ZUT - Polska Rama Kwalifikacji / Rok 2021/2022 / Wydział Nauk o Żywności i Rybactwa / Aquaculture and Fisheries (S1) / Sylabus przedmiotu - Basics of processing and preservation of aquatic food products

Wydział Nauk o Żywności i Rybactwa - Aquaculture and Fisheries (S1)

Sylabus przedmiotu Basics of processing and preservation of aquatic food products:

Informacje podstawowe

Kierunek studiów	Aquaculture and Fisheries
Forma studiów	studia stacjonarne	Poziom	pierwszego stopnia
Tytuł zawodowy absolwenta	inżynier
Obszary studiów	charakterystyki PRK, kompetencje inżynierskie PRK
Profil	ogólnoakademicki
Moduł	—
Przedmiot	Basics of processing and preservation of aquatic food products
Specjalność	przedmiot wspólny
Jednostka prowadząca	Katedra Technologii Rybnej, Roślinnej i Gastronomicznej
Nauczyciel odpowiedzialny	Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl>
Inni nauczyciele	Grzegorz Bienkiewicz <Grzegorz.Bienkiewicz@zut.edu.pl>, Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl>
ECTS (planowane)	5,0	ECTS (formy)	5,0
Forma zaliczenia	egzamin	Język	angielski
Blok obieralny	—	Grupa obieralna	—

Formy dydaktyczne

Forma dydaktyczna	KOD	Semestr	Godziny	ECTS	Waga	Zaliczenie
wykłady	W	6	30	3,0	0,50	egzamin
laboratoria	L	6	30	2,0	0,50	zaliczenie

Wymagania wstępne

KOD	Wymaganie wstępne
W-1	Basic knowledge of fish taxonomy, food chemistry and food technology

Cele przedmiotu

KOD	Cel modułu/przedmiotu
C-1	Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs.
C-2	The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
C-3	Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.

Treści programowe z podziałem na formy zajęć

KOD	Treść programowa	Godziny
laboratoria
T-L-1	The yield of total edible flesh from fish	3
T-L-2	Technology of minced meat	2
T-L-3	Heat treatment of fish, crustaceans and molluscs - physical and chemical changes	3
T-L-4	Effect of the pretreatment on the quality of fish	2
T-L-5	Technology of bread and batter products	2
T-L-6	Effect of mixed method and additives on the quality of minced meat	2
T-L-7	Salted fish technology	4
T-L-8	Marinated fish technology	4
T-L-9	Technology of fishburgers	2
T-L-10	Technology of canned fish and other aquatic organisms.	4
T-L-11	Smoked fish technology.	2
		30
wykłady
T-W-1	Raw materials and raw products. Properties of aquatic materials.	2
T-W-2	Fishing gear	1
T-W-3	Handling at harvest	1
T-W-4	Processing systems. Finfish, crustacean and molluscs processing system.	2
T-W-5	Quality changes in aquatic food products	4
T-W-6	Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.	4
T-W-7	Heat processing: blanching, canning, retorting.	4
T-W-8	Refrigerated processes	4
T-W-9	Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging	4
T-W-10	Packaging	2
T-W-11	Waste production and management	1
T-W-12	Aquatic by-products	1
		30

Obciążenie pracą studenta - formy aktywności

KOD	Forma aktywności	Godziny
laboratoria
A-L-1	class attendance	30
A-L-2	preparation for the test	5
A-L-3	prepaparation for laboratory classes	5
A-L-4	analysis of the results obtained in the lab	5
A-L-5	writing a lab report	5
A-L-6	studying the literature on the subject	5
A-L-7	consultation with the teacher	5
		60
wykłady
A-W-1	class attendance	30
A-W-2	preparation for the exam	15
A-W-3	contact time with teacher	15
A-W-4	studying the appropriate literature	30
		90

Metody nauczania / narzędzia dydaktyczne

KOD	Metoda nauczania / narzędzie dydaktyczne
M-1	Expository methods (lecture, explanation or clarification)
M-2	Activity method (discussion related to the lecture)
M-3	Exposing method (movie related to the lecture)
M-4	Practical method (demonstration, workshop and laboratory)

