Poultry and Eggs Science and Technology

Course Description

COURSE CONTENT

Lectures:

1. Importance of poultry farming. Types and breeds of poultry important for industrial production. Primary processing. Postmortem changes
2. Characteristics and quality of poultry meat
3. Processing of poultry meat
4. Chicken eggs and egg products
5. 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