Code last year: (YAS-32806)
|Teaching method||Contact hours|
|Excursion (one day)||28|
|Course coordinator(s)||dr. ir. WF Pellikaan|
|Lecturer(s)||dr. ir. E Kanis|
|dr. ir. RP Kwakkel|
|dr. MCJ Verdegem|
|dr. ir. E Bijl|
|prof. dr. ir. JCM van Trijp|
|Examiner(s)||dr. ir. WF Pellikaan|
Assumed knowledge on:
The basic course FQD-20306 Food Quality Management is strongly recommended for students. Participating students should 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 products 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 (but may differ within groups of products):
- quality and quality perception of milk, meat, fish and eggs;
- nutrient composition and structure;
- effects of nutrition, genetics, environment;
- physical and (bio)chemical product changes;
- nutritional value;
- hygienic, microbiological and 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 specific animal products;
- critically evaluate the effects of genetics, nutrition, environment and transport conditions on the quality of animal products;
- give examples and explain 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, to initiate and lead group discussions and write a position paper.
- active participation during lectures;
- working out of own position papers;
- participation to excursions (compulsory);
- working-out of specific case studies/presentations/position paper.
- written exam (70%);
- reports on assignments, e.g. writing position papers, presenting & contribution to discussions) , (30%, writing position papers); presentation of tasks during lecturing and contribution to the discussions. The written position papers & presentations of group assignments (30%).
Minimum mark for written exam 5.5
- course guide;
- keynote papers;
- handouts; lecture materials;
- powerPoints on assignments.
|Restricted Optional for:||BAS||Animal Sciences||BSc||A: Animal Management and Care||5AF|
|Compulsory for:||WUAFS||BSc Minor Animal Farming: Systems and Management||5AF|