Module: Advanced Meat Science and Techology (1507-500)

Persons:

• Prof. Dr. Jochen Weiss (verantwortlich)

Degree Program:

• Food Science and Engineering (Master, since 01.10.2013)
  3. Semester, elective
• Food Biotechnology (Master, since 01.10.2013)
  3. Semester, elective
• Food Biotechnology (Master, since 01.10.2016)
  3. Semester, elective
• Food Systems (Master, since 01.10.2019)
  1. Semester, elective

Prerequisites for Attendance:

-

Sprache:

English

ECTS:

7,5 credits

Frequency:

every winter semester

Length of the Module:

4 weeks (block 1)

Compulsory assignment:

Klausur, Referat/Vortrag

Module examination:

Written exam 80% and oral presentation 20%

Final examination:

written exam, oral presentation

Length of the examination:

120 minutes

Workload:

60 h attendance + 165 h independent study = 225 h workload

Professional competences:

The aim of the course is that after completion of the course, students are able to recall knowledge of fundamental biochemical properties of animal-based raw materials. They understand various industrial processes used to convert these specific raw materials into various meat products. They generate self-reliantly the most popular and commonly manufactured meat products in teamwork. They perform the required process opera-tions on a pilot plant scale to generate those products. They know and recognize the function and role of various additives and ingredients used to manufacture industrial meat products. They analyze and calculate the most important quality parameters for meat and meat products and know the legal framework. The students restructure raw material and technological elements according to a specific task into new products. They understand scale up issues and topics surrounding hygiene and safety of meat-based products.

Key competences:

The aim of the course is that after completion of the course, students are able to have advanced knowledge in key unit operations. Participants apply critical problem assessments and discriminate tasks and targets with analytical thinking. They evaluate the results for evaluation of known quality criteria. They develop their creative potential, their ability to communicate and cooperate in teamwork. They represent scientific results in an appropriate manner and improve their verbal skills.

Comments:

Maximum number of participants: 24
Registration via Ilias 150 g
Registration opens 4 weeks prior to the start of the semester
Criteria according to which study places are awarded: in order of receipt

Courses