. Y.-J. Cho (Ed.), Emerging Technologies for Food Quality and Food Safety Evaluation, CRC Press, 2011
  6. M. I. Rodrigues, A. F. Iemma (Eds.), Experimental Design and Process Optimization, CRC Press, 2014
  7. E.W. Lucas, L.W. Rooney (Eds.), Snack Food Processing, CRC Press LLC, Boca Raton, 2001
  8. J. Shi, C.-T. Ho, F. Shahidi, Asian Functional Foods, Marcel Dekker/ CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431, 2005
  9. C. Ratti (Ed.), Advances in Food Dehydration, CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, 2009

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1The yield of total edible flesh from fish3
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes3
T-L-3Salted fish technology3
T-L-4Marinated fish technology3
T-L-5Technology of fishburgers4
T-L-6Technology of canned fish and other aquatic organisms.3
T-L-7Smoked fish technology.4
T-L-8Technology of fish sausage2
T-L-9Fish pastes technology2
T-L-10Technology of snack foods using meat from aquatic organisms.3
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Raw material of fish industry - species and morphological diversity, availability and seasonal changes. Optional sources of raw materials for the fishing industry. Form of raw materials, their utility value and technological usefulness.4
T-W-2Quality changes in aquatic food products2
T-W-3Processing systems and unit processes2
T-W-4Refrigerated processes2
T-W-5Salted and marinated fish technology2
T-W-6Heat processing2
T-W-7Smoked fish technology.2
T-W-8Technology of minced and comminuted fish flesh products.2
T-W-9Aquatic organisms by-products3
T-W-10The use of transglutaminase and proteolytic enzymes in the fish industry.2
T-W-11The utilization of low value raw materials in fish processing.2
T-W-12Technology of snack foods using meat from aquatic organisms.2
T-W-13Designing of convenience, functional and fortified foods based on aquatic organisms.1
T-W-14Optimization of technological processes used in fish processing.1
T-W-15Traditional and regional foods made from aquatic organisms.1
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 report10
A-L-6studying the literature on the subject10
A-L-7consultation with the teacher10
90
(*) 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 literature30
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta