ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10153f11Semester: 2011/2012 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): 30 / 30 / 0
Lecturer: prof. dr hab. Wiesław Kopeć
Language of instruction: Polish
Learning outcomes: During the course students gain the general information concerning basic problems of poultry and egg industry, unit operations in poultry meat and egg processing as well as methods of poultry products and raw materials evaluation.
Competences: After completing the course student is able to work out basic technologies of poultrymeat and eggs processing and/or evaluate of quality of poultry raw materials.
Prerequisites: Processing Engineering, General Food Technology, Biochemistry
Course content: Poultry breeding, unit operations in poultry meat and eggs processing, nutritive and healthy values of poultry meat, methods of poultry meat and egg preservation, poultry industry by-products utilization.
Recommended literature: 1. Poultry products processing: an industry guide .Ed. S. Barbut, CRC Press, Boca Raton, 2002; 2. Mięso i przetwory drobiowe. Praca zbiorowa red. Grabowski T., Kijowski J. WNT, Warszawa 2004; 3. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000.
Assessment methods: Accepted exercises, oral or writing exam.
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