Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu POSTHARVEST BIOLOGY AND TECHNOLOGY OF FRUITS AND VEGETABLES:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot POSTHARVEST BIOLOGY AND TECHNOLOGY OF FRUITS AND VEGETABLES
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Ogrodnictwa
Nauczyciel odpowiedzialny Kamila Bojko <kamila-bojko@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 5,0 ECTS (formy) 5,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 25 3,00,41zaliczenie
wykładyW1 20 2,00,59egzamin

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of biochemistry, plant physiology, vegetable and fruit crops

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Providing knowledge of storage methods of horticultural crops
C-2Providing knowledge of appropriate postharvest handling techniques for various fruit and vegetable species
C-3Shaping student ability to link quality changes in stored products with the methods and conditions of their storage

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Storage parameters for horticultural crops7
T-L-2Changes occurring during storage - physical, chemical, biological, enzymatic and textural8
T-L-3Changes in nutritional quality of fruits and vegetables during storage10
25
wykłady
T-W-1Quality characteristics of common fruits and vegetables according to their storage ability5
T-W-2Storage methods / Controlled and modified atmospheres3
T-W-3Chemical and physical treatments enhancing postharvest quality of fruits and vegetables5
T-W-4Edible coatings2
T-W-5Packing and packaging materials used for fruits and vegetables5
20

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Performance in laboratories25
A-L-2Reading recommended literature15
A-L-3Preparation for the laboratory analyses10
A-L-4Compiling laboratory analysis results5
A-L-5Homework assignments10
A-L-6Report writing5
A-L-7Participation in consultations5
75
wykłady
A-W-1Performance in lectures20
A-W-2Reading recommended literature10
A-W-3Preparation for the discussion10
A-W-4Participation in consultations5
A-W-5Preparation for the exam5
50

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture / multi-media presentation
M-2Discussion
M-3Laboratory exercises
M-4Completion of the assignments
M-5Project method / report

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Performance in lectures and laboratories
S-2Ocena formująca: Assessment of the participation in the discussion
S-3Ocena formująca: Assessment of the homework assignments
S-4Ocena formująca: Assessment of laboratory work skills
S-5Ocena podsumowująca: Report
S-6Ocena podsumowująca: Final written exam

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-WKSiR_2-_null_W01
Student has knowledge of postharvest plant physiology, storage conditions and storage methods
C-1, C-3T-L-1, T-L-2, T-L-3, T-W-1, T-W-2M-1, M-3, M-4, M-5S-1, S-3, S-4, S-5, S-6
WM-WKSiR_2-_null_W02
Student has knowledge of the treatments enhancing postharvest quality of horticultural crops and methods of preparing them for marketing
C-2, C-3T-W-3, T-W-4, T-W-5M-1, M-2S-1, S-2, S-6

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-WKSiR_2-_null_U01
Student has skills to adjust the specific methods and parameters of storage to the particular species of fruits and vegetables
C-1, C-3T-L-1, T-L-2, T-L-3, T-W-1, T-W-2M-1, M-2, M-3, M-4, M-5S-1, S-2, S-3, S-4, S-5, S-6
WM-WKSiR_2-_null_U02
Student is able to assess the impact of the activities carried out during the storage process of horticultural crops
C-1, C-3T-L-1, T-L-2, T-L-3, T-W-1, T-W-2M-1, M-3, M-4, M-5S-1, S-3, S-4, S-5, S-6

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-WKSiR_2-_null_K01
Student is aware of the responsibility of high quality food production
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5M-1, M-2, M-5S-1, S-2, S-5, S-6

