Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu MEAT TECHNOLOGY:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | MEAT TECHNOLOGY | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Technologii Mięsa | ||
| Nauczyciel odpowiedzialny | Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl> | ||
| Inni nauczyciele | Marek Kotowicz <Marek.Kotowicz@zut.edu.pl>, Małgorzata Sobczak <Malgorzata.Sobczak@zut.edu.pl>, Joanna Żochowska-Kujawska <Joanna.Zochowska-Kujawska@zut.edu.pl> | ||
| 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: basic of food technology, process engineering, chemistry, biochemistry and food analysis. |
| W-2 | Student can develop the results of an experiments and can look up and browse available literature resources. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Sharing the knowlege and skills related to breed of farm animals pre-/postsloughter handling. |
| C-2 | Sharing the knowledge and skills related to carcass evaluation and postmortem changes in muscles. |
| C-3 | Sharing the knowledge and skills related to principles of meat processing. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Introductory classes | 3 |
| T-L-2 | Carcass dressing | 3 |
| T-L-3 | Selection and grading of raw material | 3 |
| T-L-4 | Defective meats | 3 |
| T-L-5 | Production of cooked meat sausages | 3 |
| T-L-6 | Effects of different technological factors on meat sausage quality | 3 |
| T-L-7 | Cooked ham production | 3 |
| T-L-8 | Production of precooked meat products | 3 |
| T-L-9 | Effects of heating methods on meat quality | 3 |
| T-L-10 | Summary | 3 |
| 30 | ||
| wykłady | ||
| T-W-1 | Introduction of slaughter technics and post-slaughter handling | 6 |
| T-W-2 | Conversion of muscle into the meat | 5 |
| T-W-3 | Non-meat ingredients in meat processing | 3 |
| T-W-4 | Meat storage and preservation | 3 |
| T-W-5 | Categories of processed meat products | 3 |
| T-W-6 | Fermented sausages and dry cured ham | 2 |
| T-W-7 | Principles of production of cooked sausages, cooked hams, precooked meat products, ground meat products and canned products. | 6 |
| T-W-8 | Summary and exam | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Participation in classes | 30 |
| A-L-2 | Preparation for exercises on the basis of literature | 15 |
| A-L-3 | Consultation | 10 |
| A-L-4 | Preparing a report from the exercise | 18 |
| A-L-5 | Credit test | 2 |
| 75 | ||
| wykłady | ||
| A-W-1 | Participation in lectures | 30 |
| A-W-2 | Literature studies (establishing the suject knowledge) | 17 |
| A-W-3 | Participation in consultations | 10 |
| A-W-4 | Preparation to exam | 15 |
| A-W-5 | Exam | 2 |
| 74 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lecture with comprehensive use of mulimedia. |
| M-2 | Laboratory practical classes in groups (experiment, observation), report from classes supported with conclusions. |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Credit for practical classes based on the grade from the tests reviewing the knowledge from each exercises, as well as participation in classes. Preparation of a report from practical classes supported with appropiate conclusions. |
| S-2 | Ocena podsumowująca: Writing credit test with open questions concerning the content taught in classes. |
| S-3 | Ocena formująca: Assesment of group work. |
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 knowledge in meat characteristics and processing | — | — | C-1, C-2, C-3 | T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8 | M-1 | S-2 |
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 characterize meat properties and indicate the directions of meat use | — | — | C-1, C-2, C-3 | T-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 | M-2 | S-1 |
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 is aware of the acquired knowledge, abilities and necessity of self-development. Student has competences to become a leader, since acquired professional entrepreneur skills and understand complex socioeconomical aspects. | — | — | C-1, C-2, C-3 | T-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-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8 | M-1, M-2 | S-3 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_W01 Student has knowledge in meat characteristics and processing | 2,0 | |
| 3,0 | Student has basic knowledge in characteristics and processing of meat | |
| 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 characterize meat properties and indicate the directions of meat use | 2,0 | |
| 3,0 | Student is able to characterize meat properties and indicate the directions of meat use | |
| 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 is aware of the acquired knowledge, abilities and necessity of self-development. Student has competences to become a leader, since acquired professional entrepreneur skills and understand complex socioeconomical aspects. | 2,0 | |
| 3,0 | Student is interested in the teaching process, cooperation during classes and aim to succesfully accomplish all tasks. Student follow all safety rules and is concerned about environmental issues and utilization of by-products. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Pisula A., Pospiech E. i in., Meat - the basics of science and technology (in polish), SGGW, Warszawa, 2011, 1
- Prost E.K., Slaughter animals and meat - evaluation and hygiene (in polish), Lubelskie Towarzystwo Naukowe, Lublin, 2006
- Varnam A.H., Sutherland J. P, Meat and meat products – technology, chemistry and microbiology, Chapman & Hall, 1995, London
- Sikorski Z.E, Chemical and functional properties of food ingredients (in polish), WN-T, 1994
- Price J.F., Schweigert B.S, The science of meat and meat products, Food & Nutrition Press, Westport, 2011, 3
- Kołczak T, Biological basis of meat technology (in polish), skrypt AR Kraków, 1983
- Pearson A.M., Gillett T.A., Processed meats, Chapman & Hall, New York, 1993
Literatura dodatkowa
- Gospodarka Mięsna; Mieso i Wędliny; Przemysł Spożywczy - selected articles concerning meat technology
- Fleischwirtschaft
- Meat Science; Animal Sciences; Polish Journal of Food and Nutritional Sciences