Course Details

• Credit: 4
• Semester: 2
• Prerequisite: IMG103 Food Chemistry (pass)
  

Synopsis

This course discusses the structure and composition of animal based-product such as fish, meat, poultry, egg, dairy, etc. This course will also discuss the biochemical changes during postharvest and its effects on product quality. Processing technologies of animal-based product such as freezing, drying, canning, etc. will be discussed. Effects of processing on product quality will also be discussed.

Course Objective

This course is designed to provide students with an overview of various aspects and technologies involved in producing animal-based food products.

Course Content

Lectures:
 ➤ Chapter 1: Processing Technology of Dairy-Based Products
 ➤ Chapter 2: Processing Technology of Egg-Based Product.
 ➤ Chapter 3: Processing Technology of Fish-Based Products
 ➤ Chapter 4: Processing Technology of Poultry- and Meat-Based Products

Lab Practicals:
 ➤ Lab 1: Processing and analyses for yoghurt 
 ➤ Lab 2: Processing and analyses for butter
 ➤ Lab 3: Processing and analyses for preserved egg
 ➤ Lab 4: Processing and analyses for canned chicken curry
 ➤ Lab 5: Processing and analyses for a meat patty

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the source, structure and composition of materials and various food products from animal origin.
2. Describe the physiological and biochemical changes in animal-based raw food materials.
3. Evaluate the characteristics of materials, processing procedures, and animal-based products in terms of food quality and safety.
4. Develop a written communication that presents content in a clear, organized and concise manner.
5. Work effectively in team activities within and outside the laboratory.