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_2-_null_W01
Student has knowledge of postharvest plant physiology, storage conditions and storage methods
2,0
3,0Student has basic knowledge of postharvest plant physiology, storage conditions and storage methods
3,5
4,0
4,5
5,0
WM-WKSiR_2-_null_W02
Student has knowledge of the treatments enhancing postharvest quality of horticultural crops and methods of preparing them for marketing
2,0
3,0Student has basic knowledge of the treatments enhancing postharvest quality of horticultural crops and methods of preparing them for marketing
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_2-_null_U01
Student has skills to adjust the specific methods and parameters of storage to the particular species of fruits and vegetables
2,0
3,0Student has basic skills to adjust the specific methods and parameters of storage to the main species of fruits and vegetables
3,5
4,0
4,5
5,0
WM-WKSiR_2-_null_U02
Student is able to assess the impact of the activities carried out during the storage process of horticultural crops
2,0
3,0Student is able to assess the impact of the main activities carried out during the storage process of horticultural crops
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WKSiR_2-_null_K01
Student is aware of the responsibility of high quality food production
2,0
3,0Student is generally aware of the responsibility of high quality food production
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Paliyath G., Murr D., P., Handa A.K., Lurie S., Postharvest Biology and Technology of Fruits, Vegetables and Flowers, Wiley-Blackwell Publishing, USA, 2008
  2. Wills R., McGlasson B., Graham D., Joyce D., Postharvest, UNSW Press, Syndney, Australia, 2007, 5th Ed.

Literatura dodatkowa

  1. Preece J.E., Read P.E., The biology of horticulture, John Wiley & Sons, Inc., USA, 2005
  2. Postharvest Biology and Technology (original papers and review articles)

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Storage parameters for horticultural crops7
T-L-2Changes occurring during storage - physical, chemical, biological, enzymatic and textural8
T-L-3Changes in nutritional quality of fruits and vegetables during storage10
25

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Quality characteristics of common fruits and vegetables according to their storage ability5
T-W-2Storage methods / Controlled and modified atmospheres3
T-W-3Chemical and physical treatments enhancing postharvest quality of fruits and vegetables5
T-W-4Edible coatings2
T-W-5Packing and packaging materials used for fruits and vegetables5
20

