| |
| Previous course: C3084 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3084/30784 |
| Prerequisite: Bestået levnedsmiddelingeniøreksamen. |
| Recommended semester:
7th - 9th semester |
| Scope and form: Lectures, excursions, exercises. |
| Examination:
Approval of compulsory activities is a prerequisite for taking part in the ex. Written exam
(13 point scale
) |
| Contact person: |
Peter Zeuthen, IBT, Building 221, Tel. +45 4525 2648 |
|
| Aim: Presentation of various forms of processing of meat products, considering optimization of both quality and yield. Practical application of many of the basic subjects, including physical chemistry, food chemistry and food microbiology. In addition, through practical studies of various kinds of processing to reach a good understanding of the technological possibilities for meat product processing. |
| Contents: Chopping and mincing of meat. Curing. Marinating. Other ingredients in meat products. Food additives. Drying, smoking, heat treatment. Packaging and storage. Combined treatments (hurdle theory). Product development. |
