| Course ID: | NTŻ-SE>TDRO |
| Course title: | POULTRY AND EGG TECHNOLOGY |
| Semester: | 5 / Winter |
| ECTS: | 5 |
| Lectures/Classes: | 30 / 30 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | biochemistry, general food technology, process engineering |
| Contact person: | dr hab. Małgorzata Korzeniowska malgorzata.korzeniowska@upwr.edu.pl |
| Short description: | During the course, students become familiar with the theoretical knowledge and practical (laboratory) of poultry and eggs technology; learn the basics of poultry meat and egg processing. The course is also focused on chosen problems concerning of quality poultry and egg products. |
| Full description: | Management of poultry and egg production, poultry breeding, slaughter technology; poultry meat characteristics with focus on post-slaughter changes, chemical composition and nutrition value. Shell egg storage, chemical composition and functionality of eggs, chosen problems concerning whole egg processing. |
| Bibliography: | Przetwórstwo mięsa drobiu. 2009. Praca zbiorowa Red. Kopeć W., Smolińska T.. Wyd. UP Wrocław. Jajczarstwo. Nauka, technologia, praktyka. Red. Trziszka T., Wyd. AR Wrocław, 2000 Czasopisma: Przemysł Spożywczy, Gospodarka Mięsna, Poultry Science. The Science of Poultry and Meat Processing 2015. Ed. S. Barbut. ISBN 978-0-88955-626-3. Library and Archives Canada Cataloguing in Publication. |
| Learning outcomes: | Knowledge Student after completing the course: knows the basis of poultry and egg production, including technology, slaughter and processing of poultry meat and eggs. knows the methods of determining the quality and chemical composition of meat, poultry and eggs has a general knowledge about the methods of preservation of raw poultry and egg Skills: can independently determine the quality of raw poultry and egg products, can develop core technology products of poultry meat and eggs. uses terms correctly describing the unit operations in process technology Social competence (attitudes): is aware of the responsibility for jointly implemented in a team task shows responsibility for the entrusted laboratory equipment understands the importance of compliance with legal requirements related to the use of additives in food in terms of attention to the health of consumers |
| Assessment methods and assessment criteria: | the arithmetic average of the classes and exam |