Sposoby oceny

KOD	Sposób oceny
S-1	Ocena formująca: formative - continuous assessment
S-2	Ocena formująca: formative - observation of students activity during laboratories
S-3	Ocena podsumowująca: summarising - written or oral exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia się	Odniesienie do efektów kształcenia dla kierunku studiów	Odniesienie do efektów zdefiniowanych dla obszaru kształcenia	Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera	Cel przedmiotu	Treści programowe	Metody nauczania	Sposób oceny
AQF_1A_C22_W01 Student is able to recognize and characterize aquatic organisms used in the fishing industry. Is able to properly choose the type of pre-treatment and the method of protecting the raw material against deterioration. He can explain the processes occurring in the raw material after its acquisition, before and after the processing. He can propose the appropriate technological process depending on the type of raw material and its properties.	AQF_1A_W11, AQF_1A_W15, AQF_1A_W05, AQF_1A_W01	—	—	C-2, C-1, C-3	T-L-2, T-W-1, T-W-5, T-W-9, T-W-7, T-W-6, T-L-11, T-L-10, T-L-5, T-L-7, T-W-4	M-4, M-2, M-1, M-3	S-1, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia się	Odniesienie do efektów kształcenia dla kierunku studiów	Odniesienie do efektów zdefiniowanych dla obszaru kształcenia	Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera	Cel przedmiotu	Treści programowe	Metody nauczania	Sposób oceny
AQF_1A_C22_U01 The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for treatment and processing of fish raw material depending on its type.	AQF_1A_U04, AQF_1A_U05, AQF_1A_U02, AQF_1A_U01, AQF_1A_U24	—	—	C-3, C-2	T-W-9, T-L-3, T-W-11, T-W-12, T-W-10, T-W-4, T-W-7, T-W-5, T-W-8, T-W-6	M-3, M-1, M-4	S-1, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia się	Odniesienie do efektów kształcenia dla kierunku studiów	Odniesienie do efektów zdefiniowanych dla obszaru kształcenia	Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera	Cel przedmiotu	Treści programowe	Metody nauczania	Sposób oceny
AQF_1A_C22_K01 The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.	AQF_1A_K05, AQF_1A_K02, AQF_1A_K01, AQF_1A_K03, AQF_1A_K06	—	—	C-3	T-L-2, T-L-8, T-L-10, T-W-4, T-W-2, T-L-11, T-W-3, T-L-4, T-L-7, T-L-1, T-L-5, T-L-9	M-4, M-3, M-1, M-2	S-1

Kryterium oceny - wiedza

Efekt uczenia się	Ocena	Kryterium oceny
AQF_1A_C22_W01 Student is able to recognize and characterize aquatic organisms used in the fishing industry. Is able to properly choose the type of pre-treatment and the method of protecting the raw material against deterioration. He can explain the processes occurring in the raw material after its acquisition, before and after the processing. He can propose the appropriate technological process depending on the type of raw material and its properties.	2,0	Student is not able to recognize aquatic organisms, is not able to choose the right type of pre-treatment or how to protect it against deterioration. He cannot explain the basic processes occurring in the raw material after its catch and during processing. He cannot choose the appropriate method of processing the raw material.
	3,0	Student is able to recognize the majority of aquatic organisms, select some types of pre-treatment and methods of its protection against deterioration. He can explain some of the processes taking place in the raw material after its catch and during processing. Correctly selects some methods of raw material processing.
	3,5	Student recognizes water organisms, selects the appropriate type of pre-treatment and the method of its protection against deterioration. He can explain the basic processes occurring in the raw material after its catch and during processing. Correctly selects the appropriate method of raw material processing.
	4,0	Student recognizes water organisms, selects the appropriate type of pre-treatment, the method of its protection against deterioration and can explain the choice he did. He understands and can explain the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing the raw material.
	4,5	Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the appropriate method of raw material processing and can predict the final effect obtained depending on the raw material used.
	5,0	Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing of the raw material . He is able to predict the final effect obtained depending on the raw material used, and independently proposes appropriate techniques and operations to be needed to process the raw material.

