NFOK13005U Meat processing
MSc Programme in Food Science and Technology
The aim of this course is to give the students detailed knowledge about important aspects of the production of processed meat products from selection of raw materials to the quality of the end product. The course will include lectures and laboratory practicals covering the biochemical properties of the meat as gelation properties, water and fat binding, variation in pH and effects of salt on meat proteins. Further, various traditional processing techniques will be covered such as: marination, mincing, emulsifying, addition of additives and heat treatment. New processing techniques will also be presented. The course also provides concrete actionable competences in innovation and entrepreneurship.
During project work groups of students will get hands on experiences with the planning and performance of experiments which includes production of a meat product in small scale and the subsequent analysis. A report describing the obtained results from the project work will form the basis in the final course examination.
The main objective of this course is to provide students a detailed knowledge about the production of processed meat products. This knowledge includes important aspects of the biochemical properties of the meat raw material in relation to processing, processing techniques, theoretical knowledge as well as hands on experiences with the production of processed meat products.
Knowledge
The students will obtain knowledge about:
-the biochemical properties of meat of importance for further
processing
-Selection of raw material
-Gellation properties of meat proteins
-Water and fat binding mechanisms in different product types
-Functional properties of additives
-Processing techniques used in the meat industry
Skills
The student will receive skills in order to work in a laboratory
with selected experimental techniques and methods which are applied
in meat processing experiments; this includes analyzing and
reporting of laboratory data in a scientific way. The student will
receive skills in planning and performing of practical experiments.
The student will receive skills in communication about meat
processing subject areas orally and in writing, and innovation and
entrepreneurship skills in relation to meat based foods
Competences
The student will receive competences in order to cooperate with
fellow students about experimental work, reporting of laboratory
results as well as planning of a small scale production and
subsequent analysis of a selected meat product. The students will
be able to reflect upon own development and ability to see
opportunities and the potential for students professional
competences in entrepreneurship and innovation
During the course, supplementary reading will be made available.
- Category
- Hours
- Exam
- 1
- Lectures
- 15
- Practical exercises
- 20
- Preparation
- 90
- Project work
- 80
- Total
- 206
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- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 30 minWritten assignmentOral defense of project report based on experimental work
Weight: project report 80%, oral examination 20% - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assesment
Fulfillment of the learning outcomes
Course information
- Language
- English
- Course code
- NFOK13005U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- A (Tues 8-12 + Thurs 8-17)
- Course capacity
- max. 25
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Jorge Ruiz Carrascal (9-72777a6f6d7a7d7182486e77776c36737d366c73)