Meat Technology: YLIHA25
Code: YLIHA25
- Duration
- 0.5 years (10 cr)
- Start semester
- Spring 2025
- Teaching language
- Finnish
Descriptions
The courses provide in-depth knowledge of meat industry development and quality assurance and support the growth of expertise.
The studies consist of two courses: Biochemical and Structural Factors of Meat (5 ECTS) and Specific Issues in Meat Technology (5 ECTS). The program focuses on the fine structure of meat and biochemical interactions during meat processes. The courses cover the significance of various stages of meat production and their impact on product quality. Courses introduce also analytical methods used to manage and assess meats’ technological quality. Additionally, the technological properties of different raw materials and their suitability for various processes are examined.
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Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2024-2025 | Spring 2025 | 3. / 2025 | 4. / 2025 | 5. / 2025 |
|---|---|---|---|---|---|---|---|
| YLIHA25-1001 |
Master Level Studies
(Choose all ) |
10 | |||||
| 8F00DR10 | Biochemical and Structural Factors of Meat | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 |
| 8F00DR11 | Specific Issues in Meat Technology | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 |
| Total | 10 | 10 | 10 | 3.37 | 3.37 | 3.37 |
| Code | Name | Credits (cr) |
|---|---|---|
| YLIHA25-1001 |
Master Level Studies
(Choose all ) |
10 |
| 8F00DR10 | Biochemical and Structural Factors of Meat | 5 |
| 8F00DR11 | Specific Issues in Meat Technology | 5 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.