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University of Melbourne

Areas of Study

Meat and Meat Products Technology

  • FOOD90010
  • Contact Hours: 48 hours of lectures and practical activities.
    Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
  • 12.50
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Meat production alternatives in Australia; microscopic and macroscopic structure of meat muscle; components of meat, interrelationships and surface chemistry; meat processing: role of non-meat functional ingredients, inhibition of microbial growth, fermentation of meat, prefabricated meat processing, packaging and storage conditions; factors influencing quality of product from farm to plate; identification of waste management issues; regulatory framework; current and future developments in products and processes. -- Course Website

Prerequisites: Eligibility for honours or postgraduate coursework program.



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