SLEK10189U Meat and Milk Production
Listed as core course in the MSc Programme in Food Science and Technology, Individual specialisation and the MSc Programme in Animal Science
Knowledge:
The students will acquire knowledge about global meat and milk markets and animal production systems, genetic parameters of meat and milk quality traits, the impact of animal feeding and production systems as well as ethical problems in connection to animal welfare and meat/milk production
Skills:
Receive skills in order to analyze, debate and communicate meat and milk science related subject areas
Reading and understanding of original scientific literature
Presenting meat and milk science orally and in writing
Competence:
Evaluate and describe meat and milk science related challenges and facts
- Category
- Hours
- Colloquia
- 16
- Exam
- 4
- Excursions
- 16
- Lectures
- 32
- Preparation
- 106
- Project work
- 32
- Total
- 206
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 timer under invigilation---
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
One internal examiner
Criteria for exam assesment
The main objective of this course is to provide students a
comprehensive knowledge of key factors for the production of
muscle- and milk-based foods. Global socio-economically factors of
the meat and milk markets, biological and ethical aspects of animal
production will be covered and their impact on nutritional and
eating qualities explored.
To achieve the maximum grade of 12, the student shall be able to:
Knowledge:
Acquire knowledge about global meat and milk markets and animal
production systems, genetic parameters of meat and milk quality
traits, the impact of animal feeding and production systems as well
as ethical problems in connection to animal welfare and meat/milk
production
Skills:
Receive skills in order to analyze, debate and communicate meat and
milk science related subject areas
Reading and understanding of original scientific literature
Presenting meat and milk science orally and in writing
Competence:
Evaluate and describe meat and milk science related challenges and
facts
Course information
- Language
- English
- Course code
- SLEK10189U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- A
- Course capacity
- No limit
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting departments
- Department of Veterinary Clinical and Animal Sciences
- Department of Food Science
Course responsibles
- Christopher Harold Knight (4-686d707345787a736933707a336970)