Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu FISH TECHNOLOGY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot FISH TECHNOLOGY
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Technologii Rybnej, Roślinnej i Gastronomicznej
Nauczyciel odpowiedzialny Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl>
Inni nauczyciele Grzegorz Tokarczyk <Grzegorz.Tokarczyk@zut.edu.pl>
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-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 parts from fish3
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes3
T-L-3Salted fish technology4
T-L-4Marinated fish technology4
T-L-5Technology of fishburgers2
T-L-6Technology of canned fish and other aquatic organisms.4
T-L-7Smoked fish technology.4
T-L-8Technology of fish sausage2
T-L-9Fish pastes technology2
T-L-10Technology of minced meat2
30
wykłady
T-W-1Raw material of fish industry - species and morphological diversity, availability and seasonal changes. Optional sources of raw materials for the fishing industry. Form of raw materials, their utility value and technological usefulness.4
T-W-2Quality changes in aquatic food products4
T-W-3Processing systems and unit processes4
T-W-4Refrigerated processes2
T-W-5Salted and marinated fish technology2
T-W-6Heat processing2
T-W-7Smoked fish technology.2
T-W-8Technology of minced and comminuted fish flesh products.2
T-W-9Aquatic organisms by-products3
T-W-10The utilization of low value raw materials in fish processing.2
T-W-11Designing of convenience, functional and fortified foods based on aquatic organisms.1
T-W-12Optimization of technological processes used in fish processing.1
T-W-13Traditional and regional foods made from aquatic organisms.1
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
wykłady
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75

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 kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_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.
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-10, T-W-11, T-W-12, T-W-13M-1, M-2, M-3, M-4S-1, S-2, S-3

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_2-_null_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.
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-10, T-W-11, T-W-12, T-W-13M-1, M-2, M-3, M-4S-1, S-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_2-_null_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.
C-1, C-2, C-3T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-10, T-W-11, T-W-12, T-W-13M-1, M-2, M-3, M-4S-1, S-2, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_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.
2,0
3,0Student should have basic knowledge about fish processing
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_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.
2,0
3,0Student should have basic skills to process fish
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_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.
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0

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 parts from fish3
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes3
T-L-3Salted fish technology4
T-L-4Marinated fish technology4
T-L-5Technology of fishburgers2
T-L-6Technology of canned fish and other aquatic organisms.4
T-L-7Smoked fish technology.4
T-L-8Technology of fish sausage2
T-L-9Fish pastes technology2
T-L-10Technology of minced meat2
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Raw material of fish industry - species and morphological diversity, availability and seasonal changes. Optional sources of raw materials for the fishing industry. Form of raw materials, their utility value and technological usefulness.4
T-W-2Quality changes in aquatic food products4
T-W-3Processing systems and unit processes4
T-W-4Refrigerated processes2
T-W-5Salted and marinated fish technology2
T-W-6Heat processing2
T-W-7Smoked fish technology.2
T-W-8Technology of minced and comminuted fish flesh products.2
T-W-9Aquatic organisms by-products3
T-W-10The utilization of low value raw materials in fish processing.2
T-W-11Designing of convenience, functional and fortified foods based on aquatic organisms.1
T-W-12Optimization of technological processes used in fish processing.1
T-W-13Traditional and regional foods made from aquatic organisms.1
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
(*) 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 literature15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_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.
Cel przedmiotuC-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 programoweT-L-1The yield of total edible parts from fish
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes
T-L-3Salted fish technology
T-L-4Marinated fish technology
T-L-5Technology of fishburgers
T-L-6Technology of canned fish and other aquatic organisms.
T-L-7Smoked fish technology.
T-L-8Technology of fish sausage
T-L-9Fish pastes technology
T-L-10Technology of minced meat
T-W-10The utilization of low value raw materials in fish processing.
T-W-11Designing of convenience, functional and fortified foods based on aquatic organisms.
T-W-12Optimization of technological processes used in fish processing.
T-W-13Traditional and regional foods made from aquatic organisms.
Metody nauczaniaM-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)
Sposób ocenyS-1Ocena formująca: formative - continuous assessment
S-2Ocena formująca: formative - observation of students activity during laboratories
S-3Ocena podsumowująca: summarising - written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic knowledge about fish processing
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_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.
Cel przedmiotuC-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 programoweT-L-1The yield of total edible parts from fish
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes
T-L-3Salted fish technology
T-L-4Marinated fish technology
T-L-5Technology of fishburgers
T-L-6Technology of canned fish and other aquatic organisms.
T-L-7Smoked fish technology.
T-L-8Technology of fish sausage
T-L-9Fish pastes technology
T-L-10Technology of minced meat
T-W-10The utilization of low value raw materials in fish processing.
T-W-11Designing of convenience, functional and fortified foods based on aquatic organisms.
T-W-12Optimization of technological processes used in fish processing.
T-W-13Traditional and regional foods made from aquatic organisms.
Metody nauczaniaM-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)
Sposób ocenyS-1Ocena formująca: formative - continuous assessment
S-2Ocena formująca: formative - observation of students activity during laboratories
S-3Ocena podsumowująca: summarising - written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic skills to process fish
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_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.
Cel przedmiotuC-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 programoweT-L-1The yield of total edible parts from fish
T-L-2Heat treatment of fish, crustaceans and molluscs - physical and chemical changes
T-L-3Salted fish technology
T-L-4Marinated fish technology
T-L-5Technology of fishburgers
T-L-6Technology of canned fish and other aquatic organisms.
T-L-7Smoked fish technology.
T-L-8Technology of fish sausage
T-L-9Fish pastes technology
T-L-10Technology of minced meat
T-W-10The utilization of low value raw materials in fish processing.
T-W-11Designing of convenience, functional and fortified foods based on aquatic organisms.
T-W-12Optimization of technological processes used in fish processing.
T-W-13Traditional and regional foods made from aquatic organisms.
Metody nauczaniaM-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)
Sposób ocenyS-1Ocena formująca: formative - continuous assessment
S-2Ocena formująca: formative - observation of students activity during laboratories
S-3Ocena podsumowująca: summarising - written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0