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Our Degree Programs
Establishment
Language of instruction
French, English
Teaching content
Industrial Channels
Training officer(s)
V.GUESDON
Présentation
Prerequisite
Animal biology (A1)
Animal physiology (A2)
Animal physiology (A2)
Goal
Knowledge of all the actors in meat production chain
Basic knowledge on the transformation of muscles into meat
Consumers and consumption sociology
Anticipate and foresee meat quality related with external variables
Appreciate sensory analysis aspects
Basic knowledge on the transformation of muscles into meat
Consumers and consumption sociology
Anticipate and foresee meat quality related with external variables
Appreciate sensory analysis aspects
Presentation
Transformation of muscles into meat
Consumer and consumption sociology
Meat quality criteria
Slaughter of animals and meat processing
Meat processing: pratical case
Sensory analysis aspects
Consumer and consumption sociology
Meat quality criteria
Slaughter of animals and meat processing
Meat processing: pratical case
Sensory analysis aspects
Modalités
Forms of instruction
Lectures
Visits
Pratical case
Sensory analysis
Organization
| Type | Amount of time | Comment | |
|---|---|---|---|
| Face to face | |||
| Lecture | 8,00 | ||
| Lab | 4,00 | ||
| External teaching source | |||
| Visits | 16,00 | ||
| Independent study | |||
| Estimated personal study time | 44,00 | ||
| Overall student workload | 72,00 | ||
Evaluation
Oral presentation
| Control type | Duration | Amount | Weighting |
|---|---|---|---|
| Continuous assessment | |||
| Oral exam | 1,00 | 1 | 90,00 |
| Practical session report | 1,00 | 1 | 10,00 |
| TOTAL | 100,00 | ||