Animal Food Products
Available in 2013
Previously offered in 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
Commodities of Animal origin constitute a major component of the diet of people worldwide, providing essential nutrients -such as proteins and fat- through fresh, minimally processed and fully processed products.
The physicochemical properties of milk are examined, as are the processing methods involved in the conversion of milk to other dairy products such as cheese, yoghurt and butter.
The structure, composition, properties, uses, processing and technology of meat and meat products, will be also be studied.
The chemistry, structure, properties, and methods of processing of other animal food such as eggs and fish are also examined.
This course has an compulsory course component. As well as an overall passing grade (50%) students must meet the established minimum requirements relating to participation in laboratories and the submission of laboratory reports.
In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.
|Objectives||On the satisfactory completion of this course, students will be able to:
1. Understand the composition, structure and function of muscles, eggs and milk and their nutritional quality.
2. Understand the physical and biochemical changes occurring during the conversion of muscle to meat.
3. Evaluate the implication of storage and processing operations on the microbiological and nutritional quality of foods of animal origin.
4. Evaluate new technological development in producing new foods.
5. Describe the manufacture and characteristics of selected food products of animal origin.
6. Process raw material of animal origin grains into food ingredients and food products.
7. Perform experiments assessing the effect of processing conditions on quality parameters of animal food products.
8. Communicate the science and technology involved in processing animal food products through IT implemented reports and presentations.
9. Work autonomously and as part of a team.
10. Review and report upon the latest scientific literature pertaining to the area of Animal Food Products.
|Content||The following topics will be covered in this course:
Module I: Introduction to human food of animal origin.
Module II: Milk - Composition, structure and function.
Module III: Milk processing Milk products
Module IV: Meat - Composition, structure and function.
Module V: Conversion of muscle to meat.
Module VI: Storage, preservation and processing of meat and meat products.
Module VII: Science and technology of fish and fish products.
Module VIII: Science and technology of eggs and egg products.
|Assumed Knowledge||To facilitate success in this course, students are expected to have successfully completed FSHN1010, CHEM1110, CHEM1120.|
|Modes of Delivery||Internal Mode|
|Contact Hours||Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
|Timetables||2013 Course Timetables for FSHN2040|