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Curricular information is subject to change
On completion of the module, the students should be able have a broad knowledge of major animal products- with a focus on meat and dairy products- along with the basic biology, chemistry, economics and current trends as well as future challenges. A major outcome would be the ability to analyse information pertaining to these topics and communicating their ideas and conclusions effectively using widely accepted terminology.
Indicative Module Content:Section 1: Milk
This part of the course will cover milk proteins, milk lipids, lactose and other milk constituents; stability of milk and other milk products; cheese, fermented milks, butter and milk powers.
Section 2: Meat
Meat properties including colour, tenderness, water holding, flavour; animal production factors; quality and sustainability; traceability and authenticity of meat products.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Specified Learning Activities | 26 |
Autonomous Student Learning | 75 |
Total | 125 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Examination: Final examination where students are presented with a real-world scenario where they must evaluate a scenario, apply their learnings and synthesise a proposed solution | Week 12 | Yes | Graded | No | 40 |
Multiple Choice Questionnaire: Multiple Choice Question test questions #1 | Unspecified | n/a | Graded | No | 30 |
Multiple Choice Questionnaire: Multiple Choice Question test #2 | Unspecified | n/a | Graded | No | 30 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
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