ECTS
ECTS Course Catalogue
Course details
Course code: BHS20164f16Semester: 2016/2017 winter
Name: Animal Origin Products Turnover and Basis of Processing
Major: Animal Science
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: prof. dr hab. Bożena Patkowska-Sokoła
Language of instruction: Polish
Learning outcomes: Knowledge: Student: W 1- knows in details kinds and properties of animal raw materials taking into account these improved or changed as a result of modern technologies; W2 – has deepened knowledge in the range of possibilities of animal origin products obtaining. Skills: Student U1 – is able to make an independent assessment of animal origin products.
Competences: Student: K1- is aware the responsibility for high quality food production as well as education and natural environment state.
Prerequisites: Animal origin products research.
Course content: Course contents: Basis rules of animal origin products turnover and processing.
Recommended literature: 1. Pikul J. (red.): Ocena technologiczna surowców i produktów przemysłu drobiarskiego. Wyd. AR Poznań, 1993. 2. Znaniecki P. (red.): Zarys obrotu , oceny i przetwórstwa surowców pochodzenia zwierzęcego. PWRiL Warszawa, 1983.. 3. Litwińczuk Z. (red.): Metody oceny towaroznawczej surowców i produktów zwierzęcych. Wyd. UP Lublin, 2001.
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 competences (K1) 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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