| Responsible Department | Department of Food Science | ||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Level of Course | MSc | ||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall All aids allowed Description of Examination: 3 timers eksamen 7-point scale, internal examiner Dates of Exam: 05 November 2010 | ||||||||||||||
| Requirement for Attending Exam | Practical reports need to be approved before getting the final grade. | ||||||||||||||
| Block Placement | Block 1 Week Structure: C | ||||||||||||||
| Language of Instruction | English | ||||||||||||||
| Restrictions | None | ||||||||||||||
| Course Content | |||||||||||||||
| 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, salting, marination, 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. | |||||||||||||||
| Learning Outcome | |||||||||||||||
| The main objective of this course is to provide students knowledge of both the theoretical and practical aspects of meat processing, from selecting the optimal raw materials to packaging of the finished product. After completing this course the student is expected to: Knowledge: Received knowledge 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 knowledge in meat processing technologies as students will be involved in the hands on production of processed meat products. Skills: The student will receive skills in order to be able to work in a laboratory with selected experimental techniques and methods which are applied in meat processing experiments. Competence: The student will receive competence in order to cooperate with fellow students about the carrying out and reporting of laboratory experiments, as well as be able to carry out simple experiments within other subject areas. | |||||||||||||||
| Course Literature | |||||||||||||||
| The required textbook for this course is Gerhard Feiner, Meat products handbook: Practical science and technology. 2006. Woodhead Publishing Limited, Cambridge, England. NB! This book can be downloaded for free for students via LIFE library During the course, supplementary reading will be made available. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Anders H Karlsson, ahka@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33289 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Work Load | |||||||||||||||
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