Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu PLANT TECHNOLOGY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego 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

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 30 3,00,50zaliczenie
wykładyW1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Student should know the basics of food technology, chemistry and food analysis.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Students 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

KODTreść programowaGodziny
laboratoria
T-L-1Introduction to laboratory exercises1
T-L-2Effect of processing on color changes in selected vegetables.2
T-L-3Production of French fries and potato chips.3
T-L-4Production of jam and assessment of sensory properties3
T-L-5Technology of compotes.4
T-L-6Technology and sensory assessment of fruit and vegetable juices.3
T-L-7Sensory assessment and determination of acidity and vitamin C content in soured cabbage.3
T-L-8Technology of pickles.3
T-L-9Technology of wheat bread.4
T-L-10Sensory assessment of cocoa products and chocolates production.4
30
wykłady
T-W-1Chemical composition and nutritional value of fruits and vegetables and methods used for their determination.4
T-W-2Classification of fruit and vegetable semi-products, the technology of their production.2
T-W-3Methods of fruit and vegetables preservation.4
T-W-4Potatoes classification and technology of fried potato products.2
T-W-5Starch production and application in food technology.2
T-W-6Production of jams with regard to the quality requirements for raw material and finished product.2
T-W-7Technology of juices and their effects on human health.3
T-W-8Technology of canned fruites and vegetables.2
T-W-9Technology of pickles and soured vegetables.2
T-W-10Technology of bakery products.3
T-W-11Cocoa and chocolate technology.4
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test5
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
75
wykłady
A-W-1participation in lectures30
A-W-2preparation for exam15
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lecture with use of multimedia, discussion
M-2project
M-3laboratory excercises

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: test, reports
S-2Ocena formująca: continuous assessment of activity on classess
S-3Ocena podsumowująca: project
S-4Ocena podsumowująca: 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-WNoZiR_1-_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-1T-L-2, T-L-6, T-L-7, T-L-8, T-L-3, T-L-5, T-L-4, T-L-1, T-L-10, T-L-9, T-W-6, T-W-1, T-W-7, T-W-5, T-W-11, T-W-4, T-W-8, T-W-3, T-W-2, T-W-9, T-W-10M-3, M-1, M-2S-1, S-3, S-2, S-4

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_1-_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-1T-L-2, T-L-6, T-L-7, T-L-8, T-L-3, T-L-5, T-L-4, T-L-1, T-L-10, T-L-9, T-W-6, T-W-1, T-W-7, T-W-5, T-W-11, T-W-4, T-W-8, T-W-3, T-W-2, T-W-9, T-W-10M-3, M-1, M-2S-1, S-3, S-2, S-4

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_1-_null_K01
Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
C-1T-L-2, T-L-6, T-L-7, T-L-8, T-L-3, T-L-5, T-L-4, T-L-1, T-L-10, T-L-9, T-W-6, T-W-1, T-W-7, T-W-5, T-W-11, T-W-4, T-W-8, T-W-3, T-W-2, T-W-9, T-W-10M-3, M-1, M-2S-1, S-3, S-2, S-4

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_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
3,0Student should know basic information about plant processing
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_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
3,0Student 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 sięOcenaKryterium oceny
WM-WNoZiR_1-_null_K01
Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
2,0
3,0Student should be aware of the competences, ethics and care of the workplace.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Li T.S.C., Vegetables and Fruits. Nutritional and Therapeutic Values, CRC Press, Boca Raton London New York, 2008
  2. Chemical and Functional Properties of Food Components, CRC Press, Boca Raton London New York, 2007, 3, Ed. Z.E. Sikorski
  3. 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

  1. Fruit and vegetable biotechnology, CRC Press, Boca Raton Boston New York Washington, D.C., 2002, ed. V. Valpuesta
  2. Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, Chapman & Hall/CRC, Boca Raton London New York Washington D.C., 2004, ed. S. YANNAI

