FACULTY OF FOOD SCIENCES AND FISHERIES · FACULTY OF FOOD SCIENCES AND FISHERIES ... DIE ERNÄHRUNG...

FACULTY OF FOOD SCIENCES AND FISHERIES

LIST OF COURSES FOR ACADEMIC YEAR 2017/2018

If you have any questions regarding courses please contact person responsible for the course or faculty

coordinator directly.

Course code

(if

applicable)

Course title Person responsible for

the course

Semester

(winter/summe

r)

ECTS

point

s

WNoZiR_FT_

1_MP

PESTS IN FOOD INDUSTRY AND THEIR

CONTROL

Prof. dr hab. inż. Mikołaj

Protasowicki winter/summer 6

WNoZiR_FT_

2_MP HYGIENE AND TOXICOLOGY OF FOOD



WNoZiR_FT_

3_MP

TOXINS OF THE TERRESTRIAL AND AQUATIC

ORGANISMS


Protasowicki winter 6

WNoZiR_FT_

4_AC

INSTRUMENTAL ANALYSIS IN TOXICOLOGICAL

STUDIES

Dr hab. inż. Artur

Ciemniak summer 6

WNoZiR_FT_

5_MP

TOXICOLOGICAL METHODS OF THE

ENVIRONMENT QUALITY CONTROL


Protasowicki summer 6

WNoZiR_FT_

6_MP

TOXICOLOGY AND HYGIENE OF THE FEED IN

FISH FARMING


Protasowicki winter 6

WNoZiR_FT_

7_MP ECOTOXICOLOGY



WNoZiR_FT_

8_AN INTRODUCTION TO CHEMICAL ANALYSIS

Dr hab. inż. Arkadiusz

Nędzarek winter/summer 6

WNoZiR_FT_

9_KL MEAT TECHNOLOGY

Prof. dr hab. Kazimierz

Lachowicz summer 6

WNoZiR_FT_

10_KL TECHNOLOGY OF VENISON MEAT

Prof. dr hab. Kazimierz

Lachowicz summer 6

WNoZiR_FT_

11_RP GENETIC CONTROL OF MEAT QUALITY TRAITS Dr inż. Remigiusz Panicz winter/summer 6

WNoZiR_FT_

12_AN BIOPROCESSES AND MEMBRAN TECHNOLOGY


Nędzarek winter/summer 6

WNoZiR_FT_

13_MK

DIE ERNÄHRUNG IN VERSCHIEDENEN

PHYSIOLOGISCHEN STANDEN DES

MENSCHEN

Dr inż. Magdalena

Kuchlewska summer 6

WNoZiR_FT_

14_MK

ERNÄHRUNGSYSTEME UND DIÄTEN –

PHYSIOLOGISCHE ASPEKTE

Dr inż. Magdalena

Kuchlewska winter 6

WNoZiR_FT_

15_KF PLANT TECHNOLOGY Dr inż. Katarzyna Felisiak winter 6

WNoZiR_FT_

16_EDK FOOD MICROBIOLOGY

Dr hab. Elżbieta

Daczkowska-Kozon winter 6

WNoZiR_FT_

17_ID DAIRY TECHNOLOGY

Dr hab. inż. Izabela

Dmytrów summer 6

WNoZiR_FT_

18_KF

ISOLATES, CONCENTRATES AND

BIOPREPARATES FROM FISH Dr inż. Katarzyna Felisiak summer 6

WNoZiR_FT_

19_JB FOOD RHEOLOGY

Prof. dr hab. inż. Jerzy

Balejko summer 6

WNoZiR_FT_

20_JB FOOD PROCES ENGENEERING

Prof. dr hab. inż. Jerzy

Balejko summer 6

WNoZiR_FT_

21_GT FISH TECHNOLOGY

Dr inż. Grzegorz

Tokarczyk winter/summer 6

WNoZiR_F_1

_AT

WASTEWATER MANAGEMENT IN

AQUACULTURE

Dr hab. inż. Agnieszka

Tórz winter/summer 6

WNoZiR_F_2

_KS ANTARCTIC MARINE RESOURCES

Dr hab. inż. Katarzyna

Stepanowska winter/summer 6

WNoZiR_F_3

_KS AQUATOURISM

Dr hab. inż. Katarzyna

Stepanowska winter/summer 6

WNoZiR_F_4

_JS AQUACULTURE

Dr hab. inż. Jacek

Sadowski summer 6

WNoZiR_F_5

_JK GENETIC AND FISH SELECTION Dr hab. Jolanta Kempter summer 6

WNoZiR_F_6

_JK

DETECTION OF MISLABELED FISHERY

PRODUCTS Dr hab. Jolanta Kempter winter 6

WNoZiR_F_7

_JK CELL BIOLOGY Dr hab. Jolanta Kempter winter 6

WNoZiR_F_8

_EBW ENVIRONMENTAL MICROBIOLOGY

Elżbieta Boguslawska-

Was summer 6

WNoZiR_F_9

_BW

FISH CONSERVATION IN POLAND AND IN THE

WORLD

Dr hab. Beata Więcaszek,

prof. nadzw. winter/summer 6

WNoZiR_F_1

0_BW GAME FISHES OF THE WORLD


prof. nadzw. winter/summer 6

WNoZiR_F_1

1_PC

ALIEN WATER ANIMAL SPECIES –

INTRODUCTION, CURRENT STATUS,

PERSPECTIVES

Dr hab. inż. Przemysław

Czerniejewski summer 6

WNoZiR_F_1

2_PC

FISHERIES MANAGEMENT AND NEW FISH

CATCHING TECHNIQUES IN POLAND


Czerniejewski winter 6

WNoZiR_F_1

3_AT FISHES IN ESTUARIES


Tórz winter 6

WNoZiR_F_1

4_ES

PARASITIC DISEASES OF FREE-LIVING FISH

AND FINFISH IN AQUACULTURE Dr hab. inż. Ewa Sobecka summer 6

WNoZiR_F_1

5_ES WATERBORNE AND FOODBORNE ZOONOSES Dr hab. inż. Ewa Sobecka winter 6

WNoZiR_F_1

6_KF ORNAMENTAL FISH CULTURE

Prof. dr hab. inż. Krzysztof

Formicki winter 6

WNoZiR_F_1

7_KF

EMBRYOPHYSIOLOGY AND COMPARATIVE

ANATOMY OF FISHES


Formicki winter 6

WNoZiR_F_1

8_KF

HATCHING PRACTICES AND STOCKING

MATERIAL PRODUCTION


Formicki winter 6

WNoZiR_F_1

9_KF AQUARIUM SCIENCE


Formicki summer 6

WNoZiR_F_2

0_JK FISH DISEASE AND DIAGNOSTIC Dr hab. Jolanta Kempter winter 6

WNoZiR_F_2

1_JS OFFSHORE MARICULTURE INSTALLATIONS

Dr hab. inż. Jacek

Sadowski winter/summer 6

WNoZiR_F_2

2_JS AQUAPONICS

Dr hab. inż. Jacek

Sadowski winter/summer 6

WNoZiR_F_2

3_RP CONSERVATION GENETICS Dr inż. Remigiusz Panicz winter/summer 6

WNoZiR_F_2

4_RP TECHNIQUES OF MOLECULAR BIOLOGY Dr inż. Remigiusz Panicz winter/summer 6

WNoZiR_F_2

5_RP BIOINFORMATICS Dr inż. Remigiusz Panicz winter/summer 6

WNoZiR_F_2

6_RP SEMINAR THESIS Dr inż. Remigiusz Panicz winter/summer 30

WNoZiR_F_2

7_JK

ANALYSIS OF LOCAL FISH MARKETS IN

SELECTED COURTIERS OF THE WORLD Dr hab. Jolanta Kempter winter/summer 6

WNoZiR_F_2

8_PC

ALLOCHTHONONUS SPECIES OF WATER

ANIMALS - INTRODUCTIONS, CURRENT

STATUS, POPULATIONS


Czerniejewski winter/summer 6

WNoZiR_F_2

9_PC FISH BIOLOGY



WNoZiR_F_3

0_PC FISHERIES MANAGEMENT



Course title PESTS IN FOOD INDUSTRY AND THEIR CONTROL

Field of study Food science/ Fisheries

Teaching method Lecture / Laboratory

Person responsible for

the course Mikołaj Protasowicki

E-mail address to the

person responsible for the

course

[email protected]

Course code

(if applicable) ECTS points 6

Type of course obligatory Level of course Bachelor/master/doctoral

Semester winter / summer Language of instruction English

Hours per week 3 Hours per semester 45

Objectives of the

course

Theoretical and practical introduction of the students to the problems related with the presence

of pests, preventive methods and methods of control

Entry requirements Knowledge of biology, rudiments of food hygiene and toxicology, food technology

Course contents

Pests typical for raw material and foodstuff warehouses and fodder storage facilities.

Quantitative and qualitative losses in food infested by pests. Plant protection in agriculture and

the adequate warehouse protection against pests. Methods of pest control.

Methods of food testing for the presence of pests and parasites. Identification of pests and

parasites present in food. Identification of pests by the type of damages resulting from their

activities. Knowledge of means applied in control of warehouse pests

Assessment methods - oral or written exam,

- continuous assessment of laboratory work

Learning outcomes Student has the knowledge related to the pests and methods of control their population

Recommended

readings

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

Journals

1. Journal of Pest Science [ISSN: 1612-4758 (print version), ISSN: 1612-4766 (electronic

version)]

Additional

information 1-6 students/laboratory group

Course title HYGIENE AND TOXICOLOGY OF FOOD






person responsible for

the course

[email protected]

Course code





Objectives of the

course

Providing with the knowledge of general principles of hygiene and food toxicology, supervision

over the food in Poland and in the world in view of the legislative provisions which ensure the

adequate health quality of food

Entry requirements Basic knowledge of Biology, Chemistry, Biochemistry and General Food Technology.

Course contents

Aims and tasks of hygiene and toxicology of food. Legislation and supervision over food in

Poland and in the world. Anthropozoonoses. Warehouse pests. Toxicology, its development

and the establishing of food toxicology. Mechanisms of absorption, transport, metabolism and

excretion of contaminants/poisons in a human body. Process of poisoning occurrence. Factors

deciding on the toxicity of xenobiotics and course of intoxication. Principles of establishing the

maximum permissible xenobiotics contents in food. Toxicological aspects of the application of

additives in the food industry. Heavy metals and other microelements in the environment and

food.

Radioactive contamination of food. Pesticides, PCB, PCT and PAH in food. Dioxins in the

environment and food. Natural harmful and toxic substances (mycotoxins, anti-nutritive

substances, vegetable and animal poisons). The influence of farming (remnants of nitrates),

rearing (antibiotics, hormones) and processing processes on the degree of food contamination.

Evaluation methods of deleterious substance sampling against daily nutrition dose.



Learning outcomes

Student has the knowledge related to the general principles of hygiene and food toxicology,

supervision over the food in Poland and in the world in view of the legislative provisions which

ensure the adequate health quality of food

Recommended

readings

1. Conning D.M., A.B.G. Lansdown: Introduction to Food Toxicology. Springer-Verlag New York

Inc., US, 2012. ISBN-13: 978-1-4615-9771-1, ISBN: 1-4615-9771-4.

2. Schmidt R.H., G.E. Rodrick: Food Safety Handbook. John Wiley & Sons, Inc. 2003. Print ISBN:

9780471210641

3. Takayuki Shibamoto, L.F. Bjeldanes, S. Taylor: Introduction to Food Toxicology ISBN: 978-0-

08-092577-6; Online ISBN: 9780471721598; DOI: 10.1002/047172159X

Journals

1. Acta Scientiarum Polonorum - Technologia Alimentaria; Food Hygiene and Safety Science

(Shokuhin Eiseigaku Zasshi); Journal of Food Safety; European Journal of Nutrition and

Food Safety

Additional


Course title TOXINS OF THE TERRESTRIAL AND AQUATIC ORGANISMS






course

[email protected]

Course code



Semester winter Language of instruction English


Objectives of the

course Knowledge of hazardous and toxic substances present in the terrestrial and aquatic organisms

Entry requirements Knowledge of Biology, Chemistry and Biochemistry

Course contents

The presence of toxins in the body as a natural feature. Characteristics of poisons occurring in

terrestrial and aquatic organisms. Poisons produced by microorganisms, plants and animals.

Venomous and poisonous organisms found in environments. Risks to human health through

contact and / or consumption. Understanding the toxic species. Detecting the presence of

poisons. Methods of testing of the natural toxic substances.

Assessment methods - oral or written exam


Lerning outcomes student has knowledge of toxins terrestrial and aquatic organisms and their impact on the

human organism

Recommended

readings

1. Mebs D.: Venomous and Poisonous Animals. CRC Press, Scientific Publisher, Stuttgart 2002

2. Chorous I., J. Bartram: Toxic Cyanobacteria in Water. E&FN Spon, London 1999

3. L.S. Nelson, R.D. Shih, M.J. Balicki, A. Weil: Handbook of Poisonous and Injurious Plants.

Springer (2nd edition), 2007

Journals:

1. Aquatic Toxicology

2. Archiv of the Environmental Contamination and Toxicology

Additional


Course title INSTRUMENTAL ANALYSIS IN TOXICOLOGICAL STUDIES


Teaching method Laboratory

Person responsible

for the course Artur Ciemniak

E-mail address to the person

responsible for the course [email protected]

Course code



Semester summer Language of instruction English


Objectives of the

course Learning the methods of instrumental analysis, basic skills in this area

Entry requirements Knowlege of Chemistry, Biochemistry, Analytical Chemistry

Course contents

Learning basic analytical methods to prepare samples and instrumental analysis such as

colorimetry, atomic absorption spectrometry, including the CV AAS, FAAS and GF AAS, atomic

emission spectrometry (ICP AES), high performance liquid chromatography (HPLC), gas

chromatography (GC) and gas chromatography-mass spectrometry (GC MS) and

electrochemical methods.

Assessment methods - continuous assessment of laboratory work

Learning outcomes student has basic knowledge of analytical methods to prepare samples and instrumental

analysis

Recommended

readings

1. Holler, F. James; Skoog, Douglas A.; West, Donald M. (1996). Fundamentals of analytical

chemistry. Philadelphia: Saunders College Pub. ISBN 0-03-005938-0.

