| Department of Food Science | |||||||||||||||||
| Earliest Possible Year | |||||||||||||||||
| Duration | 1 semester | ||||||||||||||||
| Credits | 6 (ECTS) | ||||||||||||||||
| Course Level | Joint BSc and MSc Joint BSc and MSc | ||||||||||||||||
| Examination | evaluation of project report Aid allowed Description of Examination: 13-point scale, external examiner | ||||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week until mid April. Seminars & tutorials: 4 hrs per week until mid April. | ||||||||||||||||
| Block Placement | F2, spring Seminars & tutorials: Monday 13-17 | ||||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||||
| Optional Prerequisites | 076838 | ||||||||||||||||
| Course Objectives | |||||||||||||||||
| Course objectives.To provide a detailed understanding of the principles underlying advanced practice in the Danish meat industry today and for the future. The course is designed for all students with an interest in meat production. The course is obligatory for food science students who wish to follow the MSc Meat Science specialisation. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Contents.A detailed, in-depth knowledge of the most up-to-date thinking on how production processes interact and affect end-product quality is important in order to be able to optimise high-quality meat production in a continuously changing industry with changing consumer preferences. The emphasis is on those aspects of the complex chain of production which affect end-product quality. Issues of animal genetics, ecological production, slaughter and carcass classification are discussed in the context of the requirement to produce consistent, high quality and safe meat. The ethics of meat production and animal welfare concerns are stressed. The microbiological aspects of production technology, meat packaging, distribution, consumer awareness and marketing complete the course. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| Teaching and learning methods. Lectures and video presentations of current industrial practice will deliver knowledge on basic concepts and its detailed application. Group discussion and seminars will extend these presentations, often involving students in the development of ideas based on their reading of original literature. Excursions to meat slaughter plants, farms and research institutions, and tutorials on current issues in the Danish meat industry are also presented to expose students to current industry practice and thinking. | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Course literature.Compendium of course notes are provided. A list of reading matter and links to sources of relevant information is given at the course and at the course homepage on Campusnet. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Marchen Sonja Hviid, mah@danishmeat.dk, Department of Food Science/Meat Science, Phone: 35333250 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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