Livestock science and animal production technologies

Professor
Academic discipline: Impianti industriali meccanici (ING-IND/17)
Field: A scelta dello studente
Type of training activity: Student's choice

32 hours
of face-to-face activities

4 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

knowing the facilities and equipment for slaughtering and cutting the main species of livestock and how their design may affect the safety of foods of animal origin

Prerequisites

<ul>
<li>principles of microbiology</li>
<li>principles of food chemistry</li>
</ul>

Course unit content

<ul>
<li>non-specific requirements of the food industries</li>
<li>the design of the main types of meat processing plants, slaughterhouses (cattle, pigs, chickens) and meat cutting plants</li>
<li>laboratories for products of animal origin</li>
</ul>

Full programme

- - -

Bibliography

<ul>
<li>Leo M.L. Nollet , Fidel Toldra “Advanced Technologies For Meat Processing” CRC; 1 edition (March 21, 2006). ISBN-13: 978-1574445879</li>
<li>Alan R. Sams “Poultry Meat Processing” CRC ISBN-13: 978-0849301209</li>
</ul>

Teaching methods

<ul>
<li>classroom lectures</li>
<li>exercitations in slaughterhouses and meat cutting plants</li>
<li>oral examination</li>
</ul>

Assessment methods and criteria

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Other information

- - -

MEAT PRODUCTION AND PROCESSING PLANTS cod. 1002055

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

MEAT PRODUCTION AND PROCESSING PLANTS
cod. 1002055