ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20084o10Semester: 2010/2011 winter
Name: Poultry Technology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 9
Hours (Lectures / Tutorials / Other): 70 / 45 / 0
Lecturer: prof. dr hab. Wiesław Kopeć
Language of instruction: Polish
Learning outcomes: After completing the course students will gain the knowledge on the newest methods of poultry meat processing, preservation, storage and hygiene, know the principles of operation of the equipment for meat processing.
Competences: After completing the course student is able to elaborate new products technology, choose the team of people and equipment for particular poultry meat processing.
Prerequisites: General food technology, poultry and egg technology, process engineering, food machinery
Course content: Methods of poultry meat preservation: thermal treatment, curing, smoking, radiation. Operation in meat processing and automatisation. Poultry meat processing including hygiene problems, meat tenderization, manufacturing of further processed poultry meat products (sausages, convenient food), marketing of poultry products, waste treatment in poultry production sector.
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: Accepted exercises, oral exam
Comment: Course running during semester 1 and 2