Meat technology 2
|Structure Type: ||Course|
|Credits: ||5.0 points|
|Responsible Teacher: ||Pasto, Matti-Pekka|
|Language of Instruction: ||Finnish|
Course Implementations, Planned Year of Study and Semester
|Curriculum  ||Semester  ||Credits  ||Start of Semester  ||End of Semester|
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Prerequisites / Recommended Optional Courses
Meat technology 1
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Recommended or Required Reading
Supplementary material; Lawrie’s meat science (2007)
Meat industry articles
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Assignments (attendance compulsory)
- Field trips (possible)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Exam, portfolio or journal