| Inst. for Fødevarevidenskab | |||||||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||||||
| Eksamen | Sluteksamen skriftlig og mundtlig eksamen Portfolio eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: A written project report followed by an oral defence + opponent on other student report defence Vægtning: Project report 60% Oral defence 25% Opponent on other student 15% 13-skala, ekstern censur | ||||||||||||||||||||
| Forudsætninger for indstilling til eksamen | Accepted laboratory practical reports | ||||||||||||||||||||
| Rammer for undervisning | The first 1/2 of the course consists of lectures (ca. 4 per week), practicals (around 1 day per week), cases and tutorials. The last 1/2 of the course consists of project work and excursion and final exam. | ||||||||||||||||||||
| Blokplacering | Block 4 Ugestruktur: Outside schedule | ||||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||||
| Anbefalede forudsætninger | Meat Production | ||||||||||||||||||||
| Kompetenceområder | |||||||||||||||||||||
| Meat as a Raw Material is part of the specialisation in Meat Science and Technology, and contributes with competences within basic and applied sciences with knowledge of muscle physiology, biology and structure and understanding of the nature of raw meat and product quality. Competences within basic science: The students will obtain comprehensive knowledge on raw meat properties and meat structure and the chemical changes behind the changes occurring during processing and storage of meat. Competences within applied science: Understanding of methods used to assess raw meat quality is obtained. In the final project the students will work independently with definition of the problem and learn to apply fundamental knowledge of raw meat quality on how the complex chain of primary production affect end-product quality. Competences within ethics & values: The course will enable students to make judgement of the ethical problems concerning animal welfare and meat production. | |||||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||||
| The aim of Meat as a Raw Material is to educate students in processes associated with slaughtering and fresh meat production, in what constitutes 'meat quality', both from the producers and consumers point of view, and in the post-mortem events, which lead to the final quality of meat. | |||||||||||||||||||||
| Kursusindhold | |||||||||||||||||||||
| A detailed, in-depth knowledge of the most up-to-date thinking on how production processes interact and affect end-product quality is important in order to be able to optimise high-quality meat production in a continuously changing industry with changing consumer preferences. The emphasis is on those aspects of the complex chain of production which affect end-product quality. Issues of animal transport and preslaughter handling, slaughter and chilling methods, carcass classification, effects of ageing, cutting, boning and freezing, are discussed in the context of the requirement to produce consistent, high quality and safe meat. The ethics of meat production and animal welfare concerns are stressed. The course will also provide students with a good understanding of principal issues such as what quality of meat is, e.g. texture, water-holding capacity colour and flavour. We examine how quality is defined and measured and the many factors affecting its variability. Biological factors as well as post-mortem factors arising from current meat industry practice in Denmark and around the world will be examined. The course will also examine those variations in fresh meat quality with substantial implications in subsequent industrial processing of meat. The course provides a background to understand the biological and technical basis of how meat quality is understood and controlled to provide optimal high quality fresh meat and also meat as a raw material for processed foods. | |||||||||||||||||||||
| Undervisningsform | |||||||||||||||||||||
| Lectures, practicals, cases, tutorials, project work and excursion. Theoretical aspects are covered in lectures and tutorials on selected topics, many of which involve students reading and interpreting original literature. Practical aspects of the course take the form of extended exercises designed to show the interactions of several factors and demonstrations of current research techniques in meat science. Cases are presented as problem-based learning exercises where students must define many aspects of the approach used to answer the questions posed. The objectives of the project work is for the student to obtain skills in using the knowledge from different disciplines and lectures in analyzing factors of importance for meat quality. Excursions to meat slaughter plants and/or research institutions. | |||||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||||
| Compendium of lecture notes is provided. | |||||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||||
| Per Ertbjerg, peer@life.ku.dk, Institut for Fødevarevidenskab/Kødvidenskab, Tlf: 35333255 | |||||||||||||||||||||
| Studienævn | |||||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||||||
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