| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: There will be a 3 hour final exam 13-skala, intern censur Eksamensdatoer: 02 November 2006 | ||||||||||||||
| Rammer for undervisning | Some lectures will be held at Lund University. | ||||||||||||||
| Blokplacering | Block 1 Ugestruktur: C | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| This course is a required module for the Masters of science in meat science and technology. This course will provide students competance in the basic biochemistry of meat as it pertains to the production of processed foods as well as an good basic understanding of the biochemical properties of meat product additives. The course will also give the students added competance in meat processing technologies as students will be involved in the hands on production of processed meat products. | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| The course aims to provide students knowledge of both the theoretical and practical aspects of meat processing, from scelecting the optimal raw materials to packaging the finished product. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| The course will include lectures and laboratory exercises which will include information from the choice of raw materials for the production of processed meat products through to the packaging of the finished product. Numerous processeing techniques will be covered such as, marination and drying, Mincing, emulsifying, slicing, combination with additives, the process of heat treatment, cooling and freezing, and fermentation. Also covered will be new technologies in the production of processed meat foods. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| The course will combine lectures and practical laboratory training. Some lectures will be held at Lund University. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| The required textbook for this course is Varnam, A.H. and Sutherland, J.P. "Meat and Meat Products, Technology, chemistry and microbiology." Chapman and Hall. 1995. During the course, supplementary reading will be made available. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Moira A. Lawson, mal@life.ku.dk, Institut for Fødevarevidenskab/Kødvidenskab, Tlf: 35333248 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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