Course syllabus

Animaliska livsmedel
Animal based food products

YTHA45, 7,5 credits, G1 (First Cycle)

Valid for: 2012/13
Decided by: Education Board 2
Date of Decision: 2012-03-20

General Information

Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Compulsory for: YL2
Language of instruction: The course will be given in Swedish

Aim

Animal based food products comprises the production of milk, eggs, meat and fish. The aim of the course is to provide the student with the knowledge of how to ensure that both fresh and processed animal based food products reach the consumers with optimal quality and minimal environment impact.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

Have knowledge of how food legislation laws regulate milk, eggs, meat, fish, and processed/refined products consisting of them.

Be aware of the different breeding/rearing methods for dairy and beef cattle as well as fish and poultry and how these methods can affect the quality of raw materials and their impact on the environment.

Have knowledge of the production process for milk, eggs, meat, and fish.

Have detailed knowledge of the composition and structure of animal based food as well as the function and characteristics of these components.

Have detailed knowledge of the transformation muscle to meat.

Have detailed knowledge of which stages in the treatment of milk that reduces its microbiological load and what laws govern milk production.

Have knowledge of the underlying theory for separation, pasteurization, homogenization, drying as well as have understanding of which factors are of importance for the final products quality.

Have knowledge of the most common micro-organisms in animal based foods, including spoilage bacterial, pathogens, and those used in a positive way such as in fermentation, as well as how to analyze these microorganisms.

Have knowledge of the industrial processing of milk, eggs, meat and fish, and be familiar with the equipment used in the industry, how choices of raw material are made, and how the manufacturing process and storage affects the final product.

Have knowledge of what happened in animal based foods during cooking /preparation.

Have detailed knowledge of which microbial risks are associated with the consumption of animal based food products.

Have knowledge of the nutritional value of milk, eggs, meat, fish, and processes products containing them.

Have knowledge of which changes occur in different animal based food products during processing, prepearation, cooking, and re-heating.

Have knowledge of how health claims may be used in the marketing of food products.

be able to explain what affects the flow of liquids in piping systems

Competences and skills
For a passing grade the student must

Be able to examine the occurrence of micro-organisms in animal based raw materials and products, plus be able to choose the best substrate and sample preparation methods for identification for a given situation.

Be able to decide which functional properties are possessed by the different components in animal based foods.

Contents

The definition of animal based food is including milk, eggs, meat, fish and processed products containing them. This course deals with the entire production process from breeding and rearing, to handling and storage routines, industrial processing, creation of value added products, preparation and cooking, and finally consumption. Choice of raw material, handling routines and equipment will be discussed from the point of view of eating quality, and suitability as a raw material from both the perspective of the food industry and environmental impact.

One section of the course will deal with the importance that the entire process line is well thought out in  order to attain a desired final result. This section introduces fluid mechanics, what affects the flow of a fluid in a pipe system, how to dimension and choose a pump for a certain piping system taking into account the relevant pressure lost in the system.

The course consists of lectures, laboratory exercises, group assignments, and field trips.

Examination details

Grading scale: UG
Assessment: Written examination, laboratory exercises, assignments, project report, and field trips.

Parts
Code: 0110. Name: Written Examination.
Credits: 7,5. Grading scale: UG.
Code: 0210. Name: Study Visits and Guest Lectures.
Credits: 0. Grading scale: UG.
Code: 0310. Name: Handing in Reports.
Credits: 0. Grading scale: UG.
Code: 0410. Name: Laboratory Experiments.
Credits: 0. Grading scale: UG.

Admission

Required prior knowledge: YTHA70, YTHA65, och YTHA75.
The number of participants is limited to: No
The course overlaps following course/s: YTH202

Reading list

Contact and other information

Course coordinator: Nils-Bo Nilsson, nils-bo.nilsson@food.lth.se
Course homepage: http://www.livsmedel.lth.se
Further information: Study visits and guest lectures are compulsory. In case of legal impediment the student has to accomplish an individual assignment with an equivalent content.