Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Wydział Nauk o Żywności i Rybactwa - Aquaculture and Fisheries (S1)

Sylabus przedmiotu Basics of processing and preservation of aquatic food products:

Informacje podstawowe

Kierunek studiów Aquaculture and Fisheries
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta inżynier
Obszary studiów charakterystyki PRK, kompetencje inżynierskie PRK
Profil ogólnoakademicki
Moduł
Przedmiot Basics of processing and preservation of aquatic food products
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Rybnej, Roślinnej i Gastronomicznej
Nauczyciel odpowiedzialny Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl>
Inni nauczyciele Grzegorz Bienkiewicz <Grzegorz.Bienkiewicz@zut.edu.pl>, Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl>
ECTS (planowane) 5,0 ECTS (formy) 5,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW6 30 3,00,50egzamin
laboratoriaL6 30 2,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of fish taxonomy, food chemistry and food technology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs.
C-2The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1The yield of total edible flesh from fish3
T-L-2Technology of minced meat2
T-L-3Heat treatment of fish, crustaceans and molluscs - physical and chemical changes3
T-L-4Effect of the pretreatment on the quality of fish2
T-L-5Technology of bread and batter products2
T-L-6Effect of mixed method and additives on the quality of minced meat2
T-L-7Salted fish technology4
T-L-8Marinated fish technology4
T-L-9Technology of fishburgers2
T-L-10Technology of canned fish and other aquatic organisms.4
T-L-11Smoked fish technology.2
30
wykłady
T-W-1Raw materials and raw products. Properties of aquatic materials.2
T-W-2Fishing gear1
T-W-3Handling at harvest1
T-W-4Processing systems. Finfish, crustacean and molluscs processing system.2
T-W-5Quality changes in aquatic food products4
T-W-6Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.4
T-W-7Heat processing: blanching, canning, retorting.4
T-W-8Refrigerated processes4
T-W-9Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging4
T-W-10Packaging2
T-W-11Waste production and management1
T-W-12Aquatic by-products1
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1class attendance30
A-L-2preparation for the test5
A-L-3prepaparation for laboratory classes5
A-L-4analysis of the results obtained in the lab5
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
60
wykłady
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature30
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: formative - continuous assessment
S-2Ocena formująca: formative - observation of students activity during laboratories
S-3Ocena podsumowująca: summarising - written or oral exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C22_W01
Student is able to recognize and characterize aquatic organisms used in the fishing industry. Is able to properly choose the type of pre-treatment and the method of protecting 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.
AQF_1A_W11, AQF_1A_W15, AQF_1A_W05, AQF_1A_W01C-2, C-1, C-3T-L-2, T-W-1, T-W-5, T-W-9, T-W-7, T-W-6, T-L-11, T-L-10, T-L-5, T-L-7, T-W-4M-4, M-2, M-1, M-3S-1, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C22_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.
AQF_1A_U04, AQF_1A_U05, AQF_1A_U02, AQF_1A_U01, AQF_1A_U24C-3, C-2T-W-9, T-L-3, T-W-11, T-W-12, T-W-10, T-W-4, T-W-7, T-W-5, T-W-8, T-W-6M-3, M-1, M-4S-1, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C22_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.
AQF_1A_K05, AQF_1A_K02, AQF_1A_K01, AQF_1A_K03, AQF_1A_K06C-3T-L-2, T-L-8, T-L-10, T-W-4, T-W-2, T-L-11, T-W-3, T-L-4, T-L-7, T-L-1, T-L-5, T-L-9M-4, M-3, M-1, M-2S-1

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C22_W01
Student is able to recognize and characterize aquatic organisms used in the fishing industry. Is able to properly choose the type of pre-treatment and the method of protecting 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.
2,0Student is not able to recognize aquatic organisms, is not able to choose the right type of pre-treatment or how to protect it against deterioration. He cannot explain the basic processes occurring in the raw material after its catch and during processing. He cannot choose the appropriate method of processing the raw material.
3,0Student is able to recognize the majority of aquatic organisms, select some types of pre-treatment and methods of its protection against deterioration. He can explain some of the processes taking place in the raw material after its catch and during processing. Correctly selects some methods of raw material processing.
3,5Student recognizes water organisms, selects the appropriate type of pre-treatment and the method of its protection against deterioration. He can explain the basic processes occurring in the raw material after its catch and during processing. Correctly selects the appropriate method of raw material processing.
4,0Student recognizes water organisms, selects the appropriate type of pre-treatment, the method of its protection against deterioration and can explain the choice he did. He understands and can explain the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing the raw material.
4,5Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the appropriate method of raw material processing and can predict the final effect obtained depending on the raw material used.
5,0Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing of the raw material . He is able to predict the final effect obtained depending on the raw material used, and independently proposes appropriate techniques and operations to be needed to process the raw material.

