Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)

Sylabus przedmiotu ENZYMES IN FOOD PROCESSING:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom drugiego stopnia
Tytuł zawodowy absolwenta
Obszary studiów
Profil
Moduł
Przedmiot ENZYMES IN FOOD PROCESSING
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności
Nauczyciel odpowiedzialny Mariusz Szymczak <Mariusz.Szymczak@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia zaliczenie Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

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

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge of food chemistry and food technology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Getting to know with enzymes properties used in food technology.
C-2The transfer of utilized skills of enzymes to produce of food products and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the processing of food with using enzymes (food biotechnology).

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Determination of enzymes activity4
T-L-2Isolation and purification of hydrolases from by-products4
T-L-3The use of enzymes in the dairy industry4
T-L-4The use of enzymes in the plant industry4
T-L-5The use of enzymes in the fish industry4
T-L-6The use of proteolytic enzymes to improve protein raw materials4
T-L-7The use of amylolytic enzymes to improve cereal products3
T-L-8The use of hydrolytic enzymes to stabilize fermented beverages3
30
wykłady
T-W-1Enzymes in food technology3
T-W-2Production of industrial enzymes3
T-W-3Asparaginase – an enzyme for acrylamide reduction in food products2
T-W-4Enzymes in dairy product manufacture2
T-W-5Enzymes in bread making2
T-W-6Enzymes in non-bread wheat-based foods2
T-W-7Brewing with enzymes2
T-W-8Enzymes in potable alcohol and wine production2
T-W-9Enzymes in fish processing2
T-W-10Enzymes in fruit and vegetable processing and juice extraction2
T-W-11Enzymes in meat processing2
T-W-12Enzymes in protein modification2
T-W-13Starch-processing enzymes2
T-W-14Lipases for the production of food components2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
wykłady
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral 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
Student is able to recognize and characterize what enzyme is used in food industry. Is able to properly choose the kind of enzyme and the parameters of application according to raw materials and effect. He can explain the processes occurring in the raw material after enzymatic treatment. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
C-1, C-2, C-3T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13, T-W-14M-1, M-2, M-3, M-4S-1, S-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
The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for enzymatic treatment and processing of food raw material depending on its type.
C-1, C-2, C-3T-W-8, T-W-9, T-W-10, T-W-11, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8M-1, M-2, M-3, M-4S-1, S-2, S-3

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 properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
C-1, C-2, C-3T-W-1, T-W-2, T-W-8, T-W-9, T-W-10, T-W-11, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-7, T-L-8M-1, M-2, M-3, M-4S-1, S-2, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_W01
Student is able to recognize and characterize what enzyme is used in food industry. Is able to properly choose the kind of enzyme and the parameters of application according to raw materials and effect. He can explain the processes occurring in the raw material after enzymatic treatment. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
2,0
3,0Student should have basic knowledge about enzymes ulitization in food technology
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_2-_null_U01
The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for enzymatic treatment and processing of food raw material depending on its type.
2,0
3,0Student should have basic skills to food process with enzymes
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 properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. Robert J. Whitehurst and Maarten van Oort, Enzymes in Food Technology. Second edition., Blackwell Publishing Ltd., 2010
  2. Wolfgang Aehle, Enzymes in Industry. Production and Applications. Third, Completely Revised Edition., Wiley, 2007
  3. Norman F. Haard , Benjamin K. Simpson, Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality., CRC Press, 2000, 1st edition
  4. Alejandro Marangoni, Enzyme kinetics. A Modern Approach., John Wiley & Sons, 2003
  5. Julio Polaina and Andrew P. MacCabe, Industrial Enzymes. Structure, Function and Applications., Springer, 2007

