ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10041f11Semester: 2011/2012 summer
Name: Process of Animal Products Technology
Major: Commodity Science
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab. Grażyna Krasnowska, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: After passing this subject student should know basic processes and operations used in processing of food products of animal origin.
Competences: Student is able to present the most important technological processes used in animal products processing. Student knew requirements of raw materials, others materials, technical equipment to assure correctness of technological operations.
Prerequisites: Essentials of animal production, food chemistry, food microbiology.
Course content: Technological processes of production and processing of large butcher’s animals meat and poultry. Techniques of preservation. Processes of liquid raw materials (i.e. eggs, milk) processing.. Technological operations in production of milk and eggs concentrates also in production of convenience animal food products.
Recommended literature: 1. Mięso i przetwory drobiowe. Pr. zb. pod red. Grabowski T., Kijowski J. WNT, Warszawa 2004; 2. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000; 3. Technologia przetwórstwa mięsa. Olszewski A., WNT, Warszawa 2006; 4.Surowce zwierzęce, ocena i wykorzystanie. Pr. zb. pod red. Z. Litwińczuka. PWRiL, Warszawa, 2004; 5. Mleczarstwo, t.1. Pr. zb. pod red. S. Ziajki., ART. Olsztyn 2008; 6. Mleczarstwo- Zagadnienia wybrane t.2. Pr. zb. pod red. S. Ziajki , ART. Olsztyn 1997; 7. Ocena i przetwórstwo mięsa. Podręcznik dla studentów. Zin M., Znamierowska A. Rzeszów 2001.
Assessment methods: Completing of laboratory courses, written or oral exam.
Comment: e-learning