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LV0108

Animal Food Science

In this course you will learn about animal food products. You will study quality aspects and properties of products in relation to composition and properties of the raw milk, meat and fish. The course is based on lectures, laboratory exercises, seminars, and study visits to a dairy plant and a slaughter facility.



The course is for food science students but also open for other students interested in the subject. Since the course focuses on chemical, biochemical and microbiological changes that occur during handling, storage and processing of the raw foods, you need a broad knowledge in Food Science or Biology and some basic knowledge in Animal Physiology and Microbiology.



The course will give you knowledge about different quality aspects related to the raw materials milk, meat, fish and egg. You will learn about cheese and sausages, how they are produced and factors in processing and handling that are important. Some questions that will be answered are: What happens during cheese ripening? How do sausages get the nice pink colour?



In the practical parts of the course you will make cheese, compare how texture and flavor of animal food products are affected by variation in the process, learn how to evaluate the quality of different fish species and measure quality parameters like colour and texture of meat products. You will also visit a slaughter facility and a dairy plant.



Current topics in animal food science will be presented by and discussed in groups.

Information from the course leader

Dear student,

time for the roll-up call of the course Animal food science is approaching! Welcome on Wednesday March 24 at 10 o'clock for information about the schedule and the different course activities. The link and pass word below will be used throughout the course:

Zoom link: https://slu-se.zoom.us/j/65242521868

Password: AnimalFood

The up-dated schedule is now available on this website, and the Canvas room will be open March 24 for eveyone who has registered for the course. Thus, don't forget to register already now!

Looking forward to seeing you soon!

Best regards Åse and Sabine

Course evaluation

The course evaluation is now closed

LV0108-40124 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for LV0108

Academic year 2022/2023

Animal Food Science (LV0108-40042)

2023-03-22 - 2023-06-04

Academic year 2021/2022

Animal Food Science (LV0108-40093)

2022-03-24 - 2022-06-05

Academic year 2019/2020

Animal Food Science (LV0108-40034)

2020-03-25 - 2020-06-07

Syllabus and other information

Grading criteria

Course objectives and grading criteria LV0108 Animal food science

After completion of the course, the student should be able to:

  1. comprehensively describe composition and properties and how different production factors may influence upon utilisation, processing and final product quality for milk, meat and fish
  2. clearly account for industrial processes which transform raw milk, meat and fish into ready-to-eat products
  3. comprehensively describe the importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality.

Grade

Course objective 1

Course objective 2

Course objective 3

5

Evaluate how variation in the composition of the raw food material (milk, meat, fish) may affect the refining process and suggest necessary modifications in the process

Assess the importance of different metabolic and biochemical factors in predicting the final quality of animal food products

4

Apply scientific principles to explain how different production factors will affect the composition and processing of milk, meat and fish as well as final food product quality for milk, meat and fish.

Explain how different stages of processing are integrated within the chain, using own examples.

Apply scientific principles to explain the importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality

3

Comprehensively describe composition and properties of milk, meat and fish and how different production factors influence utilisation, processing and final food product quality for milk, meat and fish

Clearly account for the industrial processes that transform and refine milk, meat and fish into ready-to-eat products.

Comprehensively describe the importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality

Forms of examination of the course objectives

Course objective 1

Course objective 2

Course objective 3

Form of exam

For all three course objectives:

  1. Participation in compulsory activities of the course (exercises, quizzes, seminars, literature reviews; U/G)
  2. Written examination, dairy science and technology (6 hp; U/3/4/5)
  3. Written examination, meat science and fish quality (6 hp; U/3/4/5

Litterature list

  1. Dairy science and technology (2nd edition, 2005) Författare: Walstra, Wouters and Geurts ISBN: ISBN: 9780824727635 1) http://www.fao.org/docrep/V7180E/V7180E00.HTM [http://www.fao.org/docrep/V7180E/V7180E00.HTM] (https://www.fao.org/docrep/V7180E/V7180E00.HTM)1) Meat science. An introductory text. (2nd edition, 2010) Författare: Warris ISBN: ISBN: 9781845935931

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Master’s level (A1N)
Subject: Food Science Biology Food science
Course code: LV0108 Application code: SLU-40124 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%