Meat technology 3 (5cr)

Evaluation scale

1-5

Objective

Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.

Content

- Meat and meat products analyzes
- Nutritional properties of meat products
- Additives and ingredients in meat products
- Development of meat production and function of industry in The Baltic Sea region

Materials

Lecturer's material.
Meat -articles

Teaching methods

- Assignments
- Group work
- Lectures

Completion alternatives

Working life competence reporting and book exam

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h

Assessment criteria, satisfactory (1)

1-2: 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.

Assessment criteria, good (3)

3-4: 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.

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.

Qualifications

Meat technology