2. Nieman, Timothy A.; Skoog, Douglas A.; Holler, F. James (1998). Principles of instrumental

analysis. Pacific Grove, CA: Brooks/Cole. ISBN 0-03-002078-6.

Journals:

1. Analytical Chemistry

2. Talanta

Additional


Course title TOXICOLOGICAL METHODS OF THE ENVIRONMENT QUALITY CONTROL


Teaching method Laboratory





course

[email protected]

Course code





Objectives of the

course

Knowing the methodology of toxicological studies of the environment, the ability of the

practical use of acquired knowledge

Entry requirements Knowledge of Zoology, Environmental Chemistry, Ichthyology, Toxicology

Course contents

Practical knowledge of research methods with the use of biological and alternative toxicity

tests. Bioindicators and biomarkers allowing for estimating the degree of environmental

contamination. Toxicity tests: acute, subacute and chronic. Studies on organisms and testing

alternatives. Bioconcentration, bioaccumulation, and biomagnification as part of estimating the

effects of environmental pollutants

Assessment methods - continuous assessment of laboratory work

Learning outcomes Student has knowledge of the methodology of toxicological studies of the environment

Recommended

readings

1. Lander L. (Ed.); Chemicals in the Aquatic Environment: Advanced Hazard Assessment.

Springer-Verlag, Berlin Heidelberg 1989.

2. Lam P., B. Richardson, R. Wu: Introduction to Ecotoxicology. Blackwell Science Ltd. London

1999.

Journals

1. Ecotoxicology

2. Aquatic Toxicology

Additional


Course title TOXICOLOGY AND HYGIENE OF THE FEED IN FISH FARMING







Course code





Objectives of the

course

Knowledge of issues related to chemical and biological contamination of feed, the knowledge

of the dangers posed by the presence of these contaminants for fish farming

Entry requirements Knowledge of Aquaculture, Feedstuffs and feeding fish, Anatomy and embryology hydrobionts,

Fish physiology, Fish toxicology

Course contents

Knowing the typical storage pests, methods of detection and eradication in animal feed.

Natural harmful and toxic substances (mycotoxins, anti-nutritional substances, poison plants,

poison animal) in the feed. Determination of basic chemical substances in the feed. Legislation

and official surveillance of feed production in Poland and around the world



Learning outcomes Student has knowledge of the chemical and biological contamination of feed

Recommended

readings

1. Hill D.S.: Pests of stored foodstuffs and their control. Kluwer Academic Publisher, 2002. ISBN

1-4020-0735-3

2. Aquaculture and Fisheries Biotechnology Genetic Approaches: 2004, ISBN 0 85199 596 9

Journals

1. Aquacultural Engineering

2. Animal Feed Science and Technology

3. Journal of Animal and Feed Sciences

Additional


Course title ECOTOXICOLOGY



Person responsible

for the course Mikołaj Protasowicki



Course code





Objectives of the

course

Providing with the knowledge of general issues of toxicology and hazards to water and land

ecosystems resulting from the environment contamination with poisons and deleterious

substances

Entry requirements Knowledge of Ecology, Zoology, Botany, Chemistry, Biochemistry

Course contents

Development of toxicology, establishing of the ecotoxicology, its aims and tasks. Classification

and specification of poisons. Mechanisms of intoxication and its course, reactions of organisms

and symptoms of poisoning. Abiotic and biotic factors deciding on the toxicity of xenobiotics

and course of intoxication. Toxins absorption and metabolism in a body. Methodology of

examination of the environment contamination cases with particular emphasis on water

environment. Establishing the maximum permissible concentrations and contents. Influence of

oxidants, acids, bases and gaseous contaminants on the water and land organisms. Phenols,

cyanides and their derivatives – sources and effects onto the water biocenoses. Migration of

heavy metals and other microelements in biosphere and the effects of their occurrence in

ecosystems. Radioactive contamination of the environment and biocenoses. Pesticides, PCB and

PAH in the environment, their transformations and migrations in the ecosystems, influence on

organisms. Dioxins in the environment, level of bioaccumulation and danger to organisms.

Contaminations with crude oil and its derivatives. Surfactants (soaps, detergents). Natural

deleterious and toxic substances in the environment (toxins of bacteria, fungi, plants and

animals). Fish poisoning as the indirect danger to human health.



Learning outcomes

Student has the knowledge related to the general issues of toxicology and hazards to water and

land ecosystems resulting from the environment contamination with poisons and deleterious

substances

Recommended

readings

1. Lam P., B. Richardson, R. Wu: Introduction to Ecotoxicology. Blackwell Science Ltd. London

1999.

2. Walker C.H., R.M. Sibly, S.P. Hopkin, D.B. Peakall: Principles of Ecotoxicology. CRC Press,

2012.4th ed. ISBN 9781439862667.

Journals

1. Aquatic Toxicology; Archiv of the Environmental Contamination and Toxicology; Bulletin of

the Environmental Toxicology; Ecotoxicology; Environmental Toxicology and Chemistry

Additional


Course title INTRODUCTION TO CHEMICAL ANALYSIS

Teaching method Lecture and Laboratory

Person responsible

for the course

Dr hab. inż. Arkadiusz Nędzarek

Dr hab. inż. Agnieszka Tórz

Dr inż. Małgorzata Bonisławska



the course

[email protected]

Course code


Type of course Obligatory Level of course Bachelor/ Master

Semester Winter/Summer Language of instruction English

Hours per week 2h (L)

2h (Lab) Hours per semester

30h (L)

30h (Lab)

Objectives of the

course

Students will develop their knowledge and practical skills of selected instrumental analyses used

in laboratory work in assessment of the quantity and quality of organic and inorganic

compounds.

Entry requirements Students must have successfully completed organic and inorganic chemistry subjects (high

school level).

Course contents

Laboratory comprise of theoretical introduction to the topic (purpose of the experiment, the

theory, methods, procedures, equipment used in the experiment) and experimental part

(preparing the experiment setup, organizing the experiment flow and discussing results).

Assessment methods Continuous assessment

Learning outcomes

After the course student will gain knowledge of selected methods of analytical chemistry,

particularly alkacymetry, redoxymetry, argenometry, complexometry and UV-VIS spectroscopy.

Student will be able to design and conduct an experiment using titration and instrumental

techniques.

Students will be aware that chemistry laboratories contain materials which, if handled

improperly, may be hazardous.

Recommended

readings

1. Daniel C. Harris, 1998, Quantitative Chemical Analysis, W.H. Freeman & Company

2. Standard Methods for the Examination of Water & Wastewater, 2005, American Public

Health Association

Additional

information Student groups min of 2/max of 6 students.

Course title MEAT TECHNOLOGY

Field of study Food science

Teaching method Lecture using multimedia technologies

Workshop (meat products production) and laboratory (quality assessment of meat products)

Person responsible

for the course

prof. dr hab. K. Lachowicz

dr hab. inż. M. Sobczak

dr inż. J. Żochowska-

Kujawska



the course

[email protected]

[email protected]

Joanna.Zochowska-

[email protected]

Course code


Type of course Obligatory Level of course master

Semester Summer Language of instruction English

Hours per week 2L + 2W Hours per semester 60

Objectives of the

course

Theoretic and practical knowledge connected with physiochemical changes of slaughter animal

meat as well as meat processing technologies.

Entry requirements Chemistry, biochemistry, food chemistry, process engineering, science of mechanics,

microbiology, refrigeration, analysis and evaluation of food quality

Course contents

Lecture: Types and breeds of slaughter animals. Slaughter technology and value.

Histochemistry and function of muscle structural elements. Meat defects. Carcass dressing.

Biochemical proces of muscle during ageing. Technological and quality properties of meat.

Characteristics and manufacturing methods of different kind of meat products. Technological

and technical factors affecting on high quality of meat products.

Workshop: Dressing of pork half-carcass and beef quarters. Technological characteristics of

trimmings. Comparison of finely and coarse comminuted technologies of sausage production.

Smoked meat products technology – effect of massaging on yield and quality of massaged

meat. Offal meat products- effects of type and comminuted degree of raw material.

Assessment methods Workshop: pass the each of 3 sections of material (3 tests)

Written exam (about 2 hours). Positive effects of exam with minimum 60% of correct answers.

Recommended

readings

1. J.P. Kerry, D A Ledward. Improving the sensory and nutritional quality of fresh meat.

Woodhead Publishing Limited 2009;

2. Y. H. Hui, Yiu H. Hui. Meat science and applications, Marcel Dekker, Inc., New York, 2001;

3. G. Feiner. Meat products handbook: Practical science and technology. Woodhead

Publishing Limited, 2006;

4. Campbell-Platt G., Cook P.E.: Fermented meat, by Chapman & Hall, London 1995;

5. Lawrie R.A.: Lawrie’s meat science, 6th ed., by Woodhead Publishing Limited 1998;

6. Pearson A.M., Gillett T.A.: Processed meats, by Chapman & Hall, New York 1993;

mailto:[email protected]




7. Price J.F., Schweigert B.S.: The science of meat and meat products, 3rd ed., by Food &

Nutrition Press Westport;

8. Varnam A.H., Sutherland J. P.: Meat and meat products – technology, chemistry and

microbiology, by Chapman & Hall, London 1995;

9. Meat Science

10. Fleischwirtschaft

Additional

information

Course title TECHNOLOGY OF VENISON MEAT


Teaching method Lecture using multimedia technologies

Workshop (meat products production) and laboratory (quality assessment of meat products)

Person responsible

for the course

prof. dr hab. K. Lachowicz

dr inż. J. Żochowska-

Kujawska

dr hab. inż. M. Sobczak



the course

[email protected]

Joanna.Zochowska-

[email protected]

[email protected]

Course code


Type of course compulsory Level of course

Semester summer Language of instruction english

Hours per week 2L + 2W Hours per semester 2L + 2W

Objectives of the

course

Theoretic and practical knowledge connected with characteristics and processing meat of wild

animals.

Entry requirements General base of biochemistry, meat technology, food commodity and catering technology.

Course contents

Lecture: Wild animals in Poland – types of game animals and quality assessment of carcass

(field-dressing, skinning, butchering, slaughter value, percentage of primary cuts, veterinary

assessment). Histochemical and nourishing properties of venison. Utility of wild animals meat

in gastronomy and meat industry: tenderizing methods (chilling, freezing, marinating, staining);

thermal treatment; sausage, ham, pie, dry cured products technologies. Game birds –

characteristics and utility of different species of small game. Wild animals from other countries.

Workshop: General base of histochemical properties of muscle. Structure elements of selected

muscles of different wild birds and animals. Comparison of functional properties of selected

muscles of Wild and farm animals. Marinating and staining. Utility of game meat in different

technologies (sausages, pie, smoked meat, dry cured meat products).

Assessment methods Written exam. Positive effects of exam with minimum 60% of correct answers.





Recommended

readings

1. Venison Book. A.A.Gorton. 2002. Dover Publications, New York

2. Processed meats, by Chapman & Hall, 1993, New York

3. The science of meat and meat products, Price J.F., Schweigert B.S. 3rd ed. by Food & Nutrition

Press Westport

4. Fromm E. & Cambronne A. 2009. Gut It. Cut It. Cook It.: The Deer Hunter's Guide to

Processing & Preparing Venison. Krause Publications

5. Tracy L.. Schmidt. 2010. Venison Wisdom Cookbook: 200 Delicious and Easy-to-Make

Recipes. Krause Publications

6. Meat Science

7. Fleischwirtschaft

Additional

information

Course title GENETIC CONTROL OF MEAT QUALITY TRAITS



Person responsible

for the course Dr inż. Remigiusz Panicz



Course code


Type of course Obligatory Level of course Bachelor/master/doctoral


Hours per week 2h (L) + 2h (Lab) Hours per semester 30h (L) + 30h (Lab

Objectives of the

course

To provide students with current knowledge on molecular background and techniques for

selection of animal with desirable traits.

Entry requirements Students must have successfully completed basic genetics and meat science courses.

Course contents

Students will be taught various phenotypic and molecular genotype selection methods and

become familiar with selection of traits for livestock improvement. The course will also provide

students with sources of molecular sources of meat defects and changes in musculoskeletal

system. Particular attention will be paid to animal selection according to biodiversity reduction.

Theoretical and practical classes will be based on cattle, pig, poultry, goat, sheep and fish

examples.

Assessment methods Written exam (lecture)

Continuous assessment (laboratory)

Learning outcomes

Upon completion of a course student will possess following competences:

Identify traits of economic importance in animal production (livestock, aquaculture)

Discuss/compare characteristics of diverse molecular markers

Apply appropriate molecular marker for selection of desired trait

Assess solutions to increase biodiversity

Work as a team member to achieve shared goals

Recommended

readings

1. Hui Y.H., Hui Y.H. 2001. Meat science and applications, Marcel Dekker, Inc., New York.

2. Feiner G. 2006. Meat products handbook: Practical science and technology. Woodhead

Publishing Limited.

3. Zhanjiang L. 2007. Aquaculture genome technologies. Wiley-Blackwell

Additional

information none

Course title BIOPROCESSES AND MEMBRAN TECHNOLOGY




the course


Nędzarek


Tórz

Dr inż. Małgorzata

Bonisławska



Course code


Type of course Obligatory Level of course Bachelor/ Master


Hours per week 2h (L) + 2h (Lab) Hours per semester 30h (L) + 30h (Lab)

Objectives of the

course

Students will develop their knowledge and understanding of microalgae biomass production

and membrane separation methods used in technological processes.

Entry requirements Students must have successfully completed organic and inorganic chemistry subjects

Course contents

Course presents: recent advances in microalgal cultivation including influence of biogenic

elements on primary production, photobioreactor design, harvesting technologies and

development of effective and economical microalgae cultivation systems, membrane

separation processes including factors that influence its efficiency.

Assessment methods Continuous assessment

Learning outcomes

After the course student will gain knowledge of: influence of biogenic elements on the growth

of microalgae biomass, membrane separation processes

Student will be able to:

adjust conditions to increase growth of microalgae biomass,

conduct separation using ceramic membranes in order to concentrate technological medium

Student will be able to design and conduct an experiment.

Recommended

readings

1. Mukesh Doble, Anil Kumar Kruthiventi, Vilas Ganjanan Gaikar: Biotransformations and

Bioprocesses; CRC Press, 2004, ISBN 9780824747756 - CAT# DK1165

2. Alper, Hal S. (Ed.): Systems Metabolic Engineering; Humana Press, 2013

3. Zhong, Jian-Jiang : Future Trends in Biotechnology; Humana Press, 2013, ISBN 978-3-642-

36508-9

4. Fane A.G., Wang R., Jia Y. 2011. Membrane and desalination technologies. Volume 13,

Handbook of Environmental Engineering. Published by Humana Press

Additional

information Student groups min of 2/max of 6 students.

