| Department of Food Science | |||||||||||||||||||||
| Earliest Possible Year | |||||||||||||||||||||
| Duration | 1 semester | ||||||||||||||||||||
| Credits | 6 (ECTS) | ||||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, external examiner Dates of Exam: Continuous assessment of laboratory practical reports and 4 hours written examination | ||||||||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week. Practicals: 4 hrs/week until mid April. | ||||||||||||||||||||
| Block Placement | F3, spring Tuesday 13-17 or Wednesday 8-12 | ||||||||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||||||||
| Optional Prerequisites | 035218 Biochemistry 076711 Food Chemistry 071213 Food Microbiology 071214 Food Microbiology | ||||||||||||||||||||
| Course Objectives | |||||||||||||||||||||
| 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. | |||||||||||||||||||||
| Course Contents | |||||||||||||||||||||
| 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. | |||||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||||
| 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. | |||||||||||||||||||||
| Course Litterature | |||||||||||||||||||||
| Compendium of lecture notes (DSR)Practical manual: www.mli.kvl.dk/meat/special/Course_material/Meat_as_a_raw_material/practicals.htm | |||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||
| Lars Kristensen, lak@life.ku.dk, Department of Food Science/Meat Science, Phone: 35283246 | |||||||||||||||||||||
| Study Board | |||||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||||
| Course Scope | |||||||||||||||||||||
| |||||||||||||||||||||