Study Guide

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

Evaluation scale

1-5

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.

Assessment methods and criteria

Exam, assignments

Assessment criteria, good (3)

The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems

Assessment criteria, excellent (5)

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student is able to find new meanings when applying what they have learned.

Assessment criteria, approved/failed

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Qualifications

Meat technology, Biochemical and structural factors of meat