Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

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

Sylabus przedmiotu Utilisation of seafood by-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 Utilisation of seafood by-products
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Mięsa
Nauczyciel odpowiedzialny Sławomir Lisiecki <Slawomir.Lisiecki@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia egzamin Język angielski
Blok obieralny 9 Grupa obieralna 2

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW6 30 3,00,50egzamin
laboratoriaL6 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1The basic knowledge of seafood raw materials characterisation
W-2The student is able to make an experiment, perform simple analyzes and describe the results of the experiment. The student can use professional literature and IT tools

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Knowledge and skills related to preservation and utilisation of seafood by-products

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Introduction, occupational health and safety in the laboratory.1
T-L-2Selected methods of preservation and utilisation of seafood by-products27
T-L-3Passing the practical part of the course2
30
wykłady
T-W-1Aim of subject. Course syllabus1
T-W-2Classification and characterisation of methods of preservation and utilitisation of seafood by-products27
T-W-3Exam2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Practise participation30
A-L-2Preparation for passing the practise30
A-L-3Preparation of lab reports28
A-L-4Passing the practical part of the course2
90
wykłady
A-W-1Lecture participation30
A-W-2Self study30
A-W-3Preparation for the exam28
A-W-4Exam2
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture
M-2Practise, work in groups, lab reports.

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: Exam
S-2Ocena podsumowująca: Test
S-3Ocena formująca: Assessment of lab reports and student activity

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C25b_W01
Student has knowledge of classification and characterization of methods of preservation and utilitisation of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.		AQF_1A_W03, AQF_1A_W16——C-1T-W-3, T-W-2, T-W-1M-1S-1

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C25b_U01
Student is able to plan and conduct seafood by-products preservation and utilisation process experiments, including measurements, interpretation the obtained results and draw conclusions. Student is able to use analytic, numerical and experimental methods to formulate and solve engineering tasks.		AQF_1A_U02, AQF_1A_U24, AQF_1A_U07, AQF_1A_U01, AQF_1A_U08——C-1T-L-1, T-L-3, T-L-2M-2S-3, S-2

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C25b_K01
Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Is able to cooperate and work in a group. Is able to perform the function of a team leader; is able to estimate the time necessary to accomplish the assigned task.		AQF_1A_K03, AQF_1A_K06, AQF_1A_K05, AQF_1A_K01——C-1T-L-1, T-W-2, T-W-3, T-W-1, T-L-3, T-L-2M-1, M-2S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C25b_W01
Student has knowledge of classification and characterization of methods of preservation and utilitisation of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.		2,0
3,0Student has basic knowledge of classification and characterisation of methods of preservation and utilitization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C25b_U01
Student is able to plan and conduct seafood by-products preservation and utilisation process experiments, including measurements, interpretation the obtained results and draw conclusions. Student is able to use analytic, numerical and experimental methods to formulate and solve engineering tasks.		2,0
3,0Student plans and conducts seafood by-products preservation and utilisation process experiments, including measurements, interpretation the obtained results and draw conclusions. Student uses analytic, numerical and experimental methods to formulate and solve engineering tasks.
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C25b_K01
Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Is able to cooperate and work in a group. Is able to perform the function of a team leader; is able to estimate the time necessary to accomplish the assigned task.		2,0
3,0Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Student cooperates and works in a group. Student performs the function of a team leader and estimates the time necessary to accomplish the assigned task.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Se-Kwon Kim, Seafood processing by-products. Trends and applications, Springer, 2014

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Introduction, occupational health and safety in the laboratory.1
T-L-2Selected methods of preservation and utilisation of seafood by-products27
T-L-3Passing the practical part of the course2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Aim of subject. Course syllabus1
T-W-2Classification and characterisation of methods of preservation and utilitisation of seafood by-products27
T-W-3Exam2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Practise participation30
A-L-2Preparation for passing the practise30
A-L-3Preparation of lab reports28
A-L-4Passing the practical part of the course2
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Lecture participation30
A-W-2Self study30
A-W-3Preparation for the exam28
A-W-4Exam2
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C25b_W01Student has knowledge of classification and characterization of methods of preservation and utilitisation of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W03Student knows the statistical tools used in the engineering science.
AQF_1A_W16Student has a basic knowledge of the non-technical aspects (e.g. environmental, economic, policy) in the engineering tasks. Student knows basic HSW rules in the aquaculture and fisheries.
Cel przedmiotuC-1Knowledge and skills related to preservation and utilisation of seafood by-products
Treści programoweT-W-3Exam
T-W-2Classification and characterisation of methods of preservation and utilitisation of seafood by-products
T-W-1Aim of subject. Course syllabus
Metody nauczaniaM-1Lecture
Sposób ocenyS-1Ocena podsumowująca: Exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge of classification and characterisation of methods of preservation and utilitization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C25b_U01Student is able to plan and conduct seafood by-products preservation and utilisation process experiments, including measurements, interpretation the obtained results and draw conclusions. Student is able to use analytic, numerical and experimental methods to formulate and solve engineering tasks.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_U02Student is able to communicate with professionals and others, using various techniques of transferring information, also in a foreign language.
AQF_1A_U24Student 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.
AQF_1A_U07Student is able to use computer programs supporting the accomplishment of basic engineering tasks.
AQF_1A_U01Student 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_U08Student is able to plan and conduct process experiments, including measurements and computer simulations, as well as to interpret the obtained results and draw conclusions.
Cel przedmiotuC-1Knowledge and skills related to preservation and utilisation of seafood by-products
Treści programoweT-L-1Introduction, occupational health and safety in the laboratory.
T-L-3Passing the practical part of the course
T-L-2Selected methods of preservation and utilisation of seafood by-products
Metody nauczaniaM-2Practise, work in groups, lab reports.
Sposób ocenyS-3Ocena formująca: Assessment of lab reports and student activity
S-2Ocena podsumowująca: Test
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student plans and conducts seafood by-products preservation and utilisation process experiments, including measurements, interpretation the obtained results and draw conclusions. Student uses analytic, numerical and experimental methods to formulate and solve engineering tasks.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C25b_K01Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Is able to cooperate and work in a group. Is able to perform the function of a team leader; is able to estimate the time necessary to accomplish the assigned task.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_K03Student 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_K06Student 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.
AQF_1A_K05Student is able to think and act in a creative, innovative and enterprising manner.
AQF_1A_K01Student 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).
Cel przedmiotuC-1Knowledge and skills related to preservation and utilisation of seafood by-products
Treści programoweT-L-1Introduction, occupational health and safety in the laboratory.
T-W-2Classification and characterisation of methods of preservation and utilitisation of seafood by-products
T-W-3Exam
T-W-1Aim of subject. Course syllabus
T-L-3Passing the practical part of the course
T-L-2Selected methods of preservation and utilisation of seafood by-products
Metody nauczaniaM-1Lecture
M-2Practise, work in groups, lab reports.
Sposób ocenyS-3Ocena formująca: Assessment of lab reports and student activity
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Student cooperates and works in a group. Student performs the function of a team leader and estimates the time necessary to accomplish the assigned task.
3,5
4,0
4,5
5,0