ECTS
ECTS Course Catalogue
Course details
Course code: BHS20265f16Semester: 2016/2017 winter
Name: The Pork Production and Processing
Major: Animal Science
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 20 / 0
Lecturer: prof. dr hab. inż. Damian Knecht
Language of instruction: Polish
Learning outcomes: Knowledge: Student W1 - knows the factors determining the quality of pork; W2 - has general knowledge of the sourcing, preservation and processing of pork; W3 - knows the methods, techniques and tools used in the evaluation of raw materials and pork products. Skills: Student U1 - has the ability to select and apply methods and sensory and analitical equipment to asses raw material and pork products.
Competences: Student: K1 - apple to work individualy, perform the task, lead and control the effects of the work; K2 - is aware of the responsibility for task during laboratory studies.
Prerequisites: Knowing of the basic knowledge in the field of the structure and functions of living organisms. Subjects: anatomy and physiology of animals.
Course content: To acquaint students with the basic premises and principles of management in the meat industry. Preparation of good quality raw material base for the meat plants industry, knowledge of factors affecting the efficiency of fattening. Consumer demand, consumption trends will be confronted with the current processing technology, incorporating the latest trends in this area. Developing students' ability to apply the procedures and instruments for assessing the meat.
Recommended literature: 1. Grudniewska B.: Hodowla i użytkowanie trzody chlewnej, Wydawnictwo AR-T, Olsztyn, 1998. 2. Krełowska-Kułas M.: Badanie jakości produktów spożywczych, PWE, Warszawa, 1993. 3. Olszewski A.: Technologia przetwórstwa mięsa, Wydawnictwo Naukowo-Techniczne, Warszawa, 2007. 4. Kijowski J., Sikora T.: Zarządzanie jakością i bezpieczeństwem żywności, WNT, Warszawa, 2003. 5. Zalewski R. I.: Zarządzanie jakością w produkcji żywności, AE Poznań, 2004. 6. Pisula A., Pospiech E.: Mięso: Podstawy nauki i technologii, SGGW Warszawa, 2011.
Assessment methods: During exercises will be verified skills: U1 and competences: K1, K2. Verification of listed education effects will occur based on the assessment of student work related to preparation of reports on the realized exercises. Will be assessed proper execution of the experiment, analysis elements comprising the exercise performed. The student shall submit a report from the performed exercises, which is the basis for pass the exercises. Not pass exercise resulting from incorrect report will be recuperated on additional classes. Each student will receive a manual the evaluation of meat. The basis for the pass is to provide by the student all reports consistent with the detailed subject of exercises.The basis for complete the course is a pass of exercises. Knowledge (W1, W2, W3) will be verified at lectures, on the basis of the exam consists of 5 problem questions. The duration of the exam is 60 minutes. To pass an exam the student must correctly answer at least three questions. Persons who did not pass an exam at the first time, will proceed to the exam in the second term in the same form.
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