Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)
Sylabus przedmiotu GENETIC CONTROL OF MEAT QUALITY TRAITS:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | pierwszego 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
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Students must have successfully completed basic genetics and meat science courses. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Upon 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
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Students 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-1 | Students 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 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lecture and Laboratory |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Continuous assessment (laboratory) |
| S-2 | Ocena podsumowująca: Written exam (lecture) |
Literatura podstawowa
- Hui Y.H., Hui Y.H., Meat science and applications, Marcel Dekker, Inc., New York, 2001
- Feiner G, Meat products handbook: Practical science and technology, Woodhead Publishing Limited, 2006
- Zhanjiang L, Aquaculture genome technologies, Wiley-Blackwell, 2007