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Performance in laboratories25
A-L-2Reading recommended literature15
A-L-3Preparation for the laboratory analyses10
A-L-4Compiling laboratory analysis results5
A-L-5Homework assignments10
A-L-6Report writing5
A-L-7Participation in consultations5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Performance in lectures20
A-W-2Reading recommended literature10
A-W-3Preparation for the discussion10
A-W-4Participation in consultations5
A-W-5Preparation for the exam5
50
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_W01Student has knowledge of postharvest plant physiology, storage conditions and storage methods
Cel przedmiotuC-1Providing knowledge of storage methods of horticultural crops
C-3Shaping student ability to link quality changes in stored products with the methods and conditions of their storage
Treści programoweT-L-1Storage parameters for horticultural crops
T-L-2Changes occurring during storage - physical, chemical, biological, enzymatic and textural
T-L-3Changes in nutritional quality of fruits and vegetables during storage
T-W-1Quality characteristics of common fruits and vegetables according to their storage ability
T-W-2Storage methods / Controlled and modified atmospheres
Metody nauczaniaM-1Lecture / multi-media presentation
M-3Laboratory exercises
M-4Completion of the assignments
M-5Project method / report
Sposób ocenyS-1Ocena formująca: Performance in lectures and laboratories
S-3Ocena formująca: Assessment of the homework assignments
S-4Ocena formująca: Assessment of laboratory work skills
S-5Ocena podsumowująca: Report
S-6Ocena podsumowująca: Final written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge of postharvest plant physiology, storage conditions and storage methods
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_W02Student has knowledge of the treatments enhancing postharvest quality of horticultural crops and methods of preparing them for marketing
Cel przedmiotuC-2Providing knowledge of appropriate postharvest handling techniques for various fruit and vegetable species
C-3Shaping student ability to link quality changes in stored products with the methods and conditions of their storage
Treści programoweT-W-3Chemical and physical treatments enhancing postharvest quality of fruits and vegetables
T-W-4Edible coatings
T-W-5Packing and packaging materials used for fruits and vegetables
Metody nauczaniaM-1Lecture / multi-media presentation
M-2Discussion
Sposób ocenyS-1Ocena formująca: Performance in lectures and laboratories
S-2Ocena formująca: Assessment of the participation in the discussion
S-6Ocena podsumowująca: Final written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge of the treatments enhancing postharvest quality of horticultural crops and methods of preparing them for marketing
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_U01Student has skills to adjust the specific methods and parameters of storage to the particular species of fruits and vegetables
Cel przedmiotuC-1Providing knowledge of storage methods of horticultural crops
C-3Shaping student ability to link quality changes in stored products with the methods and conditions of their storage
Treści programoweT-L-1Storage parameters for horticultural crops
T-L-2Changes occurring during storage - physical, chemical, biological, enzymatic and textural
T-L-3Changes in nutritional quality of fruits and vegetables during storage
T-W-1Quality characteristics of common fruits and vegetables according to their storage ability
T-W-2Storage methods / Controlled and modified atmospheres
Metody nauczaniaM-1Lecture / multi-media presentation
M-2Discussion
M-3Laboratory exercises
M-4Completion of the assignments
M-5Project method / report
Sposób ocenyS-1Ocena formująca: Performance in lectures and laboratories
S-2Ocena formująca: Assessment of the participation in the discussion
S-3Ocena formująca: Assessment of the homework assignments
S-4Ocena formująca: Assessment of laboratory work skills
S-5Ocena podsumowująca: Report
S-6Ocena podsumowująca: Final written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic skills to adjust the specific methods and parameters of storage to the main species of fruits and vegetables
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_U02Student is able to assess the impact of the activities carried out during the storage process of horticultural crops
Cel przedmiotuC-1Providing knowledge of storage methods of horticultural crops
C-3Shaping student ability to link quality changes in stored products with the methods and conditions of their storage
Treści programoweT-L-1Storage parameters for horticultural crops
T-L-2Changes occurring during storage - physical, chemical, biological, enzymatic and textural
T-L-3Changes in nutritional quality of fruits and vegetables during storage
T-W-1Quality characteristics of common fruits and vegetables according to their storage ability
T-W-2Storage methods / Controlled and modified atmospheres
Metody nauczaniaM-1Lecture / multi-media presentation
M-3Laboratory exercises
M-4Completion of the assignments
M-5Project method / report
Sposób ocenyS-1Ocena formująca: Performance in lectures and laboratories
S-3Ocena formująca: Assessment of the homework assignments
S-4Ocena formująca: Assessment of laboratory work skills
S-5Ocena podsumowująca: Report
S-6Ocena podsumowująca: Final written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is able to assess the impact of the main activities carried out during the storage process of horticultural crops
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WKSiR_2-_null_K01Student is aware of the responsibility of high quality food production
Cel przedmiotuC-1Providing knowledge of storage methods of horticultural crops
C-2Providing knowledge of appropriate postharvest handling techniques for various fruit and vegetable species
C-3Shaping student ability to link quality changes in stored products with the methods and conditions of their storage
Treści programoweT-L-1Storage parameters for horticultural crops
T-L-2Changes occurring during storage - physical, chemical, biological, enzymatic and textural
T-L-3Changes in nutritional quality of fruits and vegetables during storage
T-W-1Quality characteristics of common fruits and vegetables according to their storage ability
T-W-2Storage methods / Controlled and modified atmospheres
T-W-3Chemical and physical treatments enhancing postharvest quality of fruits and vegetables
T-W-4Edible coatings
T-W-5Packing and packaging materials used for fruits and vegetables
Metody nauczaniaM-1Lecture / multi-media presentation
M-2Discussion
M-5Project method / report
Sposób ocenyS-1Ocena formująca: Performance in lectures and laboratories
S-2Ocena formująca: Assessment of the participation in the discussion
S-5Ocena podsumowująca: Report
S-6Ocena podsumowująca: Final written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is generally aware of the responsibility of high quality food production
3,5
4,0
4,5
5,0