Course Code: VET413
Course Title : Milk and Meat Technology
Weekly Teaching Hours: (2,1)
Course Description : The course is designed to provide 8th. semester students with a strong knowledge and practical experience in milk and milk-derived food products handling and processing, slaughter methods, meat and meat product handling and processing, techniques for quality control of products of animal origin,environmental health and sanitation from a food science perspective.
Recommended Textbook(s) and Supplementary Books:
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Animal Products Technology by Mandal and Biswas. 2014
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The Complete Technology Book on Meat, Poultry and Fish Processing NPCS Board of Consultants & Engineers by 2nd. Ed. 2013
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Dairy Science and Technology by Walstra, Wouters and Geurts. 2 nd. Ed. 2006
Course Assessment:
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Class Participation 10%,
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Mid-term Examination 30%,
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Assignments 10%,
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Final Examination 50%,
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Attendance 95%compulsory.