Course title DIE ERNÄHRUNG IN VERSCHIEDENEN PHYSIOLOGISCHEN STANDEN DES

MENSCHEN

Teaching method Vortrag

Person responsible

for the course

Dr Magdalena

Kuchlewska



course

[email protected]

Course code


Type of course Fakultativ (elective) Level of course master

Semester Sommer Language of instruction Deutsch


Objectives of the

course

Nach dem Kurs kennen die Studenten die Veränderungen, die in bestimmten Alter und

physiologischen Stand kommen, und wissen, wie man Diät an diesen Bedürfnisse anpassen

kann.

Entry requirements Kenntnisse in Physiologie des Menschen (Lebensfunktionen) und Physiologie von Ernährung

des Menschen.

Course contents

1. Die Prinzipien und Ziele der Frauenernährung bevor der Empfängnis.

2. Die Veränderungen im Metabolismus der Schwangeren und damit gebundenen

Ernährungsempfehlungen.

3. Die Ernährung der Stillenden (der Bedarf auf elementare Nahrungskomponente, der

Einfluss von der Nahrungszusammensetzung auf die Muttermilchkomponente und die

Größe der Laktation.

4. Natürliche Säuglingsernährung, chemische Zusammensetzung der Muttermilch und ihre

Bedeutung.

5. Säuglingsernährung „bis 12. Monat“.

6. Die Anpassung der Ernährung an die Kinder – und Jugendentwicklung, unter

Berücksichtigung der Pubertät.

7. Die Essstörungen: die Magersucht (Anorexia nervosa), die Bulimie, die Opazität.

8. Die physiologische und metabolische Veränderungen in der Meno- Andropause.

9. Die Ernährung im Alter (charakterliche Ernährungsprobleme im Alter, Empfehlungen für

die wünschenswert Hohe der Nährstoffzufuhr).

Assessment methods Examen

Recommended

readings -

Additional

information min. 5 Studenten

Course title ERNÄHRUNGSYSTEME UND DIÄTEN – PHYSIOLOGISCHE ASPEKTE

Teaching method Vortrag

Person responsible

for the course

Dr Magdalena

Kuchlewska



course

[email protected]

Course code


Type of course Fakultativ (optional) Level of course master

Semester Winter Language of instruction Deutsch


Objectives of the

course

Nach dem Kurs kennen die Studenten die wichtigsten Ernährungssysteme und Diäten und

können die beurteilen (im Zusammenhang mit Möglichkeiten und Bedürfnisse des Menschen).

Entry requirements Kenntnisse in Physiologie des Menschen (Lebensfunktionen) und Physiologie von Ernährung

des Menschen.

Course contents

Das Essen und die Gesundheit in primitiven Kulturen.

Die Bedürfnisse des Organismus in der psychosomatischen Entwicklung.

Die Physiologie des Geschmacksinnes und der Geruchsinnes und ihr Einfluss auf das

Aufnehmen der Nahrung.

Anopsologie – die Art der Ernährung nach dem Instinkt.

Hay’sche Trennkost – alles roh und was das für uns bedeutet?

Die Lehren der Essener und Die Diät nach Edmond Szekely.

„Das Leben eines Menschen wird durch seine Ernährung bestimmt“ – Makrobiotik.

Das Leben ohne Fleisch – vegetarische Ernährung als die Begründung von anatomischen und

physiologischen Eigenschaften des Verdauungskanals.

Chronobiologische Diät – die Art der Ernährung nach dem biologischem Rhythmus.

Diamond’s Diät – stimmt sie wirklich mit dem biologischem Rhythmus überein?

Glyx-Diät nach Prof. David Jenkins und Glykämischer Index.

Der Einfluss der Ernährung auf die geistige Leistungsfähigkeiten und Stimmung.

Blutgruppen-Diät – Essen nach dem Bluttyp.

Ist Steinzeit – Diät die artgerechte Ernährung? Schlank und gesund durch reichlich Fleisch?

Das Leben ohne Entschlackungskuren – wie am besten leben, urn abzunehmen.

Null-Diät – hat totales Fasten einen Sinn?

Leben durch Lichtnahrung – ist es möglich?

Diätetische Lebensmittel und Supplemente (Vitamine, Mineralstoffe und Spurenelemente) aus

der Apotheke – brauchen wir sie wirklich?

Assessment methods Examen

Recommended

readings -

Additional

information min. 5 Studenten

Course title PLANT TECHNOLOGY

Teaching method Lecture + laboratory

Person responsible

for the course Katarzyna Felisiak, PhD



Course code




Hours per week 2 + 2 Hours per semester 60

Objectives of the

course

Students know how various vegetable and fruit products are made, they know differences

between technologies and they can choose the best one for desired product obtaining.

Students become familiar with the raw material quality requirements for production of selected

products. Students are able to determine the most important parameters of raw material and

ready product.

Entry requirements Basic food technology, chemistry

Course contents

Chemical composition and nutritional value of fruits and vegetables and methods used in their

determination. Classification of fruit and vegetable semi-products, the technology for their

preparation, suitability for processing and evaluation of their quality. Production of jams with

regard to the quality requirements for raw material and finished product. Technology of

compotes, determination of the effect of selected operations and technological composition

and effects on human health. Production of frozen fruit and vegetables and quality assessment.

Potatoes classification, technology of fried potato products and starch. Technology of juices,

marinades, soured vegetables and sugar production.

Determination of color changes in selected raw materials and fruit and vegetable products.

Technology of production of jams, compotes, juices, frozen, soured and marinated products

including determinations of selected chemical constituents in them, and extract, acidity, pH,

presence of enzymes and to assess the sensory properties

Assessment methods Written exam (lecture)

Continuous assessment (laboratory)

Recommended

readings

1. Li T.S.C. Vegetables and Fruits. Nutritional and Therapeutic Values. CRC Press, Boca Raton

London New York 2008.

2. Food Science and Food Biotechnology, ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, CRC

Press, Boca Raton London New York Washington, D.C. 2003

3. Chemical and Functional Properties of Food Components, Third Edition, Ed. Z.E. Sikorski, CRC

Press, Boca Raton London New York 2007.

4. Food Colorants Chemical and Functional Properties Edited by C. Socaciu, CRC Press, Boca

Raton London New York 2008

5. Fruit and vegetable Biotechnology, ed. V. Valpuesta, CRC Press, Boca Raton Boston New York

Washington, D.C. 2002

6. Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, ed. S. YANNAI, Chapman

& Hall/CRC, Boca Raton London New York Washington, D.C. 2004

Additional

information Groups up to 15 people, obligatory protective aprons, uses of chemical substances

Course title FOOD MICROBIOLOGY

Teaching method Lectures (L)/ laboratory work (LW)

Person responsible

for the course

dr hab. E. Daczkowska-Kozon

dr.inż. Anna Koronkiewicz

dr inż. Barbara Szymczak

dr inż. Wojciech Sawicki



the course

elzbieta.daczkowska-

[email protected];

[email protected]

[email protected]

[email protected]

Course code


Type of course Optional Level of course master


Hours per week 2L + 2LW Hours per semester 60

Objectives of the

course

After completing the course student has theoretical and practical knowledge on microbes

essential to food quality and safety, what they are and where they can come from, which are of

significance to the quality of particular type of food and food safety to the consumers, why and

under what circumstances.

Entry requirements basic microbiology, biochemistry, food technology

Course contents

Lectures: Microorganisms of significance to quality and safety of different types of food.

Possible sources of microorganisms in food environments, routes of their transmission and ways

to prevent their spread from “farm/field to fork”. Environmental conditions affecting survival

and growth of microbes and how to use them effectively. The one generation time and its

practical application. Spore forming microbes and their significance in food. Food-borne

diseases in statistics- causative agents, MTD, MID, mechanisms of action.

Microbial indicators of hygiene in food processing

What there is to be done to implement HACCP system in food processing plant and make it

work. Microbiological criteria to be met in food products. Types of microbiological techniques

to be used in food and food environment quality assessment and how to choose a proper

one.

Labs: Practical knowledge on: microscopic techniques, how to collect food / environmental

samples for microbiological analysis, selective media preparation, methods of microbes

enumeration and resuscitation, procedures of isolation and biochemical /genetic identification

of bacteria, effects of preservation methods of food (cold storage, MAP, etc.) on survival of

bacteria essential to food quality and safety.

Assessment methods Final test exam (to pass - a 50% of correct answers are necessary)

Positive marks at 2 intermediate tests addressed to lab work

Recommended

readings

1. Daczkowska-Kozon, E.G., Bonnie Sun Pan, 2011. Environmental Effects on Seafood

Availability, Safety and Quality. CRC Press, Taylor @ Francis Group, Boca Raton, USA,

2. Jay J.M., M.J. Loessner, D.A. Golden, 2005: Modern Food Microbiology (7 ed.) Springer Sc. +

Business Media, Inc. USA.

3. McMeekin T.A., J.N. Volley, T. Ross, D.A. Ratkowsky, 1993: Predictive Microbiology: Theory

and application. RSP Ltd. J.Wiley @ Sons Inc. New York;

4. Demain A.L., Davies J.E., 1999. Industrial Microbiology and Biotechnology. ASM Press,

Washington

Additional

information






Course title DAIRY TECHNOLOGY

Teaching method Informative lectures with audiovisual aids available. Laboratory exercises carried out a

rotation system, individually or in two-persons teams.

Person responsible

for the course Izabela Dmytrów, PhD



Course code


Type of course obligatory Level of course master



Objectives of the

course

- knowledge of factors affecting the quality and shelf life of raw milk

- knowledge of production technology of particular groups of dairy products

- knowledge of land use by-products - whey and buttermilk

- practical ability to perform basic analysis used in dairy technology

Entry requirements Included in the

curriculum knowledge of chemistry, physics, biochemistry and microbiology

Course contents

Familiarisation students with the knowledge on acquiring, preservation and processing of milk.

Discussion of issues relating to physiology and biochemistry of lactation. Genetic and beyond-

genetic factors and affecting the performance, composition and quality of milk. Detailed

presentation of the chemical composition of milk, its physico-chemical properties and

nutritional value. Discussion of technology of production of comestible and fermented milk,

butter and butter-like products, concentrated milk (unsweetened and sweetened condensed

milk, powdered milk), tvarogs and ripening cheeses, ice cream, as well as directions for use of

buttermilk and whey.

Assessment methods

The student must perform practically and credit theoretically all exercises included in the plan.

The student is queried for each class, orally or in writing. Evaluation of exercises consists of the

arithmetic mean of the ratings obtained for each class and cannot be lower than the grade 3.

Lectures are assessed on the basis of test. Overall assessment of the course in 75% consists of

the assessment of lectures and in 25% of the exercises.

Recommended

readings

Basic:

1. Dairy Technology, 2005, Manual, Jasińska M., Dmytrów I., Mituniewicz-Małek A., Wąsik K.,

Dairy Technology and Food Storage Department.

2. Dairy science – selected topics. Vol. 1 and 2, 1997, edited by S. Ziajka, Wyd. ART Olsztyn.

3. Pijanowski E., 1984, An outline of chemistry and dairy technology, vol. 1, PWRiL,

Warszawa.

4. Pijanowski E., Zmarlicki S., 1985. An outline of chemistry and dairy technology, vol. 2,

PWRiL, Warszawa.

5. Pijanowski E., Gaweł J., 1986. An outline of chemistry and dairy technology, vol. 3, PWRiL,

Warszawa.

Complementary:

1. Kornacki K., Łaniewska-Moroz Ł., Warmińska-Radyko I., 1997. Fundamentals of dairy

microbiology. Oficyna Wydawnicza “Hoża”, Warszawa.

2. Dzwolak W., Ziajka S., Chmura S., Baranowska M., 2000. Production of fermented milk

beverages. Oficyna Wydawnicza “Hoża”, Warszawa.

3. Żuraw J., Chojnowski W., Jęsiak Z., 1997. Technology of hard and semi-hard cheeses.

Oficyna Wydawnicza “Hoża”, Warszawa.

4. Derengielewicz W., 1997. Technology od soft cheeses. Oficyna Wydawnicza “Hoża”,

Warszawa.

Additional

information

Course title ISOLATES, CONCENTRATES AND BIOPREPARATES FROM FISH

Teaching method Lecture

Person responsible

for the course Katarzyna Felisiak, PhD



Course code


Type of course optional Level of course master



Objectives of the

course

Students know what products can be obtained from fish and fish by-products and how various

protein products are made. They know differences between nutritional and functional values of

the hydrolysates and isolates from various sources. Students become familiar with the raw

material quality requirements for production of selected products, enzymes and conditions, and

products application.

Entry requirements Basic food technology, chemistry, biochemistry

Course contents

Chemical composition and nutritional value of protein isolates and hydrolysates, methods used

in their determination. Products obtained from fish by-products ie. chitosan, pigments, lipids

and proteins., hydrolysates, bioactive peptides, enzymes. Methods of their preparation,

application in functional food production. Enzymes used for protein hydrolysis and for recovery

of food components.

Assessment methods Written exam

Recommended

readings

1. Food Science and Food Biotechnology, ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, CRC

Press, Boca Raton London New York Washington, D.C. 2003

2. Chemical and Functional Properties of Food Components, Third Edition, Ed. Z.E. Sikorski, CRC

Press, Boca Raton London New York 2007.

3. Dictionary of Ford Compounds. Additives, Flavors, and Ingredients, ed. S. YANNAI, Chapman

& Hall/CRC, Boca Raton London New York Washington, D.C. 2004

4. Bioprocesses and biotechnology for Functional Foods and Nutraceuticals, ed. J- R Neeserd,

J. B. German, Marcel Dekker Inc., New York – Basel 2004.

5. V. Venugopal. Seafood Processing. Taylor & Francis, Boca Raton London New York 2006.

6. Marine Nutraceuticals and Functional Foods. Ed. C. Barrow, F. Shahidi, CRC Press Boca Raton

London New York 2008.

