Study Guide

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.

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 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.

Assessment methods and criteria

Exam, tasks/pilot plant exercises and reports.

Qualifications

Meat technology or Food technology