Syllabus

Practical training in the processing and evaluation of livestock, fish, and marine products with hands-on experience in slaughtering, dressing, and preparing meat cuts from poultry, goat, and pig, as well as learning techniques for curing, chilling, freezing, and measuring meat tenderness. The egg quality assessment, pasteurization, and egg powder preparation. For fish and marine products, experiments on curing, freezing, drying, and canning. The application of scientific principles to ensure product quality, safety, and compliance with industry standards.

To provide students with practical skills in the slaughtering, dressing, and processing of livestock, fish, and marine products.

To familiarize students with methods for fish processing, including curing, freezing, drying, and canning.

To train students in assessing the quality of eggs and preparing egg-based products like pasteurized egg liquid and egg powder.

To emphasize the importance of quality control, safety, and compliance with industry standards.

1. Demonstrate proficiency in slaughtering, dressing, and preparing meat cuts from poultry, goat, and pig, and apply techniques for meat curing, chilling, freezing, and tenderness measurement.
2. Evaluate the external and internal quality of eggs and prepare egg-based products such as pasteurized egg liquid and egg powder.
3. Perform fish processing techniques, including curing, freezing, drying, and canning.
4. Analyze and implement quality control measures in the processing of livestock, fish, and marine products, while developing a comprehensive understanding of the scientific principles and standards governing these processes.

R. A. Lawrie, Lawrie's Meat Science, Woodhead Publishing

Ioannis S. Boziaris, Seafood Processing: Technology, Quality and Safety, John Wiley & Sons, Ltd

Yasmine Motarjemi and Huub Lelieveld, Food Safety Management: A Practical Guide for the Food Industry, Elsevier

Isabel Guerrero-Legarreta and Y. H. Hui, Handbook of Poultry Science and Technology, Wiley