7. Seafood Enzymes. Ed. N.F. Haard, B.K. Simpson, Marcel Dekker Inc., New York 2000.

Additional

information

Course title FOOD RHEOLOGY - SEMINAR


Teaching method Seminar / laboratory

Person responsible

for the course Prof. Jerzy Balejko



Course code

(if applicable) ECTS 6,0

Type of course Seminar Level of course points



Objectives of the

course Knowledge of rheology of food and novel methods rheological properties assessment

Entry requirements Basic knowledge of physics, mathematics and chemistry

Course contents

1. Fundamental components of rheology

Deformation, shear stress, share rate

Flow behavior and viscosity

Theory of elasticity

2. Linear rheological behavior of fluids with un form properties

3. Model functions for systems with ideal rheological behavior

4. Rheological measurements in static regime – creep, relaxation and retardation tests

5. Mathematical description of dynamics of changes in all rheological parameters of the

material under study and the complete analysis o f its thermodynamic status in a range of

small and large deformations.

6. Rheology of materials with multiple properties

7. Computer-aided techniques in food rheology

8. Rheological measurements in dynamic regime – rotational, oscillatory tests

9. Setting up rheological characteristics of a given foodstuff through computing its modulus

of elasticity and viscosity, determining the energy status of a material concerned by

estimating its accumulated, dissipated and reproduced energy, analysis of force and

deformation courses in time by means of FFT filter, analysis of behaviour variability of a

material under study during the test on the basis of a harmonics diagram of deformation

and strain courses.

10. Spectrum estimation and harmonic analysis

Theory of sinusoidal signal

Discrete time signals

Harmonic analysis

Power spectral density

11. Fast Fourier Transform in rheology

The conditions of using, implementation FFT

Determine rheological characteristic of the foodstuffs

Dynamic tests: setting up rheological characteristics of studying foodstuff modules of

elasticity and viscosity,

Determining the energy status of a material concerned by estimating its accumulated,

Dissipated and reproduced energy, analysis of force and deformation courses in time

by means of FFT filter,

Analysis of behaviour variability of a material during the test on the basis of a harmonics

diagram of deformation and strain courses.

Assessment methods Project work, laboratory training, continuous assessment - exam

Learning outcomes

Recommended

readings

1. Steffe J.F. 1996. Rheological methods in food process engineering. Freeman Press. East

Lansing. USA.

2. Voisey P.W. 1976a. Instrumental measurement of food texture [in: Rheology and texture in

food quality]. Ed. DeMan Avi Publishing Co. Inc., Westport

3. Rao M.A. 1999. Rheology of fluid and semisolid foods. Aspen Publishers Inc., Gaithesburg.

4. Rao M.A., Rizvi S.S.H. 1994. Engineering properties of foods. Marcel Dek-ker Inc., New York

Course title FOOD PROCESS ENGINEERING - SEMINAR


Teaching method Seminar / laboratory

Person responsible

for the course Prof. Jerzy Balejko



Course code

(if applicable) ECTS points 6,0

Type of course Seminar Level of course



Objectives of the

course Knowledge of engineering processes used in food technology

Entry requirements Basic knowledge of physics, mathematics and chemistry

Course contents

1. The kinetics of heat and mass transfer in foods thermal methods of food preservation the

diffusion in food

2. Artificial neural networks (ANN) as a novel structure of the information processing system

3. Applying of the hydrodynamic stream in the technology of food

4. Computer simulation of mechanical behaviour of foodstuffs

measurement of mechanical properties of food

5. Dynamic methods of food examination

6. Automation of food processing

7. Development of curing smoke generator with the fluidized bed (patented)

8. Development of recirculating curing smoke chambers

Assessment methods Project work, laboratory training, continuous assessment - exam

Learning outcomes

Recommended

readings

1. Zeki Berk, Food Process Engineering and Technology, 2009 Elsevier Inc.

2. J. K. Sahu, Introduction to Advanced Food Process Engineering, March 24, 2014 by CRC Press

3. Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye, Novel Food Processing:

Effects on Rheological and Functional Properties, 2009 by CRC Press

4. G. Saravacos, Z. Maroulis, Food process engineering operations, CRC Press

5. H.A. Leniger, W.A. Beverloo, Food Process Engineering, Springer Science & Business Media

Additional

information

Course title FISH TECHNOLOGY


Teaching method

Expository methods (lecture, explanation or clarification), Activity method (discussion related

to the lecture), Exposing method (movie related to the lecture), Practical method

(demonstration, workshop and laboratory)

Person responsible

for the course Grzegorz Tokarczyk



Course code


Type of course Compulsory/ obligatory Level of course Bachelor/master

Semester Winter / summer Language of instruction English


Objectives of the

course

Knowledge: Student is able to identify and characterize aquatic organisms used in the fishing

industry. The student has knowledge about classical and alternative processing technologies of

aquatic organisms. He can choose the right type of pre-treatment and a right way of raw material

protection against spoilage. Student can explain the processes occurring in the raw material after

its acquisition, before and after the treatment process. He can propose the suitable technological

process depending on the type of raw material and its properties. Skills: Student is able to solve

problems arising during the implementation of tasks and use for this purpose the appropriate

methods and materials. In an appropriate way student uses the acquired knowledge during

completing his tasks. He can use the available methods and devices for processing of raw

material, depending on its type. Student knows how to design the right technology depending

on the availability and type of raw material. Student knows how to prepare instructions for

obtaining a new fish product. Competences: The student cares about the preservation of food

safety in the food chain. The student is aware of the impact of activities on the environment and

food safety. He can responsibly solve the problems and tasks. Student is creative and open to

suggestions, respects the rules of ethics and is not afraid to express his own opinion.

Entry requirements Basic knowledge of fish taxonomy, food chemistry and food technology

https://www.google.pl/search?hl=pl&tbo=p&tbm=bks&q=inauthor:%22H.A.+Leniger%22

https://www.google.pl/search?hl=pl&tbo=p&tbm=bks&q=inauthor:%22W.A.+Beverloo%22

Course contents

Raw material of fish industry - species and morphological diversity, availability and seasonal

changes. Optional sources of raw materials for the fishing industry. Form of raw materials, their

utility value and technological usefulness. Traditional and regional foods made from aquatic

organisms. Optimization of technological processes used in fish processing. Designing of

convenience, functional and fortified foods based on aquatic organisms. The use of

transglutaminase and proteolytic enzymes in the fish industry. The utilization of low value raw

materials in fish processing. Technology of snack foods using meat from aquatic organisms.

Technology of canned fish and other aquatic organisms with enhanced nutritional value. Smoked

fish technology. Technology of minced and comminuted fish flesh products. Salted and

marinated fish technology etc.

Assessment methods Exam: oral or written

Practical part: grade

Learning outcomes

Student is able to solve problems on his own use the appropriate methods and materials. He

can use the available methods and devices for processing of raw material, depending on its type.

The student cares about the food safety in the food chain and is open-minded for new ideas

and technology.

Recommended

readings

1.R. E. Martin, E. P. Carter, G. J. Flick, Jr., L. M. Davies (Eds.). 2000. Marine & Freshwater Products

Handbook. Technomic Publishing Company, Inc. 851 New Holland Avenue, Box 3535,

Lancaster, PA 17604, USA

2. F. W. Wheaton, T .B. Lawson. 1985. Processing Aquatic Food Products. John Wiley & Sons,

Inc. USA.

3. E. G. Bligh (Ed.). 1992. Seafood Science And Technology. Fishing New Books. Canadian

Institute of Fisheries Technology. A division of Blackwell Scientific Publications Ltd

4. Albert Ibarz, Gustavo V. Barbosa-Cánovas, 2003. Unit Operations In Food Engineering, CRC

Press LLC 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431

5. Raul Perez Galvez, Jean-Pascal Berge. 2013. Utilization of Fish Waste, CRC Press Taylor &

Francis Group. Corporate Blvd., Boca Raton

6. Venugopal V. (Ed.). 2006. Seafood Processing. Adding Value Through Quick Freezing,

Retortable Packaging, and Cook-Chilling. CRC Press Taylor & Francis Group, 6000 Broken

Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742

7. Edited by Zdzislaw E. Sikorski. 2006. Chemical and Functional Properties of Food

Components, Third Edition, CRC Press

8. A. L . Brody and J. B. Lord (Eds.). 1999. Developing New Food Products for a Changing

Marketplace. CRC Press

Additional

information

Course title WASTEWATER MANAGEMENT IN AQUACULTURE

Field of study Fisheries

Teaching method Lecture/seminar


the course


Tórz



Course code



Semester winter/summer Language of instruction English


Objectives of the

course

Students after the course will acquire the knowledge concerning specific chemical and

biological conditions of wastewater in aquaculture and also methods of wastes purification.

Entry requirements Students should have the knowledge gathered during water chemistry and aquaculture

courses.

Course contents

Students during course will achieve the knowledge:

- sources of pollution in aquaculture,

- transformations of organic matter in oxygen and aerobic conditions,

- risks connected with water pollution with organic compounds,

- removal methods of nitrogen and phosphorus compounds from aquaculture wastewater,

- usage of biotechnology methods (trickling filter, activated sludge) in aquaculture,

- usage of mechanical and chemical methods in wastewater purity improvement from

aquaculture.

Assessment methods Grade and assays

Recommended

readings

1. Hoffman D.J., Rattner B.A., Burton G.A, Cairns J., 1995. Handbook of ecotoxicology. Ed. Calow

P. Blacwell Scientific Publications.

2. Pitter P., Chudoba J., 1990. Biodegradability of organic substances in the aquatic

environment. CRC Press., Boca Raton.

Additional

information

Course title ANTARCTIC MARINE RESOURCES



Person responsible

for the course

Katarzyna Stepanowska

Associate Profesor



Course code


Type of course Obligatory

Level of course Bachelor/master/doctoral




30h (L)

30h (Lab)

Objectives of the

course To provide students with basic courses of Antarctic marine resources and polar research.

Entry requirements Hydrobiology; Oceanography; Fish Systematics; Fish Biology

Course contents

Arctic versus Antarctica;

Polar research;

Polish Antarctic Station Henryk Arctowski;

Antarctic Living Marine Resources (fishes, birds mammals);

Antarctic Treaty AT;

Scientific Committee of Antarctic Research SCAR;

Antarctic Treaty Consultative Meeting/The Committee for Environmental Protection ATCM/CEP

Council of Managers of National Antarctic Programmes COMNAP;

Standing Committee of Antarctic Logistics and Operations SCALOP

Convention for the Conservation of Antarctic Marine Living Resources CCAMLR; Convention for

the Conservation of Antarctic Seals CCAS;

International Association of Antarctic Tour Operators IAATO;

Antarctica - exploration or protection?

Assessment methods Grade

Learning outcomes The fundamental knowledge about Antarctica, Antarctic marine resources and polar research.

Recommended

readings

1. di Prisco G., Pisano E., Clarke A. 1998. Fishes of Antarctica. A biological overview. Milano.

Springer-Verlag Italia. ISBN 88-470-0028-9.

2. Rakusa-Suszczewski S. 1993. The Maritime Antarctic Coastal Ecosystem of Admiralty Bay.

Departent of Antarctic Biology. Polish Academy of Sciences.

3. Sahrhage D. 1988. Antarctic Ocean and Resources Variability. Springer-Verlag Berlin

Heidelberg New York. ISBN 3-540-19294-8.

4. http://www.arctowski.pl/

5. http://www.ats.aq/

6. https://www.ccamlr.org/

7. https://www.ccamlr.org/en/fisheries/fisheries

8. https://www.comnap.aq/

9. http://www.fao.org/fishery/species/3393/en

10. http://iaato.org/home

11. http://www.icsu.org/

12. http://www.scar.org/

Additional

information

Course title AQUACULTURE


Teaching method Lectures/laboratory

Person responsible

for the course Dr hab. inż. Jacek Sadowski



Course code





Hours per week Lecture 2h

Laboratory 2h Hours per semester 60

Objectives of the

course

Students will be familiar with basic methods of fish and crustacean culture, with particular

attention to the fish culture in carp ponds, cages, trout ponds and recirculation systems.

Entry requirements Basics of aquaculture, fish feeding and feed production, hydrotechnics in aquaculture

Course contents

Lectures:

Students will be introduced into different techniques of freshwater fish production that are

important in polish and international aquaculture sector. Aquaculture production in Poland.

Carp production (environmental requirements, basic biological data). Carp ponds as a natural

environment. Fish feeding in carp ponds. Polycultures. Rainbow trout culture (environmental

requirements, basic biological data, production in open systems). Sturgeon production. Fish

culture in recirculation systems and cages. Fish hatching - basic information. Basic problems of

feeding and feed production. Crayfish production.

Laboratory:

Analysis of selected problems of carp pond design: number of fish per pond, Norquist curve,

summer pond parts, oxygen fluctuation in carp ponds, estimation requirements for fertilizers,

feed, oxygen concentration in different type of ponds. Analysis of technical and environmental

properties to build facilities for trout production.

Assessment methods Lecture – exam

Laboratory - grade

Recommended

readings

1. Developments in Aquaculture and Fisheries Science. Elsevier. Amsterdam.

2. Aquaculture (scientific journal)

3. Fish Farmer (scientific journal)

4. Bamigdeh (scientific journal)

Additional

information

Course title AQUATOURISM



Person responsible

for the course

Katarzyna Stepanowska

Associate Professor



Course code


Type of course Obligatory

Level of course Bachelor/master/doctoral




30h (L)

30h (Lab)

Objectives of the

course

To provide students with basic courses of diving, to summarize information from a range of

sources and to engage the students’ interest in the presented topics.

Entry requirements Hydrobiology; Oceanography; Fish Systematics; Fish Biology

Course contents

DIVER. Elements of human physiology. Buoyancy control. Diving accidents. First aid. Safety rules.

DIVING EQUIPMENT. Masks, fins, snorkels. Regulators, jackets, suits (dry, winter, summer).

Instruments (regulator, computer, watch, compass).

WATER ENVIRONMENT. DIVING TECHNICS. Snorkelling, diving, using of decompression tables.

Organization of diving in open water areas. Selected dive sites in the Word.

DIVING IN FISHERIES. Divers in the aquaculture. The underwater monitoring.


Learning outcomes The fundamental knowledge and skills to safely scuba dive in open water.

