Courses list

Wersja polska

Course code: NTSS10156f16
Semester: 2016/2017 summer
Name: Meat Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: prof. dr hab. Tadeusz Szmańko
Language of instruction: Polish / English
Lecturer: dr inż. Małgorzata Korzeniowska. The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.

Learning outcomes: Knowledge: Students know the structure, chemical composition, funcional properties, conservation methods and the tendency of culinary and technological utilization of slaughtered raw materials. Skills: The completion of the course enables the management of animal slaughter technology, obtaining of animal raw materials, their preservation and processing.

Competences: Social skills (Attitude): The student knows the nutritive value of slaughtered raw materials - enables the management of processing and/or preservation of them.

Prerequisites: biochemistry, microbiology, general food technology

Course content: Animal breeds and the utilized type of livestock, slaughter lines, slaughter raw materials. Primary and nonedible slaughter by-products, obtaing, initial processing and/or preservation. The structure, the chemical composition, nutritive value, post mortem changes, utilization, processing and/or preservation of animal raw materials.

Recommended literature: 1. Meat products handbook.G. Feiner. CRC Press 2006; 2. Meat Science. An introductory text. Warriss P.,D., CABI Publishing 2000; 3. Mięso- podstawy nauki i technologii. Praca zbiorowa pod redakcją A. Pisuli i E.; Pospiecha. Wyd. SGGW, Warszawa 2011; 4. Higiena mięsa, Prost E., PWRiL 2006.

Assessment methods: Written exam.

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