Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu HERBAL DERIVATIVES – PROPERTIES AND POSSIBILITIES OF USE:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot HERBAL DERIVATIVES – PROPERTIES AND POSSIBILITIES OF USE
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
wykładyW1 10 2,00,62zaliczenie
ćwiczenia audytoryjneA1 10 1,00,38zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge on biology, microbiology and chemistry

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Gaining knowledge on special constituents of herbs, their biological activity with particular attention to antimicrobial and antioxidant properties, and possibilities of their use.
C-2Gaining skills in extracting derivatives of herbs - essential oils, hydrosols, extracts and estimation of their antimicrobial and antioxidant activity and content of selected biologically active compounds.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
ćwiczenia audytoryjne
T-A-1Estimation and comparison of content of dry matter, total phenolic compounds a vitamin C in some herbs2
T-A-2Obtaining of essential oils, hydrosols, crude extracts from selected herbs2
T-A-3Estimation and comparison of antimicrobial activity of different derivatives of some herbs by in vitro and in vivo methods4
T-A-4Evaluation of free radical scavening properties of some herbal extracts2
10
wykłady
T-W-1Herbs as a source of biologically active compounds - short characteristic of essential oils, phenolics, saponins, coumarins, alkaloids adn their properties.2
T-W-2Main derivatives of herbs - essential oils, hydrosols, extracts, decoctions, infusions, powdered material. Methods of their obtaining, possibillities of their traditional and innovative use.3
T-W-3Discussion of antimicrobial (antibacterial, antifungal) activity of herbs and their derivatives. Submission of factors influencing on the level of antimicrobial activity of herbs - importance of chemical composition, kind of herb and derivative, dose, method of research, sensitive or resistance of microorganism.3
T-W-4Discussion of antioxidant activity of herbs, methods of its research and possibilities of use in practice.2
10

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
ćwiczenia audytoryjne
A-A-1Participation in workshops10
A-A-2Studying of recommended reading10
A-A-3Preparing of final review10
30
wykłady
A-W-1Participation in lectures10
A-W-2Studying of recommended readings20
A-W-3Preparing to get credit for lectures20
A-W-4Preparing to discuss10
60

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Informational lecture
M-2subject excercises

Sposoby oceny

KODSposób oceny
S-1Ocena podsumowująca: written test including lectures (grade)
S-2Ocena podsumowująca: final review including workshops (grade)

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
Student has knowledge about special constituents and features of herbs, opportunities of their applications in various areas - eg. in agriculture and horticulture, food storage and food preservation, medicines and cosmetics production, protection of human health and environment.
C-1T-W-1, T-W-4, T-W-2, T-W-3M-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 ways of preparing various herbs derivatives and are able to prepare some of them and can evaluate their antimicrobial i antioxidant activity and determine the content of some constituents in them.
C-2T-A-4, T-A-3, T-A-2, T-A-1M-2S-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 mindful of advantages connected with application of herbs and their derivatives as alternatives of synthetic chemical agents.
C-1T-W-4, T-W-2M-1S-1

Kryterium oceny - wiedza

Efekt kształceniaOcenaKryterium oceny
WM-WKSiR_2-_null_W01
Student has knowledge about special constituents and features of herbs, opportunities of their applications in various areas - eg. in agriculture and horticulture, food storage and food preservation, medicines and cosmetics production, protection of human health and environment.
2,0
3,0Student has sufficient knowledge about main biologically active compounds and features of herbs and possibilities of their application.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt kształceniaOcenaKryterium oceny
WM-WKSiR_2-_null_U01
Student knows ways of preparing various herbs derivatives and are able to prepare some of them and can evaluate their antimicrobial i antioxidant activity and determine the content of some constituents in them.
2,0
3,0Student sufficiently knows methods of preparing of main herbal derivatives and evaluation of their biological activity.
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 mindful of advantages connected with application of herbs and their derivatives as alternatives of synthetic chemical agents.
2,0
3,0Student has sufficient awareness of advantages connected with application of herbs and their derivatives as alternatives of chemical substances
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Dayan F.E., Cntrell C.L., Duke S.O., Natural products in crop protection, Bioorganic and Medicinal Chemistry, 2009, 17, 4022-4034
  2. Arif T., Bhosale J.D., Kumar N. et al., Natural products - antifungal agents derived from plants, J. of Asian Natural Products Research, 2009, Vol. 11, No. 7, 621-638.
  3. Solgi M., Ghorbanpour M., Application of essential oils and their biological effects o extending the shelf-life and quality of horticultural crops., Trakia J. of Sciences, Trakia University, 2014, No 2, 198-210.

Literatura dodatkowa

  1. Shahi S. et al., Use of essential oils as botanical pesticides against post harvest spoilage in Malus pumilo fruits, BioControl, 2003, 48, 223-232.
  2. Tepe B. et al., Animicrobial and antooxidant activities of the essential oils and various extracts of salvia tomentosa Miller (Lamiaceae), Food Chemistry, 2005, 90, 333-340.

