Wydział Nauk o Żywności i Rybactwa - Aquaculture and Fisheries (S1)
Sylabus przedmiotu Technological properties and safety of aquatic food 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 | Technological properties and safety of aquatic food products | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Hydrobiologii, Ichtiologii i Biotechnologii Rozrodu | ||
| Nauczyciel odpowiedzialny | Beata Więcaszek <Beata.Wiecaszek@zut.edu.pl> | ||
| Inni nauczyciele | Angelika Linowska <angelika.linowska@zut.edu.pl> | ||
| ECTS (planowane) | 5,0 | ECTS (formy) | 5,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basic knowledge of biology, hydrobiolgy, zoology and biochemy. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Transfer of knowledge, skills and competences regarding parasitological hazards associated with the production of aquatic food. |
| C-2 | Transfer of knowledge, skills and competences in the area of geographical spread, influence of climatic factors, transport routes as well as ways and methods of preventing food parasites. |
| C-3 | Recognition of technological properties of raw materials and seafood products |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introduction to laboratory classes. Modern methods of detecting aquatic organisms parasites. | 2 |
| T-L-2 | Review of selected food pathogens of aquatic origin, dangerous to human health. | 8 |
| T-L-3 | Risk analysis of pathogen transmission in the food chain. | 2 |
| T-L-4 | Practical detection of parasites in aquaculture products. | 2 |
| T-L-5 | Final test. | 1 |
| T-L-6 | Presentation of raw materials properties and final products from fish of genus Acipenser, Sardina and Anguilla | 4 |
| T-L-7 | Practical presentation of raw material and its technolgical properties of representatives from family Cyprinidae, orders: Siluriformes and Salmoniformes | 5 |
| T-L-8 | Presentation of raw materials and products of fish species from orders: Perciformes (with emphasis on Scombroidei) and Pleuronectiformes | 4 |
| T-L-9 | Final test | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Introduction to food safety. Geographical aspect in occurrence of food parasitosis. | 2 |
| T-W-2 | The most important and most common species of parasites in food of aquatic origin. | 9 |
| T-W-3 | International health. Aquaculture products as a potential source of danger to human health. | 2 |
| T-W-4 | Imported aquaculture products as a potential source of pathogen transmission. | 1 |
| T-W-5 | Aquatic food safety in international law. | 1 |
| T-W-6 | Technological characteristic of raw materials and products obtained from cartilaginous fish (shark and skates) classis Chondrichthys | 2 |
| T-W-7 | Sturgeons from Acipenserformes order as a source of valuable raw material (flesh) and eggs (black caviar) | 2 |
| T-W-8 | Technological characteristic of raw materials and products obtained from eel species (Anguilliformes), herrings (Clupeiformes) and salmons (Salmoniformes): flesh and eggs for white and red caviar; pro-health and potential hazard factors | 2 |
| T-W-9 | Technological characteristic of raw material obtained from Cypriniformes and Siluriformes | 2 |
| T-W-10 | Pro-health and potential hazards components in flesh from scombroid and order Tatraodontiformes. Technological characteristic of raw material of fish obtained from Perciformes and Pleuronectiformes. | 3 |
| T-W-11 | Technological characteristic of raw material obtained from the Invertebrata type (crustaceans, bivalves, cephalopods) | 4 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Participatation in classes | 30 |
| A-L-2 | Literature study | 20 |
| A-L-3 | Consultations with tutor | 10 |
| 60 | ||
| wykłady | ||
| A-W-1 | Attendance in lectures | 30 |
| A-W-2 | Consultation with lecturer | 20 |
| A-W-3 | Own work - study literature, preparing for exam | 40 |
| 90 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lecture using multimedia techniques |
| M-2 | Didactic discussion |
| M-3 | Laboratory exercises with the use of scientific aids in the form of short films, illustrations, ready microscopic and macroscopic preparations; differentiation of the presented research material, independent performance of diagnostic procedures |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Ongoing control of the correctness of work during classes |
| S-2 | Ocena formująca: Assessment of the performance of laboratory tasks related to the content of the program |
| S-3 | Ocena formująca: Partial test |
| S-4 | Ocena podsumowująca: Final written test |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|---|
| AQF_1A_C26_W01 Student knows different species of aquatic animals which are the source of seafood products and knows also their technological properties | AQF_1A_W15 | — | — | C-1 | T-W-11, T-W-10, T-W-8, T-W-6, T-L-6 | M-1, M-2 | S-1, S-3, S-4 |
| AQF_1A_C26_W02 A student has knowledge of the ways of transmission and prevention of parasitic diseases, which have a source in aquaculture products. He is able to define the factors conditioning the development and reproduction of pathogens in the environment, sources of infection, routes of entry and spread of parasites. | AQF_1A_W10 | — | — | C-1, C-2 | T-W-1, T-W-2, T-W-3, T-W-4, T-W-5 | M-1, M-2 | S-3, S-4 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|---|
| AQF_1A_C26_U01 Students has the ability to recognize and describe the important raw materials obtained from aquatic animals | AQF_1A_U01 | — | — | C-1, C-3 | T-L-6, T-L-7, T-L-8 | M-1, M-3 | S-2, S-4 |
