| Department of Food Science | |||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall All aids allowed Description of Examination: There will be a 3 hour final exam 7-point scale, internal examiner Dates of Exam: 01 November 2007 | ||||||||||||||
| Organisation of Teaching | Some lectures will be held at Lund University. | ||||||||||||||
| Block Placement | Block 1 Week Structure: C | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Restrictions | None | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| This course is a required module for the Masters of science in meat science and technology. This course will provide students competance in the basic biochemistry of meat as it pertains to the production of processed foods as well as an good basic understanding of the biochemical properties of meat product additives. The course will also give the students added competance in meat processing technologies as students will be involved in the hands on production of processed meat products. | |||||||||||||||
| Course Objectives | |||||||||||||||
| The course aims to provide students knowledge of both the theoretical and practical aspects of meat processing, from scelecting the optimal raw materials to packaging the finished product. | |||||||||||||||
| Course Contents | |||||||||||||||
| The course will include lectures and laboratory exercises which will include information from the choice of raw materials for the production of processed meat products through to the packaging of the finished product. Numerous processeing techniques will be covered such as, marination and drying, Mincing, emulsifying, slicing, combination with additives, the process of heat treatment, cooling and freezing, and fermentation. Also covered will be new technologies in the production of processed meat foods. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course will combine lectures and practical laboratory training. Some lectures will be held at Lund University. | |||||||||||||||
| Learning Outcome | |||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||
| Course Litterature | |||||||||||||||
| The required textbook for this course is Varnam, A.H. and Sutherland, J.P. "Meat and Meat Products, Technology, chemistry and microbiology." Chapman and Hall. 1995. During the course, supplementary reading will be made available. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Anders Hans Karlsson, ahka@life.ku.dk, Department of Food Science/Meat Science, Phone: 35333289 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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