MEAT PRODUCTION AND PROCESSING PLANTS
COD. 1002055
TYPE OF COURSE: OPTIONAL SUBJECTS
Learning outcomes of the course unit
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
- principles of microbiology
- principles of food chemistry
Course contents summary
- non-specific requirements of the food industries
- the design of the main types of meat processing plants, slaughterhouses (cattle, pigs, chickens) and meat cutting plants
- laboratories for products of animal origin
Recommended readings
- Leo M.L. Nollet , Fidel Toldra “Advanced Technologies For Meat Processing” CRC; 1 edition (March 21, 2006). ISBN-13: 978-1574445879
- Alan R. Sams “Poultry Meat Processing” CRC ISBN-13: 978-0849301209
Teaching methods
- classroom lectures
- exercitations in slaughterhouses and meat cutting plants
- oral examination
ACADEMIC YEAR: 2009/2010
YEAR OF STUDY: 1
SEMESTER: First semester
NUMBER OF CREDITS: 4
UNIT COORDINATOR: GHIDINI Sergio
CONTACT HOURS: 32