Recommended

readings

http://www.cmas.org/

http://www.padi.com/Scuba-Diving/

Additional

information

Course title GENETIC AND FISH SELECTION


Teaching method Lectures/laboratory

Person responsible

for the course Dr hab. Jolanta Kempter



Course code






Objectives of the

course

After the course student will:

understand genetic variation and will know how this changes might be measured,

be learned how to assess genetic structure of natural and cultured populations,

know how to deal with artificial selection in the hatchery,

know how to perform ploidy manipulation,

be familiar with basics of the genetic engineering in aquaculture.

Entry requirements Student should have a basic knowledge learned through fisheries and genetics subjects during

studies.

Course contents

Lectures: An understanding of the nature of genetic variation and the laws by which it is

governed is indispensable for the formulation of an effective program of selection work. During

the lectures students will be introduced into basics of the planned utilization of genetic variation

inherent in all living creatures. Additionally, recent achievements in the fields of quantitative

and population genetics will also be presented, thus are inseparably connected with animal

selection programs.

Laboratory: Students will be familiar with sample analysis, starting from nucleic acid isolation

(DNA, RNA) and their assessment, amplification by conventional PCR or/with its modifications

(real-time PCR, RAPD, RFLP). Course will be additionally encompass techniques of nucleic acid

separations, sequencing and data analysis with diverse software.

Assessment methods Lecture – exam, Laboratory - grade

Recommended

readings

1. Beaumont A.R., Hoare K. 2003. Biotechnology and genetics in fisheries and aquaculture.

Blackwell Science. Oxford.

2. Lekang O-I. 2007. Aquaculture engineering. Blackwell Science. Oxford.

3. Joseph Sambrook, D. W. Russel "Molecular Cloning: A Laboratory Manual

(Third Edition)", Cold Spring Harbour Laboratory Press, Cold Spring Harbour, New York, 2001

Additional

information

Course title DETECTION OF MISLABELED FISHERY PRODUCTS

Field of study Food science, Fisheries

Teaching method Lecture/laboratory


the course Dr hab. Jolanta Kempter



Course code



Semester Winter Language of instruction English/German



Objectives of the

course

Student will be introduced into:

1. problem of illegal product substitutions

2. methods applied to identify fish products

3. ways how selected fish products are substituted

4. risk assessment methods applied to product substitutions in selected geographic

regions

Entry requirements Student should have a basic knowledge about fish biology and physiology

Course contents

During lectures student will be introduced into the problems of water-born product

substitutions, mainly fish, with particular emphasis on the most important species. Topics will

also encompass description of genetic system of fish labelling used for product tracing from

catching site to the final consumer.

Practical classes will include introduction into molecular diagnostic methods applied to

identification of fish product in the form of fresh, processed, semi-processed or preserved. All

classes will be based on demonstration.

Assessment methods Lecture - exam

Laboratory - class test

Learning outcomes


1. understand problem of illegal product substitutions

2. know methods applied to identify fish products

3. be able to identify ways how selected fish products are substituted

4. be able (on its own) to assess risk of product substitutions in trade characteristic in

selected geographic regions

Recommended

readings

Journals:

1. Food Chemistry

2. Marine Policy

Additional

information None

Course title CELL BIOLOGY


Teaching method Lecture/ laboratory

Person responsible




Course code



Semester Winter Language of instruction English

Hours per week Lecture: 2h

Laboratory: 2h Hours per semester 60

Objectives of the

course

understand various processes, e.g. apoptosis, cell signalling, cell transportation,

be familiar with cell cycle and functions of each organelles,

learn about synthesis, functions and degradation of lipids and proteins,

learn methods used to asses proper cell function and structure.

Entry requirements Student should have a basic knowledge learned through biology and chemistry course form

secondary school.

Course contents

This course will provide the student with a thorough understanding of: prokaryotic and

eukaryotic cells structure, molecules of life, virus structure and functioning, organelle

biogenesis, cell motility and control of cell shape, research methods in cell biology, cell aging,

death and apoptosis, cancer and different types of cells.

Assessment methods Lecture: exam

Laboratory: class test

Recommended

readings

1 Molecular Biology of the Cell. Lodish H. 5th Edition,

2 Essential Cell Biology, Garland Publishing, ISBN: 978-0-8153-4130-7,

3 Cell biology. 1992. C. A. Smith, E. J. Wood. Chapman and Hall, London.

4 http://www.cellbiolint.org/cbi/default.htm

Additional

information


understand various processes, e.g. apoptosis, cell signalling, cell transportation,

be familiar with cell cycle and functions of each organelles,

learn about synthesis, functions and degradation of lipids and proteins,

learn methods used to asses proper cell function and structure.

Course title ENVIRONMENTAL MICROBIOLOGY


Teaching method Seminar

Person responsible

for the course Elżbieta Boguslawska-Was


responsible for the course

elzbieta.boguslawska-

[email protected]

Course code





Objectives of the

course

1. Understand behaviour and activities of microorganisms in their natural environments

2. Gain awareness of the microbial processes that occur in different environments

3. Learn important tools and techniques in Microbial Ecology

4. Understand Microbial Diversity

Entry requirements Biology, biochemistry, bases of genetics, bases of ecology

Course contents

The scope of Environmental microbiology includes:

1. microbial communities: structure:function relationships and communal behaviour

2. microbial interactions and interactions with plants, animals and abiotic factors,

including systems analysis of interactions and their component networks

3. pathogen ecology and environmental epidemiology responses to environmental

4. signals and stress factors

5. microbial physiological, metabolic and structural diversity

6. extremophiles and life in extreme and unusual little-explored habitats

7. pollution microbiology

8. microbially-influenced global changes

9. growth and survival

10. microbes and surfaces, adhesion, biofilm biology, biofouling

11. new technological developments in microbial ecology, in particular for the study of

activities of microbial communities and of non-culturable microorganisms


Recommended

readings

1. Environmental microbiology, Raina M. Maier,Ian L. Pepper,Charles P. Gerba. 2009. Elsevier

2. Laboratory Experiments In Microbiology. Case J. 2004. Pearson

3. Methods In Microbiology. Rainer F.A., Oren A. 2006 Elsevier

4. Biofims In the ford and beverage industries. Fratamico P.M., Annous B.A., Gunther N.W. 2009

CRC.

5. Basic Laboratory Methods for Biotechnology. Seidman L.A., Moore C.J. 2000. Prentice Hall

Additional

information

Course title FISH CONSERVATION IN POLAND AND IN THE WORLD


Teaching method Lecture, workshop, working in the web-bases, work in laboratory, visiting the administration

points

Person responsible

for the course


prof. nadzw.



Course code


Type of course Optional Level of course Bachelor, master, doctoral

Semester Winter, summer Language of instruction English

Hours per week L-2, Lab. -2 (total: 60 h) Hours per semester 60

Objectives of the

course

To bequeath the knowledge on the fish conservation in Poland and in the world, as well as on

the international conventions concerned both the conservation and trade of the protected

fish

Entry requirements Basic of anatomy and embryology of fishes, Biology of fishes, Fish taxonomy, Principles in the

fishery law

Course contents

Instruction in legal instruments and regulations concerned the status of fish conservation in

Polish marine waters and freshwaters. Habitat, biology and ecology and conservation status of

fish in Poland, validated through IUCN procedures. Presentation of the spawning period, legal

length, close and open seasons, limits of capture etc. for the important economically and

protected fish species. Legal status of Baltic fishes and inland-water basins fishes. Ecological net

of protected water areas in Poland - Nature 2000. Role of the Polish Union of Anglers in fish

conservation in Poland. Fish restitution programs in Polish waters. The international

conventions concerned both the conservation and trade of the protected fish and its products.

Some basic knowledge is presented on the marine mammals.

Assessment methods Continuous assessment, presentation, grade

Learning outcomes

Student knows the principal laws and regulations to protect wild fish in Poland and in the

world, especially in Europe. Student knows the most important fish species endangered in

Poland and in the world.

Recommended

readings

1. Nelson J.S., 2006: Fishes of the World. J. Wiley and Sons. Inc. New York.

2. Kottelat and J Freyhof. 2007. Handbook of European Freshwater Fishes.

3. Whitehead, P. J. P., M.-L. Bauchot, J.-C. Hureau, J. Nielsen, E. Tortonese. 1986. Fishes of the

North-eastern Atlantic and the Mediterranean. Vol.I- III. UNESCO. Fish. N-e. Atl. and

Mediterranean.

4. Web-bases:

5. FishBase, NOBANIS, Alien Species in Poland

Additional

information No limits (from 1 person to 15 in group)

Course title GAME FISHES OF THE WORLD


Teaching method Lecture, workshop, working in the web-bases, work in laboratory, visiting the administration

points

Person responsible

for the course


prof. nadzw.



Course code


Type of course Optional Level of course Bachelor, master, doctoral

Semester Winter, summer Language of instruction English

Hours per week L-2, Lab. -2 (total: 60 h) Hours per semester 60

Objectives of the

course

To bequeath the knowledge on the fish conservation in Poland and in the world, as well as on

the international conventions concerned both the conservation and trade of the protected fish

Entry requirements Basic of biology of fishes and fish taxonomy, Principles in the fishery law and management

Course contents

Game fishes of the world will be presented, arranged due to their taxonomic position and

fishing-grounds in freshwater and marine areas. Their Latin nomenclature, English names, and

local names are provided. Main fishing-grounds and methods of angling of particular fish

species are given as well. Legal regulations of angling in different countries. Rules of safe fishing.

Presentation of the spawning period, legal length, close and open seasons, limits of capture etc.

for the important game fish species. Role of the Polish Union of Anglers in fisheries

management in Poland and IGFA in the world.

Assessment methods Continuous assessment, presentation, grade

Learning outcomes Student knows the principal regulations of fishing in Poland and in the world, especially in

Europe. Student knows the most important game fish species in Poland and in the world.

Recommended

readings

1. Kottelat and J. Freyhof. 2007. Handbook of European Freshwater Fishes.

2. Golani D., Ozturk B., Basusta N. 2006. Fishes of the Eastern Mediterranean. Turkish Marine

Research Foundation. Turkey.

3. Miller R.G. 1993. A history and atlas of the Fishes of the Antarctic Ocean. Foresta Institute

for Ocean and Mountain Studies. Carson City, Nevada. USA

4. Nelson J.S., 2006. Fishes of the World. J. Wiley and Sons.Inc. New York.

5. Randall J.E., Allen G.R., 1990: Fishes of the Great Barrier Reef and Coral Sea. Crawford House

Press. Bathurst.

6. Reese J.T., 2002: World Record Fishes. IGFA.

7. Więcaszek B., Antoszek A., Krzykawski S., Keszka S., , 2009. Cartilaginous Fishes. Scientific

and multilingual nomenclature.

Additional

information No limits (from 1 person to 15 in group)

Course title ALIEN WATER ANIMAL SPECIES – INTRODUCTION, CURRENT STATUS,

PERSPECTIVES


Teaching method lecture / workshop

Person responsible

for the course


Czerniejewski



Course code


Type of course obligatory Level of course Bachelor/master



Objectives of the

course

The student knows the alien species found in the waters of Europe and Poland. He knows the

way of migration of this species. Student can identify invasive species and to identify the risks

associated with their occurrence.

Entry requirements Ecology, hydrobiology and chemistry of inland and marine waters

Course contents

Definition: non-native, native, alien, invasive animal

A list of introduced species. Introductions. Alien animal in Europe, and Poland.

Non-native freshwater fishes in Europe, and in Poland

Non-native marine fishes in Europe, and in Poland

Invasive water animal in Europe, and in Poland

Impact of invasive species, ecological effects.

Assessment methods Grade, essay

Learning outcomes Knowledge of alien and invasive species of aquatic animals. Skills in identifying alien species and

their impact on native water animal And habitats

http://en.wikipedia.org/wiki/List_of_introduced_species

Recommended

readings

1. Burgiel, S. W. and Muir, A. A., 2010, Invasive Species, Climate Change and Ecosystem-

Based Adaptation: Addressing Multiple Drivers of Global Change, Global Invasive Species

Programme (GISP), Washington, DC, US, and Nairobi, Kenya

2. CABI, 2012, 'CABI — Invasive SpeciesCompendium', Centre for Agricultural Bioscience

International (http://www.cabi.org/isc/) ..

3. DAISIE, 2012, 'Delivering Alien Invasive Species Inventories for Europe'

(http://www.europe-aliens.

org/default.do;jsessionid=BE22A730320EBCA795CF 1010C9691628) accessed 5 September

2012.

4. Hulme, P. E., Bacher, S., Kenis, M., Klotz, S., Kühn I., Minchin, D., Nentwig, W., Olenin, S.,

Panov, V.,

Pergl, J., Pyšek, P., Roques, A., Sol, D., Solarz, W. and References Invasive alien species

indicators in Europe

Vilà, M., 2008, 'Grasping at the routes of biological invasions: a framework for integrating

pathways

into policy', Journal of Applied Ecology, (45) 303–341.

5. Roques, A., 2010, 'Taxonomy, time and geographic patterns', in: Roques, A., et al. (eds),

Alien terrestrial

arthropods of Europe, BioRisk, (4) 11–26. Salsi, A. and Scalera, R., 2010, 'Opportunities

forfinancing projects on invasive alien species in Europe', Aliens: The Invasive Species

Bulletin, (30) 64–65.

6. Scalera, R., 2008, 'EU funding for management and research of invasive alien species in

Europe',

Report prepared as support for a pilot project on 'Streamlining European 2010 Biodiversity

Indicators

(SEBI2010)', Contract no.3603/B2007.EEA.53070.

7. Scalera, R., 2009, 'How much is Europe spending on invasive alien species?', Biological

Invasions, (12)

173–177.

Additional

information -

Course title FISHERIES MANAGEMENT AND NEW FISH CATCHING TECHNIQUES IN POLAND


Teaching method lecture / workshop

Person responsible

for the course


Czerniejewski



Course code


Type of course obligatory Level of course Bachelor/master



Objectives of the

course

The student knows Polish inland and Baltic fisheries, fish catching techniques. He knows the

Polish regulations of fish catching. Student can identify commercial, and threatened fish species

in Poland and have a knowledge of fishing management in inland and Baltic waters.

Entry requirements Ecology, hydrobiology and chemistry of inland and marine waters

Course contents

Fisheries management in the Baltic Sea , and in inland waters. Fish structure in Polish waters.

The Baltic fishing fleet. Commercial fisheries. Recreational fisheries in inland waters and Baltic.

Development of cod recreational fisheries in Poland. The Polish Fishing Industry. Overfishing,

destructive and problematic fishing methods. Threatened fish species and their fisheries.

