Poultry and Eggs Science and Technology
Course Coordinator |
Associate |
ECTS points: |
Program: |
Course number: |
Course Description
COURSE CONTENT
Lectures:
- Importance of poultry farming. Types and breeds of poultry important for industrial production. Primary processing. Postmortem changes
- Characteristics and quality of poultry meat
- Processing of poultry meat
- Chicken eggs and egg products
- Poultry products safety and quality
Practicum: Physical, chemical and sensorial properties of poultry meat and eggs
Field work in Poultry Processing industry and Egg Processing Plants
Seminar: Anatomy of poultry, Process Flow Diagrams for primary and further processing of poultry meat.
LEARNING OUTCOMES
- select raw materials for specific poultry meat product groups
- tell preservation methods and their application
- select the appropriate technological processes to produce different poultry meat products
- apply appropriate analytical methods to determine the quality and safety of poultry and egg products
- interpret the legal regulations related to poultry meat and eggs
- report on science and technology of poultry meat and eggs to a wide audience