Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)
Sylabus przedmiotu FOOD REFRIGERATION AND STORAGE:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | trzeciego stopnia |
| Stopnień naukowy absolwenta | |||
| Obszary studiów | studia trzeciego stopnia | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | FOOD REFRIGERATION AND STORAGE | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności | ||
| Nauczyciel odpowiedzialny | Izabela Dmytrów <Izabela.Dmytrow@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | egzamin | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basic knowledge of food technology and food chemistry. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Familiarization with the methods of food preservation and storage and the processes involved in refrigeration and freezer storage. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Determination of heat capacity and thermal conductivity of food products | 3 |
| T-L-2 | The method of cooling raw material with ice | 3 |
| T-L-3 | Determination of freezing point of raw materials and food products | 3 |
| T-L-4 | Determination of time and rate of freezing of raw materials and food products | 3 |
| T-L-5 | Immersion freezing of raw materials | 3 |
| T-L-6 | Effect of freezing rate on histological structure and type of crystals in plant and animal tissues | 3 |
| T-L-7 | Ice glazing of frozen food products | 3 |
| T-L-8 | Determination of the thawing rate | 3 |
| T-L-9 | Determination of water absorption of frozen raw materials | 2 |
| T-L-10 | Measuring of adhesiveness and hardness of raw materials subjected to cold preservation | 2 |
| T-L-11 | Test | 2 |
| 30 | ||
| wykłady | ||
| T-W-1 | Definition and objectives of food preservation | 3 |
| T-W-2 | Division and characteristics of food preservation methods | 3 |
| T-W-3 | Classification of changes occurring in food during storage | 3 |
| T-W-4 | Basic processes of refrigeration technology i.e. cooling, sub-freezing, freezing, de-cooling and thawing | 3 |
| T-W-5 | Methods of cooling and freezing of food | 3 |
| T-W-6 | Methods of de-cooling and thawing of food | 3 |
| T-W-7 | Storage of plant and animal products | 3 |
| T-W-8 | Storage of unprocessed products | 3 |
| T-W-9 | Quality of frozen products. Classification and characterization of the changes during storage of frozen food | 3 |
| T-W-10 | Modern methods of food freezing and thawing | 3 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | partipitation in classes | 30 |
| A-L-2 | student's own work | 25 |
| A-L-3 | consultation with a teacher | 5 |
| A-L-4 | preparation for the tests | 15 |
| 75 | ||
| wykłady | ||
| A-W-1 | participation in lectures | 30 |
| A-W-2 | student's own work | 23 |
| A-W-3 | consultation with a teacher | 5 |
| A-W-4 | preparation for the exam | 15 |
| A-W-5 | exam | 2 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lectures, laboratory classes |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: class tests, exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_W01 The student has knowledge on the methods of cooling and freezing and on the impact of this methods on raw materials and food products quality. Student is able to define basic processes of refrigeration technology. Student knows how to store plant and animal products and is aware of the importance of proper storage on food quality. | — | — | C-1 | T-W-10, T-W-6, T-W-8, T-W-4, T-W-3, T-W-9, T-W-2, T-W-7, T-W-5, T-W-1 | M-1 | S-1 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to cool, sub-freeze, freeze, de-cool and thaw selected raw materials and products. | — | — | C-1 | T-L-5, T-L-10, T-L-1, T-L-8, T-L-9, T-L-2, T-L-4, T-L-7, T-L-3, T-L-11, T-L-6 | M-1 | S-1 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla dyscypliny | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_3-_null_K01 Student is able to use gained knowledge at work. | — | — | C-1 | T-W-10, T-L-3, T-W-6, T-L-1, T-L-7, T-L-6, T-W-3, T-L-11, T-W-9, T-W-7, T-W-5, T-L-10, T-L-4, T-L-2, T-L-5, T-W-1, T-W-8, T-L-8, T-L-9, T-W-2, T-W-4 | M-1 | S-1 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_W01 The student has knowledge on the methods of cooling and freezing and on the impact of this methods on raw materials and food products quality. Student is able to define basic processes of refrigeration technology. Student knows how to store plant and animal products and is aware of the importance of proper storage on food quality. | 2,0 | Student does not know and does not understand most of the processes that occur in refrigerated and frozen food. He has achieved a knowledge of less than 60%. |
| 3,0 | Student will be aware of basic concepts of food refrigeration and storage. He has achieved 60% knowledge. He knows and understands most of the processes that occur during refrigeration and freezer storage of food. | |
| 3,5 | Student has reached 70% of the knowledge of food storage. The student knows and understands to an advanced degree most of the processes that occur in refrigerated and frozen food. | |
| 4,0 | Student has achieved 80% knowledge of food storage. He knows and understands to an advanced degree the processes that occur in refrigerated and frozen food. He knows how to compare them. | |
| 4,5 | Student has achieved 90% knowledge of food storage. He knows and understands very well the processes that occur in refrigerated and frozen food. | |
| 5,0 | Student has 95 - 100% achieved knowledge of food storage. To an advanced degree, he knows and understands the processes that occur in refrigerated and frozen food. |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_U01 Student is able to cool, sub-freeze, freeze, de-cool and thaw selected raw materials and products. | 2,0 | Student is unable to search, analyze and draw appropriate conclusions on the basis of the collected information. He is not able to use the acquired knowledge in practice. |
| 3,0 | Student will be able to perform basic processes. | |
| 3,5 | Student has achieved 70% of the skills, i.e. he can search, analyze and interpret information to an advanced degree. He is able to draw appropriate conclusions. | |
| 4,0 | Student has achieved 80% of the skills, i.e. he can search, analyze and interpret information. He can draw conclusions to a good degree. | |
| 4,5 | Student has achieved 90% of the skills, i.e. he can search, understand and analyze the problem well. He can interpret information well and draw correct conclusions. | |
| 5,0 | Student has achieved 95 - 100% of the skills, i.e. he is very good at searching, analyzing the problem, interpreting the information and drawing the right conclusions. |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_3-_null_K01 Student is able to use gained knowledge at work. | 2,0 | Student is not ready for continuous education and self-improvement. |
| 3,0 | Student will be able to define areas to use new skills and knowledge. | |
| 3,5 | Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 70% commitment to the process of self-improvement. | |
| 4,0 | Student is ready for continuous further education and self-improvement. His conduct indicates 80% commitment to the process of self-improvement. | |
| 4,5 | Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 90% commitment to the process of self-improvement. | |
| 5,0 | Student is ready for continuous self-education and self-improvement, as well as setting directions for his own development and education. His conduct indicates 95 - 100% commitment to the process of self-improvement. |
Literatura podstawowa
- teacher, lectures
- teacher, Manuals for classes provided in pdf
Literatura dodatkowa
- M. Shafiur Rahman (editor), Handbook of Food Preservation, Second Edition, CRC Press, Taylor & Francis Group, London, 2007