| Responsible Department | Department of Food Science
75 % Department of Basic Animal and Veterinary Sciences 15 % Institute of Food and Resource Economics 10 % | ||||||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||||||
| Duration | Two blocks | ||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||
| Examination | Final Examination oral examination Portfolio Examination No aid allowed Description of Examination: An oral examination test the theoretical knowledge of the students 7-point scale, external examiner | ||||||||||||||||||
| Requirement for Attending Exam | Participation in group oriented project work, finalised with written report. | ||||||||||||||||||
| Organisation of Teaching | Lectures, tutorials and excursions | ||||||||||||||||||
| Block Placement | Block 3 Week Structure: A Block 4 Week Structure: A | ||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||
| Restrictions | None | ||||||||||||||||||
| Course Content | |||||||||||||||||||
| The aim of this course is to give the students comprehensive knowledge about timely and important aspects of animal production and how differences in production affect the final quality of meat. Lectures and tutorial in this area will focus on global meat markets and trends in consumer behaviour. Environmental and ethical aspects of meat production will be discussed as well as a thorough knowledge of biology and genetics will be acquired. We will have a close look at all the parameters concerning animal production which are so often discussed in the media as being important for the ultimate meat quality. This includes questions like what are the current breeding strategies used for pigs poultry sheep and cattle, both as seen in Denmark and internationally? How are the genes for specific quality traits identified and how do producers ensure inheritability of genes for good meat quality? What genetic differences are seen between breeds? How can the latest advances in genomics be exploited? How much can the meat quantity and quality be influenced by feeding strategies, feed ingredients and/or production systems? Could biotechnology replace animal production? Beside the lecture and tutorials, we may make excursions to conventional and organic farms and relevant research institutes. Students will be evaluated by an oral exam in addition to a project report. | |||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||
| The lectures introduce theoretical and practical aspects of meat production. The tutorials, excursions and project work will help the students to interpret and obtain an understanding of the above mentioned aspects. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| The main objective of this course is to provide students a comprehensive knowledge of key factors for the production of muscle based foods. Global socio-economically factors of the meat market, biological and ethical aspects of animal production will be covered and their impact on nutritional and eating qualities. Knowledge: The students will acquire knowledge about global meat markets and animal production systems, genetic parameters of meat quality traits, the impact of animal feeding and production systems as well as ethical problems in connection to animal welfare and meat production Skills: Receive skills in order to analyze, debate and communicate meat science related subject areas Reading and understanding of original scientific literature Presenting meat science orally and in writing Competence: Evaluate and describe meat science related challenges and facts | |||||||||||||||||||
| Course Literature | |||||||||||||||||||
| * Copies of lecture notes and rewiev papers are provided. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Dagmar Adeline Brüggemann, dab@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33248 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Work Load | |||||||||||||||||||
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