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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.

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 (ase.lundh@slu.se). 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:

https://student.slu.se/en/studies/new-student/check-list

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 ase.lundh@slu.se, or our director of studies, Hans Jonsson (hans.jonsson@slu.se) or Su-Lin Hedén (su-lin.leong@slu.se).

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 now closed

LV0108-40042 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

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

Syllabus and other information

Grading criteria

LV0108 Animal food science 2023 Course grading criteria

Grade

Course objective 1

Course objective 2

Course objective 3

5

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

4

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

3

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: Food Science 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%