Animal food science 361

Module code FST 361
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content 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.
Module credits 18.00
Prerequisites FST 250, FST 260, FST 351 and FST 352 or TDH
Contact time 1 practical per week, 2 lectures per week
Language of tuition English
Academic organisation Food Science
Period of presentation Semester 2

The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of each student to familiarise himself or herself well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

Copyright © University of Pretoria 2020. All rights reserved.

FAQ's Email Us Virtual Campus Share Cookie Preferences