ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00136f11Semester: 2011/2012 winter
Name: Poultry meat and egg hygiene and technology
Major: Veterinary Medicine
Study Type: one cycle
Course type: optional
Study Semester: 10
ECTS points: 1
Hours (Lectures / Tutorials / Other): 6 / 9 / 5
Lecturer: dr Katarzyna Kosek-Paszkowska, dr hab. Adam Malicki-prof.UP
Language of instruction: Polish / English
Learning outcomes: After completing of the course, student is familiar with the technological process of the slaughtering various species of poultry, student can analyze the hazards in the process of poultry slaughtering, can determine whether the slaughtering process is complied with GMP / GHP rules. The student knows the basic processes and principles regarding the processing of poultry meat, is able to properly designate critical control points during slaughter and processing of poultry, can assess the freshness of eggs and egg products, knows the microbiological hazards associated with products containing eggs, student can make as well a microbiological analysis of poultry meat products, eggs and egg products.
Competences: After completing of the course, student is familiar with the technological process of the slaughtering various species of poultry, student can analyze the hazards in the process of poultry slaughtering, can determine whether the slaughtering process is complied with GMP / GHP rules.
Prerequisites: animal anatomy, biochemistry, animal physiology, microbiology, food law, food technology basis
Course content: Chicken and turkeys slaughtering technology, technology of slaughter of ducks, geese and ostriches, poultry meat cutting, the HACCP system in the slaughtering, cutting and processing of poultry meat, hazard analysis and determination of critical control points during the slaughtering process of poultry, slaughter by-products management and waste, processing of poultry meat , microbiological examination and sensory analysis of processed poultry meat, egg production rules, the nutritional value of eggs, storage and preservation of eggs and egg products microbiology.
Recommended literature: 1. \\\\\\\\\\\\\\\"Poultry meat hygiene and inspection\\\\\\\\\\\\\\\", Bremner A.S., Bailliere Tndall, London, 1977. 2.“Poultry meat processing and quality” G.C Mead, C.H.I.P.S, USA, 3. “Eggs and Egg products quality” European Symposium, Poznan, 1997.
Assessment methods: Oral exam- minimum knowledge to pass: 70%.
Comment: This subject can be tought for a group of 18 students.