HFX310 Product Quality, Meat, Milk and Eggs
There may be changes to the course due to to corona restrictions. See Canvas and StudentWeb for info.
Showing course contents for the educational year 2018 - 2019 .
Course responsible: Øystein Ahlstrøm
Teachers: Anna Haug, Nils Petter Kjos, Magny Sissel Skinlo Thomassen, Jan Berg
ECTS credits: 10
Faculty: Faculty of Biosciences
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: 2013V
Last time: 2019H
The course will give basic and detailed descriptions of the term "Meat quality", with focus on factors of importance for sensoric, ethical and nutritional quality of meat from pork, birds, sheep, goats and beef. demonstrations and descriptions of methods for measuring quality will be given. The industry`s concerns about product quality will be adressed during excursions and visits to applied research institutions.
The student will have gained a solid theoretical understanding of quality and the comonents responsible for the quality of different meats,and effects of genetic bacground, nutrition, handling and slaughter. The student will further gain some insights related to quality of milk and eggs, to methods of measuring quality parameters, and to expectations from food industry and the consumers.
The course will consist of 50 hours of lectures, 4 hours of demonstrations and excursion to food industry.The student is expected to present her/his impressions in an excursion report which has to be approved before the examination.
HFX206 or similar
3 hours written examination
Special requirements in Science
Reduction of credits:
Type of course:
Lectures: 50 hours. Demonstrations: 4 hours. Excursion: 1 day.
External sensor approves exam questions and evaluate all exam answers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: One written exam: A - E / Ikke bestått