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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: Meat
Meat properties including colour, tenderness, water holding, flavour; animal production factors; quality and sustainability; traceability and authenticity of meat products.
Section 2: 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.
|Student Effort Type
|Specified Learning Activities
|Autonomous Student Learning
Not applicable to this module.
|% of Final Grade
|Multiple Choice Questionnaire (Short): A MCQ to assess learning outcomes from the first 5 lectures
|Assignment: A final critical report for assessing the overall learning outcomes from the module
|Coursework (End of Trimester)
|Multiple Choice Questionnaire (Short): A MCQ to assess learning outcomes from lectures 6-10
|Prior to relevant Programme Exam Board
• Online automated feedback
Not yet recorded.
|Dr Fiona Lalor