Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu PLANT TECHNOLOGY:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | PLANT TECHNOLOGY | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Rybnej, Roślinnej i Gastronomicznej | ||
| Nauczyciel odpowiedzialny | Katarzyna Felisiak <Katarzyna.Felisiak@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | zaliczenie | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Student should know the basics of food technology, chemistry and food analysis. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Students know basics of chemical composition of vegetables and fruits, they know differences between technologies and they can choose the best one for desired product obtaining. Students become familiar with the raw material quality requirements for production of selected products. Students are able to determine the most important parameters of raw material and ready product. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introduction to laboratory exercises | 1 |
| T-L-2 | Effect of processing on color changes in selected vegetables. | 2 |
| T-L-3 | Production of French fries and potato chips. | 3 |
| T-L-4 | Production of jam and assessment of sensory properties | 3 |
| T-L-5 | Technology of compotes. | 4 |
| T-L-6 | Technology and sensory assessment of fruit and vegetable juices. | 3 |
| T-L-7 | Sensory assessment and determination of acidity and vitamin C content in soured cabbage. | 3 |
| T-L-8 | Technology of pickles. | 3 |
| T-L-9 | Technology of wheat bread. | 4 |
| T-L-10 | Sensory assessment of cocoa products and chocolates production. | 4 |
| 30 | ||
| wykłady | ||
| T-W-1 | Chemical composition and nutritional value of fruits and vegetables and methods used for their determination. | 4 |
| T-W-2 | Classification of fruit and vegetable semi-products, the technology of their production. | 2 |
| T-W-3 | Methods of fruit and vegetables preservation. | 4 |
| T-W-4 | Potatoes classification and technology of fried potato products. | 2 |
| T-W-5 | Starch production and application in food technology. | 2 |
| T-W-6 | Production of jams with regard to the quality requirements for raw material and finished product. | 2 |
| T-W-7 | Technology of juices and their effects on human health. | 3 |
| T-W-8 | Technology of canned fruites and vegetables. | 2 |
| T-W-9 | Technology of pickles and soured vegetables. | 2 |
| T-W-10 | Technology of bakery products. | 3 |
| T-W-11 | Cocoa and chocolate technology. | 4 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | participation in classes | 30 |
| A-L-2 | preparation for classes | 15 |
| A-L-3 | report of laboratory exercise | 15 |
| A-L-4 | preparation for the test | 5 |
| A-L-5 | reading of recommended literature | 5 |
| A-L-6 | tutorial with lecturer | 5 |
| 75 | ||
| wykłady | ||
| A-W-1 | participation in lectures | 30 |
| A-W-2 | preparation for exam | 15 |
| A-W-3 | project | 15 |
| A-W-4 | reading of recommended literature | 10 |
| A-W-5 | tutorial with lecturer | 5 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lecture with use of multimedia, discussion |
| M-2 | project |
| M-3 | laboratory excercises |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: test, reports |
| S-2 | Ocena formująca: continuous assessment of activity on classess |
| S-3 | Ocena podsumowująca: project |
| S-4 | 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-WNoZiR_2-_null_W01 Student has a basic knowledge of classification and chemical composition of plant materials,and their changes during processing. Student knows various vegetable and fruit products technologies and the raw material and product quality requirements. | — | — | C-1 | T-L-5, T-L-2, T-L-8, T-L-3, T-L-7, T-L-1, T-L-4, T-L-10, T-L-9, T-L-6, T-W-7, T-W-5, T-W-1, T-W-4, T-W-2, T-W-10, T-W-11, T-W-6, T-W-8, T-W-3, T-W-9 | M-2, M-3, M-1 | S-2, S-1, S-3, 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-WNoZiR_2-_null_U01 Student is able to determine the most important parameters of raw material and ready product. Student knows differences between technologies and can choose the best one for obtaining of desired fruit and vegetable product. | — | — | C-1 | T-L-5, T-L-2, T-L-8, T-L-3, T-L-7, T-L-1, T-L-4, T-L-10, T-L-9, T-L-6, T-W-7, T-W-5, T-W-1, T-W-4, T-W-2, T-W-10, T-W-11, T-W-6, T-W-8, T-W-3, T-W-9 | M-2, M-3, M-1 | S-2, S-1, S-3, S-4 |
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 Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge. | — | — | C-1 | T-L-5, T-L-2, T-L-8, T-L-3, T-L-7, T-L-1, T-L-4, T-L-10, T-L-9, T-L-6, T-W-7, T-W-5, T-W-1, T-W-4, T-W-2, T-W-10, T-W-11, T-W-6, T-W-8, T-W-3, T-W-9 | M-2, M-3, M-1 | S-2, S-1, S-3, S-4 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_W01 Student has a basic knowledge of classification and chemical composition of plant materials,and their changes during processing. Student knows various vegetable and fruit products technologies and the raw material and product quality requirements. | 2,0 | |
| 3,0 | Student should know basic information about plant processing | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_U01 Student is able to determine the most important parameters of raw material and ready product. Student knows differences between technologies and can choose the best one for obtaining of desired fruit and vegetable product. | 2,0 | |
| 3,0 | Student should know how to select and use plant processing methods | |
| 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 Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge. | 2,0 | |
| 3,0 | Student should be aware of the competences, ethics and care of the workplace. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Li T.S.C., Vegetables and Fruits. Nutritional and Therapeutic Values, CRC Press, Boca Raton London New York, 2008
- Chemical and Functional Properties of Food Components, CRC Press, Boca Raton London New York, 2007, 3, Ed. Z.E. Sikorski
- Food Science and Food Biotechnology, CRC Press, Boca Raton London New York Washington D.C., 2011, ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas
Literatura dodatkowa
- Fruit and vegetable biotechnology, CRC Press, Boca Raton Boston New York Washington, D.C., 2002, ed. V. Valpuesta
- Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, Chapman & Hall/CRC, Boca Raton London New York Washington D.C., 2004, ed. S. YANNAI