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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.

Information from the course leader

Welcome to the Animal Food Science course (LV0108, 15 hp) spring term 2023 - starting Wednesday March 22, ending Friday June 2!

The first part of the course will focus on Dairy science and technology, and the second part on Meat science and fish quality. There will be written examinations at the end of each of these parts. A preliminary schedule will be available on the course homepage latest February 22. At the roll-call, we will give detailed information about the course and its different activities. Formation of student groups for exercises will also take place at the first day of the course. The roll-call takes place Wednesday March 22 at 10.15 in room C212 in the BioCenter building. Don't miss out! If you for some reason cannot participate at the roll-call, please send an e-mail and let us know.

Course literature can be found on the course homepage, additional reading material will be handed out during the course. If you have changed your plans and decided not to participate in the course, please inform me ASAP by sending an e-mail ( This facilitates the final planning of the course and makes room for additional students.

Important!! If you are not already registered as SLU student you must sign up for your campus account on time. Information about how to do this can be found here:

It is important that you register yourself to the course and you can do this via the student web (Ladok Student). However, to do this, you must have enabled your campus account.

Finally, if you have questions, please contact me at, or our director of studies, Hans Jonsson ( or Su-Lin Hedén (

We look forward to seeing you March 22!!

Best regards from your course leaders!

Åse Lundh and Sabine Sampels

Course evaluation

The course evaluation is not yet activated

The course evaluation is open between 2023-05-28 and 2023-06-18

Additional course evaluations for LV0108

Academic year 2021/2022

Animal Food Science (LV0108-40093)

2022-03-24 - 2022-06-05

Academic year 2020/2021

Animal Food Science (LV0108-40124)

2021-03-24 - 2021-06-06

Academic year 2019/2020

Animal Food Science (LV0108-40034)

2020-03-25 - 2020-06-07


LV0108 Animal Food Science, 15.0 Credits

Animaliska livsmedel


Biology Food Science

Education cycle

Master’s level


Title Credits Code
Written examination dairy science and technology 6.0 0202
Written examination meat science and fish quality 6.0 0203
Participation in other mandatory assignments 3.0 0204

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (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.



Prior 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.


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.


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 Sciences

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Replaces: LV0071

Grading criteria

LV0108 Animal food science 2023 Course grading criteria


Course objective 1

Course objective 2

Course objective 3


Evaluate how variation in the composition of the raw food material (milk, meat, fish) may affect the refining process and suggest necessary modifications in the process

Assess the importance of different metabolic and biochemical factors in predicting the final quality of animal food products


Apply scientific principles to explain how different production factors will affect the composition and processing of milk, meat and fish as well as final food product quality for milk, meat and fish.

Explain how different stages of processing are integrated within the chain, using own examples.

Apply scientific principles to explainthe importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality


Comprehensively describe composition and properties of milk, meat and fish and how different production factors influence utilisation, processing and final food product quality for milk, meat and fish

Clearly account for the industrial processes that transform and refine 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

Forms of examination of the course objectives

Course objective 1

Course objective 2

Course objective 3

Form of examination

  1. Participation in compulsory activities of the course (e.g. exercises, quizzes, seminars, literature reviews; U/G)
  2. Written examination, dairy science and technology (6 hp; U/3/4/5)
  3. Written examination, meat science and fish quality (6 hp; U/3/4/5

Litterature list

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Agriculture Programme - Food Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38060 SEK Cycle: Master’s level (A1N)
Subject: Biology Food Science
Course code: LV0108 Application code: SLU-40042 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%