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C22_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.
2,0Student is not able to organize a workplace or supervise the work in a team. He is not able to use the acquired knowledge to solve problems. Cannot use any methods or materials to solve the problem. He is not able to use any methods and devices for the treatment and processing of water raw material.
3,0Student is able to organize a workplace for himself. He uses only part of the acquired knowledge to solve the encountered problems.He can use some methods and materials to solve the problem. He uses some of the methods and devices for treatment and processing of water raw material.
3,5Student is able to organize a workplace for himself and the team members. He can plan work for himself and a team.He uses the acquired knowledge to solve the problems encountered. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material.
4,0Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself.
4,5Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He properly estimates the benefits and negative effects of the method of processing of the raw material.He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions.
5,0Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He proposes the use of appropriate tools to improve the work of the team. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it, and also proposes alternative ways to solve the problem. He properly estimates the benefits and negative effects of the method of processing of the raw material. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions and is aware of his choice.

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C22_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.
2,0Student is not able to use the acquired knowledge and skills to carry out the tasks assigned to him. He is not able to responsibly solve problems and tasks presented to him. He cannot make decisions about a given problem. He is not creative and does not act ethically. He is unable to express his own opinion and is not aware of the constant acquisition of knowledge.
3,0Student partially uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He is quite creative and ethical. He expresses his own opinion on some problems. He is aware of the constant acquisition of knowledge.
3,5Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes decisions on minor matters. He is creative and ethical. He expresses his own opinion on some problems.He is aware of the continuous acquisition of knowledge and he educates himdelf.
4,0Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes his own decisions. He is creative and ethical. He can expresse his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
4,5Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems and tasks assigned to him on his own. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
5,0Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems himself and the tasks given to him, proposes alternative solutions to the problem. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the problems and is consistent in it. He is aware of the continuous acquisition of knowledge and he educates himself.

Literatura podstawowa

  1. 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
  2. E. G. Bligh (Ed.), Seafood Science And Technology, Fishing New Books. Canadian Institute of Fisheries Technology. A division of Blackwell Scientific Publications Ltd, 1992
  3. Zdzislaw E . Sikorski, Chemical and Functional Properties of Food Components, CRC Press, 2006, Third Edition
  4. 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

  1. F. W. Wheaton, T .B. Lawson, Processing Aquatic Food Products, John Wiley & Sons, Inc. USA., USA, 1985
  2. Albert Ibarz, Gustavo V. Barbosa-Cánovas, Unit Operations In Food Engineering, CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431, 2003
  3. Raul Perez Galvez, Jean-Pascal Berge, Utilization of Fish Waste, CRC Press Taylor & Francis Group, Boca Raton, 2013
  4. A. L . Brody and J. B . Lord (Eds.), Developing New Food Products for a Changing Marketplace, CRC Press, 1999
  5. Y.-J. Cho (Ed.), Emerging Technologies for Food Quality and Food Safety Evaluation, CRC Press, 2011
  6. M. I. Rodrigues, A. F. Iemma (Eds.), Experimental Design and Process Optimization, CRC Press, 2014
  7. E.W. Lucas, L.W. Rooney (Eds.), Snack Food Processing, CRC Press LLC, Boca Raton, 2001
  8. J. Shi, C.-T. Ho, F. Shahidi, Asian Functional Foods, Marcel Dekker/ CRC Press, 2000 N.W. Corporate Blvd., Boca Raton, FL 33431, 2005
  9. 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

