Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu CHEMICAL MONITORING OF FOOD AND ENVIRONMENT:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot CHEMICAL MONITORING OF FOOD AND ENVIRONMENT
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Artur Ciemniak <Artur.Ciemniak@zut.edu.pl>
Inni nauczyciele Monika Rajkowska-Myśliwiec <Monika.Rajkowska@zut.edu.pl>
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia egzamin Język polski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 30 6,01,00zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Knowledge base of food chemistry and ecotoxicology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Providing students with basic knowledge in the field of food toxicology and hygiene as well as practical ability to use analytical methods in the assessment of the environment and food safety
C-2The transfer to the student basic knowledge of toxicology and hygiene of food, and practical ability of using analytical methods in assessment of the environmental and food safety

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Knowledge of research methods used in monitoring food safety3
T-L-2Downloading and preservation of environmental samples (water, sediments, plants) for the analysis of toxic compounds4
T-L-3Preparation of analytical samples and analysis of selected hazardous substances (heavy metals, organic pollutants) in various environmental components (water, sediments, plants, fish), according to a model developed for monitoring exercises6
T-L-4Assessment of pollution of selected components of the environment based on the own students research results3
T-L-5Knowledge of research methods used in monitoring of food safety3
T-L-6Collecting and preservation of food samples (fish, bread, fruit and vegetables) for the analysis of toxic compounds4
T-L-7Preparation of analytical samples and analysis of the content of selected pollutants (heavy metals, organic compounds) in different raw materials and foodstuffs according to a model developed for monitoring exercises4
T-L-8Estimation of the potential health hazard to the consumer based on the own students research3
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1attendance in exercises30
A-L-2the study of literature44
A-L-3consultations30
A-L-4preparing of the reports30
A-L-5preparing for the exam45
179

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1informative lecture
M-2practical excercises

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: continuous assessment of laboratory work

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_2-_null_W01
WM_1-_??_W01 The student is able to define the basic concepts in the subject. He knows and understand the dangers connected with contaminants presents in the environment and food
C-1T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8M-1S-1

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_2-_null_U01
WM_1-_??_U01 Student ist able to use the basic analytical methods useful in the study of environmental and food safety. Student can explain the results and asses the degree of environment and food contamination.
C-1T-L-1, T-L-3, T-L-5, T-L-8M-2S-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_2-_null_K01
WM_1-_??_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader
C-1T-L-1M-1S-1, S-2

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_W01
WM_1-_??_W01 The student is able to define the basic concepts in the subject. He knows and understand the dangers connected with contaminants presents in the environment and food
2,0
3,0The student meets the basic requirements
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_U01
WM_1-_??_U01 Student ist able to use the basic analytical methods useful in the study of environmental and food safety. Student can explain the results and asses the degree of environment and food contamination.
2,0
3,0The student meets the basic requirements
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_K01
WM_1-_??_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader
2,0
3,0The student meets the basic requirements
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Stine K.E.,T.M. Brown, Principles of Toxicology, CRC Press, 2006, 2nd edition
  2. Baltic Sea Environment Proceedings, HELCOM, 1986, 1990

Literatura dodatkowa

  1. Environmental Monitoring and Assessment, Journal
  2. Journal of Environmental Monitoring
  3. Bulletin of the Environmental Toxicology, Journal
  4. Environmental and Health Perspectives, Journal
  5. Environmental Toxicology and Chemistry, Journal

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Knowledge of research methods used in monitoring food safety3
T-L-2Downloading and preservation of environmental samples (water, sediments, plants) for the analysis of toxic compounds4
T-L-3Preparation of analytical samples and analysis of selected hazardous substances (heavy metals, organic pollutants) in various environmental components (water, sediments, plants, fish), according to a model developed for monitoring exercises6
T-L-4Assessment of pollution of selected components of the environment based on the own students research results3
T-L-5Knowledge of research methods used in monitoring of food safety3
T-L-6Collecting and preservation of food samples (fish, bread, fruit and vegetables) for the analysis of toxic compounds4
T-L-7Preparation of analytical samples and analysis of the content of selected pollutants (heavy metals, organic compounds) in different raw materials and foodstuffs according to a model developed for monitoring exercises4
T-L-8Estimation of the potential health hazard to the consumer based on the own students research3
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1attendance in exercises30
A-L-2the study of literature44
A-L-3consultations30
A-L-4preparing of the reports30
A-L-5preparing for the exam45
179
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_W01WM_1-_??_W01 The student is able to define the basic concepts in the subject. He knows and understand the dangers connected with contaminants presents in the environment and food
Cel przedmiotuC-1Providing students with basic knowledge in the field of food toxicology and hygiene as well as practical ability to use analytical methods in the assessment of the environment and food safety
Treści programoweT-L-1Knowledge of research methods used in monitoring food safety
T-L-2Downloading and preservation of environmental samples (water, sediments, plants) for the analysis of toxic compounds
T-L-3Preparation of analytical samples and analysis of selected hazardous substances (heavy metals, organic pollutants) in various environmental components (water, sediments, plants, fish), according to a model developed for monitoring exercises
T-L-4Assessment of pollution of selected components of the environment based on the own students research results
T-L-5Knowledge of research methods used in monitoring of food safety
T-L-6Collecting and preservation of food samples (fish, bread, fruit and vegetables) for the analysis of toxic compounds
T-L-7Preparation of analytical samples and analysis of the content of selected pollutants (heavy metals, organic compounds) in different raw materials and foodstuffs according to a model developed for monitoring exercises
T-L-8Estimation of the potential health hazard to the consumer based on the own students research
Metody nauczaniaM-1informative lecture
Sposób ocenyS-1Ocena formująca: checking preparation for classes
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student meets the basic requirements
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_U01WM_1-_??_U01 Student ist able to use the basic analytical methods useful in the study of environmental and food safety. Student can explain the results and asses the degree of environment and food contamination.
Cel przedmiotuC-1Providing students with basic knowledge in the field of food toxicology and hygiene as well as practical ability to use analytical methods in the assessment of the environment and food safety
Treści programoweT-L-1Knowledge of research methods used in monitoring food safety
T-L-3Preparation of analytical samples and analysis of selected hazardous substances (heavy metals, organic pollutants) in various environmental components (water, sediments, plants, fish), according to a model developed for monitoring exercises
T-L-5Knowledge of research methods used in monitoring of food safety
T-L-8Estimation of the potential health hazard to the consumer based on the own students research
Metody nauczaniaM-2practical excercises
Sposób ocenyS-2Ocena formująca: continuous assessment of laboratory work
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student meets the basic requirements
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_K01WM_1-_??_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader
Cel przedmiotuC-1Providing students with basic knowledge in the field of food toxicology and hygiene as well as practical ability to use analytical methods in the assessment of the environment and food safety
Treści programoweT-L-1Knowledge of research methods used in monitoring food safety
Metody nauczaniaM-1informative lecture
Sposób ocenyS-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: continuous assessment of laboratory work
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student meets the basic requirements
3,5
4,0
4,5
5,0