Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu FISH INDUSTRY 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 | FISH INDUSTRY BY-PRODUCTS | ||
| 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 physico-chemical and technological suitability of fish, crustaceans and molluscs by-products. |
| C-2 | The transfer of processing skills of by-products from aquatic food and the use of various methods for this purpose. |
| C-3 | Learning self-solve complex problems related to the utilization of fish by-products and using to production of food and preparations, additves and nutraceuticals. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Analysis of by-products from marine and freshwater fish | 4 |
| T-L-2 | pH-shift recovery of proteins | 4 |
| T-L-3 | Technological properties of protein preparations | 4 |
| T-L-4 | Recovery of lipids and enzymes from soft by-products | 4 |
| T-L-5 | Utilisation of the brine waste from marinating and salting the fish | 4 |
| T-L-6 | Production of hydrolysates and fish silage | 2 |
| T-L-7 | Obtaining taste and flavour preparations, proteins and dyes from shrimp shells | 4 |
| T-L-8 | Novel foods based on fish by-products | 4 |
| 30 | ||
| wykłady | ||
| T-W-1 | Characteristics by-products from the fish industry | 3 |
| T-W-2 | Utilization by-products after pre-treatment of fish | 3 |
| T-W-3 | Recovery and utilisation of enzymes from fish guts and muscles | 3 |
| T-W-4 | Preparation of proteins preparations | 3 |
| T-W-5 | Technological properties of proteins and their application | 2 |
| T-W-6 | By-products from the surimi industry and seafood processing | 3 |
| T-W-7 | By- products from the marinating and salting fish processing | 3 |
| T-W-8 | Obtaining lipids | 2 |
| T-W-9 | Obtaining fish collagen | 3 |
| T-W-10 | Production of fish hydrolysates | 2 |
| T-W-11 | Biologically active compounds obtained from fish by-products | 3 |
| 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 aquatic organisms by-products from food industry. Is able to properly choose the type of treatment, equipment and the method in order to recovery functional compunds. He can explain the processes occurring in the raw material and in by-products after treatment and during storage. 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 | M-1, M-2, M-3, M-4 | S-1, S-2, S-3 |
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 treatment and processing of fish by-products depending on its type. | — | — | C-1, C-2, C-3 | T-W-2, T-W-3, T-W-4, T-W-5, T-W-8, T-W-9, T-W-10, 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-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-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 aquatic organisms by-products from food industry. Is able to properly choose the type of treatment, equipment and the method in order to recovery functional compunds. He can explain the processes occurring in the raw material and in by-products after treatment and during storage. 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 utilisation of fish by-products | |
| 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 treatment and processing of fish by-products depending on its type. | 2,0 | |
| 3,0 | Student should have basic skills to utilization of fish by-products | |
| 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
- M. Sakaguchi, More efficient utilization of fish and fisheries products. Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries, Science, heldin Kyoto, Japan, 7-10 October 2001, 2004
- George M. Hall, Fish Processing – Sustainability and New Opportunities., Blackwell Publishing Ltd., 2011
- Colin Barrow, Fereidoon Shahidi, Marine Nutraceuticals and Functional Foods, CRC Press., 2008
- Sikorski. Z.E & Kolakowska. A., Chemical and Functional Properties of Food Lipids., CDC Press, 2003
- Rajni Hutti-Kaul and Bo Mattiasson, Isolation and purification of proteins., Marcel Dekker, Inc., 2003
- V. Venugopal, Seafood Processing Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling., CRC Press., 2006
- Zdzisław E. Sikorski, Chemical and Functional Properties of Food Components, Third Edition, CRC Press., 2007
- Jae W. Park, Surimi and Surimi Seafood, Second Edition, CRC Press, 2005