Special Topics in Animal Product Technology

3 credits · Graduate

This course will review areas important in the technology of foods derived from animals (meat, fish, eggs, milk). Such areas could include chemistry (lipid oxidation, Maillard reactions), physics (changes caused by freezing, sol-gel conversion, colour) and microbiology (spoilage, pathogenic organisms, modified- atmosphere packaging, HACCP). Each student will be expected to present a review of a particular topic. CALENDAR NOTES: Fall semester PREREQUISITES: Permission of the instructor and Faculty Graduate Coordinator