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1The yield of total edible flesh from fish3
T-L-2Technology of minced meat2
T-L-3Heat treatment of fish, crustaceans and molluscs - physical and chemical changes3
T-L-4Effect of the pretreatment on the quality of fish2
T-L-5Technology of bread and batter products2
T-L-6Effect of mixed method and additives on the quality of minced meat2
T-L-7Salted fish technology4
T-L-8Marinated fish technology4
T-L-9Technology of fishburgers2
T-L-10Technology of canned fish and other aquatic organisms.4
T-L-11Smoked fish technology.2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Raw materials and raw products. Properties of aquatic materials.2
T-W-2Fishing gear1
T-W-3Handling at harvest1
T-W-4Processing systems. Finfish, crustacean and molluscs processing system.2
T-W-5Quality changes in aquatic food products4
T-W-6Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.4
T-W-7Heat processing: blanching, canning, retorting.4
T-W-8Refrigerated processes4
T-W-9Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging4
T-W-10Packaging2
T-W-11Waste production and management1
T-W-12Aquatic by-products1
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1class attendance30
A-L-2preparation for the test5
A-L-3prepaparation for laboratory classes5
A-L-4analysis of the results obtained in the lab5
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
60
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature30
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C22_W01Student is able to recognize and characterize aquatic organisms used in the fishing industry. Is able to properly choose the type of pre-treatment and the method of protecting 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.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W11Student has a basic knowledge in the field of distribution and amount of biological aquatic resources, and methods of their estimation. Student has a basic knowledge in the field of fishing techniques used in the marine and freshwater fisheries.
AQF_1A_W15Student knows the technological properties of waterborne raw materials. Student knows basics of preservation and processing the raw materials.
AQF_1A_W05Student has a profound knowledge in the field of taxonomy, biology, anatomy, and functioning of hydrobionts, with special regard to species significant in aquaculture and in fisheries
AQF_1A_W01Student has a basic knowledge in the field of chemistry, biochemistry, hydrochemistry, mathematics, statistics and physics.
Cel przedmiotuC-2The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
C-1Getting to know with physico-chemical and technological suitability of fish, crustaceans and molluscs.
C-3Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.
Treści programoweT-L-2Technology of minced meat
T-W-1Raw materials and raw products. Properties of aquatic materials.
T-W-5Quality changes in aquatic food products
T-W-9Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging
T-W-7Heat processing: blanching, canning, retorting.
T-W-6Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.
T-L-11Smoked fish technology.
T-L-10Technology of canned fish and other aquatic organisms.
T-L-5Technology of bread and batter products
T-L-7Salted fish technology
T-W-4Processing systems. Finfish, crustacean and molluscs processing system.
Metody nauczaniaM-4Practical method (demonstration, workshop and laboratory)
M-2Activity method (discussion related to the lecture)
M-1Expository methods (lecture, explanation or clarification)
M-3Exposing method (movie related to the lecture)
Sposób ocenyS-1Ocena formująca: formative - continuous assessment
S-3Ocena podsumowująca: summarising - written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0Student is not able to recognize aquatic organisms, is not able to choose the right type of pre-treatment or how to protect it against deterioration. He cannot explain the basic processes occurring in the raw material after its catch and during processing. He cannot choose the appropriate method of processing the raw material.
3,0Student is able to recognize the majority of aquatic organisms, select some types of pre-treatment and methods of its protection against deterioration. He can explain some of the processes taking place in the raw material after its catch and during processing. Correctly selects some methods of raw material processing.
3,5Student recognizes water organisms, selects the appropriate type of pre-treatment and the method of its protection against deterioration. He can explain the basic processes occurring in the raw material after its catch and during processing. Correctly selects the appropriate method of raw material processing.
4,0Student recognizes water organisms, selects the appropriate type of pre-treatment, the method of its protection against deterioration and can explain the choice he did. He understands and can explain the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing the raw material.
4,5Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the appropriate method of raw material processing and can predict the final effect obtained depending on the raw material used.
5,0Student recognizes all aquatic organisms used in the food industry, selects the appropriate type of pre-treatment, the method of its protection against deterioration and is able to explain the choice he did. He easily compares the effectiveness of the proposed methods and the benefits of their application. He understands and is able to explain and connect the processes occurring in the raw material after its catch and during processing. He properly selects the right way of processing of the raw material . He is able to predict the final effect obtained depending on the raw material used, and independently proposes appropriate techniques and operations to be needed to process the raw material.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C22_U01The 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.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_U04Student is able to prepare, in English or another foreign language, an oral presentation within the scope of aquaculture and fisheries as well as related areas, using technical vocabulary.
AQF_1A_U05Student has the ability to learn, e.g. to raise professional competences.
AQF_1A_U02Student is able to communicate with professionals and others, using various techniques of transferring information, also in a foreign language.
AQF_1A_U01Student is able to obtain information from literature, data bases and other sources related to aquaculture and fisheries as well as related areas; is able to integrate the obtained information, interpret it, draw proper conclusions and formulate opinions with their justification.
AQF_1A_U24Student is able to identify and characterize technological properties of aquatic raw materials, as well to apply selected methods and equipment in their processing. Student is able to apply using appropriate methods, techniques and tools in by-products processing.
