ECTS
ECTS Course Catalogue
Course details
Course code: BBS20194f13Semester: 2013/2014 summer
Name: Milk biology
Major: Biology
Study Type: second cycle
Course type: optional
Study Semester: 0
ECTS points: 2
Hours (Lectures / Tutorials / Other): 10 / 20 / 0
Lecturer: prof. Tadeusz Szulc
Language of instruction: Polish
Learning outcomes: Knowledge: Student: W1 – knows the meaning of the milk in animal and human nutrition [KB2_W 04]; W2 – knows physical, chemical and biological traits of the milk and is able to define them [KB2_W 05]; W3 – has general and detailed knowledge about milk formation processes and can characterize them [KB2_W 05]; W4 – knows the basis of milk analysis at different stages of its production and processing ]KB2_W 01, KB2_W 06]. Skills: Student: U1 – uses ably and safely of laboratory devices used for milk analyses [KB2_U01, KB2_U02]; U2 – knows chemical methods of evaluation of milk composition and quality, and is able to organise theirs determination [KB2_U01]; U3 – is able to evaluate quality of milk products [KB2_U04]; U4 – manages to define the range of milk falsity and interpret them [KB2_U04]; U5 – knows the extent of chemical and microbiological tests of milk at various stages of production and processing plus is able to carry out them [KB2_U01, KB2_U02].
Competences: Social competences (attitudes): Student: K1 – understands the importance of milk in mammalian and human nutrition plus the need to improve more the knowledge of its functions and significance, especially in human nutrition [KB2_K01, KB2_K04, KB2_K08]; K2 – is aware about the importance of milk tests for safety of production and consumption [KB2_K04]; K3 – demonstrates the ability to work in a team of research and to perform analyses of milk traits [KB2_K02, KB2_K05, KB2_K08].
Prerequisites: chemistry and biochemistry
Course content: Production of milk of various mammals and its importance in infants and human nutrition; physiology of milk formation; composition; physical, chemical and biological milk and colostrum traits; the health promoting properties of milk components for human; processing of milk of different species of mammals; the milk processing lines; humanization of milk; milk in prophylaxis and therapy.
Recommended literature: 1. Szulc T (red.): Mleko – biologia, chemia, analizy, Wydawnictwo UP we Wrocławiu, 2011 2. 2. Szulc T.: Tajemnice Mleka. Wydawnictwo UP we Wrocławiu, 2012 3. Szulc T., Zachwieja A.: Siara eliksir życia osesków. Wydawnictwa Akademii Rolniczej we Wrocławiu 1988 4. Litwińczuk A, Litwińczuk Z., Barłowska J., Florek M. Surowce zwierzęce, ocena i wykorzystanie. PWRiL Warszawa 2004. 5. Jurczak M.: Mleko, produkcja, badanie, przerób. Wydawnictwo SGGW Warszawa 2005 6. Polskie Normy oceny jakości mleka
Assessment methods: The presence on the tutorials is mandatory. The absence must be work out. Students must be prepared for each tutorial, their knowledge is checked before they start by writing short practice test. The assessment of tutorials is based on the average of obtained scores. The assessment of the whole course is based on a test – students have to answer five questions in 90 minutes. Students who have completed the course with the best score will receive a certificate in a field of milk research and ana
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