ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10315f15Semester: 2015/2016 winter
Name: Basic Problems of Poultry Industry
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 gain the basic knowledge on the of quality poultry and egg raw materials, rules concerning poultry industry, especially in the field of legislation concerning slaughter and processing of poultry meat and eggs, methods of determination of quality and chemical composition of poultry meat and eggs, gain general 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; can find legislation acts concerning poultry and egg trading and processing.
Competences: Social skills (Attitude): Student understands legislation problems concerning poultry production, is responsible for join project in the team, is responsible for laboratory equipment, understand law implications concerning food additives usage.
Prerequisites: biochemistry, general food technology, process engineering
Course content: Management of poultry and egg processing industry, poultry breeding, slaughter technology; poultry meat quality characteristics with focus on chemical composition . Shell egg marketing, 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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