Cel przedmiotuC-3Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.
C-2The transfer of processing skills of aquatic food products and the use of various methods for this purpose.
Treści programoweT-W-9Other preservation metods: salting, drying, smoking, fermented products, irradiation, modified atmosphere and vacuum packaging
T-L-3Heat treatment of fish, crustaceans and molluscs - physical and chemical changes
T-W-11Waste production and management
T-W-12Aquatic by-products
T-W-10Packaging
T-W-4Processing systems. Finfish, crustacean and molluscs processing system.
T-W-7Heat processing: blanching, canning, retorting.
T-W-5Quality changes in aquatic food products
T-W-8Refrigerated processes
T-W-6Unit processes: washing, sorting, scaling, heading, picking, peeling, evisceration, filleting, skiining, cutting, block formation, breading, frying, retoring, meat-bone searation.
Metody nauczaniaM-3Exposing method (movie related to the lecture)
M-1Expository methods (lecture, explanation or clarification)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: formative - continuous assessment
S-3Ocena podsumowująca: summarising - written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0Student is not able to organize a workplace or supervise the work in a team. He is not able to use the acquired knowledge to solve problems. Cannot use any methods or materials to solve the problem. He is not able to use any methods and devices for the treatment and processing of water raw material.
3,0Student is able to organize a workplace for himself. He uses only part of the acquired knowledge to solve the encountered problems.He can use some methods and materials to solve the problem. He uses some of the methods and devices for treatment and processing of water raw material.
3,5Student is able to organize a workplace for himself and the team members. He can plan work for himself and a team.He uses the acquired knowledge to solve the problems encountered. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material.
4,0Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself.
4,5Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it. He properly estimates the benefits and negative effects of the method of processing of the raw material.He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions.
5,0Student is able to organize a workplace for himself and team, as well as plan work for himself and a team of colleagues. He proposes the use of appropriate tools to improve the work of the team. He uses the acquired knowledge to solve encountered problems and is able to explain a given problem theoretically and discuss it, and also proposes alternative ways to solve the problem. He properly estimates the benefits and negative effects of the method of processing of the raw material. He can use methods and materials to solve the problem and explain his own choice. He properly uses methods and devices for the treatment and processing of water raw material and proposes a solution to the problem himself. He makes his own decisions and is aware of his choice.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C22_K01The 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.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_K05Student is able to think and act in a creative, innovative and enterprising manner.
AQF_1A_K02Student behaves in a professional manner, follows the professional ethical rules and respects the diversity of views and cultures.
AQF_1A_K01Student is aware of self-knowledge and skills. Student understands the need and possibilities of continuous education and self-improvement. She/he establishes the opportunities of her/his own development and education (the second, third degree studies; postgraduate studies; courses).
AQF_1A_K03Student is aware of the responsibility for own work and she/he ensures a compliance with the rules of the team work and takes the responsibility for the cooperative projects.
AQF_1A_K06Student understands the need of communicating to the society, e.g. through mass media, information related to production activity and is able to communicate this information in an understandable manner. Student is able to perform the function of a team leader.
Cel przedmiotuC-3Learning self-solve complex problems related to the processing of edible fish and aquatic invertebrates for food.
Treści programoweT-L-2Technology of minced meat
T-L-8Marinated fish technology
T-L-10Technology of canned fish and other aquatic organisms.
T-W-4Processing systems. Finfish, crustacean and molluscs processing system.
T-W-2Fishing gear
T-L-11Smoked fish technology.
T-W-3Handling at harvest
T-L-4Effect of the pretreatment on the quality of fish
T-L-7Salted fish technology
T-L-1The yield of total edible flesh from fish
T-L-5Technology of bread and batter products
T-L-9Technology of fishburgers
Metody nauczaniaM-4Practical method (demonstration, workshop and laboratory)
M-3Exposing method (movie related to the lecture)
M-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
Sposób ocenyS-1Ocena formująca: formative - continuous assessment
Kryteria ocenyOcenaKryterium oceny
2,0Student is not able to use the acquired knowledge and skills to carry out the tasks assigned to him. He is not able to responsibly solve problems and tasks presented to him. He cannot make decisions about a given problem. He is not creative and does not act ethically. He is unable to express his own opinion and is not aware of the constant acquisition of knowledge.
3,0Student partially uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He is quite creative and ethical. He expresses his own opinion on some problems. He is aware of the constant acquisition of knowledge.
3,5Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes decisions on minor matters. He is creative and ethical. He expresses his own opinion on some problems.He is aware of the continuous acquisition of knowledge and he educates himdelf.
4,0Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He can solve problems and tasks given to him. He makes his own decisions. He is creative and ethical. He can expresse his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
4,5Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems and tasks assigned to him on his own. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the arisen problems. He is aware of the continuous acquisition of knowledge and he educates himself.
5,0Student uses the acquired knowledge and skills to carry out the tasks assigned to him. He solves problems himself and the tasks given to him, proposes alternative solutions to the problem. He makes his own decisions and is able to estimate the consequences of his decisions. He is creative and ethical. He expresses his own opinion on the problems and is consistent in it. He is aware of the continuous acquisition of knowledge and he educates himself.