FSHN2040

Animal Food Products

10 Units 2000 Level Course

Available in 2014

Ourimbah Semester 1

Previously offered in 2013, 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.
Transition NA
Industrial Experience 0
Assumed Knowledge To facilitate success in this course, students are expected to have successfully completed FSHN1010, CHEM1110, CHEM1120.
Modes of Delivery Internal Mode
Teaching Methods Lecture
Laboratory
Assessment Items
Examination: Formal
Presentations - Group
Reports Laboratory & Investigation Reports.

Laboratory & Investigation Reports: This course has a high emphasis on scientific and professional skills and competencies which is assessed as part of course objective 7. Students undertaking the course are required to demonstrate practical and theoretical competency in the food science laboratory by participating in and submitting reports for a minimum of 80% of the scheduled laboratory sessions and obtaining an overall grade of at least 50% in the laboratory component of the course. A final mark will be determined in the course based on all assessment items and it will be recorded whether the student has satisfied the compulsory course component. Students who fail to satisfy the compulsory course component (regardless of their final mark) will automatically have a failure recorded against their name.

Those who fail to satisfy the compulsory course component will have the normal avenues of appeal open to them. In the event of a successful appeal the student will be given a supplementary assessment to determine whether the student has satisfied the compulsory course component.
Contact Hours Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
Compulsory Components
Compulsory Course Component WHS-Safety Induction or Risk Assessment. Compulsory Course Component: In order to participate in this course, students must complete a compulsory safety induction.
Timetables 2014 Course Timetables for FSHN2040