ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10078f15Semester: 2015/2016 summer
Name: Process of Animal Products Technology
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 6
Hours (Lectures / Tutorials / Other): 45 / 45 / 0
Lecturer: dr inż. Małgorzata Korzeniowska
Language of instruction: Polish
Learning outcomes: Knowledge: The Student knows the basic processes used in the processing of food of animal origin; describes single operations of process in the food processing; select the appropriate techniques and technologies for the processing of various raw materials of animal origin; knows the applicable technical and technological terminology; knows the rules for the functioning of the basic industrial apparatus. Skills: The Student can choose the appropriate methods for the preservation of animal raw materials; can combine the processes in the logical sequence of operations of raw materials processing; can explain the impact of used technologies on the properties of food; design technology lines applied in the processing of milk, eggs and 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: fundamentals 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. Przetwórstwo mięsa drobiu podstawy biologiczne i technologiczne. Pr. zb. red. Smolińska T., Kopeć W., UPW Wrocław, 2009. 2. Mięso i przetwory drobiowe. Pr. zb. red. Grabowski T., Kijowski J. WNT, Warszawa 2004; 3. Jajczarstwo. Nauka, technologia, praktyka. Pr. Zb. red. Trziszka T., AR Wrocław, 2000; 4. Mięso – podstawy nauki i technologii. Pr. zb. red. Pisula A., Pospiech E., SGGW, Warszawa 2011; 5. Surowce zwierzęce, ocena i wykorzystanie. Pr. zb. red. Litwińczuk Z., PWRiL, Warszawa, 2004; 6. Mleczarstwo, t.1. Pr. zb. red. Ziajka S., ART Olsztyn 2008; 7. Mleczarstwo, Zagadnienia wybrane t.2. Pr. zb. red. Ziajka S., ART Olsztyn 1997.
Assessment methods: Completing of laboratory courses, written exam
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