Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu ISOLATES, CONCENTRATES AND BIOPREPARATES FROM FISH:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | ISOLATES, CONCENTRATES AND BIOPREPARATES FROM FISH | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Katarzyna Felisiak <Katarzyna.Felisiak@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 | Student should know the basics of food technology, chemistry and biochemistry. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Students know what products can be obtained from fish and fish by-products and how various protein products are made. They know differences between nutritional and functional values of the hydrolysates and isolates from various sources. Students become familiar with the raw material quality requirements for production of selected products, enzymes and conditions, and products application. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introduction to laboratory practice and research. | 1 |
| T-L-2 | Proteolytic enzymes preparations. | 2 |
| T-L-3 | Determination of proteolytic activity of fish flesh and fish viscera. | 4 |
| T-L-4 | Determination of protein hydrolysis products. | 4 |
| T-L-5 | Obtaining of ish protein isolates. | 4 |
| T-L-6 | Fish protein hydrolysates. | 4 |
| T-L-7 | Detrmination of antioxidant acivity of fish protein hydrolysates. | 4 |
| T-L-8 | Fish lipids - recovery from fish liver and meat | 4 |
| T-L-9 | Properties of chitin and chitosan. | 3 |
| 30 | ||
| wykłady | ||
| T-W-1 | Properties of raw materials used for fish preparations production | 4 |
| T-W-2 | Enzymes used for protein hydrolysis and for recovery of food components. | 4 |
| T-W-3 | Technology of fish protein isolates. | 2 |
| T-W-4 | Protein and amino acids concentrates from fish. | 2 |
| T-W-5 | Bioactive peptides obtaining from fish waste. | 2 |
| T-W-6 | Enzymes received from marine sources. | 2 |
| T-W-7 | Application of protein isolates and concentrates in food industry. | 2 |
| T-W-8 | Technology of fish lipids concentrates. | 3 |
| T-W-9 | Chitosan obtaining from fish. | 2 |
| T-W-10 | Properties and the application of biopreparates from fish. | 3 |
| T-W-11 | Detrmination of quality parameters of preparations obtained from fish. | 2 |
| T-W-12 | Selection of processing method depending of raw material. | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | participation in classes | 30 |
| A-L-2 | preparation for classes | 15 |
| A-L-3 | report of laboratory exercise | 15 |
| A-L-4 | preparation for the test | 5 |
| A-L-5 | reading of recommended literature | 5 |
| A-L-6 | tutorial with lecturer | 5 |
| 75 | ||
| wykłady | ||
| A-W-1 | participation in classess | 30 |
| A-W-2 | preparation for the exam | 15 |
| A-W-3 | project | 15 |
| A-W-4 | reading of recommended literature | 10 |
| A-W-5 | tutorial with lecturer | 5 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lecture with use of multimedia, discussion |
| M-2 | project |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena podsumowująca: project |
| S-2 | Ocena podsumowująca: written exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_W01 Student know the basics of chemical composition, functional and nutritional properties of fish derived preparations. Student knows production methods of isolates, concentrates and biopreparates from fish and their application in industry. | — | — | C-1 | T-L-1, T-L-7, T-L-4, T-L-6, T-L-3, T-L-2, T-L-5, T-L-9, T-L-8, T-W-7, T-W-12, T-W-9, T-W-11, T-W-8, T-W-5, T-W-10, T-W-6 | M-1, M-2 | S-2, S-1 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to choose appropriate technology and enzymes for protein hydrolysis and for recovery of food components. | — | — | C-1 | T-L-1, T-L-7, T-L-4, T-L-6, T-L-3, T-L-2, T-L-5, T-L-9, T-L-8, T-W-7, T-W-12, T-W-9, T-W-11, T-W-2, T-W-8, T-W-5, T-W-10, T-W-1, T-W-3, T-W-6, T-W-4 | M-1, M-2 | S-2, S-1 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_K01 Student is able to design the methods of biopreparates from fish production depending of raw material, including recovery of value constituents from fish waste. | — | — | C-1 | T-L-1, T-L-7, T-L-4, T-L-6, T-L-3, T-L-2, T-L-5, T-L-9, T-L-8, T-W-7, T-W-12, T-W-9, T-W-11, T-W-2, T-W-8, T-W-5, T-W-10, T-W-1, T-W-3, T-W-6, T-W-4 | M-1, M-2 | S-2, S-1 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 Student know the basics of chemical composition, functional and nutritional properties of fish derived preparations. Student knows production methods of isolates, concentrates and biopreparates from fish and their application in industry. | 2,0 | |
| 3,0 | Student should know basic fish derived preparates | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to choose appropriate technology and enzymes for protein hydrolysis and for recovery of food components. | 2,0 | |
| 3,0 | Student should have basic skills of enzymatic extractions | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_K01 Student is able to design the methods of biopreparates from fish production depending of raw material, including recovery of value constituents from fish waste. | 2,0 | |
| 3,0 | Student should be aware of the rules and conditons in the workplace | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Marine Nutraceuticals and Functional Foods, CRC Press, Boca Raton London New York, 2008, Ed. C. Barrow, F. Shahidi
- Seafood Enzymes, Marcel Dekker Inc., New York, 2000, Ed. N.F. Haard, B.K. Simpson
- Food Science and Food Biotechnology, CRC Press, Boca Raton London New York Washington D.C., 2011, ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas
- Chemical and Functional Properties of Food Components, CRC Press, Boca Raton London New York, 2007, 3, Ed. Z.E. Sikorski
Literatura dodatkowa
- Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, Chapman & Hall/CRC, Boca Raton London New York Washington D.C., 2004, ed. S. YANNAI