ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10045f15Semester: 2015/2016 winter
Name: Deviation of quality animal products
Major: Commodity Science
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 9
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr hab. Andrzej Jarmoluk, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: Knowledge: Student after completing the course should have knowledge of commodities: milk and dairy products, meat and meat products, poultry and eggs and their products, fish, processed fish and seafood in particular concerning: characteristics relating commodity science and quality of the raw materials of animal origin, interaction of raw products quality parameters on the occurrence of quality defects in processed products, dependence the chemical composition and microbiological condition on quality processed products and the occurrence of their defects, effect of methods and processing parameters on the occurrence of deviations of quality products, quality requirements and the principles of commodity classification, basic concepts, definitions, standards and norms, methods for labeling, packaging and storage conditions. Skills: The student should execute projects designing related to the normalization and standardization of raw materials and processing of milk, meat, poultry and eggs, fish and used them to estimate and control quality.
Competences: The student should be able to perform the duties associated with the carrying out supervision over the quality standards assurance in the production and storage of processed meat, milk, poultry and eggs and fish. It should be aware and able to make right decisions relating to quality and safety of materials of animal origin and processed in the turnover of production - trade.
Prerequisites: The student should know general computer operation at a graduate school. Have knowledge of: general and inorganic chemistry, organic chemistry, food chemistry, chemical and instrumental methods of food analysis, biochemistry, general and food microbiology, sensory analysis of food, basic animal production and technology of animal products.
Course content: Influence of physicochemical properties and qualitative of milk, meat, poultry, eggs and fish on the quality processed from them products. Characteristics concerning commodity science of selected products assortment of milk, meat, poultry, egg and fish. Influence of technological parameters used in the processing of milk, meat, poultry, eggs and fish to the variability of product quality. Effect of packaging, packaging methods and parameters of storage on the variability of standard quality products. Legislation and systems specifying standards of quality for raw materials of animal origin and processed products made from them.
Recommended literature: Praca zbiorowa pod red. Aleksandra Lempki, Towaroznawstwo, Produkty spożywcze, wyd. PWE Warszawa 1985 2. Praca zbiorowa pod red. Franciszka Świderskiego, Towaroznawstwo żywności przetworzonej, Technologia i ocena jakościowa, wydanie II poprawione i uzupełnione, wydawnictwo SGGW Warszawa 2003. 3. Kołożyn-Krajewska Danuta, Sikora Tadeusz, Towaroznawstwo Żywności, wyd. WSiP, Warszawa 2004. 4. Praca zbiorowa pod red. Z. E. Sikorskiego, Chemia żywności. Składniki żywności - tom 1, Sacharydy, lipidy i białka –tom 2, Odżywcze i zdrowotne właściwości składników żywności – tom 3., Wydanie V zmienione Wydawnictwa Naukowo-Techniczne, Warszawa 2009. 5. Adam Olszewski Technologia przetwórstwa mięsa wyd. WNT 2007 6. Zdzisław E. Sikorski Ryby i bezkręgowce morskie. Pozyskiwanie, właściwości i przetwarzanie, wyd. WNT Warszawa 2004. 7. Praca zbiorowa pod red. Teresy Smolińskiej i Wiesława Kopcia, Przetwórstwo mięsa drobiu – podstawy biologiczne i technologiczne, wyd. WUP Wrocław 2009. 8. Praca Zbiorowa pod red. Tadeusza Trziszki JAJCZARSTWO – NAUKA, TECHNOLOGIA, PRAKTYKA, wyd. WUP Wrocław 2000. 9. Praca zbiorowa pod red. Stefana Ziajki, Mleczarstwo, zagadnienia wybrane wyd. ART. 1997
Assessment methods: written exam consists of a series of multiple-choice questions
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