ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20082o10Semester: 2010/2011 winter
Name: Meat Technology II
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 9
Hours (Lectures / Tutorials / Other): 90 / 45 / 0
Lecturer: dr hab. inż. Andrzej Jarmoluk prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: After this course student knows the compounds and features of meat and fat material. He can evaluate its quality and use in the food processing. He knows which methods preserve it. The student is aware of the technical conditions and technological course of its processing, as well as the compound and quality requirements of the final meat material.
Competences: This course provides the student with the opportunity to occupy the post related to marketing and production organization in meat processing industry.
Prerequisites: Food chemistry, biochemistry, microbiology, general technology, meat technology I
Course content: Technological functions of machines, appliances and technical equipement applied in meat processing. Basics of theory and practical aspects of supplementary substances application and reference in meat industry (creating recepies and forming productions rules). Basics of theory, course of the unit, quality conditions and production technology of: raw products, sausages, smoked meat, edible offal processed meat products and canned products.
Recommended literature: 1. Meat and meat products. Technology, chemistry and microbiology, Varnam A., H., Sutberland J. P., Ed. Chapman and Hall, London, 1995; 2. Meat Science: introductory text, Warriss P.,D., CABI Publishing, 2000; 3. Technologia mięsa, Red. Pezacki W., WNT, 1981; 4. Higiena mięsa, Prost E., PWRiL, 1985; 5. Chemia żywności. Skład, przemiany i właściwości żywności, Red. Sikorski Z.,E., WNT, 2002; 6. Z. E. Sikorski „Ryby i bezkręgowce morskie pozyskiwanie, właściwości i przetwarzanie”, WNT, Warszawa 2004.
Assessment methods: Written exam – test.
Comment: Course running during semester 1 and 2