| Inst. for Fødevarevidenskab | |||||||||||||||||||||
| Tidligst mulig placering | |||||||||||||||||||||
| Varighed | 1 semester | ||||||||||||||||||||
| Pointværdi | 6 (ECTS) | ||||||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||||||
| Eksamen | skriftlig prøve med hjælpemidler Beskrivelse af eksamen: 13-skala, ekstern censur Eksamensdatoer: Continuous assessment of laboratory practical reports and 4 hours written examination | ||||||||||||||||||||
| Rammer for undervisning | Lectures: 1 course module per week. Practicals: 4 hrs/week until mid April. | ||||||||||||||||||||
| Blokplacering | F3, spring Tuesday 13-17 or Wednesday 8-12 | ||||||||||||||||||||
| Undervisningssprog | Engelsk med note om undervisning på dansk | ||||||||||||||||||||
| Anbefalede forudsætninger | 035218 Biokemi 076711 Levnedsmiddelkemi 071213 Levnedsmiddelmikrobiologi 071214 Levnedsmiddelmikrobiologi | ||||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||||
| To provide an essential grounding in meat structure, properties and composition. The course presents a firm basis for agronomy or food science students to understand the nature of meat both as a fresh product and also as a raw material for processed foods. The course is obligatory for food science students who wish to follow the MSc Meat Science specialisation. | |||||||||||||||||||||
| Kursusindhold | |||||||||||||||||||||
| The primary aspects of muscle growth and development will be examined as the basis of the meat production process. The principles of the changes in muscle following slaughter and the essentials of meat quality will be introduced. The course will also give a primary knowledge of microbiological aspects of meat safety. | |||||||||||||||||||||
| Undervisningsform | |||||||||||||||||||||
| Basic concepts and theoretical background will be presented in lectures. Laboratory practicals then show the essential application of many of these concepts. In selected areas topics of current interest in the area are presented in seminar form. The seminars involve students in development of ideas based on their reading of original literature. A small case study is included as an example of problem-based learning. | |||||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||||
| Compendium of lecture notes (DSR)Practical manual: www.mli.kvl.dk/meat/special/Course_material/Meat_as_a_raw_material/practicals.htm | |||||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||||
| Lars Kristensen, lak@life.ku.dk, Institut for Fødevarevidenskab/Kødvidenskab, Tlf: 35283246 | |||||||||||||||||||||
| Studienævn | |||||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||||||
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