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 other animal food such as eggs and fish are also examined.
- Semester 1 - 2020
On successful completion of the 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 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.
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 and 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.
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 (Oral)
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: 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