Study Guide

Objective

The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes

Content

• Operations in the meat industry
• Animal species in meat production
• Butchering processes
• Structure and composition of carcase
• Post-slaughter changes in meat
• Manufacture of meat products.

Materials

Lecturer's material
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.

Teaching methods

Lectures, tasks

Student workload

Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

Assessment criteria, good (3)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subjec

Assessment criteria, excellent (5)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

Passed exam and practical works

Qualifications

ood Microbiology and Process Hygiene
Food technology basic
Food Chemistry