Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu PROCESSING TECHNOLOGIES OF HERBAL PLANTS:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | PROCESSING TECHNOLOGIES OF HERBAL PLANTS | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Ogrodnictwa | ||
| Nauczyciel odpowiedzialny | Monika Grzeszczuk <Monika.Grzeszczuk@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 5,0 | ECTS (formy) | 5,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Student is expected to have laboratory practices and knowledge base about plant raw materials (biochemistry, microbiology) |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Providing knowledge of herb drying technologies according to the quality of the final herbal product |
| C-2 | Providing knowledge of the major herb products |
| C-3 | Shaping student ability to implement methodologies for the evaluation of quality and traceability of medicinal and aromatic plants |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Quality estimation of medicinal and aromatic plants according to pharmacopoeial requirements – organoleptic evaluation | 6 |
| T-L-2 | Quality estimation of medicinal and aromatic plants according to pharmacopoeial requirements – macroscopic evaluation | 5 |
| T-L-3 | Quality estimation of medicinal and aromatic plants according to pharmacopoeial requirements – microscopic evaluation | 4 |
| T-L-4 | Quality estimation of medicinal and aromatic plants according to pharmacopoeial requirements – physicochemical evaluation | 10 |
| 25 | ||
| wykłady | ||
| T-W-1 | Preparation of raw plant material for drying process | 2 |
| T-W-2 | Parameters and methods of the drying process of herbs | 3 |
| T-W-3 | The effect of the drying process on the biologically active compound content | 4 |
| T-W-4 | Production of plant extracts | 5 |
| T-W-5 | Essential oil production | 3 |
| T-W-6 | Forms of herbal medicines | 3 |
| 20 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Performance in laboratories | 25 |
| A-L-2 | Reading recommended literature | 10 |
| A-L-3 | Preparation for the laboratory analyses | 5 |
| A-L-4 | Compiling laboratory analis results | 5 |
| A-L-5 | Homework assignments | 4 |
| A-L-6 | Preparation of essay | 6 |
| A-L-7 | Report writing | 4 |
| A-L-8 | Participation in consultations | 2 |
| 61 | ||
| wykłady | ||
| A-W-1 | Performance in lectures | 20 |
| A-W-2 | Reading recommended literature | 40 |
| A-W-3 | Participation in consultations | 10 |
| A-W-4 | Preparation for exam | 20 |
| 90 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lecture / multi-media presentation |
| M-2 | Laboratory exercises |
| M-3 | Completion of the assignments |
| M-4 | Project method / report |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Performance in lectures and laboratories |
| S-2 | Ocena formująca: Assessment of homework assignments |
| S-3 | Ocena formująca: Assessment of laboratory work skills |
| S-4 | Ocena podsumowująca: Essay |
| S-5 | Ocena podsumowująca: Report |
| S-6 | Ocena podsumowująca: Written 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-WKSiR_2-_null_W01 Student has a knowledge of herb drying technologies - the methods and their influence on the quality of the final herbal product | — | — | C-3, C-1 | T-W-2, T-W-3, T-W-1, T-L-4, T-L-2, T-L-1, T-L-3 | M-3, M-1, M-4, M-2 | S-1, S-5, S-2, S-3, S-6 |
| WM-WKSiR_2-_null_W02 Student has knowledge of the major herb products - their production methods and properties | — | — | C-2 | T-W-4, T-W-6, T-W-5 | M-1 | S-1, S-6, S-4 |
| WM-WKSiR_2-_null_W03 Knowledge and understanding the European legislation involved | — | — | C-2, C-1 | T-W-2, T-W-4, T-W-6, T-W-1, T-W-5 | M-1 | S-1, S-6, S-4 |
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-WKSiR_2-_null_U01 Student is able to implement methodologies for the evaluation of quality and traceability of medicinal and aromatic plants | — | — | C-3 | T-W-3, T-L-4, T-L-2, T-L-1, T-L-3 | M-3, M-1, M-4, M-2 | S-1, S-5, S-2, S-3, S-6 |
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-WKSiR_2-_null_K01 Student is aware of the importance of different herb processing methods on the quality and medicinal properties of the final product | — | — | C-2, C-1 | T-W-2, T-W-4, T-W-3, T-W-6, T-W-1, T-W-5, T-L-4, T-L-2, T-L-1, T-L-3 | M-1, M-4, M-2 | S-1, S-5, S-6 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_W01 Student has a knowledge of herb drying technologies - the methods and their influence on the quality of the final herbal product | 2,0 | |
| 3,0 | Student has a basic knowledge of herb drying technologies | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | ||
| WM-WKSiR_2-_null_W02 Student has knowledge of the major herb products - their production methods and properties | 2,0 | |
| 3,0 | Student has basic knowledge of the major herb products - their production methods and main properties | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | ||
| WM-WKSiR_2-_null_W03 Knowledge and understanding the European legislation involved | 2,0 | |
| 3,0 | Student has basic knowledge of the European legislation involved | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_U01 Student is able to implement methodologies for the evaluation of quality and traceability of medicinal and aromatic plants | 2,0 | |
| 3,0 | Student is able to implement methodologies for the evaluation of quality and traceability of the main medicinal and aromatic plants | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WKSiR_2-_null_K01 Student is aware of the importance of different herb processing methods on the quality and medicinal properties of the final product | 2,0 | |
| 3,0 | Student is generally aware of the importance of different herb processing methods on the quality and medicinal properties of the final product | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Barnes J., Anderson L.A., Philipson J.D., Herbal Medicines, Pharmaceutical Press, London, Chicago, 2007, 3rd Edition
- Handa S.S., Khanuja S.P.S., Longo G., Rakesh D.D., Extraction Technologies for Medicinal and Aromatic Plants, International Centre for Science and High Technology, Trieste, 2008
Literatura dodatkowa
- Peter K.V., Handbook of herbs and spices. Vol. 1 & 2, CRS Press, Cambridge, England, 2001