|Excursion (one day)||12|
|Course coordinator(s)||Dr SW Erasmus|
|Lecturer(s)||Dr SW Erasmus|
|drs. ing. AG Meijer|
|Prof.dr. S Barbut|
|AMC Bakker-de Haan|
|prof. dr. T Abee|
|Examiner(s)||Dr SW Erasmus|
|dr. ir. JPH Linssen|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
Food Chemistry, Food Microbiology, Food Physics and Food Engineering.
Note: This course has a maximum number of participants and is not open for exchange students. The deadline for registration is one week earlier than usual. See Academic Year (http://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Courses.
The course focusses on meat and meat products and aims at providing insights into the behaviour of meat and meat products throughout all stages of production: from conception to consumption. The composition, structure, properties and nutritive value of meat are covered as well as factors influencing meat quality. Post-mortem processes in muscle and its conversion to meat are also included, along with meat hygiene and safety (parasites, zoonoses causing micro-organisms, viruses, prions and contaminants), and the principles of meat inspection. The course also includes: the processing and preservation of meat and fish/seafood products; quality control of processed meats; specific analytical aspects of meat products and fundamentals of their (inter)national legislation.
After successful completion of this course students are expected to be able to:
- describe the composition and structure of meat;
- describe the production of various meat products and the function of the ingredients used;
- explain the (bio)chemical (i.e. enzymatic) processes involved in the conversion of muscle to meat;
- explain the pre-slaughter and post-slaughter factors that affect meat quality;
- explain and evaluate the major changes of a physical, (bio)chemical and microbiological nature that occur during the storage and further processing of meat;
- evaluate quality parameters regarding carcasses, fresh meat and meat products;
- carry out different analyses and determine the composition of a meat product and interpret the results;
- analyse information and write a scientific report on a meat science case study and present the key findings.
- plenary lectures;
- case studies;
- demonstrations and practise days, and an excursion.
The final grading is based on a written exam (75%) with 100% open questions, and a written case study report (25%). For both elements, a minimum pass mark of 5.5 is required. The grade for the case study report is valid for 5 years.
F. Toldra (2010). Handbook of Meat Processing (E-book).
F. Toldra (2017). Lawrie’s Meat Science (E-book).
|Keuze voor:||BFT||Food Technology||BSc||1AF|
|MNH||Nutrition and Health||MSc||F: Spec. F - Food Digestion and Health||1AF|
|Verplicht voor:||WUFAO||BSc Minor Foods of Animal Origin||1AF|