Animal Food Science
The course is for food science students but also open for other students interested in the subject. Since the course focuses on chemical, biochemical and microbiological changes that occur during handling, storage and processing of the raw foods, you need a broad knowledge in Food Science or Biology and some basic knowledge in Animal Physiology and Microbiology.
The course will give you knowledge about different quality aspects related to the raw materials milk, meat, fish and egg. You will learn about cheese and sausages, how they are produced and factors in processing and handling that are important. Some questions that will be answered are: What happens during cheese ripening? How do sausages get the nice pink colour?
In the practical parts of the course you will make cheese, compare how texture and flavor of animal food products are affected by variation in the process, learn how to evaluate the quality of different fish species and measure quality parameters like colour and texture of meat products. You will also visit a slaughter facility and a dairy plant.
Current topics in animal food science will be presented by and discussed in groups.
Information from the course leader
Welcome to the Animal Food Science course (LV0108, 15 hp) spring term 2023 - starting Wednesday March 22, ending Friday June 2!
The first part of the course will focus on Dairy science and technology, and the second part on Meat science and fish quality. There will be written examinations at the end of each of these parts. A preliminary schedule will be available on the course homepage latest February 22. At the roll-call, we will give detailed information about the course and its different activities. Formation of student groups for exercises will also take place at the first day of the course. The roll-call takes place Wednesday March 22 at 10.15 in room C212 in the BioCenter building. Don't miss out! If you for some reason cannot participate at the roll-call, please send an e-mail and let us know.
Course literature can be found on the course homepage, additional reading material will be handed out during the course. If you have changed your plans and decided not to participate in the course, please inform me ASAP by sending an e-mail (ase.lundh@slu.se). This facilitates the final planning of the course and makes room for additional students.
Important!! If you are not already registered as SLU student you must sign up for your campus account on time. Information about how to do this can be found here:
https://student.slu.se/en/studies/new-student/check-list
It is important that you register yourself to the course and you can do this via the student web (Ladok Student). However, to do this, you must have enabled your campus account.
Finally, if you have questions, please contact me at ase.lundh@slu.se, or our director of studies, Hans Jonsson (hans.jonsson@slu.se) or Su-Lin Hedén (su-lin.leong@slu.se).
We look forward to seeing you March 22!!
Best regards from your course leaders!
Åse Lundh and Sabine Sampels
Course evaluation
The course evaluation is now closed
LV0108-40042 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0108
Academic year 2021/2022
Animal Food Science (LV0108-40093)
2022-03-24 - 2022-06-05
Academic year 2020/2021
Animal Food Science (LV0108-40124)
2021-03-24 - 2021-06-06
Academic year 2019/2020
Animal Food Science (LV0108-40034)
2020-03-25 - 2020-06-07
Syllabus and other information
Syllabus
LV0108 Animal Food Science, 15.0 Credits
Animaliska livsmedelSubjects
Food Science Biology Food scienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Written examination dairy science and technology | 6.0 | 0202 |
| Written examination meat science and fish quality | 6.0 | 0203 |
| Participation in other mandatory assignments | 3.0 | 0204 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent to 120 credits including 90 credits in one of the subjects Biology or Food Science, of which 5 credits Animal Physiology and 5 credits Microbiology. Knowledge equivalent to English 6 from upper secondary school.Objectives
After completion of the course, the student should be able to:
comprehensively describe composition and properties and how different production factors may influence upon utilisation processing and final product quality for milk, meat and fish
clearly account for industrial processes which transform raw milk, meat and fish into ready-to-eat products
comprehensively describe the importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality.
Content
The course deals with different animal food production chains, including milk, egg and meat from cattle, pig, poultry and fish. Emphasis is on the chemical composition and structures of animal food raw materials, and how these are affected by external factors in production and handling. Major food-processes, e.g. for milk, fermented milks, butter, cheese, beef, ham, sausage, and fish products will be described, whereby relationships between the composition of the raw material and the eating quality of the resulting products will be emphasized.
The course consists of lectures, laboratory exercises, group assignments, seminars and study visits.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Approved written examinations. Participation in compulsory components, including laboratory exercises, group assignments and seminars.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Molecular Sciences
Further information
Grading criteria
LV0108 Animal food science 2023 Course grading criteria
|
Grade
|
Course objective 1 |
Course objective 2 |
Course objective 3 |
|
5 |
|
Evaluate how variation in the composition of the raw food material (milk, meat, fish) may affect the refining process and suggest necessary modifications in the process |
Assess the importance of different metabolic and biochemical factors in predicting the final quality of animal food products |
|
4 |
Apply scientific principles to explain how different production factors will affect the composition and processing of milk, meat and fish as well as final food product quality for milk, meat and fish. |
Explain how different stages of processing are integrated within the chain, using own examples.
|
Apply scientific principles to explainthe importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality |
|
3 |
Comprehensively describe composition and properties of milk, meat and fish and how different production factors influence utilisation, processing and final food product quality for milk, meat and fish |
Clearly account for the industrial processes that transform and refine milk, meat and fish into ready-to-eat products.
|
Comprehensively describe the importance of biochemical, microbiological and hygienic factors for the utilisation of milk, meat and fish and for the final food product quality |
Forms of examination of the course objectives
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|
Course objective 1 |
Course objective 2 |
Course objective 3 |
|
Form of examination
|
|
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Litterature list
- Dairy science and technology (2nd edtition, 2005). Walstra, Wouters and Geurts (editors). https://www.adlibris.com/se/e-bok/dairy-science-and-technology-9781420028010
- Meat science. An introductory text (2nd edition, 2010). Warris. https://www.adlibris.com/se/bok/meat-science-9781845935931
- Quality and quality changes in fresh fish. FAO. http://www.fao.org/docrep/V7180E/V7180E00.HTM