Courses list

Wersja polska

Course code: NWSS10040f12
Semester: 2012/2013 summer
Name: Technology of Animal Raw Materials
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: Knowledge: The Student knows the basics of the preservation of animal raw materials; describes the technological processes used in the processing of food of animal origin; knows the technological terminology applied in food industry; describes technology lines and defines the basic parameters of processes in the processing of milk, eggs, meat of poultry and large slaughter animals. Skills: The Student can choose appropriate technologies in a preservation of animal raw materials; can combine known technologies in a logical sequence of operations for the processing of these raw materials; can interpret the impact of applied technologies on the properties of food; design lines technology applied in the processing of milk, eggs, meat of poultry and large slaughter animals.

Competences: The Student is aware of the impact of applied processes on the characteristics of processed food; is open on technical news related to development in food processing; is aware of the role and impact of the food industry on the environment.

Prerequisites: Essentials of animal production, food chemistry, food microbiology.

Course content: Technology of production and processing of large butcher’s animals meat and poultry. Processing technologies of liquid raw materials (i.e. eggs, milk). Conventional and unconventional methods of preservation raw materials and processed meat, poultry, milk and eggs. Technological operation in production of concentrated and convenience food of animal origin.

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. Mięso – podstawy nauki i technologii. Pr. zbior. pod red.. A. Pisuli i E. Pospiecha., Wyd. SGGW, Warszawa 2011., 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,test, written exam.

Comment: e-learning