Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu PESTS IN FOOD INDUSTRY AND THEIR CONTROL:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | PESTS IN FOOD INDUSTRY AND THEIR CONTROL | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności | ||
| Nauczyciel odpowiedzialny | Agata Witczak <Agata.Witczak@zut.edu.pl> | ||
| Inni nauczyciele | Kamila Pokorska-Niewiada <Kamila.Pokorska@zut.edu.pl>, Agata Witczak <Agata.Witczak@zut.edu.pl> | ||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | polski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Knowledge of biology, rudiments of hygiene and toxicology, food technology |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Theoretical and practical study the problems related with the presence of pests. Learning about preventive methods and methods of control |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | safety in the lab and organization of work | 2 |
| T-L-2 | food testing for the presence of pests | 4 |
| T-L-3 | Typical damage of plant materials caused by pests | 6 |
| T-L-4 | Examples of food-borne illness in which an indirect role played by storage pests | 5 |
| T-L-5 | The determination of biocids impact on pests | 6 |
| T-L-6 | Examine the contents of certain products of pests metabolism in raw materials and foodstuffs. The estimation results of this research in terms of health hazard to the consumer | 2 |
| T-L-7 | Presentation of reports and project. Discussion. Examination | 5 |
| 30 | ||
| wykłady | ||
| T-W-1 | Pests typical for raw material and foodstuff warehouses and fodder storage facilities | 3 |
| T-W-2 | Quantitative and qualitative losses in food infested by pests | 3 |
| T-W-3 | Plant protection in agriculture and the adequate warehouse protection against pests. | 3 |
| T-W-4 | Methods of pest control | 3 |
| T-W-5 | Identification of pests and parasites present in food. Identification of pests by the type of damages resulting from their activities | 2 |
| T-W-6 | Knowledge of means applied in control of warehouse pests | 1 |
| 15 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Attendance | 30 |
| A-L-2 | Preparing for the classes | 20 |
| A-L-3 | Consultation | 15 |
| A-L-4 | Preparation for the presentation | 15 |
| A-L-5 | Preparation for the test | 10 |
| 90 | ||
| wykłady | ||
| A-W-1 | Attendance | 15 |
| A-W-2 | Study of literature | 15 |
| A-W-3 | Preparation for exam | 15 |
| A-W-4 | Studying the literature | 15 |
| A-W-5 | Consultation | 15 |
| A-W-6 | Preparation for the exam | 15 |
| 90 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | informative lecture |
| M-2 | Laboratory |
| M-3 | Discussion |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: checking preparation for classes |
| S-2 | Ocena formująca: final 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 Theoretical study the problems related with the presence of pests. Learning about preventive methods and methods of control | — | — | C-1 | T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6 | M-1, M-3 | S-2 |
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 Practical study the problems related with the presence of pests. Learning about preventive methods and methods of control | — | — | C-1 | T-L-2, T-L-3, T-L-4, T-L-5, T-L-6 | M-2, M-3 | S-1 |
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 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-1 | T-L-3, T-W-4, T-W-5 | M-3 | S-1, S-2 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_W01 Theoretical study the problems related with the presence of pests. Learning about preventive methods and methods of control | 2,0 | |
| 3,0 | The student has knowledge of preventive and control methods in food industry. The student is able to recognize and assess the size of the pest threat. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_U01 Practical study the problems related with the presence of pests. Learning about preventive methods and methods of control | 2,0 | |
| 3,0 | The student is able to recognize and assess the size of the pest threat.The student is able to aply preventive and control methods in food industry. | |
| 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 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 | |
| 3,0 | Student is interested in teaching process, cooperation during classes and aim to successfully accomplish all tasks | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- John Charlton, Isabel Sampson, Moray Anderson, Mike Rimmer, Pest control procedures in the food industry, England, 2009, 2009
- 1. Hill D.S., Pests of Stored Foodstuffs and Their Control, Springer Netherlands, 2002, ISBN: 978-1-4020-0735-4. DOI 10.1007/0-306- 48131-6, 2002