Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu ENZYMES IN FOOD PROCESSING:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | ENZYMES IN FOOD PROCESSING | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności | ||
| Nauczyciel odpowiedzialny | Mariusz Szymczak <Mariusz.Szymczak@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 | Basic knowledge of food chemistry and food technology |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Getting to know with enzymes properties used in food technology. |
| C-2 | The transfer of utilized skills of enzymes to produce of food products and the use of various methods for this purpose. |
| C-3 | Learning self-solve complex problems related to the processing of food with using enzymes (food biotechnology). |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Determination of enzymes activity | 4 |
| T-L-2 | Isolation and purification of hydrolases from by-products | 4 |
| T-L-3 | The use of enzymes in the dairy industry | 4 |
| T-L-4 | The use of enzymes in the plant industry | 4 |
| T-L-5 | The use of enzymes in the fish industry | 4 |
| T-L-6 | The use of proteolytic enzymes to improve protein raw materials | 4 |
| T-L-7 | The use of amylolytic enzymes to improve cereal products | 3 |
| T-L-8 | The use of hydrolytic enzymes to stabilize fermented beverages | 3 |
| 30 | ||
| wykłady | ||
| T-W-1 | Enzymes in food technology | 3 |
| T-W-2 | Production of industrial enzymes | 3 |
| T-W-3 | Asparaginase – an enzyme for acrylamide reduction in food products | 2 |
| T-W-4 | Enzymes in dairy product manufacture | 2 |
| T-W-5 | Enzymes in bread making | 2 |
| T-W-6 | Enzymes in non-bread wheat-based foods | 2 |
| T-W-7 | Brewing with enzymes | 2 |
| T-W-8 | Enzymes in potable alcohol and wine production | 2 |
| T-W-9 | Enzymes in fish processing | 2 |
| T-W-10 | Enzymes in fruit and vegetable processing and juice extraction | 2 |
| T-W-11 | Enzymes in meat processing | 2 |
| T-W-12 | Enzymes in protein modification | 2 |
| T-W-13 | Starch-processing enzymes | 2 |
| T-W-14 | Lipases for the production of food components | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | class attendance | 30 |
| A-L-2 | preparation for the test | 10 |
| A-L-3 | prepaparation for laboratory classes | 10 |
| A-L-4 | analysis of the results obtained in the lab | 10 |
| 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 |
| 75 | ||
| 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 | 15 |
| 75 | ||
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: continuous assessment |
| S-2 | Ocena formująca: observation of students activity during laboratories |
| S-3 | Ocena podsumowująca: written or oral 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 is able to recognize and characterize what enzyme is used in food industry. Is able to properly choose the kind of enzyme and the parameters of application according to raw materials and effect. He can explain the processes occurring in the raw material after enzymatic treatment. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl | — | — | C-1, C-2, C-3 | T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13, T-W-14 | M-1, M-2, M-3, M-4 | S-1, S-2 |
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 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 enzymatic treatment and processing of food raw material depending on its type. | — | — | C-1, C-2, C-3 | T-W-8, T-W-9, T-W-10, T-W-11, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8 | M-1, M-2, M-3, M-4 | S-1, 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 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. | — | — | C-1, C-2, C-3 | T-W-1, T-W-2, T-W-8, T-W-9, T-W-10, T-W-11, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 Student is able to recognize and characterize what enzyme is used in food industry. Is able to properly choose the kind of enzyme and the parameters of application according to raw materials and effect. He can explain the processes occurring in the raw material after enzymatic treatment. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl | 2,0 | |
| 3,0 | Student should have basic knowledge about enzymes ulitization in food technology | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_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 enzymatic treatment and processing of food raw material depending on its type. | 2,0 | |
| 3,0 | Student should have basic skills to food process with enzymes | |
| 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 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 | |
| 3,0 | Student should be aware of the ethics issues and care about workplace | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Robert J. Whitehurst and Maarten van Oort, Enzymes in Food Technology. Second edition., Blackwell Publishing Ltd., 2010
- Wolfgang Aehle, Enzymes in Industry. Production and Applications. Third, Completely Revised Edition., Wiley, 2007
- Norman F. Haard , Benjamin K. Simpson, Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality., CRC Press, 2000, 1st edition
- Alejandro Marangoni, Enzyme kinetics. A Modern Approach., John Wiley & Sons, 2003
- Julio Polaina and Andrew P. MacCabe, Industrial Enzymes. Structure, Function and Applications., Springer, 2007