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 studied, as are the processing methods involved in the conversion of milk to other dairy products such as cheese, yoghurt and butter. The chemistry, structure, composition, properties, uses, and method of processing of animal food such as eggs, fish meat and meat products are also examined.By completing this course, students will appreciate the properties of animal-based foods and explain the processing methods of animal foods.
Availability2021 Course Timetables
- Semester 1 - 2021
On successful completion of the course students will be able to:
1. Explain the composition, structure and function of meat, eggs, milk and fish;
2. Identify and describe the physical and biochemical changes occurring during the conversion of muscle to meat;
3. Describe and evaluate the implication of storage and processing operations on the quality of selected foods of animal origin;
4. Collect and interpret the data of experiments on the effect of processing conditions on quality parameters of animal food products;
5. Identify and explain the product composition, quality and production process of commercially available selected animal food products.
- Milk - composition, structure and function.
- Milk - processing and milk products
- Meat - composition, structure and function.
- Meat - conversion of muscle to meat.
- Meat - storage, preservation and processing of meat and meat products.
- Fish - composition, postharvest quality, processing of fish and fish products.
- Egg - composition, properties and quality of eggs and egg products
To facilitate success in this course, students are expected to have successfully completed FSHN1010, CHEM1110, CHEM1120.
Tutorial / Laboratory Exercises: Laboratory practicals and reports *
Report: Individual investigative report
Presentation: Presentation Group
Formal Examination: Formal Examination
* This assessment has a compulsory requirement.
In order to pass this course, each student must complete ALL of the following compulsory requirements:
General Course Requirements:
- Laboratory: There is a compulsory attendance requirement in this course. - Students must participate in minimum of 80% of scheduled laboratory sessions.
- Laboratory: Induction Requirement - Students must attend and pass the induction requirements before attending these sessions. - In order to participate in this course, students must complete a compulsory safety induction.
Course Assessment Requirements:
- Tutorial / Laboratory Exercises: Pass Requirement - Students must pass this assessment item to pass the course. - Students must participate in and submit reports for a minimum of 80% of scheduled laboratory sessions and obtain a passing grade of at least 50%.
Face to Face On Campus 3 hour(s) per Week for Full Term
Face to Face On Campus 2 hour(s) per Week for Full Term
The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.