Course: Advanced Meat Science and Technology (1507-501)

Persons:

• Prof. Dr. Jochen Weiss (verantwortlich)
• Kurt Herrmann (begleitend)
• apl ProfDr Monika Gibis (begleitend)

Type of Course:

lecture

In-Class Hours Per Week:

2

Contents:

A focus of the course is to introduce students to modern industrial processes used to generate the most popular and commonly manufactured meat products, i.e. boiled, cooked or raw, fermented sausages and cooked or raw hams. Students will learn about the properties of raw materials used and issues surrounding their provisioning (e.g. slaughtering, cutting, conditioning or confectioning). The course features various guest speakers from industry that will introduce students to specific aspects of this industrial sector (e.g. encasing of products, smoking and drying of products, use of starter cul-tures). The course will allow an insight into key analytical methods that are required to comply with regulatory aspects of the meat products, such as method to analyze meat product quality and safety.

Literature:

Script to the module

Location:

Hohenheim

Remarks:

Registration opens 4 weeks prior to the start of the semester and closes at the begin-ning of the semester. First preference will be given to students enrolled in the M.Sc. Food Science and Engineering and then M.Sc. Food Biotechnology. Remaining free slots will then be given to students enrolled in other M.Sc. degree programs.

Module:

• 1507-500 Advanced Meat Science and Techology (compulsory)