Specific issues in meat technology (5cr)
Code: 8F00DR11-3001
General information
- Enrollment
- 01.11.2024 - 10.12.2024
- Registration for the implementation has ended.
- Timing
- 15.04.2025 - 06.06.2025
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 2 cr
- Virtual portion
- 3 cr
- Mode of delivery
- Blended learning
- Unit
- SeAMK Master School
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Natural Resources, Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Teachers
- Juuso Kumpulainen
- Groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
- Course
- 8F00DR11
Evaluation scale
1-5
Objective
The student can evaluate the importance of the different stages of meat production in meat technology. The student can apply analytical methods for the management and evaluation of meat technological quality.
The student will be able to analyse the technological properties and usability of different raw materials.
Content
Product quality in the perspective of sustainable development.
Utilisation of by-products for food, feed and other technological uses.
Advanced analytical methods in meat technology processes.
Raw materials for hybrid products
Materials
1) R. A. Lawrie, D.A. Ledward: Lawries Meat Science, CRC Woodhead Publ. in Food Science; Technology and Nutrition, 8th Edition.
2) Feiner, G. (2006). Meat products handbook: Practical science and technology. Woodhead Publishing Limited.
3) Additional material distributed.
Teaching methods
Lectures, assignments and laboratory exercises.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 24 h
- of which autonomous studies: 111 h
Assessment criteria, satisfactory (1)
The student can explain the main effects of the different stages of meat production in meat technological processes. The student can apply analytical methods for the management and evaluation of meat technological quality. The student will be able to analyse the technological properties and usability of different raw materials.
Assessment criteria, good (3)
The student can explain the importance of the different stages of meat production in meat technological processes. The student can apply analytical methods for the management and evaluation of meat technological quality. The student can analyse the technological properties and usability of different raw materials from different perspectives.
Assessment criteria, excellent (5)
The student understands the importance of the different stages of meat production in meat technological processes. The student can apply analytical methods to the management and evaluation of meat technological quality at an excellent level. The student is able to analyse the technological properties and usability of different raw materials from a variety of perspectives.
Qualifications
Meat technology, Biochemical and structural factors of meat