Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu ISOLATES, CONCENTRATES AND BIOPREPARATES FROM FISH:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot ISOLATES, CONCENTRATES AND BIOPREPARATES FROM FISH
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Rybnej, Roślinnej i Gastronomicznej
Nauczyciel odpowiedzialny Katarzyna Felisiak <Katarzyna.Felisiak@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 3,00,50egzamin
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Student should know the basics of food technology, chemistry and biochemistry.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Students know what products can be obtained from fish and fish by-products and how various protein products are made. They know differences between nutritional and functional values of the hydrolysates and isolates from various sources. Students become familiar with the raw material quality requirements for production of selected products, enzymes and conditions, and products application.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Introduction to laboratory practice and research.1
T-L-2Proteolytic enzymes preparations.2
T-L-3Determination of proteolytic activity of fish flesh and fish viscera.4
T-L-4Determination of protein hydrolysis products.4
T-L-5Obtaining of ish protein isolates.4
T-L-6Fish protein hydrolysates.4
T-L-7Detrmination of antioxidant acivity of fish protein hydrolysates.4
T-L-8Fish lipids - recovery from fish liver and meat4
T-L-9Properties of chitin and chitosan.3
30
wykłady
T-W-1Properties of raw materials used for fish preparations production4
T-W-2Enzymes used for protein hydrolysis and for recovery of food components.4
T-W-3Technology of fish protein isolates.2
T-W-4Protein and amino acids concentrates from fish.2
T-W-5Bioactive peptides obtaining from fish waste.2
T-W-6Enzymes received from marine sources.2
T-W-7Application of protein isolates and concentrates in food industry.2
T-W-8Technology of fish lipids concentrates.3
T-W-9Chitosan obtaining from fish.2
T-W-10Properties and the application of biopreparates from fish.3
T-W-11Detrmination of quality parameters of preparations obtained from fish.2
T-W-12Selection of processing method depending of raw material.2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test20
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
90
wykłady
A-W-1participation in classess30
A-W-2preparation for the exam30
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lecture with use of multimedia, discussion
M-2project

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: project
S-2Ocena podsumowująca: written exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_null_W01
Student know the basics of chemical composition, functional and nutritional properties of fish derived preparations. Student knows production methods of isolates, concentrates and biopreparates from fish and their application in industry.
C-1T-W-5, T-L-6, T-W-9, T-W-12, T-L-5, T-L-1, T-W-8, T-L-3, T-W-7, T-L-2, T-L-7, T-L-8, T-W-11, T-W-10, T-L-4, T-L-9, T-W-6M-1, M-2S-1, S-2

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_null_U01
Student is able to choose appropriate technology and enzymes for protein hydrolysis and for recovery of food components.
C-1T-L-7, T-W-10, T-W-5, T-L-1, T-W-11, T-L-9, T-W-2, T-L-5, T-L-6, T-W-6, T-L-3, T-L-2, T-W-1, T-W-8, T-W-9, T-W-12, T-L-8, T-W-4, T-L-4, T-W-7, T-W-3M-1, M-2S-1, S-2

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_null_K01
Student is able to design the methods of biopreparates from fish production depending of raw material, including recovery of value constituents from fish waste.
C-1T-W-2, T-L-8, T-W-10, T-W-1, T-W-3, T-L-6, T-W-6, T-L-1, T-L-5, T-L-2, T-W-5, T-L-3, T-W-9, T-L-7, T-L-4, T-L-9, T-W-7, T-W-12, T-W-4, T-W-11, T-W-8M-1, M-2S-1, S-2

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_null_W01
Student know the basics of chemical composition, functional and nutritional properties of fish derived preparations. Student knows production methods of isolates, concentrates and biopreparates from fish and their application in industry.
2,0
3,0Student should know basic fish derived preparates
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_null_U01
Student is able to choose appropriate technology and enzymes for protein hydrolysis and for recovery of food components.
2,0
3,0Student should have basic skills of enzymatic extractions
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_null_K01
Student is able to design the methods of biopreparates from fish production depending of raw material, including recovery of value constituents from fish waste.
2,0
3,0Student should be aware of the rules and conditons in the workplace
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Marine Nutraceuticals and Functional Foods, CRC Press, Boca Raton London New York, 2008, Ed. C. Barrow, F. Shahidi
  2. Seafood Enzymes, Marcel Dekker Inc., New York, 2000, Ed. N.F. Haard, B.K. Simpson
  3. Food Science and Food Biotechnology, CRC Press, Boca Raton London New York Washington D.C., 2011, ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas
  4. Chemical and Functional Properties of Food Components, CRC Press, Boca Raton London New York, 2007, 3, Ed. Z.E. Sikorski

Literatura dodatkowa

  1. Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, Chapman & Hall/CRC, Boca Raton London New York Washington D.C., 2004, ed. S. YANNAI

