Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu GENETIC CONTROL OF MEAT QUALITY TRAITS:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot GENETIC CONTROL OF MEAT QUALITY TRAITS
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Mięsa
Nauczyciel odpowiedzialny Remigiusz Panicz <rpanicz@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 30 3,00,50zaliczenie
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Students must have successfully completed basic genetics and meat science courses.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Upon completion of a course student will possess following competences: • Identify traits of economic importance in animal production (livestock, aquaculture) • Discuss/compare characteristics of diverse molecular markers • Apply appropriate molecular marker for selection of desired trait • Assess solutions to increase biodiversity • Work as a team member to achieve shared goals

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30
wykłady
T-W-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture and Laboratory

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Continuous assessment (laboratory)
S-2Ocena podsumowująca: Written exam (lecture)

Literatura podstawowa

  1. Hui Y.H., Hui Y.H., Meat science and applications, Marcel Dekker, Inc., New York, 2001
  2. Feiner G, Meat products handbook: Practical science and technology, Woodhead Publishing Limited, 2006
  3. Zhanjiang L, Aquaculture genome technologies, Wiley-Blackwell, 2007

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Students will be taught various phenotypic and genetic selection methods and become familiar with selection of traits for livestock improvement. The course will also provide students with sources of molecular sources of meat defects and changes in musculoskeletal system. Particular attention will be paid to animal selection according to biodiversity reduction. Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish examples.30
30