7 ECTS credits
175 h study time
Offer 1 with catalog number 4005250FNR for all students in the 2nd semester at a (F) Master - specialised level.
Animal products
- Introduction (e.g. societal relevance and definition of the concept “meat”)
- Muscle (structure, functioning, role in animal production)
- Animal production (slaughter, distribution, cooling)
- Biochemistry of meat
- Microbiology of meat (food safety and spoilage)
- Meat fermentation and drying (types, technology)
- Cooked meat products
- active college: laboratory exercises and/or industry visits linked to theory
Plant derived products:
Lipid technology
Sugar technology
Cereal technology
Protein technology
Plant biotechnology
Participation to the practicals is obligatory
Animal products
- Basic knowledge of the concept “meat”
- Basic knowledge of the mode of action and structure of muscle
- Insight in the process of animal production
- Basic knowledge of the quality, health, and safety aspect of meat (products)
- Basic knowledge of meat technology
Plant derived products:
Acquire basic knowledge on the technolgy of the most important groups of plant derived products. Insight in the raw materials and their constituents, processing techniques and the end products (food and non-food). Knowledge of plant biotechnology and its applications in the improvement of nutritional and functional characteristics of plant derived products.
The final grade is composed based on the following categories:
Oral Exam determines 100% of the final mark.
Within the Oral Exam category, the following assignments need to be completed:
Partial marks for ‘Technology of plant derived products’, if the student obtains at least half of the score for this part, are transferred to the second session and to the next academic year.
The student can relinquish his partial mark for ‘Technology of plant derived products’, provided he reports this to the lecturer by e-mail not later than 01/08 (2nd session) or 01/10 (no transfer to the next academic year).
Once the student has indicated that he will abandon his partial mark, he will irrevocably lose the partial mark.
Partial marks for ‘Technology of animal products’, if the student obtains at least half of the score for this part, are transferred to the second session and to the next academic year.
The student can relinquish his partial mark for ‘Technology of animal products’, provided he reports this to the lecturer by e-mail not later than 01/08 (2nd session) or 01/10 (no transfer to the next academic year).
Once the student has indicated that he will abandon his partial mark, he will irrevocably lose the partial mark.
This offer is part of the following study plans:
Master of Bioengineering Sciences: Chemistry and Bioprocess Technology: Food Biotechnology (only offered in Dutch)
Master of Biology: Molecular and Cellular Life sciences