Meat technology 3
| Structure Type: | Course |
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| Code: | KC03CE60143 |
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| Type: | Elective |
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| Level: | Bachelor |
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| Credits: | 5.0 points |
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| Responsible Teacher: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
4 autumn |
5.0 |
2016-08-01 |
2016-12-31 |
| BIOEL-2014 |
4 autumn |
5.0 |
2017-08-01 |
2017-12-31 |
| BIOEL-2015 |
4 autumn |
5.0 |
2018-08-01 |
2018-12-31 |
| BIOEL-2016 |
4 autumn |
5.0 |
2019-08-01 |
2019-12-31 |
Learning Outcomes
Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Prerequisites / Recommended Optional Courses
Meat technology 1
Contents
- Meat chemistry
- Nutritional properties of meat products
- Legislation of meat production
- Ethics of meat production.
Recommended or Required Reading
Lecturer's material.
Supplementary material Lawrie’s meat science (2007)
Meat Science -articles
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Assignments
- Group work
- Lectures
Assessment Criteria
1-2: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product.
3-4: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject.
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment Methods
Final exam, portfolio or journal
Work Placement
None
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