| AQF_1A_C26_U02 A student has the ability to recognize selected diseases orginating in aquaculture products. Is able to propose appropriate methods for diagnosis and prevention of these diseases. | AQF_1A_U23 | — | — | C-1, C-2 | T-W-2, T-W-4, T-W-5, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5 | M-1, M-2, M-3 | S-1, S-2, S-3 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|---|
| AQF_1A_C26_K01 A student is aware of parasitological threats caused by the selection of inadequate quality of raw material for aquatic food production. He is aware of the relationship between the conditions of preparation and parasitological hazards of prepared aquatic food, and thus the health of the consumer. | AQF_1A_K02 | — | — | C-1, C-2 | T-W-1, T-W-3, T-W-4, T-W-5, T-L-1, T-L-2, T-L-3, T-L-4 | M-1, M-2, M-3 | S-1, S-2, S-3, S-4 |
| AQF_1A_C26_K02 Student can determine the technological properties of important sea food products | AQF_1A_K03 | — | — | C-2 | T-L-6, T-L-7, T-L-8 | M-1, M-3 | S-1, S-4 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| AQF_1A_C26_W01 Student knows different species of aquatic animals which are the source of seafood products and knows also their technological properties | 2,0 | |
| 3,0 | Student has a minimum knowledge of different species of aquatic animals which are the source of seafood products and knows also their the most important technological properties | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | ||
| AQF_1A_C26_W02 A student has knowledge of the ways of transmission and prevention of parasitic diseases, which have a source in aquaculture products. He is able to define the factors conditioning the development and reproduction of pathogens in the environment, sources of infection, routes of entry and spread of parasites. | 2,0 | A student is not able to list the aquatic food born diseases, he does not know their diagnostic features and identification methods. He can't point out the ways these diseases spread. |
| 3,0 | A student is able to list and generally discuss a few aquatic food born diseases. He is able to list the transmission ways of individual aquatic food born diseases, but he cannot indicate appropriate prevention methods. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | A student is able to list and in detail characterize selected aquatic food born diseases. He is able to list and characterize the transmission ways of individual aquatic food born diseases. He can conclude on the need to use preventive methods based on knowledge of local and international law. |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| AQF_1A_C26_U01 Students has the ability to recognize and describe the important raw materials obtained from aquatic animals | 2,0 | |
| 3,0 | Students has the ability to recognize and describe the most important raw materials obtained from aquatic animals | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | ||
| AQF_1A_C26_U02 A student has the ability to recognize selected diseases orginating in aquaculture products. Is able to propose appropriate methods for diagnosis and prevention of these diseases. | 2,0 | A student can not recognize aquatic food born diseases. He can not use of any methods of determining the organisms responsible this diseases. |
| 3,0 | A student knows the correct naming and methods of determination only selected parasites, has difficulties with the use of an appropriate method of identification | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | A student knows the correct naming and methods of determination most of selected parasites. Has can use an appropriate method of identification. |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| AQF_1A_C26_K01 A student is aware of parasitological threats caused by the selection of inadequate quality of raw material for aquatic food production. He is aware of the relationship between the conditions of preparation and parasitological hazards of prepared aquatic food, and thus the health of the consumer. | 2,0 | A student does not show the need to acquire knowledge and skills to protect people from awuatic food born diseases. |
| 3,0 | A student does not know all the risks arising from the presence of certain parasites in aquatic food, but he is aware of the responsibility for preparing food safe for the consumer. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | A student knows the numerous threats arising from the presence of certain parasites in aquatic food. He is aware of the responsibility for preparing food safe for the consumer. It places great emphasis on the use of good practice in the production of food from aquaculture. | |
| AQF_1A_C26_K02 Student can determine the technological properties of important sea food products | 2,0 | |
| 3,0 | Student can determine the technological properties of at least 50% of presented materials | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Yearsley G.K., Last P.R., Ward D., Seafood Handbook, CSIRO Marine Research, Australia, 1999
- Murrell K. D., Fried B., Food-borne Parasitic Zoonoses. Fish and Plant-Borne Parasites., Springer, USA, 2007
Literatura dodatkowa
- Halstead B.W, Auerbach P.S., Campbell D., Atlas of dangerous marine animals, CRC Press, Inc. Boca Raton, Florida, 1999
- Soares N. F., Martins C. M. A., Vicente A. A., Food Safety in the Seafood Industry. A practical guide for ISO 22000 and FSSC 22000 implementation, WILEY Blackwell, UK, 2016