Courses list

Wersja polska

Course code: NTSS20110f12
Semester: 2012/2013 winter
Name: Modern Technologies in Poultry Industry
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Wiesław Kopeć
Language of instruction: Polish


Learning outcomes: Knowledge: Knows the newest technologies used in poultry industry, especially automatics and robotics in meat processing, is acquainted with convenience and functional food manufacturing. Skills: Student is able to analyse technical and technological equipment on meat processing lines and work out the possibility of the modernization of the process. As well as to project new poultry products of added value.

Competences: Social skills (Attitude): Understand needs for new technologies implementation, especially automatics and robotics in meat processing, understand needs to be creative in new product developmeant.

Prerequisites: general food technology, poultry and egg technology, food microbiology, human nutrition

Course content: The most important problems concerning poultry industry in the world, new technologies in this industry and ecological aspects of poultry meat production.

Recommended literature: 1. Processing of poultry. Ed. Mead G., C., Elsevier Appl. Science Publishing, 1989; 2. Food product development. Red. Czapski J., Wyd. AR Poznań, 1995; 3. Mięso i przetwory drobiowe. Praca zbiorowa red. Grabowski T., Kijowski J. WNT, Warszawa 2004.

Assessment methods: oral exam

Comment: Course can be carried out during 1st semester (summer)