Course: Advanced Meat Science and Technology (1507-502)

Persons:

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

Type of Course:

exercise

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 participate in daily pilot plant exercises where they will have the opportunity to manufacture boiled, cooked or raw, fermented sausages and cooked or raw hams products themselves. The course will allow an insight into key analytical methods and will analyze the most im-portant analytical methods for meat products that are required to comply with regulatory aspects of the meat products. They will present their group exercise in a presentation.

Literature:

Script to the module

Location:

Hohenheim

Remarks:

Registration opens 4 weeks prior to the start of the semester and closes at the beginning 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 (elective)