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LV0108
Animal Food Science
In this course you will learn about animal food products. You will study quality aspects and properties of products in relation to composition and properties of the raw milk, meat and fish. The course is based on lectures, laboratory exercises, seminars, and study visits to a dairy plant and a slaughter facility.
The course is for food science students but also open for other students interested in the subject. Since the course focuses on chemical, biochemical and microbiological changes that occur during handling, storage and processing of the raw foods, you need a broad knowledge in Food Science or Biology and some basic knowledge in Animal Physiology and Microbiology.
The course will give you knowledge about different quality aspects related to the raw materials milk, meat, fish and egg. You will learn about cheese and sausages, how they are produced and factors in processing and handling that are important. Some questions that will be answered are: What happens during cheese ripening? How do sausages get the nice pink colour?
In the practical parts of the course you will make cheese, compare how texture and flavor of animal food products are affected by variation in the process, learn how to evaluate the quality of different fish species and measure quality parameters like colour and texture of meat products. You will also visit a slaughter facility and a dairy plant.
Current topics in animal food science will be presented by and discussed in groups.
The course is for food science students but also open for other students interested in the subject. Since the course focuses on chemical, biochemical and microbiological changes that occur during handling, storage and processing of the raw foods, you need a broad knowledge in Food Science or Biology and some basic knowledge in Animal Physiology and Microbiology.
The course will give you knowledge about different quality aspects related to the raw materials milk, meat, fish and egg. You will learn about cheese and sausages, how they are produced and factors in processing and handling that are important. Some questions that will be answered are: What happens during cheese ripening? How do sausages get the nice pink colour?
In the practical parts of the course you will make cheese, compare how texture and flavor of animal food products are affected by variation in the process, learn how to evaluate the quality of different fish species and measure quality parameters like colour and texture of meat products. You will also visit a slaughter facility and a dairy plant.
Current topics in animal food science will be presented by and discussed in groups.
Course evaluation
Additional course evaluations for LV0108
Syllabus
LV0108 Animal Food Science, 15.0 Credits
Animaliska livsmedelSyllabus approved
2018-11-26Subjects
Food scienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Written examination dairy science and technology | 6.00 | 1002 |
| Written examination meat science and fish quality | 6.00 | 1003 |
| Participation in other mandatory assignments | 3.00 | 1004 |
Advanced study in the main field
Second cycle, only first-cycle courses as entry requirements(A1N)Grading scale
5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail
The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.
Language
EnglishPrior knowledge
Knowledge equivalent to 120 credits including 90 credits in one of the subjects Biology or Food Science, of which 5 credits Animal Physiology and 5 credits Microbiology. Knowledge equivalent to English 6 from upper secondary school.Objectives
After completion of the course, the student should be able to:- comprehensively describe composition and properties and how different production factors may influence upon utilisation processing and final product quality for milk, meat and fish
- clearly account for industrial processes which transform raw milk, meat and fish into ready-to-eat products
- comprehensively describe the importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality.
Content
The course deals with different animal food production chains, including milk, egg and meat from cattle, pig, poultry and fish. Emphasis is on the chemical composition and structures of animal food raw materials, and how these are affected by external factors in production and handling. Major food-processes, e.g. for milk, fermented milks, butter, cheese, beef, ham, sausage, and fish products will be described, whereby relationships between the composition of the raw material and the eating quality of the resulting products will be emphasized.The course consists of lectures, laboratory exercises, group assignments, seminars and study visits.
Formats and requirements for examination
Approved written examinations. Participation in compulsory components, including laboratory exercises, group assignments and seminars.- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Other information
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Responsible department
Department of Molecular SciencesFurther information
Determined by:
Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Replaces:
LV0071
Grading criteria
There are no Grading criteria posted for this course
Course facts
The course is offered as an independent course: Yes
The course is offered as a programme course:
Agriculture Programme - Food
Agriculture Programme - Food (270 hec)
Sustainable Food Systems – Master´s Programme
Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Master’s level
Subject:
Food science
Course code: LV0108 Application code: SLU-40042 Location: Uppsala Distance course: No
Language: English Responsible department: Department of Molecular Sciences Pace: 100%