Kaisa_2012_3_photo by Veikko Somerpuro

Enrol
16.8.2019 at 09:00 - 8.9.2019 at 23:55

Timetable

Here is the course’s teaching schedule. Check the description for possible other schedules.

DateTimeLocation
Wed 11.9.2019
08:00 - 16:00
Thu 12.9.2019
08:00 - 16:00
Wed 18.9.2019
08:00 - 16:00
Thu 19.9.2019
08:00 - 16:00
Wed 25.9.2019
08:00 - 16:00
Thu 26.9.2019
08:00 - 16:00
Wed 2.10.2019
08:00 - 16:00
Thu 3.10.2019
08:00 - 16:00
Wed 9.10.2019
08:00 - 16:00
Thu 10.10.2019
08:00 - 16:00
Fri 25.10.2019
09:00 - 11:00

Description

The course is compulsory in the Meat Science and Technology study module.

Meat Science, lectures course taken simultaneously or earlier

To know the most important research and quality control procedures for meat and meat products and experience in performing essential analysis

1st year

Period I

Meat and meat product analysis in relation to chemical, biochemical, histochemical and physical properties.

Laboratory manual

Reports on practical work (50%) and examination (50%). The performance will be graded using a scale of 0-5.

Course will be held in the Meat Science Lab.

Contact teaching 12 h, practical work 80 h, group work 10 h, self-study 32 h

Per Ertbjerg

Replaces the former course 8720131 Lihatiede, harjoitustyöt 4 cr.