Kryterium oceny - umiejętności

Efekt uczenia się	Ocena	Kryterium oceny
AQF_1A_C22_U01 The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for treatment and processing of fish raw material depending on its type.	2,0	Student is not able to organize a workplace or supervise the work in a team. He is not able to use the acquired knowledge to solve problems. Cannot use any methods or materials to solve the problem. He is not able to use any methods and devices for the treatment and processing of water raw material.
	3,0	Student is able to organize a workplace for himself. He uses only part of the acquired knowledge to solve the encountered problems.He can use some methods and materials to solve the problem. He uses some of the methods and devices for treatment and processing of water raw material.
	3,5	Student is able to organize a workplace for himself and the team members. He can plan work for himself and a team.He uses the acquired knowledge to solve the problems encountered. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material.
	4,0	Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself.
	4,5	Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He properly estimates the benefits and negative effects of the method of processing of the raw material.He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions.
	5,0	Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He proposes the use of appropriate tools to improve the work of the team. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it, and also proposes alternative ways to solve the problem. He properly estimates the benefits and negative effects of the method of processing of the raw material. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions and is aware of his choice.

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia się	Ocena	Kryterium oceny
AQF_1A_C22_K01 The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.	2,0	Student is not able to use the acquired knowledge and skills to carry out the tasks assigned to him. He is not able to responsibly solve problems and tasks presented to him. He cannot make decisions about a given problem. He is not creative and does not act ethically. He is unable to express his own opinion and is not aware of the constant acquisition of knowledge.
	3,0	Student partially uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He is quite creative and ethical. He expresses his own opinion on some problems. He is aware of the constant acquisition of knowledge.
	3,5	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes decisions on minor matters. He is creative and ethical. He expresses his own opinion on some problems.He is aware of the continuous acquisition of knowledge and he educates himdelf.
	4,0	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes his own decisions. He is creative and ethical. He can expresse his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
	4,5	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems and tasks assigned to him on his own. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
	5,0	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems himself and the tasks given to him, proposes alternative solutions to the problem. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the problems and is consistent in it. He is aware of the continuous acquisition of knowledge and he educates himself.

Literatura podstawowa

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
E. G. Bligh (Ed.), Seafood Science And Technology, Fishing New Books. Canadian Institute of Fisheries Technology. A division of Blackwell Scientific Publications Ltd, 1992
Zdzislaw E . Sikorski, Chemical and Functional Properties of Food Components, CRC Press, 2006, Third Edition
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

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

KOD	Treść programowa	Godziny
T-L-1	The yield of total edible flesh from fish	3
T-L-2	Technology of minced meat	2
T-L-3	Heat treatment of fish, crustaceans and molluscs - physical and chemical changes	3
T-L-4	Effect of the pretreatment on the quality of fish	2
T-L-5	Technology of bread and batter products	2
T-L-6	Effect of mixed method and additives on the quality of minced meat	2
T-L-7	Salted fish technology	4
T-L-8	Marinated fish technology	4
T-L-9	Technology of fishburgers	2
T-L-10	Technology of canned fish and other aquatic organisms.	4
T-L-11	Smoked fish technology.	2
		30

Treści programowe - wykłady

KOD	Treść programowa	Godziny
T-W-1	Raw materials and raw products. Properties of aquatic materials.	2
T-W-2	Fishing gear	1
T-W-3	Handling at harvest	1
T-W-4	Processing systems. Finfish, crustacean and molluscs processing system.	2
T-W-5	Quality changes in aquatic food products	4
T-W-6	Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.	4
T-W-7	Heat processing: blanching, canning, retorting.	4
T-W-8	Refrigerated processes	4
T-W-9	Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging	4
T-W-10	Packaging	2
T-W-11	Waste production and management	1
T-W-12	Aquatic by-products	1
		30

Formy aktywności - laboratoria

KOD	Forma aktywności	Godziny
A-L-1	class attendance	30
A-L-2	preparation for the test	5
A-L-3	prepaparation for laboratory classes	5
A-L-4	analysis of the results obtained in the lab	5
A-L-5	writing a lab report	5
A-L-6	studying the literature on the subject	5
A-L-7	consultation with the teacher	5
		60

(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KOD	Forma aktywności	Godziny
A-W-1	class attendance	30
A-W-2	preparation for the exam	15
A-W-3	contact time with teacher	15
A-W-4	studying the appropriate literature	30
		90

