|Teaching method||Contact hours|
|Excursion (one day)||28|
|Course coordinator(s)||dr. ir. WF Pellikaan|
|Lecturer(s)||dr. ir. E Bijl|
|dr. ir. WF Pellikaan|
|dr. ir. E Kanis|
|dr. ir. RP Kwakkel|
|ir. HJF van Valenberg|
|prof. dr. ir. JCM van Trijp|
|dr. MCJ Verdegem|
|Examiner(s)||prof. dr. ir. WH Hendriks|
|dr. ir. WF Pellikaan|
Assumed knowledge on:
The basic course FQD-20306 Food Quality Management is strongly recommended for students. Participating students should have read the chapters 2 and 7 from the book 'Food Quality Management' (2002), written by Luning, Marcelis & Jongen (ISBN 9074134815).
Quality of Animal Products deals with quality aspects related to animal produce for human consumption. From consumer demand perspective there is an increasing expectation that foods for human consumption are produced in a safe, healthy and sustainable manner, where the health and welfare of animals are safeguarded. The main topics addressed in this course are:
- quality of milk, meat, fish and eggs;
- composition and structure;
- effects of nutrition, genetics, environment;
- physical and (bio)chemical product changes;
- nutritional value;
- hygienic/microbiological quality;
- sensoric quality;
- quality control and assurance of animal products in production chains;
- food product quality attributes in relation to marketing and consumer behaviour;
- influences on product quality at the animal, farm and industrial level.
After successful completion of this course students are expected to be able to:
- recognize the critical quality properties of animal products;
- critically evaluate the effects of genetics, nutrition, environment and transport conditions on the quality of animal products;
- give examples and argue the physical and (bio)chemical changes in products including quality perception of animal products;
- interpret and discuss quality characteristics related to the processing of animal products;
- know the principles of quality assurance in production chains of animal products;
- critically evaluate consumer behaviour and demand in relation to food product attributes;
- have a critical eye on presentation skills and to initiate and lead group discussions.
- active participation during lectures;
- working out of own reports;
- participation to excursions (compulsory);
- working-out of specific case studies/presentations.
- written exam (60%);
- reports on assignments; presentation of tasks during lecturing. The written reports & presentations of group assignments 40%.
Minimum mark for written exam 5.0
Learning environment: Scientific articles (keynote papers)
Handouts; lecture materials; reports and PowerPoints on assignments; Web addresses etc.
|Restricted Optional for:||BAS||Animal Sciences||BSc||A: Animal Management and Care||5AF|
|Compulsory for:||WUAFS||BSc Minor Animal Production and Health||5AF|