Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu PROCESSING OF BY-PRODUCTS:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | PROCESSING OF BY-PRODUCTS | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Mięsa | ||
| Nauczyciel odpowiedzialny | Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | The basic knowledge of seafood raw materials characterization |
| W-2 | The 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
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Knowledge and skills related to processing of seafood by-products |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introduction, occupational health and safety in the laboratory. | 1 |
| T-L-2 | Characterization and production of meals from seafood by-products | 9 |
| T-L-3 | Characterization and production of protein products from seafood by-products | 9 |
| T-L-4 | Characterization and production of hydrolysates from seafood by-products | 9 |
| T-L-5 | Passing the practical part of the course | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Aim of subject. Course syllabus | 1 |
| T-W-2 | Classification of seafood by-products | 3 |
| T-W-3 | Characterization of seafood by-products | 24 |
| T-W-4 | Exam | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Practical part of the course participation | 30 |
| A-L-2 | Preparation for passing the practise | 15 |
| A-L-3 | Preparation of lab reports | 28 |
| A-L-4 | Passing the practical part of the course | 2 |
| 75 | ||
| wykłady | ||
| A-W-1 | Lecture participation | 30 |
| A-W-2 | Self study | 15 |
| A-W-3 | Preparation for exam | 28 |
| A-W-4 | Exam | 2 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lecture |
| M-2 | Practise, work in groups, lab reports. |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena podsumowująca: Exam |
| S-2 | Ocena podsumowująca: Test |
| S-3 | Ocena formująca: Assessment of lab reports and student activity |
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 has knowledge of classification and characterization 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. | — | — | C-1 | T-W-1, T-W-2, T-W-3, T-W-4 | M-1 | 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 plan and conduct seafood by-products 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. | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5 | M-2 | S-2, S-3 |
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 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. | — | — | C-1 | T-W-1, T-W-2, T-W-3, T-W-4, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5 | M-1, M-2 | S-3 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 Student has knowledge of classification and characterization 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 | |
| 3,0 | Student has basic knowledge of classification and characterization 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 się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to plan and conduct seafood by-products 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 | |
| 3,0 | Student plans and conducts seafood by-products 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 się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_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 | |
| 3,0 | Student 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
- Se-Kwon Kim, Seafood processing by-products. Trends and applications, Springer, 2014