Meat Technology, Process and QualityLaajuus (5 cr)
Code: 8B00CY96
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Qualifications
Meat technology or Food technology
Assessment criteria, satisfactory (1)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Materials
Barbut, S. (2015-2022). The Science of Poultry and Meat Processing. https://www.poultryandmeatprocessing.com/
Heinz, G. & Hautzinger, P. (2007). Meat Processing Technology - for Small- and Medium-Scale Producers.
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 18.12.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI22
-
BIELI21
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Materials
Lecturer's material.
Supplementary material, Lawrie's meat science (2007)
Meat industry articles
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
Completion alternatives
Reported working life skills and a separate task or exam
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology or Food technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI22
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Materials
Lecturer's material.
Supplementary material, Lawrie's meat science (2007)
Meat industry articles
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
Completion alternatives
Reported working life skills and a separate task or exam
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology or Food technology