Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu MEAT TECHNOLOGY:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | MEAT TECHNOLOGY | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Mięsa | ||
| Nauczyciel odpowiedzialny | Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl> | ||
| Inni nauczyciele | Marek Kotowicz <Marek.Kotowicz@zut.edu.pl>, Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl>, Joanna Żochowska-Kujawska <Joanna.Zochowska-Kujawska@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 | Student should know: basic of food technology, process engineering, chemistry, biochemistry and food analysis. |
| W-2 | Student can develop the results of an experiments and can look up and browse available literature resources. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Sharing the knowlege and skills related to breed of farm animals pre-/postsloughter handling. |
| C-2 | Sharing the knowledge and skills related to carcass evaluation and postmortem changes in muscles. |
| C-3 | Sharing the knowledge and skills related to principles of meat processing. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introductory classes | 3 |
| T-L-2 | Carcass dressing | 3 |
| T-L-3 | Selection and grading of raw material | 3 |
| T-L-4 | Defective meats | 3 |
| T-L-5 | Production of cooked meat sausages | 3 |
| T-L-6 | Effects of different technological factors on meat sausage quality | 3 |
| T-L-7 | Cooked ham production | 3 |
| T-L-8 | Production of precooked meat products | 3 |
| T-L-9 | Effects of heating methods on meat quality | 3 |
| T-L-10 | Summary | 3 |
| 30 | ||
| wykłady | ||
| T-W-1 | Introduction of slaughter technics and post-slaughter handling | 6 |
| T-W-2 | Conversion of muscle into the meat | 5 |
| T-W-3 | Non-meat ingredients in meat processing | 3 |
| T-W-4 | Meat storage and preservation | 3 |
| T-W-5 | Categories of processed meat products | 3 |
| T-W-6 | Fermented sausages and dry cured ham | 2 |
| T-W-7 | Principles of production of cooked sausages, cooked hams, precooked meat products, ground meat products and canned products. | 6 |
| T-W-8 | Summary and exam | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Participation in classes | 30 |
| A-L-2 | Preparation for exercises on the basis of literature | 30 |
| A-L-3 | Consultation | 10 |
| A-L-4 | Preparing a report from the exercise | 18 |
| A-L-5 | Credit test | 2 |
| 90 | ||
| wykłady | ||
| A-W-1 | Participation in lectures | 30 |
| A-W-2 | Literature studies (establishing the suject knowledge) | 37 |
| A-W-3 | Participation in consultations | 6 |
| A-W-4 | Preparation to exam | 15 |
| A-W-5 | Exam | 2 |
| 90 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lecture with comprehensive use of mulimedia. |
| M-2 | Laboratory practical classes in groups (experiment, observation), report from classes supported with conclusions. |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Credit for practical classes based on the grade from the tests reviewing the knowledge from each exercises, as well as participation in classes. Preparation of a report from practical classes supported with appropiate conclusions. |
| S-2 | Ocena podsumowująca: Writing credit test with open questions concerning the content taught in classes. |
| S-3 | Ocena formująca: Assesment of group work. |
Literatura podstawowa
- Pisula A., Pospiech E. i in., Meat - the basics of science and technology (in polish), SGGW, Warszawa, 2011, 1
- Prost E.K., Slaughter animals and meat - evaluation and hygiene (in polish), Lubelskie Towarzystwo Naukowe, Lublin, 2006
- Varnam A.H., Sutherland J. P, Meat and meat products – technology, chemistry and microbiology, Chapman & Hall, 1995, London
- Sikorski Z.E, Chemical and functional properties of food ingredients (in polish), WN-T, 1994
- Price J.F., Schweigert B.S, The science of meat and meat products, Food & Nutrition Press, Westport, 2011, 3
- Kołczak T, Biological basis of meat technology (in polish), skrypt AR Kraków, 1983
- Pearson A.M., Gillett T.A., Processed meats, Chapman & Hall, New York, 1993
Literatura dodatkowa
- Gospodarka Mięsna; Mieso i Wędliny; Przemysł Spożywczy - selected articles concerning meat technology
- Fleischwirtschaft
- Meat Science; Animal Sciences; Polish Journal of Food and Nutritional Sciences