Regulations and recommendations for all fisheries

Assessment methods Grade, essay

Learning outcomes Knowledge of fish catching and fisheries management in inland and Baltic waters. Skills in

identifying of fishing gear type.

Recommended

readings

1. MacKenzie, B., Alheit, J., Conley, D., Holm, P., Kinze, C. K. 2000. Ecological hypotheses for a

historical reconstruction of upper trophic level biomass

in the Baltic Sea and Skagerrak. Canadian Journal of Fisheries and Aquatic Sciences.

http://hmapcoml.org/documents/Baltic/mack.pdf

2 HELCOM. A historic view of Baltic fisheries, Helsinki Commission website.

http://www.helcom.fi/environment2/biodiv/fish/en_GB/history/

3 MacKenzie B. 2005. Anthropogenic impacts on the Baltic Sea: problems and solutions.

Presented at International Conference on Biodiversity Science

and Governance, Paris, France; Jan. 24‑28, 2005.

http://www.ifremer.fr/gascogne/actualite/colloque/atelier-

biodiversite/G‑at10‑MacKENZIE.pdf

4 Eero M. 2008. Dynamics of the eastern Baltic cod (Gadus morhua) stock in the 20th century

under variable climate and anthropogenic forcing;

Ph. D. thesis. University of Southern Denmark Faculty of Humanities and Technical University

of Denmark National Institute of Aquatic Resources.

5 HELCOM. A historic view of Baltic fisheries, Helsinki Commission website:

http://www.helcom.fi/environment2/biodiv/fish/en_GB/history/

6 ICES. ICES Areas, statistical rectangles and EcoRegions.

http://www.ices.dk/aboutus/icesareas.asp

7 Skagerrak is not part of the Baltic Sea. For the purpose of this report Kattegat is considered

as part of the Baltic Sea unless stated otherwise.

8 HELCOM, 2010. Ecosystem Health of the Baltic Sea 2003‑2007: HELCOM Initial Holistic

Assessment. Balt. Sea Environ. Proc. No. 122.

http://www.helcom.fi/stc/files/Publications/Proceedings/bsep122.pdf

Additional

information -

Course title FISHES IN ESTUARIES


Teaching method Lecture/seminar

Person responsible

for the course


Tórz



Course code


Type of course Optional Level of course master



Objectives of the

course

Students after course acquire the knowledge about specific environmental and biological

conditions of estuarine and other brackish areas.

Entry requirements Students should have the knowledge concerning water chemistry, hydrobiology and fish

biology.

Course contents

Students during course will achieve the knowledge about:

- specific conditions of chemistry and biology of estuarine and other brackish waters,

- habitat use by fishes in estuaries and other brackish areas,

- recruitment and production of commercial species in estuaries,

- links between fish and other trophic levels,

- estuarine development/habitat restoration and re-creation and their role in estuarine

management for the benefit of aquatic resources.

Assessment methods Grade and assays

Recommended

readings

1. Aston S.R. 1978. Estuarine chemistry [in: Chemical oceanography]. Vol. 7. Eds. J. P. Riley, R.

Chester. Acad. Press, London, 361–490.

2. Burton J.D., Liss P.S. 1976. Estuarine chemistry. Acad. Press Inc. Ltd, London.

3. Elliott M., de Jonge V.N. 2002. The management of nutrients and potential eutrophication in

estuaries and other restricted water bodies. Hydrobiology 465/476, 513–524.

4. Elliott M., Dewailly F. 1995. Structure and components of European estuarine fish

assemblages. Netherlands J. Aquat. Ecol. 29, 397–417.

5. Elliott M., Griffiths A.H., Taylor C.J.L. 1988. The role of fish studies in estuarine pollution

assessment. J. Fish Biol. 33 Supl. A, 51–61.

6. Elliott M., Hemingway K.L. 2002. Fishes in Estuaries. Blackwell Sci. Ltd., Oxford.

Additional

information

Course title PARASITIC DISEASES OF FREE-LIVING FISH AND FINFISH IN AQUACULTURE



Person responsible

for the course

Ewa Sobecka, PhD DSc,

associate professor



Course code


Type of course obligatory Level of course master/doctoral


Hours per week L – 2, Lab - 2 Hours per semester L.- 30, Lab - 30

Objectives of the

course

Parasitic fish diseases of freshwater, marine and brackish waters; causes and consequences of

parasitic invasion. Clinical examination and procedures, sampling technique, recommended

methods of preserving protozoan and metazoan parasites for identyfication

Entry requirements Biology and anatomy of fish

Course contents

The causes and effects of fish parasitaemia, diagnostic methods,

prevention and therapy. Overview of fish parasites belonging to the Protista and Metazoa,

location, pathogenicity for the host. Zoonoses.

Assessment methods

- Oral exam

- final assessment of the practical part of the course based on parasitological survey carried out

by the student

Learning outcomes

Knowledge of definitions and criteria for the distribution of pathogens, source

infection, the route of entry, transmission. Knowledge of the factors

which have an impact on the spread of pathogens. Identification of the most important

parasites of free-living fish and fish in aquaculture.

After the course the student is able to assess the fish state of health, use the acquired

knowledge and the professional sources to identify the

most frequent parasitic diseases.

The student appreciate the impact of the health of fish on the ecosystem, as well as on

economic effects of aquaculture

Recommended

readings

1. Woo P.T.K. (red), Fish diseases and disorders. T 1, 3, CABI International, Aberdeen, UK, 2006,

vol. 2

2. Woo P.T.K., Bruno D.W., Lim L.H.S. 2002. Diseases and Disorders of finfish in cage culture

Additional

information limit of group size - 4 students

Course title WATERBORNE AND FOODBORNE ZOONOSES



Person responsible

for the course

Ewa Sobecka, PhD DSc,

associate professor



Course code


Type of course obligatory

Level of course master/doctoral


Hours per week L – 2, Lab - 2 Hours per semester L.- 30, Lab - 30

Objectives of the

course

The most important parasites transmitted via water/ food. Epidemiology of parasitic diseases

Source of infection, modes of transmission and prevention. Diagnostic methods and principles

of parasitological examination based on the self-made or previously prepared preparations.

Role of education in preventing parasitic diseases

Entry requirements Invertebrate zoology, basics of human anatomy

Course contents

Lectures:

Criteria for determining whether a disease is waterborne and zoonotic.

Possible sources of parasites in food and water, routes of their transmission and ways to prevent

their spread.

Impact of anthropogenic and environmental factors on the distribution of zoonoses. Tropical

parasites in Asia, South America, Africa. Waterborne and foodborne outbreaks caused by

zoonotic pathogens in Europe.

Mechanisms of infection. International health. Symptoms and health consequences of zoonotic

diseases.

Labs:

Practical knowledge on: microscopic techniques, how to collect the samples for parasitological

analysis. Selective media preparation, methods of isolation and preservation the parasites,

methods and procedures of practical identification of parasite species. Presentation and carry

out the selected diagnostic procedures.

Assessment methods

- Oral exam

- final assessment of the practical part of the course based on parasitological survey carried out

by the student

Learning outcomes

Knowledge: The most important foodborne and water-borne parasites; being able to recognize

the most important species of parasites and their developmental stages, transferred from water

and food.

Transmission routes and prevention of parasitic diseases.

Defining the determinants of growth and reproduction of pathogens as well as the source of

infection.

Skills: Student focuses on prevention of parasitic diseases by looking at public health risks that

come from the interactions between animals, humans and the environment

Student is aware how to use knowledge and specialized sources to eliminate

parasitic diseases associated with water and food, assess the risks throughout the food chain

for human health, appreciates the need for continuous replenishment of their knowledge and

skills

Recommended

readings

1. Gerald D. Schmidt & Larry S. Roberts. 2009. Foundations of Parasitology. McGraw-Hill, a business unit of

the McGraw-Hill Companies, Inc.

2. Daczkowska-Kozon, E.G., Bonnie Sun Pan (Eds) 2011. Environmental Effects on Seafood

Availability, Safety and Quality. CRC Press, Taylor @ Francis Group, Boca Raton, USA,

3. http://fri.wisc.edu/docs/pdf/parasites.pdf

Additional

information limit of group size - 4 students

Course title EMBRYOPHYSIOLOGY AND COMPARATIVE ANATOMY OF FISHES



Person responsible

for the course

Krzysztof Formicki Ph.D.,

DSc Prof.



Course code


http://fri.wisc.edu/docs/pdf/parasites.pdf

Type of course Obligatory Level of course bachelor


Hours per week Lectures:

Classes: 3 Hours per semester

Lectures:

Classes: 60

Teaching method

- Lectures

- Consultation

- Seminars and group workshops

- Work in laboratories

Objectives of the

course

The course is aimed at familiarising students with microscopic and macroscopic details of fish

body

Entry requirements

The subject include knowledge from ichthyology field in synthetic form, based on about some

elements basic knowledge to enable practical use in future work graduate student-specialist

employee in all fish section production and in scientist fish department.

Course contents

The embryophysiology refers to the most recent advances in studies on interactions and causal

relationships between highly diverse environmental conditions in ecological niches selected by

individual fish species as reproduction sites and morphophysiological peculiarities of early

ontogenesis (embryogenesis) that ensure that the young forms obtain the best conditions for

survival and preparation to independent living outside of egg membranes. That knowledge is

indispensable for selection of the most appropriate reproduction methods and stocking

material production with respect to most commercially valuable species and for providing those

species with the best possible breeding conditions.

Assessment methods

Estimation of work and presentation (50% estimation), estimation activity on classes (30%),

estimation discipline – present on the classes and individual consultation (20% estimation

concluding)

Recommended

readings

1. Traité de Zoologie. Poissons – Anatomie, systématique, biologie. (ed.). Pierre – P. Grassé,

Paris

2. Gilbert S.: Developmental Biology, Sinauer Associates Inc.

3. Bond C.E.: Biology of Fishes. Saunders College publishing, 1996.

4. Moyle P.B., Cecj Jr. J.J.: Fishes: An Introduction to Ichthyology (5th Edition), Benjamin

Cummings, 2003.

5. Evans D.H., Claiborne J.B., Currie S.: The Physiology of Fishes, Fourth Edition (CRC Marine

Biology Series), CRC Press; 4 edition, 2013.

6. Genten F., Terwinghe E., Danguy A.: Atlas of Fish Histology. Science Publishers, 2009.

7. Grodziński Z.,: Anatomia i embriologia ryb. PWRiL [Fish Anatomy and Embryology],

Warszawa

8. Bieniarz K., Epler P.: Rozród ryb [Fish's reproduction], AR, Kraków

9. Załachowski W., 1997. Ryby. [Fishes.] PWN, Warszawa.

Additional

information

Course title HATCHING PRACTICES AND STOCKING MATERIAL PRODUCTION



Person responsible

for the course


DSc Prof..



Course code

(if applicable) Compulsory ECTS points 6

Type of course Facultative Level of course bachelor


Hours per week Lectures: 2


Lectures: 30

Classes: 30

Teaching method

- Lectures

- Consultation



- Design and field work

- Other exercises / practical classes

- Other methods / forms

Objectives of the

course

The course is aimed at familiarising students with microscopic and macroscopic details of fish

body

Entry requirements Knowledge of biology fish

Course contents

Legal regulations on production, trade, and release of stocking materials to open waters

Methods for obtaining and selection of spawners (transport, maintenance, maturation

control, anaesthethics)

Natural and artificial spawning

Gametes: quality assessment, maintenance, transport

Eggs: conditions for incubation, maintenance, losses, transport

Control of larval hatching processes

Larvae and hatchlings: feeding, care, transport

Production of salmonid, coregonid, and rheophilous cyprinid stocking materials

Plant-feeding fishes: breeding and grow-out of fry

Pike, zander, and other fish species: reproduction

Assessment methods To complete the course, a student is required to successfully pass all written tests (2) and a test

requiring practical knowledge on gamete quality assessment and controlled fish reproduction

Recommended

readings

1. Gilbert S.: Developmental Biology, Sinauer Associates Inc.

2. Bond C.E.: Biology of Fishes. Saunders College publishing, 1996.

3. Moyle P.B., Cecj Jr. J.J.: Fishes: An Introduction to Ichthyology (5th Edition), Benjamin

Cummings, 2003.

4. Evans D.H., Claiborne J.B., Currie S.: The Physiology of Fishes, Fourth Edition (CRC Marine

Biology Series), CRC Press; 4 edition, 2013.

5. Genten F., Terwinghe E., Danguy A.: Atlas of Fish Histology. Science Publishers, 2009.

6. Grodziński Z.,: Anatomia i embriologia ryb. PWRiL [Fish Anatomy and Embryology],

Warszawa

7. Bieniarz K., Epler P.: Rozród ryb [Fish's reproduction], AR, Kraków

8. Załachowski W., 1997. Ryby. [Fishes.] PWN, Warszawa.

Additional

information

Course title AQUARIUM SCIENCE



Person responsible

for the course

Krzysztof Formicki DSc

Prof.



Course code


Type of course Facultative Level of course Bachelor/master


Hours per week Lectures:


Lectures:

Classes: 30

Teaching method

- Lectures

- Consultation



Objectives of the

course

The aim of the subject is introduction students with farming issues, reproduction and breeding

aquarium fish and practical application in Department Laboratory (establishment and keeping

one’s own an aquarium)

Entry requirements Knowledge of anatomy and embryology and also biology, taxonomy fish

Course contents

Preliminary questions: selection of containers

Designing and arranging an aquarium: substratum, control, maintenance

Selection of accessories: filters, light, heating, aeration

Water quality and treatment

Acquisition and selection of fish species; stock density and composition

Aquarium interior: plants, ornaments, maintenance

Selection of fish species and their adaptive ability

Feeding: selection of food, rations, frequency of feeding, threats

Reproduction: selection of spawners, spawning control

Spawning: natural versus artificial, transport, quarantine

Selected problems of fish diseases (prophylaxis, diagnosis)

Assessment methods To complete the course, a student is required to successfully pass all written tests (2) and

establishment and keeping an aquarium

Recommended

readings

1. Alderton D.: Encyclopedia of Aquarium & Pond Fish. DK ADULT, 2003.

2. Fletcher N.: What Fish? A Buyer's Guide to Tropical Fish: Essential Information to Help You

Choose the Right Fish for Your Tropical Freshwater Aquarium. Barron's Educational Series,

2006.

