Print Syllabus

Syllabus

LV0131 Animal Food Science, 15.0 Credits

Animaliska livsmedel

Subjects

Food Science

Education cycle

Master’s level

Modules

Title	Credits	Code
Written examination in dairy science and technology	6.0	0001
Written examination in meat science and fish quality	6.0	0002
Participation in other mandatory assignments	3.0	0003

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

English

Prior knowledge

Kunskaper motsvarande 120 hp varav 90 hp i biologi eller livsmedelsvetenskap, och 5 hp djurfysiologi och 5 hp mikrobiologi. Kunskaper motsvarande Engelska 6.

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, technological properties 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

Subject content:

The course deals with different animal food production chains, including milk 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.

Implementation:

The course consists of lectures, laboratory exercises, literature studies, group assignments, seminars and study visits.

 The course focuses on the following generic competencies:

• information skills
• oral communication
• collaboration
• problem solving
• critical thinking
• time planning/manage time frames

The following elements are obligatory:

All labs, seminars and presentations

Collaboration with surrounding society is achieved by:

• Study visits
• Guest lecturers

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

• approved written exams

• approved participation in mandatory elements

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Responsible department

Department of Molecular Sciences