Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)

Sylabus przedmiotu PROCESSING OF BY-PRODUCTS:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot PROCESSING OF BY-PRODUCTS
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Mięsa
Nauczyciel odpowiedzialny Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

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

Wymagania wstępne

KODWymaganie wstępne
W-1The basic knowledge of seafood raw materials characterization
W-2The student is able to make an experiment, perform simple analyzes and describe the results of the experiment. The student can use professional literature and IT tools

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Knowledge and skills related to processing of seafood by-products

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Introduction, occupational health and safety in the laboratory.1
T-L-2Characterization and production of meals from seafood by-products9
T-L-3Characterization and production of protein products from seafood by-products9
T-L-4Characterization and production of hydrolysates from seafood by-products9
T-L-5Passing the practical part of the course2
30
wykłady
T-W-1Aim of subject. Course syllabus1
T-W-2Classification of seafood by-products3
T-W-3Characterization of seafood by-products24
T-W-4Exam2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Practical part of the course participation30
A-L-2Preparation for passing the practise30
A-L-3Preparation of lab reports13
A-L-4Passing the practical part of the course2
75
wykłady
A-W-1Lecture participation30
A-W-2Self study30
A-W-3Preparation for exam13
A-W-4Exam2
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Lecture
M-2Practise, work in groups, lab reports.

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: Exam
S-2Ocena podsumowująca: Test
S-3Ocena formująca: Assessment of lab reports and student activity

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 knowledge of classification and characterization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
C-1T-W-3, T-W-1, T-W-2, T-W-4M-1S-1

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 plan and conduct seafood by-products process experiments, including measurements, interpretation the obtained results and draw conclusions. Student is able to use analytic, numerical and experimental methods to formulate and solve engineering tasks.
C-1T-L-1, T-L-3, T-L-2, T-L-5, T-L-4M-2S-2, 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 kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_1-_null_K01
Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Is able to cooperate and work in a group. Is able to perform the function of a team leader; is able to estimate the time necessary to accomplish the assigned task.
C-1T-W-3, T-W-1, T-W-2, T-W-4, T-L-1, T-L-3, T-L-2, T-L-5, T-L-4M-2, M-1S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_null_W01
Student has knowledge of classification and characterization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
2,0
3,0Student has basic knowledge of classification and characterization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_1-_null_U01
Student is able to plan and conduct seafood by-products process experiments, including measurements, interpretation the obtained results and draw conclusions. Student is able to use analytic, numerical and experimental methods to formulate and solve engineering tasks.
2,0
3,0Student plans and conducts seafood by-products process experiments, including measurements, interpretation the obtained results and draw conclusions. Student uses analytic, numerical and experimental methods to formulate and solve engineering tasks.
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 learning and raising professional and personal competences, motivating other colleagues. Is able to cooperate and work in a group. Is able to perform the function of a team leader; is able to estimate the time necessary to accomplish the assigned task.
2,0
3,0Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Student cooperates and works in a group. Student performs the function of a team leader and estimates the time necessary to accomplish the assigned task.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Se-Kwon Kim, Seafood processing by-products. Trends and applications, Springer, 2014

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Introduction, occupational health and safety in the laboratory.1
T-L-2Characterization and production of meals from seafood by-products9
T-L-3Characterization and production of protein products from seafood by-products9
T-L-4Characterization and production of hydrolysates from seafood by-products9
T-L-5Passing the practical part of the course2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Aim of subject. Course syllabus1
T-W-2Classification of seafood by-products3
T-W-3Characterization of seafood by-products24
T-W-4Exam2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Practical part of the course participation30
A-L-2Preparation for passing the practise30
A-L-3Preparation of lab reports13
A-L-4Passing the practical part of the course2
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Lecture participation30
A-W-2Self study30
A-W-3Preparation for exam13
A-W-4Exam2
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_W01Student has knowledge of classification and characterization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
Cel przedmiotuC-1Knowledge and skills related to processing of seafood by-products
Treści programoweT-W-3Characterization of seafood by-products
T-W-1Aim of subject. Course syllabus
T-W-2Classification of seafood by-products
T-W-4Exam
Metody nauczaniaM-1Lecture
Sposób ocenyS-1Ocena podsumowująca: Exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has basic knowledge of classification and characterization of seafood by-products. Student knows basic methods, techniques, tools and materials used for solving simple engineering tasks within the scope of processing of seafood by-products.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_U01Student is able to plan and conduct seafood by-products process experiments, including measurements, interpretation the obtained results and draw conclusions. Student is able to use analytic, numerical and experimental methods to formulate and solve engineering tasks.
Cel przedmiotuC-1Knowledge and skills related to processing of seafood by-products
Treści programoweT-L-1Introduction, occupational health and safety in the laboratory.
T-L-3Characterization and production of protein products from seafood by-products
T-L-2Characterization and production of meals from seafood by-products
T-L-5Passing the practical part of the course
T-L-4Characterization and production of hydrolysates from seafood by-products
Metody nauczaniaM-2Practise, work in groups, lab reports.
Sposób ocenyS-2Ocena podsumowująca: Test
S-3Ocena formująca: Assessment of lab reports and student activity
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student plans and conducts seafood by-products process experiments, including measurements, interpretation the obtained results and draw conclusions. Student uses analytic, numerical and experimental methods to formulate and solve engineering tasks.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_null_K01Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Is able to cooperate and work in a group. Is able to perform the function of a team leader; is able to estimate the time necessary to accomplish the assigned task.
Cel przedmiotuC-1Knowledge and skills related to processing of seafood by-products
Treści programoweT-W-3Characterization of seafood by-products
T-W-1Aim of subject. Course syllabus
T-W-2Classification of seafood by-products
T-W-4Exam
T-L-1Introduction, occupational health and safety in the laboratory.
T-L-3Characterization and production of protein products from seafood by-products
T-L-2Characterization and production of meals from seafood by-products
T-L-5Passing the practical part of the course
T-L-4Characterization and production of hydrolysates from seafood by-products
Metody nauczaniaM-2Practise, work in groups, lab reports.
M-1Lecture
Sposób ocenyS-3Ocena formująca: Assessment of lab reports and student activity
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student understands the need of learning and raising professional and personal competences, motivating other colleagues. Student cooperates and works in a group. Student performs the function of a team leader and estimates the time necessary to accomplish the assigned task.
3,5
4,0
4,5
5,0