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Introduction to laboratory exercises1
T-L-2Effect of processing on color changes in selected vegetables.2
T-L-3Production of French fries and potato chips.3
T-L-4Production of jam and assessment of sensory properties3
T-L-5Technology of compotes.4
T-L-6Technology and sensory assessment of fruit and vegetable juices.3
T-L-7Sensory assessment and determination of acidity and vitamin C content in soured cabbage.3
T-L-8Technology of pickles.3
T-L-9Technology of wheat bread.4
T-L-10Sensory assessment of cocoa products and chocolates production.4
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Chemical composition and nutritional value of fruits and vegetables and methods used for their determination.4
T-W-2Classification of fruit and vegetable semi-products, the technology of their production.2
T-W-3Methods of fruit and vegetables preservation.4
T-W-4Potatoes classification and technology of fried potato products.2
T-W-5Starch production and application in food technology.2
T-W-6Production of jams with regard to the quality requirements for raw material and finished product.2
T-W-7Technology of juices and their effects on human health.3
T-W-8Technology of canned fruites and vegetables.2
T-W-9Technology of pickles and soured vegetables.2
T-W-10Technology of bakery products.3
T-W-11Cocoa and chocolate technology.4
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1participation in classes30
A-L-2preparation for classes15
A-L-3report of laboratory exercise15
A-L-4preparation for the test5
A-L-5reading of recommended literature5
A-L-6tutorial with lecturer5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in lectures30
A-W-2preparation for exam15
A-W-3project15
A-W-4reading of recommended literature10
A-W-5tutorial with lecturer5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_W01Student 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.
Cel przedmiotuC-1Students 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 programoweT-L-2Effect of processing on color changes in selected vegetables.
T-L-6Technology and sensory assessment of fruit and vegetable juices.
T-L-7Sensory assessment and determination of acidity and vitamin C content in soured cabbage.
T-L-8Technology of pickles.
T-L-3Production of French fries and potato chips.
T-L-5Technology of compotes.
T-L-4Production of jam and assessment of sensory properties
T-L-1Introduction to laboratory exercises
T-L-10Sensory assessment of cocoa products and chocolates production.
T-L-9Technology of wheat bread.
T-W-6Production of jams with regard to the quality requirements for raw material and finished product.
T-W-1Chemical composition and nutritional value of fruits and vegetables and methods used for their determination.
T-W-7Technology of juices and their effects on human health.
T-W-5Starch production and application in food technology.
T-W-11Cocoa and chocolate technology.
T-W-4Potatoes classification and technology of fried potato products.
T-W-8Technology of canned fruites and vegetables.
T-W-3Methods of fruit and vegetables preservation.
T-W-2Classification of fruit and vegetable semi-products, the technology of their production.
T-W-9Technology of pickles and soured vegetables.
T-W-10Technology of bakery products.
Metody nauczaniaM-3laboratory excercises
M-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-1Ocena formująca: test, reports
S-3Ocena podsumowująca: project
S-2Ocena formująca: continuous assessment of activity on classess
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should know basic information about plant processing
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_U01Student 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.
Cel przedmiotuC-1Students 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 programoweT-L-2Effect of processing on color changes in selected vegetables.
T-L-6Technology and sensory assessment of fruit and vegetable juices.
T-L-7Sensory assessment and determination of acidity and vitamin C content in soured cabbage.
T-L-8Technology of pickles.
T-L-3Production of French fries and potato chips.
T-L-5Technology of compotes.
T-L-4Production of jam and assessment of sensory properties
T-L-1Introduction to laboratory exercises
T-L-10Sensory assessment of cocoa products and chocolates production.
T-L-9Technology of wheat bread.
T-W-6Production of jams with regard to the quality requirements for raw material and finished product.
T-W-1Chemical composition and nutritional value of fruits and vegetables and methods used for their determination.
T-W-7Technology of juices and their effects on human health.
T-W-5Starch production and application in food technology.
T-W-11Cocoa and chocolate technology.
T-W-4Potatoes classification and technology of fried potato products.
T-W-8Technology of canned fruites and vegetables.
T-W-3Methods of fruit and vegetables preservation.
T-W-2Classification of fruit and vegetable semi-products, the technology of their production.
T-W-9Technology of pickles and soured vegetables.
T-W-10Technology of bakery products.
Metody nauczaniaM-3laboratory excercises
M-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-1Ocena formująca: test, reports
S-3Ocena podsumowująca: project
S-2Ocena formująca: continuous assessment of activity on classess
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should know how to select and use plant processing methods
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_K01Student understands the need of product high quality. Student can use the scientific literature to widen his knowledge.
Cel przedmiotuC-1Students 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 programoweT-L-2Effect of processing on color changes in selected vegetables.
T-L-6Technology and sensory assessment of fruit and vegetable juices.
T-L-7Sensory assessment and determination of acidity and vitamin C content in soured cabbage.
T-L-8Technology of pickles.
T-L-3Production of French fries and potato chips.
T-L-5Technology of compotes.
T-L-4Production of jam and assessment of sensory properties
T-L-1Introduction to laboratory exercises
T-L-10Sensory assessment of cocoa products and chocolates production.
T-L-9Technology of wheat bread.
T-W-6Production of jams with regard to the quality requirements for raw material and finished product.
T-W-1Chemical composition and nutritional value of fruits and vegetables and methods used for their determination.
T-W-7Technology of juices and their effects on human health.
T-W-5Starch production and application in food technology.
T-W-11Cocoa and chocolate technology.
T-W-4Potatoes classification and technology of fried potato products.
T-W-8Technology of canned fruites and vegetables.
T-W-3Methods of fruit and vegetables preservation.
T-W-2Classification of fruit and vegetable semi-products, the technology of their production.
T-W-9Technology of pickles and soured vegetables.
T-W-10Technology of bakery products.
Metody nauczaniaM-3laboratory excercises
M-1lecture with use of multimedia, discussion
M-2project
Sposób ocenyS-1Ocena formująca: test, reports
S-3Ocena podsumowująca: project
S-2Ocena formująca: continuous assessment of activity on classess
S-4Ocena podsumowująca: written exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the competences, ethics and care of the workplace.
3,5
4,0
4,5
5,0