YAS-21806 Quality of Animal Products

Course

Credits 6.00

Teaching methodContact hours
Lecture20
Tutorial21
Excursion (one day)28
Independent study0
Course coordinator(s)dr. ir. WF Pellikaan
Lecturer(s)dr. ir. RP Kwakkel
prof. dr. ir. JCM van Trijp
dr. ir. E Bijl
prof. dr. ir. H Bovenhuis
dr. HAP (Bert) Urlings
dr. MCJ Verdegem
dr. Bert Urlings
Examiner(s)dr. ir. WF Pellikaan

Language of instruction:

EN

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).

Contents:

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.

Learning outcomes:

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 to write reports.

Activities:

- active participation during lectures;
- working out of own reports (group work);
- participation to excursions (compulsory);
- working-out of specific case studies and presentations (group work).

Examination:

- written exam (70%) (examination by means of available computer examination software);
- reports on group assignments (i.e. written reports), presentions of group assignments and contributions to discussions  (30%).
The minimum grade for the written exam part is 5.5. The minimum grade for the assignment/ presentation/ discussion part is 5.5.

Literature:

- course guide;
- brightspace;
- keynote papers;
- handouts; lecture materials; 
- powerpoints on assignments.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: BASAnimal SciencesBScA: Spec. A - Animal Management and Care5AF
MinorPeriod
Compulsory for: WUAFSBSc Minor Animal Farming: Systems and Management5AF