Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu TECHNOLOGY OF SNACK AND CONVENIENCE FOOD BASED ON FISH AND SEAFOOD:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | TECHNOLOGY OF SNACK AND CONVENIENCE FOOD BASED ON FISH AND SEAFOOD | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basic knowledge of fish and seafood technology |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs. |
| C-2 | The transfer of processing skills of aquatic food products and the use of various methods for this purpose. |
| C-3 | Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Technology of fish chips | 4 |
| T-L-2 | Technology of fish crackers | 4 |
| T-L-3 | Technology of fish sticks -a new type of snack | 4 |
| T-L-4 | Technology of fish extrusion products | 4 |
| T-L-5 | Technology of canned fish and vegetable salad | 4 |
| T-L-6 | Technology of canned fish and other aquatic organisms. | 4 |
| T-L-7 | Technology of tempura products | 2 |
| T-L-8 | Technology of dumplings stuffed with fish | 2 |
| T-L-9 | The use of seafood for the production of convenience food | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Fish as a potential source for snack and convenience food technology | 2 |
| T-W-2 | Heat processing in snack and convenience food technology | 6 |
| T-W-3 | Technology of snack foods using meat from aquatic organisms | 2 |
| T-W-4 | Technology of fish chips | 2 |
| T-W-5 | Technology of fish crackers | 2 |
| T-W-6 | Technology of fish stick - a new kind of snack | 2 |
| T-W-7 | Technology of extrusion products with fish meat | 2 |
| T-W-8 | Technology of convenience food | 2 |
| T-W-9 | Technology of fish and vegetable salads. | 4 |
| T-W-10 | Technology of canned fish products | 4 |
| T-W-11 | Designing of convenience, functional and fortified foods based on aquatic organisms. | 2 |
| 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 Student is able to choose and characterize aquatic organisms used in the snack and convenience food technology. Is able to properly choose the type of pre-treatment the raw material against deterioration. He can explain the processes occurring in the raw material after its acquisition, before and after the processing. He can propose the appropriate technological process depending on the type of raw material and its properties. | — | — | C-1, C-2, C-3 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-W-7, 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 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 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 raw material depending on its type. | — | — | C-1, C-2, C-3 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-W-7, T-W-11 | 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 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-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-W-7, T-W-11 | 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 Student is able to choose and characterize aquatic organisms used in the snack and convenience food technology. Is able to properly choose the type of pre-treatment the raw material against deterioration. He can explain the processes occurring in the raw material after its acquisition, before and after the processing. He can propose the appropriate technological process depending on the type of raw material and its properties. | 2,0 | |
| 3,0 | Student should have basic knowledge about fish processing | |
| 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 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 raw material depending on its type. | 2,0 | |
| 3,0 | Student should have basic skills to process fish | |
| 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 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
- E.W. Lucas, L.W. Rooney (Eds.), Snack Food Processing, CRC Press LLC, Boca Raton, 2001
- 1.R. E. Martin, E. P. Carter, G. J. Flick, Jr., L. M. Davies (Eds.)., Marine & Freshwater Products Handbook, Technomic Publishing Company, Inc., 851 New Holland Avenue, Box 3535, Lancaster, PA 17604, USA, 2000
- E. G. Bligh (Ed.), Seafood Science And Technology, Fishing New Books. Canadian Institute of Fisheries Technology. A division of Blackwell Scientific Publications Ltd, 1992
- Venugopal V. (Ed.), Seafood Processing. Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling, CRC Press Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, 2006
Literatura dodatkowa
- F. W. Wheaton, T .B. Lawson, Processing Aquatic Food Products, John Wiley & Sons, Inc. USA., USA, 1985
- Albert Ibarz, Gustavo V. Barbosa-Cánovas, Unit Operations In Food Engineering, CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431, 2003
- Raul Perez Galvez, Jean-Pascal Berge, Utilization of Fish Waste, CRC Press Taylor & Francis Group, Boca Raton, 2013
- A. L . Brody and J. B . Lord (Eds.), Developing New Food Products for a Changing Marketplace, CRC Press, 1999
- Y.-J. Cho (Ed.), Emerging Technologies for Food Quality and Food Safety Evaluation, CRC Press, 2011
- M. I. Rodrigues, A. F. Iemma (Eds.), Experimental Design and Process Optimization, CRC Press, 2014
- J. Shi, C.-T. Ho, F. Shahidi, Asian Functional Foods, Marcel Dekker/ CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431, 2005
- C. Ratti (Ed.), Advances in Food Dehydration, CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, 2009