Study Guide

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. Articles
Supplementary material; Lawrie’s meat science (2007)

Teaching methods

- Lectures
- Assignments (attendance compulsory)
- Field trips (possible)

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

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, portfolio and tasks

Qualifications

Meat technology