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Curricular information is subject to change
On completion of this module students should be able to: describe the composition of meat and elaborate on differences between species; describe the meat constituents that control the sensory quality of meat; explain how pre and post-slaughter factors affect meat quality; describe the processes involved in the manufacture of selected processed meat products.
Student Effort Type | Hours |
---|---|
Autonomous Student Learning | 64 |
Lectures | 30 |
Laboratories | 6 |
Total | 100 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Quizzes/Short Exercises: Multiple Choice Questionnaire (Short): 5 x 10 minute in class tests each worth 6% | Week 1, Week 2, Week 3, Week 4, Week 5, Week 6, Week 7, Week 8, Week 9, Week 10, Week 11, Week 12 | Graded | No | 30 |
No |
Exam (In-person): Examination: End of semester examination | End of trimester Duration: 2 hr(s) |
Graded | No | 70 |
No |
Resit In | Terminal Exam |
---|---|
Spring | Yes - 2 Hour |
• Group/class feedback, post-assessment
Students will receive group feedback on continuous assessment (MCQs) taken over the semester
Name | Role |
---|---|
Professor Frank Monahan | Tutor |