Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu FRUIT AND VEGETABLES PROCESSING:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot FRUIT AND VEGETABLES PROCESSING
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Ogrodnictwa
Nauczyciel odpowiedzialny Barbara Wójcik-Stopczyńska <Barbara.Wojcik-Stopczynska@zut.edu.pl>
Inni nauczyciele Monika Grzeszczuk <Monika.Grzeszczuk@zut.edu.pl>
ECTS (planowane) 3,0 ECTS (formy) 3,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW2 10 2,00,62zaliczenie
ćwiczenia audytoryjneA2 10 1,00,38zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge on biology and chemistry

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Gaining knowledge about production technology of the main fruit and vegetable products and factors influencing their quality.
C-2Gaining knowledge about quality features of raw materials and final fruit/vegetable products as well as methods of their assessment.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
ćwiczenia audytoryjne
T-A-1Basic quality requirements for fruit and vegetables raw materials. Comparison of the level of total extract, total acidity, pH and contents of vitamin C in different species of fruits and vegetables2
T-A-2Estimation the efficacy of blanching process2
T-A-3Evaluation of quality factors of some fruit and vegetable products - juices, dried, pickled, marinated products.6
10
wykłady
T-W-1Chemical compounds of fruit and vegetables and their role in processing1
T-W-2Initial treatment processes of fruit and vegetables. The role of blanching process.1
T-W-3Semi -processed fruit and vegetables products1
T-W-4General procedures for fruit and vegetable preservation - thermal, osmotic, biological and chemical methods3
T-W-5Production of sweetened fruit products, technology of juices2
T-W-6Recent trends in fruit and vegetables processing2
10

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
ćwiczenia audytoryjne
A-A-1Participation in workshops10
A-A-2Preparation of final report10
A-A-3Home assingment - preparation of presentation (theme connected with fruit or vegetables processing)10
30
wykłady
A-W-1Participation in lectures10
A-W-2Studying of recommended readings20
A-W-3Preparation for written test20
A-W-4Preparation for the discussion10
60

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lecture
M-2discussion
M-3subject excercises
M-4doing set assingment (preparation of presentation)

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: written test including lectures (grade)
S-2Ocena podsumowująca: final report (grade)
S-3Ocena podsumowująca: acceptance of homework assignment

Zamierzone efekty kształcenia - wiedza

Zamierzone efekty kształceniaOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_2-_null_W01
Sudent has knowledge about technologies and importance of different factors in fruit and vegatable processing.
C-1T-W-1, T-W-4, T-W-2, T-W-3, T-W-5, T-W-6M-2, M-1S-1

Zamierzone efekty kształcenia - umiejętności

Zamierzone efekty kształceniaOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_2-_null_U01
Student knows quality factors of raw materials and fruit and vegetable products and can use proper methods for their estimation
C-2T-A-3, T-A-2, T-A-1M-3S-2

Zamierzone efekty kształcenia - inne kompetencje społeczne i personalne

Zamierzone efekty kształceniaOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WKSiR_2-_null_K01
Student is able to evolve a schemeof particular fruit or vegetable product
C-1T-W-4, T-W-2, T-W-3, T-W-6M-2, M-4S-3

Kryterium oceny - wiedza

Efekt kształceniaOcenaKryterium oceny
WM-WKSiR_2-_null_W01
Sudent has knowledge about technologies and importance of different factors in fruit and vegatable processing.
2,0
3,0student has adequate knowledge about technologies od fruit and vegetable processing
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt kształceniaOcenaKryterium oceny
WM-WKSiR_2-_null_U01
Student knows quality factors of raw materials and fruit and vegetable products and can use proper methods for their estimation
2,0
3,0student knows basic quality factors of raw materials and final fruit and vegetable products
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt kształceniaOcenaKryterium oceny
WM-WKSiR_2-_null_K01
Student is able to evolve a schemeof particular fruit or vegetable product
2,0
3,0student is able to evolve a scheme of given fruit or vegetable products having regard to basic processes
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Dauthy Enauchescu M., Fruit and vagetable processing., FAO Agricultural Services Bulletin, Rome, 1995, No 119, ISBN 92-5103657-8
  2. Edited by W. Jongen, Fruit and vegetables processing, Woodhead Publishing Series in Food Science, 2002, ISBN 798-185573-548-4
  3. Edited by Barrett D.M., Smogyi L., Ramaswamy H., Processing fruits, CRC Press, London, 2004, ISBN -0-8493-1478-X

