Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu FOOD LAW:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | FOOD LAW | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl> | ||
| Inni nauczyciele | Grzegorz Bienkiewicz <Grzegorz.Bienkiewicz@zut.edu.pl>, Dominika Plust <Dominika.Plust@zut.edu.pl>, Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl> | ||
| 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 | General knowledge of technological subjects and food law regulations. |
| W-2 | General knowledge of technological subjects and food law regulations. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Familiarization with the principles and procedure for creating food law acts at the international, EU and national level. |
| C-2 | Familiarization with the basic legal requirements related to food quality and safety and the obligations of the food producer in terms of knowledge of these requirements. |
| C-3 | Preparing and presenting a presentation regarding selected food law requirements. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Organizational activities. Legislation basics. Selection of food law project topics to be developed. | 2 |
| T-L-2 | Sources of legal acts regarding food: international, EU and national | 5 |
| T-L-3 | Food safety legal requirements | 4 |
| T-L-4 | Legal requirements regarding food quality. | 4 |
| T-L-5 | Detailed requirements for specific types of food. | 3 |
| T-L-6 | Legal requirements for food labeling. | 4 |
| T-L-7 | Standardization - obligatory nature, structure and types of standards. | 4 |
| T-L-8 | Presentations and discussion of projects. | 4 |
| 30 | ||
| wykłady | ||
| T-W-1 | Introduction to Food Law Issues | 3 |
| T-W-2 | Codex Alimentarius - content, idea and characteristics of international standards for food production and quality | 3 |
| T-W-3 | Legal acts of the European Union | 3 |
| T-W-4 | Legal acts of the European Union and the law of the member states | 2 |
| T-W-5 | Food safety legal requirements | 2 |
| T-W-6 | Legal requirements regarding food quality | 2 |
| T-W-7 | Food labeling - mandatory and voluntary requirements | 3 |
| T-W-8 | Legal requirements for specific foods | 3 |
| T-W-9 | Consumer rights | 1 |
| T-W-10 | Official food control | 2 |
| T-W-11 | Elements of customs law | 1 |
| T-W-12 | Normalization | 1 |
| T-W-13 | Food fraud and adulteration | 4 |
| 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: formative - continuous assessment |
| S-2 | Ocena formująca: formative - observation of students activity during laboratories |
| S-3 | Ocena podsumowująca: summarising - written or oral exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_W01 The student knows and understands the principles of food law at an advanced level. He can list the key systems for food quality and safety, selects appropriate methods of food analysis and evaluation as well as the principles of food labeling. | — | — | C-1, C-2 | T-L-1, 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 - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_U01 The student is able to find, interpret, analyze and use the necessary information regarding the requirements of food law. Is able to interpret these requirements and, on their basis, formulate and justify opinions and develop documentation regarding the implementation of the task. Is able to work individually and in a team. | — | — | C-1, C-2 | T-L-1, 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 kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_K01 The student is ready to recognise the importance of knowledge in solving cognitive and practical problems and to seek expert opinions in the event of difficulties in independently solving problems in the field of food law. | — | — | C-1, C-2 | T-L-1, 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_2-_null_W01 The student knows and understands the principles of food law at an advanced level. He can list the key systems for food quality and safety, selects appropriate methods of food analysis and evaluation as well as the principles of food labeling. | 2,0 | |
| 3,0 | The student is able to list key food quality and safety systems, and knows their legal basis in part. With a little help, is able to select, based on the applicable legal requirements, appropriate methods of food quality analysis and assessment. Is able to indicate some quality requirements for individual food groups. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_U01 The student is able to find, interpret, analyze and use the necessary information regarding the requirements of food law. Is able to interpret these requirements and, on their basis, formulate and justify opinions and develop documentation regarding the implementation of the task. Is able to work individually and in a team. | 2,0 | |
| 3,0 | With little help, the student has the ability to search for, understand, analyze and use the necessary information from the requirements of food law. With help, the student is able to interpret these requirements and, on their basis, formulate and justify opinions. Is able to work individually and in a team to a limited extent. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_K01 The student is ready to recognise the importance of knowledge in solving cognitive and practical problems and to seek expert opinions in the event of difficulties in independently solving problems in the field of food law. | 2,0 | |
| 3,0 | The student recognises the importance of knowledge in solving cognitive and practical problems and in seeking expert opinions in the event of difficulties in independently solving problems in the field of food law. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Małgorzata Korzycka-Iwanow, Prawo Żywnościowe. Zarys Prawa Polskiego i Wspólnotowego, LexisNexis, 2011
- Marek Taczanowski, Prawo żywnościowe w warunkach członkostwa Polski w Unii Europejskiej, Kluwer Polska, 2009
- Anna Kołakowska, Dominika Plust, Prawo żywnościowe, poradnik dla przedsiębiorców, Wydawnictwo Akademii Rolniczej, 2008
Literatura dodatkowa
- Marcin Piglowski, Podstawy ochrony prawnej konsumenta. Przepisy i przykłady, CeDeWu, 2011
- Aktualne akty prawa żywnościowego, celnego i konsumenckiego na poziomie krajowym i UE