Processing of Animal Food Products

3 cr · Undergraduate

(Lab required) Processing of materials of animal origin will be studied with emphasis on product quality and safety. The impact of initial characteristics and further processing will be discussed as factors that can affect nutritive value, convenience, functionality, appearance, palatability, and food safety of the final product. Additionally, the course will provide practical experience in identifying the quality parameters, detecting defects, and applying technologies to obtain different foods of animal origin, through labs and field trips.