Meat technology 1
| Structure Type: | Course |
|---|
| Code: | KC03CE60140 |
|---|
| Type: | Compulsory |
|---|
| Level: | Bachelor |
|---|
| Credits: | 5.0 points |
|---|
| Responsible Teacher: | Pasto, Matti-Pekka |
|---|
| Language of Instruction: | Finnish |
|---|
Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
2 spring |
5.0 |
2015-01-02 |
2015-07-31 |
| BIOEL-2014 |
2 spring |
5.0 |
2016-01-01 |
2016-07-31 |
| BIOEL-2015 |
2 spring |
5.0 |
2017-01-01 |
2017-07-31 |
| BIOEL-2016 |
2 spring |
5.0 |
2018-01-01 |
2018-07-31 |
Learning Outcomes
Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with 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
Food safety and microbiology
Contents
- Animal species used for slaughter
- Slaughter
- Structure and composition of muscles
- Postmortem changes in meat
- Production of meat products
Recommended or Required Reading
Puolanne: Lihateknologia 1, Helsingin yliopisto
Lecturer's material
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, tasks and pilot plant exercises
Assessment Criteria
1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.
3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.
5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment Methods
Lectures and practical work
Work Placement
None
Back