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Introduction to laboratory practice and research.1
T-L-2Proteolytic enzymes preparations.2
T-L-3Determination of proteolytic activity of fish flesh and fish viscera.4
T-L-4Determination of protein hydrolysis products.4
T-L-5Obtaining of ish protein isolates.4
T-L-6Fish protein hydrolysates.4
T-L-7Detrmination of antioxidant acivity of fish protein hydrolysates.4
T-L-8Fish lipids - recovery from fish liver and meat4
T-L-9Properties of chitin and chitosan.3
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Properties of raw materials used for fish preparations production4
T-W-2Enzymes used for protein hydrolysis and for recovery of food components.4
T-W-3Technology of fish protein isolates.2
T-W-4Protein and amino acids concentrates from fish.2
T-W-5Bioactive peptides obtaining from fish waste.2
T-W-6Enzymes received from marine sources.2
T-W-7Application of protein isolates and concentrates in food industry.2
T-W-8Technology of fish lipids concentrates.3
T-W-9Chitosan obtaining from fish.2
T-W-10Properties and the application of biopreparates from fish.3
T-W-11Detrmination of quality parameters of preparations obtained from fish.2
T-W-12Selection of processing method depending of raw material.2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test20
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in classess30
A-W-2preparation for the exam30
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_W01Student know the basics of chemical composition, functional and nutritional properties of fish derived preparations. Student knows production methods of isolates, concentrates and biopreparates from fish and their application in industry.
Cel przedmiotuC-1Students know what products can be obtained from fish and fish by-products and how various protein products are made. They know differences between nutritional and functional values of the hydrolysates and isolates from various sources. Students become familiar with the raw material quality requirements for production of selected products, enzymes and conditions, and products application.
Treści programoweT-W-5Bioactive peptides obtaining from fish waste.
T-L-6Fish protein hydrolysates.
T-W-9Chitosan obtaining from fish.
T-W-12Selection of processing method depending of raw material.
T-L-5Obtaining of ish protein isolates.
T-L-1Introduction to laboratory practice and research.
T-W-8Technology of fish lipids concentrates.
T-L-3Determination of proteolytic activity of fish flesh and fish viscera.
T-W-7Application of protein isolates and concentrates in food industry.
T-L-2Proteolytic enzymes preparations.
T-L-7Detrmination of antioxidant acivity of fish protein hydrolysates.
T-L-8Fish lipids - recovery from fish liver and meat
T-W-11Detrmination of quality parameters of preparations obtained from fish.
T-W-10Properties and the application of biopreparates from fish.
T-L-4Determination of protein hydrolysis products.
T-L-9Properties of chitin and chitosan.
T-W-6Enzymes received from marine sources.
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-1Ocena podsumowująca: project
S-2Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should know basic fish derived preparates
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_U01Student is able to choose appropriate technology and enzymes for protein hydrolysis and for recovery of food components.
Cel przedmiotuC-1Students know what products can be obtained from fish and fish by-products and how various protein products are made. They know differences between nutritional and functional values of the hydrolysates and isolates from various sources. Students become familiar with the raw material quality requirements for production of selected products, enzymes and conditions, and products application.
Treści programoweT-L-7Detrmination of antioxidant acivity of fish protein hydrolysates.
T-W-10Properties and the application of biopreparates from fish.
T-W-5Bioactive peptides obtaining from fish waste.
T-L-1Introduction to laboratory practice and research.
T-W-11Detrmination of quality parameters of preparations obtained from fish.
T-L-9Properties of chitin and chitosan.
T-W-2Enzymes used for protein hydrolysis and for recovery of food components.
T-L-5Obtaining of ish protein isolates.
T-L-6Fish protein hydrolysates.
T-W-6Enzymes received from marine sources.
T-L-3Determination of proteolytic activity of fish flesh and fish viscera.
T-L-2Proteolytic enzymes preparations.
T-W-1Properties of raw materials used for fish preparations production
T-W-8Technology of fish lipids concentrates.
T-W-9Chitosan obtaining from fish.
T-W-12Selection of processing method depending of raw material.
T-L-8Fish lipids - recovery from fish liver and meat
T-W-4Protein and amino acids concentrates from fish.
T-L-4Determination of protein hydrolysis products.
T-W-7Application of protein isolates and concentrates in food industry.
T-W-3Technology of fish protein isolates.
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-1Ocena podsumowująca: project
S-2Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic skills of enzymatic extractions
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_K01Student is able to design the methods of biopreparates from fish production depending of raw material, including recovery of value constituents from fish waste.
Cel przedmiotuC-1Students know what products can be obtained from fish and fish by-products and how various protein products are made. They know differences between nutritional and functional values of the hydrolysates and isolates from various sources. Students become familiar with the raw material quality requirements for production of selected products, enzymes and conditions, and products application.
Treści programoweT-W-2Enzymes used for protein hydrolysis and for recovery of food components.
T-L-8Fish lipids - recovery from fish liver and meat
T-W-10Properties and the application of biopreparates from fish.
T-W-1Properties of raw materials used for fish preparations production
T-W-3Technology of fish protein isolates.
T-L-6Fish protein hydrolysates.
T-W-6Enzymes received from marine sources.
T-L-1Introduction to laboratory practice and research.
T-L-5Obtaining of ish protein isolates.
T-L-2Proteolytic enzymes preparations.
T-W-5Bioactive peptides obtaining from fish waste.
T-L-3Determination of proteolytic activity of fish flesh and fish viscera.
T-W-9Chitosan obtaining from fish.
T-L-7Detrmination of antioxidant acivity of fish protein hydrolysates.
T-L-4Determination of protein hydrolysis products.
T-L-9Properties of chitin and chitosan.
T-W-7Application of protein isolates and concentrates in food industry.
T-W-12Selection of processing method depending of raw material.
T-W-4Protein and amino acids concentrates from fish.
T-W-11Detrmination of quality parameters of preparations obtained from fish.
T-W-8Technology of fish lipids concentrates.
Metody nauczaniaM-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-1Ocena podsumowująca: project
S-2Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the rules and conditons in the workplace
3,5
4,0
4,5
5,0