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FDSC30150

Academic Year 2025/2026

Principles of Meat Science (FDSC30150)

Subject:
Food Science
College:
Health & Agricultural Sciences
School:
Agriculture & Food Science
Level:
3 (Degree)
Credits:
5
Module Coordinator:
Dr Simona Grasso
Trimester:
Autumn
Mode of Delivery:
On Campus
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

This module is intended to give students an introduction to meat science. The module will cover meat in the context of the human diet, the structure and composition of meat, and meat quality attributes. The impact of pre-slaughter factors on carcass and meat composition and on the sensory and nutritional quality of meat will be explored. The impact of post-mortem factors, including aging and packaging of meat, on meat quality attributes, particularly colour, flavour and texture, will be studied. Students will learn how selected meat products are manufactured.

About this Module

Learning Outcomes:

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 Hours:
Student Effort Type Hours
Lectures

30
Laboratories

6
Autonomous Student Learning

64
Total

100

Approaches to Teaching and Learning:
Active/task-based learning; lectures; laboratory demonstrations; in class quizzes.
Please note that AI may not be used on this module.

Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
BIOL10010 - Animal Biology and Evolution, BIOL10030 - Cell and Plant Biology, CHEM00020 - Introductory Chemistry (Ag), CHEM10040 - The Molecular World, FDSC20010 - Food Macronutrients, FDSC20090 - Food Macronutrients

Additional Information:
Pre-requisites: Animal Biology and Evolution (BIOL10010); Cell and Plant Biology (BIOL10030);one of Food Macronutrients (FDSC20010) OR (FDSC20090) Food Macronutrients and one of Introductory Chemistry (CHEM00020) OR The Molecular World (CHEM10040).


 

Assessment Strategy
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Exam (In-person): Examination: End of semester examination End of trimester
Duration:
2 hr(s)
 Graded No
70
 No
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

Carry forward of passed components
Yes
 

Resit In Terminal Exam
Spring Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Students will receive group feedback on continuous assessment (MCQs) taken over the semester

Name Role
Matta Asaad Mesak Ebaid Tutor
Ms Zhiyi Lin Tutor
Professor Frank Monahan Tutor
Joy Chidinma Nnadiegbulam Tutor

Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
Autumn Lecture Offering 1 Week(s) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 12 Mon 10:00 - 10:50
Autumn Lecture Offering 1 Week(s) - Autumn: All Weeks Thurs 16:00 - 17:50
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