330005 VO Quality of Animal Foods (2016W)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

LEHRVERANSTALTUNG FÜR MASTERSTUDIUM !! (Voraussetzung abgeschlossenes Bachelorstudium, Zulassung zum Masterstudium)

Details

max. 40 participants

Language: German

Examination dates

Lecturers

Friedrich Bauer

Classes

LV-Termine:
7./15./17./23.11. und 5./7.12. jeweils von 13-17 h.
Ort:
Seminarraum Institut für Fleischhygiene GA 3. Stock, Vetmeduni, Verterinärplatz 1

Weitere 6 Blöcke von 13-17h werden bei der Vorbesprechung vereinbart, die Vorlesung findet im Seminarraum des Institutes für Fleischhygiene, Vetmeduni statt.

Information

Aims, contents and method of the course

Quality of food of animal origin in general, definition, quality characteristics, quality deterioration and spoilage.

Meat and meat products:

Meat: composition of muscle tissue, post mortem changes and deteriorations, quality deterioration and spoilage, characteristics of carcasses and their measurement, changes during heating. Meat products: production and products, quality deterioration and spoilage, legal aspects, measurement of quality.

Quality control: sensorial and legal assessment, practical examples

Fish, milk and egg and their products: composition, quality deterioration and spoilage, production and products, legal aspects, measurement of quality.

Assessment and permitted materials

oral or written

Minimum requirements and assessment criteria

Students should get to know the relations between quality of food of animal origin and production as well as storage.

Examination topics

Lecture, practical examples

Reading list

wird bei der VO angegeben, Skriptum in Vorbereitung

Association in the course directory

272

Module FQ 04 Food Quality

33.03 Master Degree Programme - Nutritional Sciences ➡ Specialisation in Food Quality and Food Safety (Module 1-12)

Last modified: Mo 07.09.2020 15:44