Courses list

Wersja polska

Course code: BŻS10043o16
Semester: 2016/2017 winter
Name: Basic of the Animal Production
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr hab. Maciej Adamski, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Student posses the basic knowledge on production methods of raw materials and products of animal origin; student posses the basic knowledge on animal husbandry. Skills: student posses the basic ability of basic analysis of informations of raw materials and products of animal origin; student is able to evaluete relations beetween animal production, natural enviroment and safety of food.

Competences: Student understeands the importance of studing and getting new skills for whole life; student posseses the skill and knowlegde of responsibility for envieroment in of raw materials and products of animal origin and food safety; student posses a knowledge of resposibility of the results of mistakes made in the proccess of food and animal production.

Prerequisites: Basis of biology and physiology of animals.

Course content: Getting the basic knowledge in a field of reproduction and progeny growth. Knowledge of the specifics of: feeding, mainatnence, walfere and variety of each spiece of farm animal. Directed knowledge about the influence of animal feeding and maintanance on animal health as the stimulation of high quality raw materials production for manufacture industry, safe for human. Manufacturing and the basic characteristics of raw materials of animal origin (eggs, meat, milk, honey, fur).

Recommended literature: Szulc T. i wsp. 2013. Chów i hodowla zwierząt. Wyd. UP we Wrocławiu.Szulc T. i wsp. 2013. Chów i hodowla zwierząt. Wyd. UP we Wrocławiu. Litwińczuk Z., Szulc T. 2005. Hodowla i użytkowanie bydła. PWR i L Warszawa. Patkowska –Sokoła B. i wsp. 2006. Hodowla i użytkowanie owiec. Wyd. AR we Wrocławiu Litwińczuk Z. 2001.Metody oceny towaroznawczej surowców i produktów zwierzęcych. Wyd. UP Lublin,. Grudniewska B. i wsp. 2005. Hodowla i użytkowanie trzody chlewnej. Kołożyn-Krajewska D. 2003. Higiena produkcji żywności.

Assessment methods: Course assessment: The basis is completion of the passing of tutorials. Knowledge (W1, W2) is verified on the basis of written exam containing 6 problematic quietions as well as opended ones. The exam is 60 minutes long. To pass the student needs to answer minimum 4 questions. The ones who will not pass the exam for the first time are allowed to write the exam for second time, in the same form as before. A presence on tlectures is obligatory. There is one abscense is allowed on lectures and tutorial. In case of longer abscense student has to pass (written) test of abandoned part of subjects in form of 2 problematic questions (test is 30 minutes long) that student has to pass in miminum 60%. Tutorials assessment: On tutorials the following skills are verified: U1, U2, as well as expertise K1 on the basis of written coloquim of each part (cattle, pigs, poultry, small ruminants and horses). Each part has to be passed in minimum 60%. The final pass note is a mean of 5 partial written test containg 3 opened question of part (each one is 30 minutes long). A presence on tutorials is obligatory. In case of longer abscense student has to pass (written) test of abandoned part of subjects in form of 2 problematic questions (test is 30 minutes long) that student has to pass in miminum 60%.

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