Literatura dodatkowa

  1. Ricman J.C., Bruhn C.M., Barret D.M., Review. Nutritional comparison of fresh, frozen and canned fruits and vegetables., J. Sci. Food Agric. DOI: 10. 1002/jsfa.2824., 2007

Treści programowe - ćwiczenia audytoryjne

KODTreść programowaGodziny
T-A-1Basic quality requirements for fruit and vegetables raw materials. Comparison of the level of total extract, total acidity, pH and contents of vitamin C in different species of fruits and vegetables2
T-A-2Estimation the efficacy of blanching process2
T-A-3Evaluation of quality factors of some fruit and vegetable products - juices, dried, pickled, marinated products.6
10

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Chemical compounds of fruit and vegetables and their role in processing1
T-W-2Initial treatment processes of fruit and vegetables. The role of blanching process.1
T-W-3Semi -processed fruit and vegetables products1
T-W-4General procedures for fruit and vegetable preservation - thermal, osmotic, biological and chemical methods3
T-W-5Production of sweetened fruit products, technology of juices2
T-W-6Recent trends in fruit and vegetables processing2
10

Formy aktywności - ćwiczenia audytoryjne

KODForma aktywnościGodziny
A-A-1Participation in workshops10
A-A-2Preparation of final report10
A-A-3Home assingment - preparation of presentation (theme connected with fruit or vegetables processing)10
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in lectures10
A-W-2Studying of recommended readings20
A-W-3Preparation for written test20
A-W-4Preparation for the discussion10
60
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty kształceniaWM-WKSiR_2-_null_W01Sudent has knowledge about technologies and importance of different factors in fruit and vegatable processing.
Cel przedmiotuC-1Gaining knowledge about production technology of the main fruit and vegetable products and factors influencing their quality.
Treści programoweT-W-1Chemical compounds of fruit and vegetables and their role in processing
T-W-4General procedures for fruit and vegetable preservation - thermal, osmotic, biological and chemical methods
T-W-2Initial treatment processes of fruit and vegetables. The role of blanching process.
T-W-3Semi -processed fruit and vegetables products
T-W-5Production of sweetened fruit products, technology of juices
T-W-6Recent trends in fruit and vegetables processing
Metody nauczaniaM-2discussion
M-1lecture
Sposób ocenyS-1Ocena podsumowująca: written test including lectures (grade)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0student has adequate knowledge about technologies od fruit and vegetable processing
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty kształceniaWM-WKSiR_2-_null_U01Student knows quality factors of raw materials and fruit and vegetable products and can use proper methods for their estimation
Cel przedmiotuC-2Gaining knowledge about quality features of raw materials and final fruit/vegetable products as well as methods of their assessment.
Treści programoweT-A-3Evaluation of quality factors of some fruit and vegetable products - juices, dried, pickled, marinated products.
T-A-2Estimation the efficacy of blanching process
T-A-1Basic quality requirements for fruit and vegetables raw materials. Comparison of the level of total extract, total acidity, pH and contents of vitamin C in different species of fruits and vegetables
Metody nauczaniaM-3subject excercises
Sposób ocenyS-2Ocena podsumowująca: final report (grade)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0student knows basic quality factors of raw materials and final fruit and vegetable products
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty kształceniaWM-WKSiR_2-_null_K01Student is able to evolve a schemeof particular fruit or vegetable product
Cel przedmiotuC-1Gaining knowledge about production technology of the main fruit and vegetable products and factors influencing their quality.
Treści programoweT-W-4General procedures for fruit and vegetable preservation - thermal, osmotic, biological and chemical methods
T-W-2Initial treatment processes of fruit and vegetables. The role of blanching process.
T-W-3Semi -processed fruit and vegetables products
T-W-6Recent trends in fruit and vegetables processing
Metody nauczaniaM-2discussion
M-4doing set assingment (preparation of presentation)
Sposób ocenyS-3Ocena podsumowująca: acceptance of homework assignment
Kryteria ocenyOcenaKryterium oceny
2,0
3,0student is able to evolve a scheme of given fruit or vegetable products having regard to basic processes
3,5
4,0
4,5
5,0