3. Walstad D.: Ecology of the Planted Aquarium. Echinodorus Publishing; Third edition, 2013.

4. Boruchowitz D.E.: Freshwater Aquariums (Animal Planet Pet Care Library). Tfh Pubns Inc,

2006.

5. Boruchowitz D.E.: The Simple Guide to Freshwater Aquariums (Second Edition). Tfh Pubns

Inc; 2 edition, 2009.

6. Axelrod H.: Dr Axelrods Mini Atlas of Freshwater Aquarium Fishes (Dr. Axelrod's Atlas of

Freshwater Aquarium Fishes). TFH Publications, 1992.

7. Stawikowski W. Biotope Aquarium (A Save-Our-Planet Book). TFH Publications, 1993.

Additional

information

Course title ORNAMENTAL FISH CULTURE



Person responsible

for the course


DSc Prof.



Course code

(if applicable) Facultative ECTS points 6

Type of course Facultative Level of course Bachelor/master


Hours per week Lectures: 2


Lectures: 30

Classes: 30

Teaching method

- Lectures

- Consultation



Objectives of the

course

The aim of the subject is introduction students with farming issues, reproduction and breeding

aquarium fish and practical application in Department Laboratory (establishment and keeping

one’s own an aquarium).

Entry requirements Knowledge of anatomy and embryology and also biology, taxonomy fish.

Course contents

Selection of sites and preparation of open water reservoirs: construction of reservoirs,

equipment, selection and transport of fish, plants, maintenance of open reservoirs

Methods in fish and reservoir maintenance (feeding, filtration, overwintering)

Fundamentals of aquarium science (types of containers, accessories, substrata, light, etc.)

Setting up and maintaining an aquarium; methods for maintaining biological equilibrium

Selected problems of aquarium fish biology (selection of species, reproduction, grow-out)

Aquarium fish feeding: selection of food, natural food production, maintenance procedures

Aquarium science in mass fish production (directions and perspectives)

Ornamental aquariums (selection of species – domestic freshwater fishes, exotic fishes,

marine fishes, other organisms – crabs, crayfish, snails)

Vivariums: selection of substratum, conditions, and species

Assessment methods To complete the course, a student is required to successfully pass all written tests (2) and a test

requiring practical knowledge on gamete quality assessment and controlled fish reproduction.

Recommended

readings

1. Sprung J., Delbeek C.: The Reef Aquarium: A Comprehensive Guide to the Identification and

Care of Tropical Marine Invertebrates. Ricordea Publishing; 1st edition, 1994.

2. Alderton D.: International Encyclopedia of Tropical Freshwater Fish. Howell Book House,

1997.

Additional

information

Course title FISH DISEASE AND DIAGNOSTIC



Person responsible




Course code




Hours per week Lecture: 2h

Laboratory: 2h Hours per semester 60

Objectives of the

course


understand basic principles of fish health,

gain knowledge of the major diseases of cultured and wild fish,

be able to describe the causative agents of the major bacterial and viral diseases,

be introduced to the tools and techniques available to diagnose diseases.

Entry requirements Student should have a basic knowledge about fish biology and physiology.

Course contents

Lecture:

This course will provide the student with a thorough understanding of: anatomy and physiology

of fish in disease states, complex reactions between fish and environment that lead to disease,

actions of bacteria and viruses in fish organisms, how to protect fish farms and in case of disease

outbreaks how to “cure” fish and farms.

Laboratory:

Application of different methods of DNA or RNA extraction, determination of purity and

concentration of extracts, identification of virus and bacterial diseases, fish sections, application

PCR, qPCR and sequencing techniques, data analysis.

Assessment methods Lecture: exam

Laboratory: class test

Recommended

readings

1 Fish Disease: Diagnosis and Treatment. Noga E. 2009. Wiley-Blackwell

2 Fish Diseases and Disorders. Vol I, II, III. Leatherland J. F. CABI publisher

3 Journal of Fish Diseases, http://www.wiley.com/bw/journal.asp?ref=0140-7775&site=1

4 European Association of Fish Pathologists, http://eafp.org

Additional

information

Course title OFFSHORE MARICULTURE INSTALLATIONS



Person responsible

for the course Prof. Jacek Sadowski



Course code


Type of course optional Level of course Bachelor/master

Semester Winter/summer Language of instruction English

Hours per week 2h Hours per semester 30 h

Objectives of the

course

The objective is to give relevant knowledge about principles of design mariculture installation

and basal biological rules of functioning mariculture systems

Entry requirements Basal knowledge from microbiology, hydrochemistry, mechanics, thermodynamics, fish

biology

Course contents

Introduction to Mariculture (main species groups, production of mariculture in the World, main

types of aquaculture systems)

Recirculation Mariculture Systems

Water quality and water treatment (Adjustment of pH, Removal of particles, Disinfection);

Heating and cooling systems; aeration and oxygenation, removal of nutrients, water transport

Cage culture

Onshore and offshore installation, Impact of cage culture on environment; IMTA (integrated

multi trophic aquaculture)

http://www.wiley.com/bw/journal.asp?ref=0140-7775&site=1

Assessment methods Attendance (0.15 weight), class discussion (0.15 weight), coursework (0.30 weight), final exam

(0.40 weight).

Learning outcomes

On successful completion of this course, students should be able to:

- construct the simple mariculture installation,

- apply the knowledge to the different type of mariculture systems,

- explain basic process in water treatment and biogens removal from RAS.

Recommended

readings

1. Lekang O-I. 2009: Aquaculture Engineering.

2. Timmons M.B., Ebeling E.B. 2013: Recirculating Aquaculture

3. Journals: Fish Farmer; Hatchery International

Additional

information

Course title AQUAPONICS



Person responsible

for the course Prof. Jacek Sadowski



Course code


Type of course optional Level of course Bachelor/master

Semester Summer/winter Language of instruction English

Hours per week 2h Hours per semester 60h

Objectives of the

course

The objective is to give relevant knowledge about principles of design recirculation aquaculture

systems which using aquaponics systems for purification of waste water; and basal biological

rules of functioning recirculation aquaculture/aquaponics systems

Entry requirements Basal knowledge from microbiology, hydrochemistry, aquaculture, plant growing

Course contents

Introduction to aquaponics

Biological and hydrochemical principles of RAS and aquaponics

Basic calculation

System components and system design

Assessment methods Attendance (0.15 weight), class discussion (0.15 weight), coursework (0.30 weight), final exam

(0.40 weight).

Learning outcomes

On successful completion of this course, students should be able to:

- draw up basic technological assumptions for aquaponics installation

- construct the simple aquaponics installation,

- apply the knowledge to the different type of RAS/aquaponics systems,

- explain basic process in water treatment and biogens removal from RAS by aquaponics.

Recommended

readings

1. Aquaponics journal - www.aquaponicsjournal.com

2. Timmons M.B., Ebeling E.B. 2013: Recirculating Aquaculture

3. Bernstein S. 2011: Aquaponic Gardening: A Step-By-Step Guide to Raising Vegetables and

Fish Together

Additional

information

Course title CONSERVATION GENETICS


Teaching method Lecture and laboratory

Person responsible




Course code





Objectives of the

course

Students will be introduced into problems, techniques and perspectives of conservation

biology, a rapidly growing discipline of ecology and evolutionary biology. Course content will

be presented based on examples from various ecosystem types. Objectives will encompass

discussing questions such as, how to preserve threatened and endangered species? or Why is

genetic diversity important?

Entry requirements Basics of biology, ecology and genetics

Course contents

Destroying or changing habitats vs biodiversity level

Effective managing of ecosystems

How to preserve threatened and endangered species?

Individuals and populations affected by habitat loss, exploitation, and/or environmental

change.

Genetic relationships among the organisms

Past and modern conservation efforts

Environmental pressures

Assessment methods Continuous assessment (laboratory) and exam (lectures)

http://www.aquaponicsjournal.com/

Learning outcomes

Upon successful completion of this course, students will be able to:

Explain the concept of conservation genetics

Take a position on a debatable ecological issues

Raise and answer counterarguments when involved in conservation genetics discussions

Identify appropriate molecular methods to dress ecological issues

Appropriately summarize, synthesize, and cite sources of ecological data in making

conservation genetics arguments

Recommended

readings

1. Hartl D.L. 2006. Principles of population genetics. Sinauer Associates, Inc.; 4th edition.

2. Avise, J.C. 1994. Molecular Markers, Natural History, and Evolution. Chapman & Hall,

New York (511 pp.).

3. Krebs, C.J. 2016. Why Ecology Matters. University of Chicago Press, Chicago. 208 pp.

Additional

information

Course title TECHNIQUES OF MOLECULAR BIOLOGY



Person responsible




Course code





Objectives of the

course

In this course students will:

learn how to apply the principles of molecular methods to the design of genetic-based

experiments,

gain knowledge and skills in using molecular biology tools,

learn how to design a molecular experiment, conduct research, analyse data, and

summarize research results,

interpret and critique data from primary research articles.

Entry requirements Basics of biology and genetics

Course contents

Genomic approaches to nucleic acid analysis

Nucleic acid extraction

PCR and real-time PCR

Sequencing

SNP and SSR genotyping

Analysis of biological data

Sequence digestion and ligation

Protein isolation and separation


Learning outcomes

Successful completion of the course should equip students to:

ability to identify and describe basics of molecular biology tools

critically read and evaluate peer-reviewed academic literature in molecular biology

select and apply molecular tools to approach various molecular tasks

knowledge in available modern molecular tools

Recommended

readings

1. Avise, J.C. 1994. Molecular Markers, Natural History, and Evolution. Chapman & Hall,

New York (511 pp.).

2. Brown T.A. 2002. Genomes, 2nd edition. Oxford: Wiley-Liss

3. Sambrook J.F., Russell D.W. 2001Molecular Cloning: A Laboratory Manual. Vols 1,2 and 3.

ed., Cold Spring Harbor Laboratory Press, 2100 pp.

Additional

information

Course title BIOINFORMATICS



Person responsible




Course code





Objectives of the

course

This this course is to introduce students to the new field of bioinformatics. Students will focus

on comparison methods and algorithms used to analyse and visualize various data obtained

from molecular studies.

Entry requirements Basics of mathematics, IT and genetics

Course contents

Topics to be discussed:

types of molecular data

GenBank structure and data submission

indexing and searching of sequence databases

motif discovery

genetic diversity tools like MEGA 6

PCR primer design like Primer-BLAST

DNA sequencing analysis tools

phylogenetic trees construction - TreeView X


Learning outcomes

After completing the course, the students should be able to:

understand fundamental concepts in bioinformatics

select appropriate tool and perform basic phylogenetic analyses

visualize and analyze protein structures

analyze DNA sequences and genes

discuss and interpret results from gene expression experiments

describe the contents and properties of the most important bioinformatical databases

appreciate the need for methods to be accurate and efficient

Recommended

readings

1. Baxevanis A.D., Ouellette F. 2004. Bioinformatics. A Practical Guide to the Analysis of

Genes and Proteins. Oxford Journals.

2. Hall B.G. 2007. Phylogenetic Trees Made Easy: A How-to Manual. Sinauer Associates Inc.,

U.S.

3. Jones N.C. and Pevzner P. 2004. An Introduction to Bioinformatics Algorithms, MIT Press

Additional

information

Course title SEMINARY THESIS


Teaching method Seminar

Person responsible

for the course

Dr inż. Remigiusz Panicz

(Dean’s Representative for

International Co-operation in

Education)



Course code


Type of course Optional Level of course Bachelor/master/doctoral

Semester Summer/Winter Language of instruction

Hours per week 4h Hours per semester 60 h

Objectives of the

course

Seminary thesis content is always discussed prior to arrival individually with incoming student

according to the represented field of study.

Entry requirements Seminary thesis content is always discussed prior to arrival individually with incoming student


Course contents Seminary thesis content is always discussed prior to arrival individually with incoming student


Assessment methods Seminary thesis content is always discussed prior to arrival individually with incoming student


Learning outcomes Seminary thesis content is always discussed prior to arrival individually with incoming student


Recommended

readings



Additional

information



Course title ANALYSIS OF LOCAL FISH MARKETS IN SELECTED COURTIERS OF THE WORLD


Teaching method Lecture


the course Dr hab. Jolanta Kempter



Course code




Hours per week Lecture - 2h Hours per semester 30

Objectives of the

course

The aim of the course is to acquaint student of the fisheries with possibilities and threats of

local distribution of fresh and semi- processed fish.

Entry requirements /

prerequisites Student should have a basic knowledge about fish biology and fisheries.

Course contents

This course will introduce students to analysis of local fish markets in selected countries of the

world (e.g. Thailand, Japan, Korea, Australia, New Zealand, Canada, USA, Turkey, Malaysia,

Indonesia). Content of the course will include wholesale and retail forms of trade, in particular

local market absorption and recovery (fish markets, trade centres, direct sell from the ships, or

so-called small fish gastronomy “Buy and eat”.

Assessment methods class test

Learning outcomes After the course student will be introduced into specificity of local fish markets, with special

regard to its implementation in countries of the European Union.

Required readings Suggested publication (during the course)

Supplementary

readings

Current articles on fish market trade, sells management and distribution of fish provided by

lecturer to student during classes.

Additional

information

Course title ALLOCHTHONONUS SPECIES OF WATER ANIMALS - INTRODUCTIONS,

CURRENT STATUS, POPULATIONS


Teaching method Workshop/lecture


the course

Przemyslaw Czerniejewski,

PhD



Course code

(if applicable) WNoZiR_F_20_PC ECTS points 6




Objectives of the

course

After the end of workshop students need to know:

- Identification of allochthonous animals in Polish water

- Distribution and abundance

- Population parameters

- Systematics and biogeography of allochthonous animals

- Mechanisms and impacts of species invasions

- Biology (diets, life cycle, physiological requirements)

- Potential impact on endemic flora and fauna some of allochthonous species in Polish waters

Entry requirements

- - Systematics of fish and other aquatic organisms

- - Hydrobiology

- - Technics of catching of water animal

- - Biogeography

- - Ecology of water

Course contents

Introduction and spread of alien (allochthonous, nonindigenous) species are considered one

of the main threats to biodiversity at different scales and extent, this is also a concern in the

marine context. The new Millennium economic policy is responsible for species globalization.

