Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)

Sylabus przedmiotu BIOTECHNOLOGY IN MEAT PRODUCTION:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom trzeciego stopnia
Stopnień naukowy absolwenta
Obszary studiów studia trzeciego stopnia
Profil
Moduł —
Przedmiot BIOTECHNOLOGY IN MEAT PRODUCTION
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Mięsa
Nauczyciel odpowiedzialny Joanna Żochowska-Kujawska <Joanna.Zochowska-Kujawska@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
warsztatyWR1 30 3,00,50zaliczenie
wykładyW1 30 3,00,50egzamin

Wymagania wstępne

KODWymaganie wstępne
W-1A student who starts the course should have a basic knowledge of general food technology, food microbiology, and characteristics of basic raw materials animal origin, meat technology, food quality analysis

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Acquiring knowledge and skills regarding the production of fermented and dry-cured meat products

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
wykłady
T-W-1Production technology for dry-cured meats8
T-W-2Characteristics, classification and production technology of fermented sausages14
T-W-3Use of selected enzymatic methods to modify the texture of meat8
30
warsztaty
T-WR-1Effect of raw meatrial and salt addition on quality of dry-cured meats10
T-WR-2Production technology of fermented sausages. Effect of technological and raw material factors on product quality12
T-WR-3Production of other types of dry fermented products and assessment of their quality4
T-WR-4Use of selected enzymatic methods to modify the texture of meat4
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
wykłady
A-W-1Participation in classes45
A-W-2Literature studies (consolidation of knowledge of the subject)45
90
warsztaty
A-WR-1Participation in classes90
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture and discussion
M-2Laboratory exercises (experiment, observation), exercise report supported by conclusions

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Completing the workshop on the basis of reports
S-2Ocena formująca: Completing lectures based on the grade of the written exam with open questions
S-3Ocena formująca: Assessment of individual work

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
Student has in-depth knowledge of meat dry fermented product production and modeling their quality.		——C-1T-W-1, T-W-2, T-W-3M-1S-2, S-3

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 can produce various types of meat ripening products and assess their quality		——C-1T-W-3, T-WR-1, T-WR-2, T-WR-3M-2S-1, S-3

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
Studentd is aware of the need for further training, responsibility for own work as a team member or leader. He understands the need to provide broad information to the public on food and nutrition technology issues human. Is able to act in an entrepreneurial manner.		——C-1T-W-1, T-W-2, T-W-3, T-WR-1, T-WR-2, T-WR-3M-1, M-2S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_W01
Student has in-depth knowledge of meat dry fermented product production and modeling their quality.		2,0
3,0Student has mastered a few aspects of knowledge in the field of meat ripening and shaping their quality
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_U01
Student can produce various types of meat ripening products and assess their quality		2,0
3,0Student is able to perform some activities related to the production of various types of meat ripening products and assessment of their quality. He can easily develop the results obtained with a lot of help from the teacher.
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_K01
Studentd is aware of the need for further training, responsibility for own work as a team member or leader. He understands the need to provide broad information to the public on food and nutrition technology issues human. Is able to act in an entrepreneurial manner.		2,0
3,0Student demonstrates a passive attitude in the learning process. Demonstrates minimal commitment to teamwork. selectively uses segregation and waste utilization. He does not pay much attention to the results of conducted experiments and to health and safety rules. He doesn't care about the environment.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Fidel Toldrá, Handbook of Meat Processing, Wiley-Blackwell, 2010
  2. Fidel Toldra, Meat Biotechnology, Springer, 2008
  3. R.A. Lawrie, Meat Science, Woodhead Publishing Limited, 1998

Literatura dodatkowa

  1. Meat Science, 2011
  2. Animal Science, 2011
  3. Polish Journal of Food Science, 2011

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Production technology for dry-cured meats8
T-W-2Characteristics, classification and production technology of fermented sausages14
T-W-3Use of selected enzymatic methods to modify the texture of meat8
30

Treści programowe - warsztaty

KODTreść programowaGodziny
T-WR-1Effect of raw meatrial and salt addition on quality of dry-cured meats10
T-WR-2Production technology of fermented sausages. Effect of technological and raw material factors on product quality12
T-WR-3Production of other types of dry fermented products and assessment of their quality4
T-WR-4Use of selected enzymatic methods to modify the texture of meat4
30

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in classes45
A-W-2Literature studies (consolidation of knowledge of the subject)45
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - warsztaty

KODForma aktywnościGodziny
A-WR-1Participation in classes90
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_W01Student has in-depth knowledge of meat dry fermented product production and modeling their quality.
Cel przedmiotuC-1Acquiring knowledge and skills regarding the production of fermented and dry-cured meat products
Treści programoweT-W-1Production technology for dry-cured meats
T-W-2Characteristics, classification and production technology of fermented sausages
T-W-3Use of selected enzymatic methods to modify the texture of meat
Metody nauczaniaM-1Lecture and discussion
Sposób ocenyS-2Ocena formująca: Completing lectures based on the grade of the written exam with open questions
S-3Ocena formująca: Assessment of individual work
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has mastered a few aspects of knowledge in the field of meat ripening and shaping their quality
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_U01Student can produce various types of meat ripening products and assess their quality
Cel przedmiotuC-1Acquiring knowledge and skills regarding the production of fermented and dry-cured meat products
Treści programoweT-W-3Use of selected enzymatic methods to modify the texture of meat
T-WR-1Effect of raw meatrial and salt addition on quality of dry-cured meats
T-WR-2Production technology of fermented sausages. Effect of technological and raw material factors on product quality
T-WR-3Production of other types of dry fermented products and assessment of their quality
Metody nauczaniaM-2Laboratory exercises (experiment, observation), exercise report supported by conclusions
Sposób ocenyS-1Ocena formująca: Completing the workshop on the basis of reports
S-3Ocena formująca: Assessment of individual work
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is able to perform some activities related to the production of various types of meat ripening products and assessment of their quality. He can easily develop the results obtained with a lot of help from the teacher.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_K01Studentd is aware of the need for further training, responsibility for own work as a team member or leader. He understands the need to provide broad information to the public on food and nutrition technology issues human. Is able to act in an entrepreneurial manner.
Cel przedmiotuC-1Acquiring knowledge and skills regarding the production of fermented and dry-cured meat products
Treści programoweT-W-1Production technology for dry-cured meats
T-W-2Characteristics, classification and production technology of fermented sausages
T-W-3Use of selected enzymatic methods to modify the texture of meat
T-WR-1Effect of raw meatrial and salt addition on quality of dry-cured meats
T-WR-2Production technology of fermented sausages. Effect of technological and raw material factors on product quality
T-WR-3Production of other types of dry fermented products and assessment of their quality
Metody nauczaniaM-1Lecture and discussion
M-2Laboratory exercises (experiment, observation), exercise report supported by conclusions
Sposób ocenyS-3Ocena formująca: Assessment of individual work
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student demonstrates a passive attitude in the learning process. Demonstrates minimal commitment to teamwork. selectively uses segregation and waste utilization. He does not pay much attention to the results of conducted experiments and to health and safety rules. He doesn't care about the environment.
3,5
4,0
4,5
5,0