Module: Food Chain Eggs and Poultry Meat (4608-430)

Persons:

• apl. Prof. Dr. sc. agr. habil. Michael A. Grashorn (verantwortlich)

Degree Program:

• Agricultural Sciences - Animal Sciences (Master, since 01.10.2015)
  3. Semester, semi-elective
• Agricultural Sciences - Animal Sciences (Master, since 01.04.2019)
  3. Semester, semi-elective

Relation to other Modules:

This module is a good basis for working in egg production and processing as well as in poultry meat production and processing.

Prerequisites for Attendance:

This lecture is partly based on contents of module 4703-210. Information on module 4703-210 may be requested from the institute.

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Vortrag in Gruppen (25%)

Final examination:

schriftliche Klausur (75%)

Length of the examination:

120 minutes

Workload:

56 h presence + 104 h preparation at home + exam = 160 h workload

Professional competences:

Students should learn the basic knowledge on production, processing, hygiene and marketing of eggs and poultry meat. Gathering of quality criteria is the prerequisite for the assessment of eggs, poultry and rabbit meat in the range of animal derived human food. Students should visualize physiological relations, complexity of quality, and importance of interactions between factors affecting quality. This knowledge is the basis for identifying the meaning of extensive productions systems and quality assurance systems for eggs and poultry meat.

Key competences:

- Mediation of analytical and critical reasoning
- Facilitation of ability to communicate
- Development of ability to work in a team
- Facilitation of competence in the English language

Courses