Animal Food Science
Course description
n 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.
Entry Requirements
Course facts
LV0131, Animal Food Science, 15.0 Hp
Print syllabus
Syllabus
Level
Second cycle (A1N)
Main field of study
Food Science
Grading Scale
5 / 4 / 3 / U
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.
Course language
English
Entry Requirements
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
Examination Formats and Requirements for Passing the Course
- 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.
Responsible Department/Equivalent
Department of Molecular Sciences
Supplementary information
Included in program
- Agriculture Programme - Food
- Agriculture and Food Science
- Agricultural Science with a Specialisation in Food Science
Module set
| 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 |
The Course Replaces
LV0108
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.