ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10048o14Semester: 2014/2015 winter
Name: Animal Products Technologies
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 6
Hours (Lectures / Tutorials / Other): 60 / 30 / 0
Lecturer: prof. dr hab. Tadeusz Szmańko; prof. dr hab. Wiesław Kopeć; dr Anna Dąbrowska
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course the student knows the animal slaughter [BŻ_W07]; [BŻ_W14]. Has knowledge above processing [BŻ_W15]. Knows post slaughter changes in meat [BŻ_W14]. Understand single processes in meat industry [BŻ_W014]. Has knowledge above production process of sausages, cured smoked meat products and products processed from edible offal [BŻ_W014]. Identify of head hazard to result bad quality of raw materials and single processes [BŻ_W017]. Student after finishing the course know the basics of poultry and egg production BZ_W07 including slaughter and processing of poultry meat and eggs BZ_W14, BZ_W15, methods of determination of quality of poultry meat and eggs, gain general knowledge concerning method of raw materials preservation BZ_W17, knows basic terminology and poultry definitions . After completing the course the student knows the chemical composition and physico-chemical properties of milk [BZ_W07], knows the methods of it’s preservation [BZ_W14], is able to describe the production process of main dairy products [BZ_W15]. The student is familiar with composition and quality requirements for dairy products (fermented drinks, milk concentrates, butter and cheeses) [BZ_W17]. He knows the by-products of main dairy technologies [BZ_W16]. Skills: The student knows to assess quality meat products and knows possible of raw material and manufacturing defects induced deviation of quality [BZ_U11]. Student knows to put into practice technology: slaughtering, primary cutting carcass, production meat products and melted fat. Has knowledge above single processes in meat industry. Knows applied conventional methods preservation meat and meat products. Optimize manufacturing processes [BZ_U05]. Determine critical control points in processing applied in meat industry[BZ_U05]. Identify source of origin raw materials. Estimate correctness of washing technological hall and machines [BZ_U05]. Student can classify the quality of poultry meat and egg, is able to use proper terminology concerning unit operations in technological processes BZ_U11, BZ_U13. The student can determine the milk composition and it’s and physico-chemical properties. [BZ_U01, BZ_U03, BZ_U04], can perform the quality evaluation of milk and it’s utility in dairy food processing [BZ_U07]. Can perform suitable calculation for milk fat/protein normalization [BZ_U16], is able to do the chemical assays for determination the composition of milk products [BZ_U13]. He can design the technological production process of specific dairy product, [BZ_U16].
Competences: The student know principles of good practice in meat industry and danger as a consequence not apply quality standards in meat industry [BZ_K04]. Understands basic processes in technology of animal raw material BZ_K02, understand law implications concerning food additives usage in relation to the health of consumers BZ_K07. The student shows care for lab equipment and follows the lab-work rules, is aware of it’s responsibility for consumers health of carried food products analysis [BZ_K05]. Is able to work in a team and behaves according to ethic rules [BZ_K03, BZ_K07].
Prerequisites: Biochemistry, Microbiology, general Food technology
Course content: Slaughtering line of cattle and pig; pre-processing raw material; manufacturing processes applied in meat industry. Quality protection in meat industry. Slaughter technology; poultry meat characteristics with focus on post-slaughter changes, chemical composition and nutrition value. Shell egg storage, chemical composition and functionality of eggs, chosen problems concerning whole egg processing Physico-chemical characteristics of milk. Milk higene and microbiology. Thermal preservation of milk (pasteurization, sterilization , UHT treatment). Main trends in milk processing (production of fermented drinks, milk concentrates, butter, cheeses). Production of dry and liquid milk concentrates.
Recommended literature: 1. Mięso- podstawy nauki i technologii. Red. A. Pisula i E. Pospiech. SGGW, Warszawa 2011. 2. Meat products handbook.G. Feiner. CRC Press 2006. 3. Meat Science. An introductory text. Warriss P.,D., CABI Publishing 2000. 4. Atlas rozbioru tusz zwierząt rzeźnych. A. Olszewski. WNT. Warszawa 2005. 5. The meat we eat. J. Romans, W. Costello, C. Carlson, M. Greaser, K. Jones. Interstate Publishers, Inc. 1994. 6. Gospodarka Mięsna. SIT. NOT (miesięcznik). 7. Przetwórstwo mięsa drobiu. 2009. Praca zbiorowa. Red. Kopeć W., Smolińska T.. Wyd. UP. Wrocław. 8. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000. 9. Zarys chemii i technologii mleczarstwa, Pijanowski E., PWN 1988. 10. Mleczarstwo - Zagadnienia wybrane Ziajka S., ART. Olsztyn 1997, 2008. 11. Milk and milk products, Varnam A.H., Sutherland J.P., Chapman and Hall, London 1992
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