YAS-32806 Quality of Animal Products

Course

Credits 6.00

Teaching methodContact hours
One day excursion16
Lectures16
Literature study
Tutorial24
Self-study
Course coordinator(s)dr. ir. WF Pellikaan
Lecturer(s)dr. ir. WF Pellikaan
dr. ir. E Kanis
dr. ir. RP Kwakkel
ir. HJF van Valenberg
prof. dr. JAJ Verreth
prof. dr. ir. JCM van Trijp
prof. dr. HAP Urlings
Examiner(s)dr. ir. E Kanis
dr. ir. RP Kwakkel
ir. HJF van Valenberg
prof. dr. JAJ Verreth
prof. dr. ir. JCM van Trijp
prof. dr. HAP Urlings

Assumed knowledge on:

Basic course Food Quality Management (BSc)

Contents:

- 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;
- influences on product quality at the animal, farm and industrial level.

Learning outcomes:

After this course, students will be able:
- to recognize and produce the critical quality properties of animal products;
- to relate and argue the effects of genetics, nutrition, environment and transport conditions on the quality of animal products;
- to give examples and argue the physical and (bio)chemical changes in products including quality perception of animal products;
- to interpret and discuss quality characteristics up to the processing of animal products;
- to know the principles of quality assurance in production chains of animal products.

Activities:

- active participation during lectures;
- working out of own reports;
- participation to excursions (compulsory);
- working-out of specific case studies/presentation.

Examination:

- written exam;
- reports on case study materials;
- presentation of tasks during lecturing.

Literature:

- study guide;
- learning environment: Scientific articles; web addresses; handouts; lecture materials; etc.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MASAnimal SciencesMSc5MO