Course Details

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

Synopsis

This course discusses structure and composition of animal based-products. This course will also discuss the biochemical changes during postharvest and its effects on the product quality. Processing technologies of animal based products will be discussed. Effects of processing on product quality will also be reviewed.

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: Dairy-Based Product Processing Technology
 ➤ Chapter 2: Egg-Based Product Processing Technology
 ➤ Chapter 3: Meat-Based Product Processing Technology
 ➤ Chapter 4: Poultry-Based Product Processing Technology
 ➤ Chapter 5: Fish-Based Product Processing Technology

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 and variability of raw food materials, as well as their impact and physiological and biochemical changes on animal-based food products during processing.
2. Display technical skills on the processing of selected animal-based food products.
3. Design processing methods that make safe, high quality animal-based food products.
4. Work effectively in a team to design processing methods.