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Animal food technology 401


 
Module code FST 401
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Dairy technology: The technology of fluid, concentrated, dried, frozen and fermented dairy products and starter cultures. Requirements for milk supply and other ingredients. Principles for the manufacturing of products in this category. Possible defects, causes and prevention. Practical work: Preparation of condensed milk, custard, ready-to-eat milk-based desserts, flavoured milk beverages, dairy-fruit juice mixtures; ice cream and other frozen desserts; yoghurt and cultured milk products; cheeses. Evaluation and analysis of the products. Effect of processing on nutritional value of dairy products. Factory visits. Meat, poultry, fish and egg technology: Meat, poultry, fish and egg processing and equipment. Meat emulsion, curing, dehydration and fermentation technology. Preservation and storage. Packaging. Legislation. Quality control and hygiene. Effect of processing on nutritional value of meat products. Practical work: Manufacturing of dried, cured, fermented and emulsion type products. Visits to processing factories.
Module credits 20.00
NQF Level 08
Prerequisites FST 361 or permission from the HOD.
Contact time 30 discussion classes, 9 practicals per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 2
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