Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu PESTS IN FOOD INDUSTRY AND THEIR CONTROL:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot PESTS IN FOOD INDUSTRY AND THEIR CONTROL
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Agata Witczak <Agata.Witczak@zut.edu.pl>
Inni nauczyciele Kamila Pokorska-Niewiada <Kamila.Pokorska@zut.edu.pl>, Agata Witczak <Agata.Witczak@zut.edu.pl>
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia egzamin Język polski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 30 3,00,50zaliczenie
wykładyW1 15 3,00,50egzamin

Wymagania wstępne

KODWymaganie wstępne
W-1Knowledge of biology, rudiments of hygiene and toxicology, food technology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Theoretical and practical study the problems related with the presence of pests. Learning about preventive methods and methods of control

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1safety in the lab and organization of work2
T-L-2food testing for the presence of pests4
T-L-3Typical damage of plant materials caused by pests6
T-L-4Examples of food-borne illness in which an indirect role played by storage pests5
T-L-5The determination of biocids impact on pests6
T-L-6Examine the contents of certain products of pests metabolism in raw materials and foodstuffs. The estimation results of this research in terms of health hazard to the consumer2
T-L-7Presentation of reports and project. Discussion. Examination5
30
wykłady
T-W-1Pests typical for raw material and foodstuff warehouses and fodder storage facilities3
T-W-2Quantitative and qualitative losses in food infested by pests3
T-W-3Plant protection in agriculture and the adequate warehouse protection against pests.3
T-W-4Methods of pest control3
T-W-5Identification of pests and parasites present in food. Identification of pests by the type of damages resulting from their activities2
T-W-6Knowledge of means applied in control of warehouse pests1
15

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Attendance30
A-L-2Preparing for the classes5
A-L-3Consultation15
A-L-4Preparation for the presentation15
A-L-5Preparation for the test10
75
wykłady
A-W-1Attendance15
A-W-2Study of literature15
A-W-3Preparation for exam15
A-W-4Studying the literature15
A-W-5Consultation15
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1informative lecture
M-2Laboratory
M-3Discussion

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_W01
Theoretical study the problems related with the presence of pests. Learning about preventive methods and methods of control
C-1T-W-6, T-W-2, T-W-3, T-W-4, T-W-5, T-W-1M-3, M-1S-2

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_U01
Practical study the problems related with the presence of pests. Learning about preventive methods and methods of control
C-1T-L-4, T-L-5, T-L-2, T-L-6, T-L-3M-3, M-2S-1

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_2-_null_K01
The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader
C-1T-L-3, T-W-4, T-W-5M-3S-2, S-1

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_W01
Theoretical study the problems related with the presence of pests. Learning about preventive methods and methods of control
2,0
3,0The student has knowledge of preventive and control methods in food industry. The student is able to recognize and assess the size of the pest threat.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_U01
Practical study the problems related with the presence of pests. Learning about preventive methods and methods of control
2,0
3,0The student is able to recognize and assess the size of the pest threat.The student is able to aply preventive and control methods in food industry.
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_K01
The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader
2,0
3,0Student is interested in teaching process, cooperation during classes and aim to successfully accomplish all tasks
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. John Charlton, Isabel Sampson, Moray Anderson, Mike Rimmer, Pest control procedures in the food industry, England, 2009, 2009
  2. 1. Hill D.S., Pests of Stored Foodstuffs and Their Control, Springer Netherlands, 2002, ISBN: 978-1-4020-0735-4. DOI 10.1007/0-306- 48131-6, 2002

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1safety in the lab and organization of work2
T-L-2food testing for the presence of pests4
T-L-3Typical damage of plant materials caused by pests6
T-L-4Examples of food-borne illness in which an indirect role played by storage pests5
T-L-5The determination of biocids impact on pests6
T-L-6Examine the contents of certain products of pests metabolism in raw materials and foodstuffs. The estimation results of this research in terms of health hazard to the consumer2
T-L-7Presentation of reports and project. Discussion. Examination5
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Pests typical for raw material and foodstuff warehouses and fodder storage facilities3
T-W-2Quantitative and qualitative losses in food infested by pests3
T-W-3Plant protection in agriculture and the adequate warehouse protection against pests.3
T-W-4Methods of pest control3
T-W-5Identification of pests and parasites present in food. Identification of pests by the type of damages resulting from their activities2
T-W-6Knowledge of means applied in control of warehouse pests1
15

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Attendance30
A-L-2Preparing for the classes5
A-L-3Consultation15
A-L-4Preparation for the presentation15
A-L-5Preparation for the test10
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Attendance15
A-W-2Study of literature15
A-W-3Preparation for exam15
A-W-4Studying the literature15
A-W-5Consultation15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_W01Theoretical study the problems related with the presence of pests. Learning about preventive methods and methods of control
Cel przedmiotuC-1Theoretical and practical study the problems related with the presence of pests. Learning about preventive methods and methods of control
Treści programoweT-W-6Knowledge of means applied in control of warehouse pests
T-W-2Quantitative and qualitative losses in food infested by pests
T-W-3Plant protection in agriculture and the adequate warehouse protection against pests.
T-W-4Methods of pest control
T-W-5Identification of pests and parasites present in food. Identification of pests by the type of damages resulting from their activities
T-W-1Pests typical for raw material and foodstuff warehouses and fodder storage facilities
Metody nauczaniaM-3Discussion
M-1informative lecture
Sposób ocenyS-2Ocena formująca: final exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has knowledge of preventive and control methods in food industry. The student is able to recognize and assess the size of the pest threat.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_U01Practical study the problems related with the presence of pests. Learning about preventive methods and methods of control
Cel przedmiotuC-1Theoretical and practical study the problems related with the presence of pests. Learning about preventive methods and methods of control
Treści programoweT-L-4Examples of food-borne illness in which an indirect role played by storage pests
T-L-5The determination of biocids impact on pests
T-L-2food testing for the presence of pests
T-L-6Examine the contents of certain products of pests metabolism in raw materials and foodstuffs. The estimation results of this research in terms of health hazard to the consumer
T-L-3Typical damage of plant materials caused by pests
Metody nauczaniaM-3Discussion
M-2Laboratory
Sposób ocenyS-1Ocena formująca: checking preparation for classes
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student is able to recognize and assess the size of the pest threat.The student is able to aply preventive and control methods in food industry.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_K01The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader
Cel przedmiotuC-1Theoretical and practical study the problems related with the presence of pests. Learning about preventive methods and methods of control
Treści programoweT-L-3Typical damage of plant materials caused by pests
T-W-4Methods of pest control
T-W-5Identification of pests and parasites present in food. Identification of pests by the type of damages resulting from their activities
Metody nauczaniaM-3Discussion
Sposób ocenyS-2Ocena formująca: final exam
S-1Ocena formująca: checking preparation for classes
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is interested in teaching process, cooperation during classes and aim to successfully accomplish all tasks
3,5
4,0
4,5
5,0