Courses list

Wersja polska

Course code: BHN10371o15
Semester: 2015/2016 winter
Name: Animal Origin Products Research
Major: Animal Science
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 6
Hours (Lectures / Tutorials / Other): 18 / 18 / 0
Lecturer: prof. dr hab. inż. Piotr Nowakowski, prof. dr hab. inż. Ewa Łukaszewicz, dr hab. inż. Adam Roman prof. nadz., dr hab. inż. Maciej Adamski prof. nadz.,
Language of instruction: Polish


Learning outcomes: Knowlegde: Student - W1 - has general knowledge in the range of production and obtaining of animal origin products W2 - knows basic technologies in animal origin products production Skills: Student - U1 - is able to assess the value of animal origin raw materials.

Competences: Student - K1 - is aware of the significance of social, professional and ethic responsibility for high quality products manufacturing.

Prerequisites: Breeding of basic animal species and bees.

Course content: Properties of animal origin products (eggs, meat, milk, honey, skins) and their assessment.

Recommended literature: 1. Litwińczuk Z.: Metody oceny towaroznawczej surowców i produktów zwierzęcych. Wyd. UP Lublin, 2001. 2. Jurczak F.: Mleko produkcja, badania, przerób. SGGW Warszawa, 2005. 3. Prabucki J.: Pszczelarstwo. Wyd. Promocyjne „Albatros” Szczecin, 1998. 4. Trziszka T. (red.): Jajczarstwo- nauka, technologia, praktyka. Wyd. AR Wrocław, 2000. 5. Wojtacki M.: Produkty pszczele i przetwory miodowe. PWRiL Warszawa, 1988..

Assessment methods: Practicals completion: Knowledge (W1, W2), skills (U1) and competences (K1) will be verified during practicals based on 5 graded written tests from each module (meat, milk, bee products, eggs, skin), and based on current progress and activity (oral statements and tasks). The presence on practicals is obligatory (only one unjustified absence is allowed during the whole semester). In order to complete the practicals, student is obliged to complete positive grades from 5 modules (meat, milk, bee products, eggs, skin), and the final grade will be the men of all grades. When student do not complete any of the modules, it may be passed in respective lecturer during consultations or in another term. Course completion: Knowledge (W1, W2) and skills (U1) will be verified based on an exam lasting 90 minutes (descriptive form, 2 questions from each module, 10 in total). particular modules (meat, milk, bee products, eggs, skin) will be evaluated by the lecturers. In order to complete the course, student is obliged to complete positive grades from 5 modules, and the final grade will be the men of all grades. When student do not complete any of the modules, it may be passed in respective lecturer during consultations or in another term. When the exam is not passed in the first term, student has the right to pass it again in oral or written form in the second term.

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