Course code MVI381

MVI381 Muscle Food Processing Technology

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Showing course contents for the educational year 2015 - 2016 .

Course responsible: Bjørg Tordis Egelandsdal
Teachers: Ellen Skuterud
ECTS credits: 10
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Minimum 5, maximum 20 students.
Teaching exam periods:
Teaching and examination in the autumn paralell.
Course frequency: Odd years,
First time: Study year 2005-2006
Preferential right:
Master's students in Food Science (M-MAT).
Course contents:

Animal welfare in connection with stunning of animals. Slaughter technology, grading and by-products of slaughter. Technology used to ensure tenderness.

Process technology: Heat treatment and cold storage. Minced meat technology. The use and function of selected ingredients/additives. Salting and smoking technology.

Lipid oxidation and warmed flavour: Technology for avoiding lipid oxidation. Products with improved fatty acid composition.

Marinating: The process and its ingredients.

Production of fermented dry-cured sausages: The process and the development of flavour. Fundamentals on flavour development of meat, boar taint and the problems related to entire male pig production.

Microbiology/hygiene/parasites and similar, specific for meat will be included in the course, depending on the background knowledge of the participants. A project may be given on this topic.

Recipe optimisation methodology and (mathematical) modelling relevant for shelf life managing of animal products is introduced.

Learning outcome:
The students will gain an understanding of several of the industrial processes (minced meat technology, salting/smoking, fermentation and similar) that are used for keeping and processing meat products. The students will gain detailed insight into the production process, the choice of raw materials as well as the quality of selected final products.
The course covers to some degree the well-being of animals/the slaugtherprocess and its impact on final product quality. In addition, environmental problems related to handling waste materials from slaugtherhouses and the insufficient consumption of by-products are touched upon. Oxidative stability of meat through storage and processing as well as the major mechanisms that influence degradation of food components through processsing will be lectured.

Skills:
The course is built around four larger projects where the students are producing and evaluating different meat products using their own analysis. As a rule, dry fermented sausages, bacon and two products of heated, comminuted meat are produced. However, minor changes are made every year. 

Learning outcome:
The student should be able to select raw materials, ingredients and control processes towards the desired final product quality (for selected products). The student must know methods for suggesting an improved process when faults occur. 
Learning activities:

Lectures.

Practical exercises including laboratory work with compulsory reporting. Projects (literature evaluation of selected topics).

Introduction to relevant commercial computer programs to be used for calculations in the product development projects.

Teaching support:

Fronter.

Certain office hours are arranged with the students at the beginning of the semester. Otherwise, e-mail is used: mailto:bjorg.egelandsdal@umb.nobjorg.egelandsdal@nmbu.no.

Syllabus:

The course is based on various books from BSc courses such as MVI274 (recommended: Warriss' Meat Science - An Introduction), the books used in Food Chemistry (Fennema/Belitz & Grosch & Schieberle), Biochemistry (Van Holde), Food Microbiology (Adams and Moss). Students who would like a proper textbook in Meat technology are referred to: Meat Science and Applications by Hui, Nip, Rogers og Young, 2002.

A possible alternative will be the use of scientific papers, selected chapters and handouts.

A reading list will be available when the course starts.

Prerequisites:
Knowledge of unprocessed food corresponding to MVI274, KJB 200 Biochemistry or corresponding, KJB210 Food chemistry or corresponding. 
Recommended prerequisites:
Bachelor's in Food Science, Biotechnology or Nutrition.
Mandatory activity:

Project work.

Literatur evaluation.

Assessment:
Project work and report: 40%. Literature evaluation: 20%. Written examination: 40%.
The student must pass all three parts of the course. 
Nominal workload:
Lectures, students' presentations: 60 - 80 hrs.
Pilot plant and laboratory work: 48 hrs.
Excursion: 8 hrs.
Self study: 164 - 184 hrs.
Total: 300 hrs.
Entrance requirements:
Special requirements in Science.
Type of course:
2 x 2 lectures per week.
6 - 8 days' work in pilot installations and laboratories.
Student presentations of project assignments in plenary (hours dependent on the number of participants). Excursion: 1 complete day. 
Note:
MVI381 alternates with the course MVI320 Fish processing technology.
Examiner:
External examiner for the selection of project assignments, and grading of project reports and the written examination papers. 
Allowed examination aids: Calculator handed out, no other aids
Examination details: Continuous exam: A - E / Ikke bestått