| Department of Food Science | |||||||||||||||||||||
| Earliest Possible Year | |||||||||||||||||||||
| Duration | 1 semester | ||||||||||||||||||||
| Credits | 6 (ECTS) | ||||||||||||||||||||
| Course Level | Joint BSc and MSc Joint BSc and MSc | ||||||||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, internal examiner Dates of Exam: Continuous assessment of laboratory practical reports and 4 hour written exam. | ||||||||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week Practicals: 4 hours per week. | ||||||||||||||||||||
| Block Placement | E4, fall Tuesday 13-17 | ||||||||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||||||||
| Optional Prerequisites | 076838 | ||||||||||||||||||||
| Course Objectives | |||||||||||||||||||||
| Course objectives. To provide a thorough fundamental knowledge of the principles, factors and complex interactions determining the quality of fresh meat. Current international thinking on the scientific principles and mechanisms underlying these are emphasised throughout the course. The course is directed towards students who require a deep knowledge of fresh meat quality. The course is obligatory for students who wish to follow the MSc Meat Science specialisation. | |||||||||||||||||||||
| Course Contents | |||||||||||||||||||||
| Contents. The course will provide students with a good understanding of principal issues such as what eating quality of meat is, how it is defined and measured and the many factors affecting its variability. Biological factors as well as post-mortem factors arising from current meat industry practice in Denmark and around the world will be examined. The course will also examine those variations in fresh meat quality with substantial implications in subsequent industrial processing of meat. The course provides a background to understand the biological and technical basis of how meat quality can be understood and controlled to provide optimal high quality fresh meat and also meat as a raw material for processed foods. | |||||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||||
| Teaching and learning methods. Theoretical aspects are covered in lectures and seminars on selected topics, many of which involve students reading and interpreting original literature. Practical aspects of the course take the form of extended exercises designed to show the interactions of several factors and demonstrations of current research techniques in meat science. One practical is presented as a problem-based learning exercise where students must define many aspects of the approach used to answer the questions posed. | |||||||||||||||||||||
| Course Litterature | |||||||||||||||||||||
| Course literature. Compendium of lecture notes is provided. A list of reading matter and links to sources of relevant information is given on the Meat Science area's web-page: www.mli.kvl.dk/meat/special/index.htm | |||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||
| Per Ertbjerg, peer@life.ku.dk, Department of Food Science/Meat Science, Phone: 35333255 | |||||||||||||||||||||
| Study Board | |||||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||||
| Course Scope | |||||||||||||||||||||
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