Treści programowe - ćwiczenia audytoryjne

KODTreść programowaGodziny
T-A-1Estimation and comparison of content of dry matter, total phenolic compounds a vitamin C in some herbs2
T-A-2Obtaining of essential oils, hydrosols, crude extracts from selected herbs2
T-A-3Estimation and comparison of antimicrobial activity of different derivatives of some herbs by in vitro and in vivo methods4
T-A-4Evaluation of free radical scavening properties of some herbal extracts2
10

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Herbs as a source of biologically active compounds - short characteristic of essential oils, phenolics, saponins, coumarins, alkaloids adn their properties.2
T-W-2Main derivatives of herbs - essential oils, hydrosols, extracts, decoctions, infusions, powdered material. Methods of their obtaining, possibillities of their traditional and innovative use.3
T-W-3Discussion of antimicrobial (antibacterial, antifungal) activity of herbs and their derivatives. Submission of factors influencing on the level of antimicrobial activity of herbs - importance of chemical composition, kind of herb and derivative, dose, method of research, sensitive or resistance of microorganism.3
T-W-4Discussion of antioxidant activity of herbs, methods of its research and possibilities of use in practice.2
10

Formy aktywności - ćwiczenia audytoryjne

KODForma aktywnościGodziny
A-A-1Participation in workshops10
A-A-2Studying of recommended reading10
A-A-3Preparing of final review10
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-3Preparing to get credit for lectures20
A-W-4Preparing to discuss10
60
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty kształceniaWM-WKSiR_2-_null_W01Student has knowledge about special constituents and features of herbs, opportunities of their applications in various areas - eg. in agriculture and horticulture, food storage and food preservation, medicines and cosmetics production, protection of human health and environment.
Cel przedmiotuC-1Gaining knowledge on special constituents of herbs, their biological activity with particular attention to antimicrobial and antioxidant properties, and possibilities of their use.
Treści programoweT-W-1Herbs as a source of biologically active compounds - short characteristic of essential oils, phenolics, saponins, coumarins, alkaloids adn their properties.
T-W-4Discussion of antioxidant activity of herbs, methods of its research and possibilities of use in practice.
T-W-2Main derivatives of herbs - essential oils, hydrosols, extracts, decoctions, infusions, powdered material. Methods of their obtaining, possibillities of their traditional and innovative use.
T-W-3Discussion of antimicrobial (antibacterial, antifungal) activity of herbs and their derivatives. Submission of factors influencing on the level of antimicrobial activity of herbs - importance of chemical composition, kind of herb and derivative, dose, method of research, sensitive or resistance of microorganism.
Metody nauczaniaM-1Informational lecture
Sposób ocenyS-1Ocena podsumowująca: written test including lectures (grade)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has sufficient knowledge about main biologically active compounds and features of herbs and possibilities of their application.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty kształceniaWM-WKSiR_2-_null_U01Student knows ways of preparing various herbs derivatives and are able to prepare some of them and can evaluate their antimicrobial i antioxidant activity and determine the content of some constituents in them.
Cel przedmiotuC-2Gaining skills in extracting derivatives of herbs - essential oils, hydrosols, extracts and estimation of their antimicrobial and antioxidant activity and content of selected biologically active compounds.
Treści programoweT-A-4Evaluation of free radical scavening properties of some herbal extracts
T-A-3Estimation and comparison of antimicrobial activity of different derivatives of some herbs by in vitro and in vivo methods
T-A-2Obtaining of essential oils, hydrosols, crude extracts from selected herbs
T-A-1Estimation and comparison of content of dry matter, total phenolic compounds a vitamin C in some herbs
Metody nauczaniaM-2subject excercises
Sposób ocenyS-2Ocena podsumowująca: final review including workshops (grade)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student sufficiently knows methods of preparing of main herbal derivatives and evaluation of their biological activity.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty kształceniaWM-WKSiR_2-_null_K01Student is mindful of advantages connected with application of herbs and their derivatives as alternatives of synthetic chemical agents.
Cel przedmiotuC-1Gaining knowledge on special constituents of herbs, their biological activity with particular attention to antimicrobial and antioxidant properties, and possibilities of their use.
Treści programoweT-W-4Discussion of antioxidant activity of herbs, methods of its research and possibilities of use in practice.
T-W-2Main derivatives of herbs - essential oils, hydrosols, extracts, decoctions, infusions, powdered material. Methods of their obtaining, possibillities of their traditional and innovative use.
Metody nauczaniaM-1Informational lecture
Sposób ocenyS-1Ocena podsumowująca: written test including lectures (grade)
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student has sufficient awareness of advantages connected with application of herbs and their derivatives as alternatives of chemical substances
3,5
4,0
4,5
5,0