Meat technology 1 (5cr)
Code: KC03CE60140-8
General information
- Enrollment
- 27.08.2015 - 30.01.2016
- Registration for the implementation has ended.
- Timing
- 07.01.2016 - 30.05.2016
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Matti-Pekka Pasto
- Course
- KC03CE60140
Evaluation scale
1-5
Objective
Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with meat products.
Content
- Animal species used for slaughter
- Slaughter
- Structure and composition of muscles
- Postmortem changes in meat
- Production of meat products
Materials
Puolanne: Lihateknologia 1, Helsingin yliopisto
Lecturer's material
Teaching methods
Lectures, tasks and pilot plant exercises
Employer connections
None
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Assessment criteria, satisfactory (1)
1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.
3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.
5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Qualifications
Food safety and microbiology