Alien species inventories are increasingly being

published in the scientific literature and considerable international effort is devoted to gather

and process information about the current situation in several parts of the globe. Some of the

allochthonous species were noted in Polish waters (marine, brackish and freshwater). Some of

them are very dangerous in our waters, impacts on bank, co-occurring endemic species, may

move some parasites. In this workshop, we will describe some of them (distribution,

abundance, systematics, morphology, biology, ecology), we will examine several aspects of the

ecology in its new environment , including habitat preference, diet, sex ratio, migration, and

ecological or economic impact to others water animal.

Assessment methods Grade, essays, project work

Learning outcomes

This course is designed to provide students with an up-to-date perspective on invasive

Species. After course students have knowledge of general aspects of non-native species

biology, knowledge of Polish and European invasive water species. Students are able to model

species invasion.

Required readings

1. Welcomme R.L. 1988. International introductions of inland aquatic species. FAO Fish.

Tech. Pap. 294.

2. ICES, 2006. Working Group on Introductions and Transfers of Marine Organisms

(WGITMO), 16–17 March 2006, Oostende, Belgium. ICES CM 2006/ACME:05. p.334.

3. Leppakoski E, Olenin S (2000) Xenodiversity of the European brackish water seas: the

North American contribution. In: Pederson J (ed) Marine Bioinvasions. Proceedings of the

First National Conference, January 24–27, 1999, Massachusetts Institute of Technology,

Boston, pp 107–119.

4. Leppakoski E, Gollasch S, Olenin S (eds) (2002) Invasive aquatic species of Europe:

distribution, impacts and management. Kluwer, Dordrecht.

5. ZAITSEV, Y. & OZTURK, B. (Eds.), 2001. Exotic species in the Aegean, Marmara, Black, Azov

and Caspian Seas. Published by Turkish Marine Research Foundation, Istanbul, Turkey,

265 pp.

6. Ruiz GM, Carlton JT, Grosholtz ED, Hines AH (1997) Global invasions of marine and

estuarine habitats by non-indigenous species: mechanisms, extent and consequences.

Am Zool 37:621–632. doi:10.1093/icb/37.6.621.

7. Ruiz GM, Fofonoff PW, Carlton JT, Wonham MJ, Hines AH (2000) Invasion of coastal

marine communities in north America: apparent patterns, processes, and biases. Annu

Rev Ecol Syst 31:481–531.

Supplementary

readings

1. Moyle, P.B. & T. Light. 1996. Biological invasions of fresh water: empirical rules and

assembly theory. Biol. Conserv. 78: 149-161.

2. Zaret, T.M. & R.T. Paine. 1973. Species introductions in a tropical lake. Science 182: 449-

455.

3. Elvira B. 1995. Native and exotic freshwater fishes in Spanish river basins. Freshwater Biol.

33: 103–108. DOI: 10.1111/j. 1365-2427.1995.tb00390.

4. Gido K.B. & Brown J.H. 1999. Invasion of North American drainages by alien fish species.

Freshwater Biol.42: 387–399. DOI: 10.1046/j.1365–2427.1999.444490.x

5. Kottelat M. & Freyhof J. 2007. Handbook of European Freshwater Fishes. Kottelat, Cornol,

Switzerland, Freyhof, Berlin, Germany, 646 pp.

6. Rudnick D., Halat K., Resh V. 2000: Distribution, Ecologyand Potential Impact of the Chinese

mitten crab (Eriocheir sinensis) in San Francisco Bay.

7. Czerniejewski P. 2009: Some aspects of population biology of the mud crab,

Rhithropanopeus harrisii (Gould, 1841) in the Odra estuary, Poland. Ocean. and Hydrobiol.

Stud. 4: 49-62.

8. Czerniejewski P., Rybczyk A. 2008: Body weight, morphometry, and diet of the mud crab,

Rhithropanopeus harrisii in the Odra estuary, Poland. Crustaceana. 81 (11): 1289-1299.

9. Czerniejewski P., Rybczyk A., Wawrzyniak W. 2010: Diet of the Chinese mitten crab, Eriocheir

sinensis H. Milne Edwards, 1853, and potential effects of the crab on the aquatic

community in the river Odra/Oder estuary (N.-W. Poland). Crustaceana. 83 (2): 195-205.

10. Czerniejewski P. 2010: Changes in condition and in carapace length and width of the

Chinese mitten crab (Eriocheir sinensis H. Milne Edwards, 1853) harvested in the Odra River

estuary in 1999-2007. Ocean. Hydrob. Stud. 39 (2): 25-36.

Additional

information Minimum 5 persons.

Course title FISH BIOLOGY



Person responsible

for the course


PhD



Course code





Objectives of the

course

After the end of workshop students need to know:

- The Diversity of Fishes

- Fishes and their Habitats

- Food and Feeding of fish

- Reproduction, and Life Histories

- Behavior and Cognition


prerequisites

Systematics and biogeography of fish

Hydrobiology

Limnology

Course contents

This course will survey fundamental aspects of the biology of different components of the

marine and freshwater fish community through lectures and practicals. At the individual-level,

the life cycles and life history strategies of fish will be summarised. Key aspects of population-

level biology, including fish migration and population structure, will be covered. Case studies

for a range of key Polish and European species will also be presented. The relevance of fisheries

biology to fisheries management will be highlighted throughout the course


Learning outcomes

• knowledge of general aspects of fish biology

• General knowledge of Polish, and European fishes

• The ability to synthesize biological information spanning multiple areas (e.g., swim bladder

function and its relation to catch-and-release mortality)

• Recognition of large-scale tradeoffs in fish feeding, growth, and reproduction

• Practical laboratory experience in identification, external and internal morphology, tagging,

reproduction, and aging of fishes

• Effective data collection, analyses, and written communication skills appropriate for a

graduating senior or incoming graduate student entering the professional workforce.

Required readings

1. Paul J.B. Hart, John D. Reynolds 2008: Handbook of Fish Biology and Fisheries, Volume 1:

Fish Biology. Blackwell Science Ltd

2. Lagler KF, Bardach J, Miller RR, Passino DR (1977) Ichthyology, 2nd edn. John Wiley & Sons:

New York

3. Nelson JS (2006) Fishes of the World. 4th edition. John Wiley and Sons: New York.

4. Gross MR (1987) Evolution of diadromy in fishes. In: Common Strategies of

5. Anadromous and Catadromous Fishes, Dadswell MJ, Klauda RI, Moffitt CM,

6. Saunders RL, Rulifson RA, Cooper JE (eds), pp. 14–25. American Fisheries

7. Society: Bethesda, MD.

8. Pitcher TJ (ed.) (1993) Behaviour of Teleost Fishes, 2nd edn. Chapman & Hall: London.

9. Pitcher TJ, Parrish JK (1993) Functions of shoaling behaviour in teleosts. In:

10. Behaviour of Teleost Fishes, 2nd edn, Pitcher TJ (ed.), pp. 363–440. Chapman & Hall:

London.

11. Pitcher TJ, Wyche CJ (1983) Predator avoidance behaviour of sand-eel schools: why schools

seldom split. In: Predators and Prey in Fishes, Noakes DLG,

12. Linquist BG, Helfman GS, Ward JA (eds), pp. 193–204. Dr W. Junk: The Hague.

Supplementary

readings

1. Horn MH (1998) Feeding and digestion. In: The Physiology of Fishes. 2nd edn. Evans DH

(ed.). CRC Press: Boca Raton, FL.

2. Compagno LJV (2001) Sharks of the World an Annotated and Illustrated Catalogue of Shark

Species Known to Date. Vol. 2 Bullhead, mackerel and carpet sharks (Heterodontiformes,

Lamniformes and Orectolobiformes) FAO

3. Species Catalogue for Fishery Purposes. FAO: Rome.

4. Daniel F (1922) The Elasmobranch Fishes. University of California Press: Berkeley, CA.

5. De Bruin GP, Russell BC, Bogusch A (1994) The Marine Fishery Resources of Sri Lanka. FAO

Species Identification Field Guide for Fishery Purposes. Food and Agriculture Organization

of The United Nations: Rome.

6. Fänge R, Grove D (1979) Digestion. In: Fish Physiol. VIII Bioenergetics and Growth, Hoar

WS, Randall DJ, Brett JR (eds), pp. 162–260. Academic Press: New York.

7. Harder W (1975) Anatomy of Fishes. E. Schweizerbart’sche Verlagsbuchhandlung: Stuttgart.

8. Marshall NB (1971) Explorations in the Life of Fishes. Harvard University Press: Cambridge,

MA.

9. Marshall NB (1979) Developments in Deep Sea Biology. Blandford Press: London.

10. Marshall TC (1965) Fishes of the Great Barrier Reef and Coastal Waters of Queensland.

Narberth: Livingston Publishing Co.: Sydney.

Additional


Course title FISHERIES MANAGEMENT




the course


PhD



Course code





Objectives of the

course

Program provides students with skills and knowledge in fisheries, assessment science, and

social science that are needed to understand and meet the demands of sustainable fisheries

on both national and international fronts. Students will gain essential research skills including

project planning, literature reviewing, data analysis and interpretation which will be beneficial

to your future career. Students will develop skills such as statistical and ecological modelling

in fisheries, making you more attractive to prospective employers.


prerequisites

Systematics and biogeography of fish

Hydrobiology

Limnology

Biology of fish

Course contents

1. Fisheries-general information

2. Lakes, rivers and sea - hydrological, hydrobiological and limnological characteristics

3. Stock assessment and stock recruitment;

4. Catch Per Unit Effort (CPUE) and sustainability;

5. Methods of harvesting;

6. Managing fisheries of freshwater and marine habitats;

7. Use of fisheries models as management tools;

8. Marine and Freshwater Protected Areas


Learning outcomes

On successful completion of the course students will be able to:

1. Knowledge of fisheries biology and life-history characteristics of a range of marine fishes,

crustaceans, and molluscs

2. Knowledge of the techniques used by fisheries biologists and ecologists in the study of

population biology and ecology

3. Capacity to analyse and interpret data used in fish population studies

4. Knowledge of fishing methods and synthesis of issues and arguments around the impact of

fishing

5. Capacity to synthesize and evaluate the methods used to manage, regulate and enhance

fisheries

6. Skills in oral and written communication

Required readings

1. Beverton, R. J. H.; Holt, S. J. (1957). On the Dynamics of Exploited Fish Populations. Fishery

Investigations Series II Volume XIX. Chapman and Hall (Blackburn Press, 2004). ISBN 978-

1-930665-94-1.

2. Beverton, R. J. H. (1992). Voigtlander, C.W, ed. Session 4: The state of fisheries science.

The State of the World's Fisheries Resources: Proceedings of the World Fisheries

Congress, Plenary Sessions. Athens.

3. Caddy JF and Mahon R (1995) "Reference points for fisheries management" FAO Fisheries

technical paper 347, Rome. ISBN 92-5-103733-7

4. Lackey, Robert T. 2005. Fisheries: history, science, and management. pp. 121–129. In:

Water Encyclopedia: Surface and Agricultural Water, Jay H. Lehr and Jack Keeley, editors,

John Wiley and Sons, Inc., Publishers, New York, 781 pp.

5. McGoodwin JR (2001) Understanding the cultures of fishing communities. A key to

fisheries management and food security FAO Fisheries, Technical Paper 401. ISBN 978-92-

5-104606-7.

6. Morgan, Gary; Staples, Derek and Funge-Smith, Simon (2007) Fishing capacity

management and illegal, unreported and unregulated fishing in Asia FAO RAP

Publication. 2007/17. ISBN 978-92-5-005669-2

7. Pitcher T, D Pauly and P Hart (1999) Reinventing Fisheries Management, Kluwer Academic

Publishers. ISBN 978-0-7923-5777-3

8. Pitcher, TJ; Kalikoski, D; Pramod, G (2006). "Evaluations of Compliance with the FAO (UN)

Code of Conduct for Responsible Fisheries UBC Fisheries Centre Research Reports". 14

(2).

9. Townsend, R; Shotton, Ross and Uchida, H (2008) Case studies in fisheries self-

governance FAO Fisheries Technical Paper. No 504. ISBN 978-92-5-105897-8

10. Voigtlander, C. W. (Ed.) 1994. The State of the World's Fisheries Resources. Proceedings of

the World Fisheries Congress (Athens, 1992), Plenary Sessions. (Oxford & IBH Publishing

Co. Pvt. Ltd., 66 Janpath, N.Delhi 110 001, INDIA). 204 p.

11. Walters, Carl J. and Steven J. D. Martell (2004) Fisheries ecology and management

Princeton University Press. ISBN 978-0-691-11545-0.

Supplementary

readings

1. Paul J.B. Hart, John D. Reynolds 2008: Handbook of Fish Biology and Fisheries, Volume 1:

Fish Biology. Blackwell Science Ltd

2. Lagler KF, Bardach J, Miller RR, Passino DR (1977) Ichthyology, 2nd edn. John Wiley&

Sons: New York

3. Marshall NB (1971) Explorations in the Life of Fishes. Harvard University Press: Cambridge,

MA.

https://en.wikipedia.org/wiki/International_Standard_Book_Number

https://en.wikipedia.org/wiki/Special:BookSources/978-1-930665-94-1

https://en.wikipedia.org/wiki/Special:BookSources/978-1-930665-94-1

http://www.mmedia.is/~jonkr/skrar/beverton.html

http://www.fao.org/docrep/003/V8400E/V8400E00.HTM#toc

https://en.wikipedia.org/wiki/FAO

https://en.wikipedia.org/wiki/Special:BookSources/9251037337

http://oregonstate.edu/dept/fw/lackey/FISHERIES-HISTORY-SCIENCE-AND-MANAGEMENT-REPRINT-2005.pdf

http://www.fao.org/DOCREP/004/Y1290E/y1290e00.htm

http://www.fao.org/DOCREP/004/Y1290E/y1290e00.htm



http://www.fao.org/docrep/010/ah997e/ah997e00.htm

http://www.fao.org/docrep/010/ah997e/ah997e00.htm




https://open.library.ubc.ca/cIRcle/collections/ubccommunityandpartnerspublicati/37052/items/1.0058147

https://open.library.ubc.ca/cIRcle/collections/ubccommunityandpartnerspublicati/37052/items/1.0058147

http://www.fao.org/docrep/010/a1497e/a1497e00.htm

http://www.fao.org/docrep/010/a1497e/a1497e00.htm



https://en.wikipedia.org/wiki/Carl_J._Walters

https://books.google.com/books?id=Oi7LzSZTDG8C


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