Meat technology 3 (5cr)

Evaluation scale

1-5

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 chemistry
- Nutritional properties of meat products
- Legislation of meat production
- Ethics of meat production.

Materials

Lecturer's material.
Supplementary material Lawrie?s meat science (2007)
Meat Science -articles

Teaching methods

- Assignments
- Group work
- Lectures

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 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.
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.
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.

Qualifications

Meat technology 1