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Determination of enzymes activity4
T-L-2Isolation and purification of hydrolases from by-products4
T-L-3The use of enzymes in the dairy industry4
T-L-4The use of enzymes in the plant industry4
T-L-5The use of enzymes in the fish industry4
T-L-6The use of proteolytic enzymes to improve protein raw materials4
T-L-7The use of amylolytic enzymes to improve cereal products3
T-L-8The use of hydrolytic enzymes to stabilize fermented beverages3
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Enzymes in food technology3
T-W-2Production of industrial enzymes3
T-W-3Asparaginase – an enzyme for acrylamide reduction in food products2
T-W-4Enzymes in dairy product manufacture2
T-W-5Enzymes in bread making2
T-W-6Enzymes in non-bread wheat-based foods2
T-W-7Brewing with enzymes2
T-W-8Enzymes in potable alcohol and wine production2
T-W-9Enzymes in fish processing2
T-W-10Enzymes in fruit and vegetable processing and juice extraction2
T-W-11Enzymes in meat processing2
T-W-12Enzymes in protein modification2
T-W-13Starch-processing enzymes2
T-W-14Lipases for the production of food components2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1class attendance30
A-L-2preparation for the test10
A-L-3prepaparation for laboratory classes10
A-L-4analysis of the results obtained in the lab10
A-L-5writing a lab report5
A-L-6studying the literature on the subject5
A-L-7consultation with the teacher5
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1class attendance30
A-W-2preparation for the exam15
A-W-3contact time with teacher15
A-W-4studying the appropriate literature15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_W01Student is able to recognize and characterize what enzyme is used in food industry. Is able to properly choose the kind of enzyme and the parameters of application according to raw materials and effect. He can explain the processes occurring in the raw material after enzymatic treatment. He can propose the appropriate technological process depending on the type of raw material and its properties. Knowledge is provided by Prof. www.mszymczak.zut.edu.pl
Cel przedmiotuC-1Getting to know with enzymes properties used in food technology.
C-2The transfer of utilized skills of enzymes to produce of food products and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the processing of food with using enzymes (food biotechnology).
Treści programoweT-W-1Enzymes in food technology
T-W-2Production of industrial enzymes
T-W-3Asparaginase – an enzyme for acrylamide reduction in food products
T-W-4Enzymes in dairy product manufacture
T-W-5Enzymes in bread making
T-W-6Enzymes in non-bread wheat-based foods
T-W-7Brewing with enzymes
T-W-8Enzymes in potable alcohol and wine production
T-W-9Enzymes in fish processing
T-W-10Enzymes in fruit and vegetable processing and juice extraction
T-W-11Enzymes in meat processing
T-W-12Enzymes in protein modification
T-W-13Starch-processing enzymes
T-W-14Lipases for the production of food components
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic knowledge about enzymes ulitization in food technology
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_U01The student is able to organize a work station for himself and a group of people taking part in classes. He is able to assign tasks to individual team members in a proper way, he is able to organize work in a team and supervise it to realise the work schedule. He is aware of the benefits of constantly acquiring skills. Student properly uses the acquired knowledge while performing the tasks entrusted. He is able to solve problems arising during the implementation of tasks and to use appropriate methods and materials for this purpose. Able to use the available methods and equipment for enzymatic treatment and processing of food raw material depending on its type.
Cel przedmiotuC-1Getting to know with enzymes properties used in food technology.
C-2The transfer of utilized skills of enzymes to produce of food products and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the processing of food with using enzymes (food biotechnology).
Treści programoweT-W-8Enzymes in potable alcohol and wine production
T-W-9Enzymes in fish processing
T-W-10Enzymes in fruit and vegetable processing and juice extraction
T-W-11Enzymes in meat processing
T-L-1Determination of enzymes activity
T-L-2Isolation and purification of hydrolases from by-products
T-L-3The use of enzymes in the dairy industry
T-L-4The use of enzymes in the plant industry
T-L-5The use of enzymes in the fish industry
T-L-6The use of proteolytic enzymes to improve protein raw materials
T-L-7The use of amylolytic enzymes to improve cereal products
T-L-8The use of hydrolytic enzymes to stabilize fermented beverages
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should have basic skills to food process with enzymes
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_2-_null_K01The student properly uses the acquired knowledge and skills in the implementation of the tasks entrusted to him. He can responsibly solve problems and tasks set before him. He independently makes decisions related to the implementation of tasks. He is creative and open to suggestions, follows ethical principles and is not afraid to express his opinion. He is aware of the need to constantly acquire knowledge.
Cel przedmiotuC-1Getting to know with enzymes properties used in food technology.
C-2The transfer of utilized skills of enzymes to produce of food products and the use of various methods for this purpose.
C-3Learning self-solve complex problems related to the processing of food with using enzymes (food biotechnology).
Treści programoweT-W-1Enzymes in food technology
T-W-2Production of industrial enzymes
T-W-8Enzymes in potable alcohol and wine production
T-W-9Enzymes in fish processing
T-W-10Enzymes in fruit and vegetable processing and juice extraction
T-W-11Enzymes in meat processing
T-L-1Determination of enzymes activity
T-L-2Isolation and purification of hydrolases from by-products
T-L-3The use of enzymes in the dairy industry
T-L-4The use of enzymes in the plant industry
T-L-5The use of enzymes in the fish industry
T-L-6The use of proteolytic enzymes to improve protein raw materials
T-L-7The use of amylolytic enzymes to improve cereal products
T-L-8The use of hydrolytic enzymes to stabilize fermented beverages
Metody nauczaniaM-1Expository methods (lecture, explanation or clarification)
M-2Activity method (discussion related to the lecture)
M-3Exposing method (movie related to the lecture)
M-4Practical method (demonstration, workshop and laboratory)
Sposób ocenyS-1Ocena formująca: continuous assessment
S-2Ocena formująca: observation of students activity during laboratories
S-3Ocena podsumowująca: written or oral exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student should be aware of the ethics issues and care about workplace
3,5
4,0
4,5
5,0