(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Pole	KOD	Znaczenie kodu
Zamierzone efekty uczenia się	AQF_1A_C22_W01	Student is able to recognize and characterize aquatic organisms used in the fishing industry. Is able to properly choose the type of pre-treatment and the method of protecting the raw material against deterioration. He can explain the processes occurring in the raw material after its acquisition, before and after the processing. He can propose the appropriate technological process depending on the type of raw material and its properties.
Odniesienie do efektów kształcenia dla kierunku studiów	AQF_1A_W11	Student has a basic knowledge in the field of distribution and amount of biological aquatic resources, and methods of their estimation. Student has a basic knowledge in the field of fishing techniques used in the marine and freshwater fisheries.
	AQF_1A_W15	Student knows the technological properties of waterborne raw materials. Student knows basics of preservation and processing the raw materials.
	AQF_1A_W05	Student has a profound knowledge in the field of taxonomy, biology, anatomy, and functioning of hydrobionts, with special regard to species significant in aquaculture and in fisheries
	AQF_1A_W01	Student has a basic knowledge in the field of chemistry, biochemistry, hydrochemistry, mathematics, statistics and physics.
Cel przedmiotu	C-2	The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
	C-1	Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs.
	C-3	Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.
Treści programowe	T-L-2	Technology of minced meat
	T-W-1	Raw materials and raw products. Properties of aquatic materials.
	T-W-5	Quality changes in aquatic food products
	T-W-9	Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging
	T-W-7	Heat processing: blanching, canning, retorting.
	T-W-6	Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.
	T-L-11	Smoked fish technology.
	T-L-10	Technology of canned fish and other aquatic organisms.
	T-L-5	Technology of bread and batter products
	T-L-7	Salted fish technology
	T-W-4	Processing systems. Finfish, crustacean and molluscs processing system.
Metody nauczania	M-4	Practical method (demonstration, workshop and laboratory)
	M-2	Activity method (discussion related to the lecture)
	M-1	Expository methods (lecture, explanation or clarification)
	M-3	Exposing method (movie related to the lecture)
Sposób oceny	S-1	Ocena formująca: formative - continuous assessment
Sposób oceny	S-3	Ocena podsumowująca: summarising - written or oral exam
Kryteria oceny	Ocena	Kryterium oceny
	2,0	Student is not able to recognize aquatic organisms, is not able to choose the right type of pre-treatment or how to protect it against deterioration. He cannot explain the basic processes occurring in the raw material after its catch and during processing. He cannot choose the appropriate method of processing the raw material.
	3,0	Student is able to recognize the majority of aquatic organisms, select some types of pre-treatment and methods of its protection against deterioration. He can explain some of the processes taking place in the raw material after its catch and during processing. Correctly selects some methods of raw material processing.
	3,5	Student recognizes water organisms, selects the appropriate type of pre-treatment and the method of its protection against deterioration. He can explain the basic processes occurring in the raw material after its catch and during processing. Correctly selects the appropriate method of raw material processing.
	4,0	Student recognizes water organisms, selects the appropriate type of pre-treatment, the method of its protection against deterioration and can explain the choice he did. He understands and can explain the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing the raw material.
	4,5	Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the appropriate method of raw material processing and can predict the final effect obtained depending on the raw material used.
	5,0	Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing of the raw material . He is able to predict the final effect obtained depending on the raw material used, and independently proposes appropriate techniques and operations to be needed to process the raw material.

Pole	KOD	Znaczenie kodu
Zamierzone efekty uczenia się	AQF_1A_C22_U01	The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for treatment and processing of fish raw material depending on its type.
Odniesienie do efektów kształcenia dla kierunku studiów	AQF_1A_U04	Student is able to prepare, in English or another foreign language, an oral presentation within the scope of aquaculture and fisheries as well as related areas, using technical vocabulary.
	AQF_1A_U05	Student has the ability to learn, e.g. to raise professional competences.
	AQF_1A_U02	Student is able to communicate with professionals and others, using various techniques of transferring information, also in a foreign language.
	AQF_1A_U01	Student is able to obtain information from literature, data bases and other sources related to aquaculture and fisheries as well as related areas; is able to integrate the obtained information, interpret it, draw proper conclusions and formulate opinions with their justification.
	AQF_1A_U24	Student is able to identify and characterize technological properties of aquatic raw materials, as well to apply selected methods and equipment in their processing. Student is able to apply using appropriate methods, techniques and tools in by-products processing.
Cel przedmiotu	C-3	Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.
Cel przedmiotu	C-2	The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
Treści programowe	T-W-9	Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging
	T-L-3	Heat treatment of fish, crustaceans and molluscs - physical and chemical changes
	T-W-11	Waste production and management
	T-W-12	Aquatic by-products
	T-W-10	Packaging
	T-W-4	Processing systems. Finfish, crustacean and molluscs processing system.
	T-W-7	Heat processing: blanching, canning, retorting.
	T-W-5	Quality changes in aquatic food products
	T-W-8	Refrigerated processes
	T-W-6	Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.
Metody nauczania	M-3	Exposing method (movie related to the lecture)
	M-1	Expository methods (lecture, explanation or clarification)
	M-4	Practical method (demonstration, workshop and laboratory)
Sposób oceny	S-1	Ocena formująca: formative - continuous assessment
Sposób oceny	S-3	Ocena podsumowująca: summarising - written or oral exam
Kryteria oceny	Ocena	Kryterium oceny
	2,0	Student is not able to organize a workplace or supervise the work in a team. He is not able to use the acquired knowledge to solve problems. Cannot use any methods or materials to solve the problem. He is not able to use any methods and devices for the treatment and processing of water raw material.
	3,0	Student is able to organize a workplace for himself. He uses only part of the acquired knowledge to solve the encountered problems.He can use some methods and materials to solve the problem. He uses some of the methods and devices for treatment and processing of water raw material.
	3,5	Student is able to organize a workplace for himself and the team members. He can plan work for himself and a team.He uses the acquired knowledge to solve the problems encountered. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material.
	4,0	Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself.
	4,5	Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He properly estimates the benefits and negative effects of the method of processing of the raw material.He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions.
	5,0	Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He proposes the use of appropriate tools to improve the work of the team. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it, and also proposes alternative ways to solve the problem. He properly estimates the benefits and negative effects of the method of processing of the raw material. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions and is aware of his choice.

