ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10314f15Semester: 2015/2016 winter
Name: Poultry and Egg Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 20 / 0
Lecturer: prof. dr hab. Wiesław Kopeć
Language of instruction: Polish
Learning outcomes: Knowledge: Student after finishing the course know the basics of poultry and egg production including slaughter and processing of poultry meat and eggs, methods of determination of quality and chemical composition of poultry meat and eggs, gain generall knowledge concerning method of raw materials preservation, knows basic terminology and poultry definitions , understands relation between quality of raw materials and final products. Skills: Student can classify the quality and determine the chemical composition of poultry meat and egg, is able to use proper terminology concerning unit operations in technological processes.
Competences: Social skills (Attitude): Understands basic processes in technology of animal raw material, is responsible for join project in the team, is responsible for laboratory equipment, understand law implications concerning food additives usage in relation to the health of consumers.
Prerequisites: Biochemistry, general food technology, process engineering
Course content: Management of poultry and egg production, poultry breeding, 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.
Recommended literature: 1. Przetwórstwo mięsa drobiu. 2009. Praca zbiorowa Red. Kopeć W., Smolińska T.. Wyd. UP Wrocław. 2. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000.
Assessment methods: oral or written exam
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