| Modulekode | FST 361 |
| Kwalifikasie | Undergraduate |
| Fakulteit | Faculty of Natural and Agricultural Sciences |
| Module-inhoud | Dairy science: Composition of milk; some physical properties of milk; factors affecting composition of milk; microbiological aspects of milk production; lactation; mechanical milking; milk defects; nutritive value of milk and milk products. Practical work: Chemical and microbiological tests of milk. Demonstration of the cheese-making process. Meat, poultry, fish and egg science: The composition, nutritional value and quality of meat, poultry, fish and eggs; factors affecting quality from slaughter or harvesting to consumption. Practical work: Visits to red meat and poultry abattoirs; quality determinations, egg quality and protein functionality. |
| Modulekrediete | 18.00 |
| Programme | |
| Prerequisites | FST 250, FST 260, FST 351 and FST 352 or permission from the HOD. |
| Contact time | 2 lectures per week, 1 practical per week |
| Language of tuition | Module is presented in English |
| Department | Consumer and Food Sciences |
| Period of presentation | Semester 2 |
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