PDQ-32806 Meat Science


Studiepunten 6.00

One day excursion12
Practical intensively supervised30
Problem-based learning8
Course coordinator(s)dr. ir. J Houben
dr. ir. JPH Linssen
Lecturer(s)dr. ir. JPH Linssen
dr. ir. J Houben
AMC Bakker-de Haan
Examiner(s)prof. dr. ir. MAJS van Boekel
dr. ir. JPH Linssen
dr. ir. J Houben

Language of instruction:


Assumed knowledge on:

Food Chemistry, Microbiology, Physics and Engineering


The course focusses on meat and meat products. Composition, structure, properties and nutritive value. Factors influencing meat quality. Post-mortem processes in muscles. Hygiene (parasites, zoonoses causing micro-organisms, viruses, prions and contaminants). Principles of meat inspection. Processing and preservation of meat and fish products. HACCP and quality control of processed meats. Specific analytical aspects of meat products and fundamentals of their (inter)national legislation.

Learning outcomes:

At the end of this course a student is expected to be able to: - apply general food technological knowledge to meat and meat products;
- to understand the major changes of a physical, (bio)chemical and microbiological nature that occur during the storage and further processing of meat;
- to evaluate quality parameters regarding meat products.


Class teaching of basic principles. Case studies. Practicals, demonstrations and an excursion.


Written examination and reports of practicals.


A reader will be available at the first lecture. Additional reading (not compulsory):
- Varnam, A.M. and J.P. Sutherland (eds). Meat and Meat Products. Chapman & Hall (1995).
Ranken, M.D. Handbook of Meat Product Technology. Blackwell Science Ltd (2000).

Keuze voor: BFTFood TechnologyBSc1AF
Verplicht voor: WUFAOBSc Minor Foods of Animal Origin1AF