Course Code : ABF 358
Course Title : Animal-origin Food Science and Technology
Weekly lecture and application hours of the course: 5-2
Course Description:The course focuses on meat and meat products but pays also attention to fish and fishery products. Composition, structure,properties and nutritive value, factors influencing meat quality. Post- mortem biochemical, physiological, microbiological and mechanicalprocesses in muscles. Hygiene: parasites, Zoonosis causing microorganisms, viruses, prions and contaminants. Principles of meat inspection.Processing and preservation methods for meat and fish products. ISO22000 (HACCP) and quality control of processed meats. Specific analyticalaspects of meat products and fundamentals of their (inter) national legislation. The course includes lectures and laboratory exercises. Visits tomeat industries and slaughterhouses could also be arranged.
Textbooks and supplementary books:
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Safety Analysis of Foods of Animal Origin by Leo M.L. Nollet, Fidel Toldra ISBN 1439848173, 9781439848173
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The Food Safety Information Handbook by Cynthia A. Roberts ISBN 1573563056, 9781573563055
Course Evaluation:
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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%,
Attendance 95%compulsory