Pole	KOD	Znaczenie kodu
Zamierzone efekty uczenia się	AQF_1A_C22_K01	The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
Odniesienie do efektów kształcenia dla kierunku studiów	AQF_1A_K05	Student is able to think and act in a creative, innovative and enterprising manner.
	AQF_1A_K02	Student behaves in a professional manner, follows the professional ethical rules and respects the diversity of views and cultures.
	AQF_1A_K01	Student is aware of self-knowledge and skills. Student understands the need and possibilities of continuous education and self-improvement. She/he establishes the opportunities of her/his own development and education (the second, third degree studies; postgraduate studies; courses).
	AQF_1A_K03	Student is aware of the responsibility for own work and she/he ensures a compliance with the rules of the team work and takes the responsibility for the cooperative projects.
	AQF_1A_K06	Student understands the need of communicating to the society, e.g. through mass media, information related to production activity and is able to communicate this information in an understandable manner. Student is able to perform the function of a team leader.
Cel przedmiotu	C-3	Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.
Treści programowe	T-L-2	Technology of minced meat
	T-L-8	Marinated fish technology
	T-L-10	Technology of canned fish and other aquatic organisms.
	T-W-4	Processing systems. Finfish, crustacean and molluscs processing system.
	T-W-2	Fishing gear
	T-L-11	Smoked fish technology.
	T-W-3	Handling at harvest
	T-L-4	Effect of the pretreatment on the quality of fish
	T-L-7	Salted fish technology
	T-L-1	The yield of total edible flesh from fish
	T-L-5	Technology of bread and batter products
	T-L-9	Technology of fishburgers
Metody nauczania	M-4	Practical method (demonstration, workshop and laboratory)
	M-3	Exposing method (movie related to the lecture)
	M-1	Expository methods (lecture, explanation or clarification)
	M-2	Activity method (discussion related to the lecture)
Sposób oceny	S-1	Ocena formująca: formative - continuous assessment
Kryteria oceny	Ocena	Kryterium oceny
	2,0	Student is not able to use the acquired knowledge and skills to carry out the tasks assigned to him. He is not able to responsibly solve problems and tasks presented to him. He cannot make decisions about a given problem. He is not creative and does not act ethically. He is unable to express his own opinion and is not aware of the constant acquisition of knowledge.
	3,0	Student partially uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He is quite creative and ethical. He expresses his own opinion on some problems. He is aware of the constant acquisition of knowledge.
	3,5	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes decisions on minor matters. He is creative and ethical. He expresses his own opinion on some problems.He is aware of the continuous acquisition of knowledge and he educates himdelf.
	4,0	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes his own decisions. He is creative and ethical. He can expresse his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
	4,5	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems and tasks assigned to him on his own. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
	5,0	Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems himself and the tasks given to him, proposes alternative solutions to the problem. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the problems and is consistent in it. He is aware of the continuous acquisition of knowledge and he educates himself.