Back to Content

Animal product processing (Meat, Milk, Skins, Fur)

Marking scale: Pass with distinction = >80%; Pass with credit = 60-80%; Pass = 40-60%; Fail = <40%

Language: English

Prerequisites: English language test: 450 points in written International TOEFL test or 4.5 in academic IELTS test.

Duration: 1 week

 

Location: Cantho University

Objectives

After completing the course the student should be able to:

• describe the procedures for processing the products derived from live animals: meat, milk skins and fur
• describe the principal forms of marketing of these products
• understand the issues of animal welfare involved in slaughtering of  live animals
• understand the disease-related issues involved in processing of animal products
• describe methods for assessing quality of edible live stock products
• describe the health advantages and disadvantages of edible animal products

Content

Procedures for slaughtering live animals. Processing of milk and meat. Preservation of animal edible products. Health and animal welfare issues related to live animal slaughter. Nutritional value of edible animal products. Processing of skins and furs. Marketing of animal products.

Scheduled activities                           Hours                          Compulsory
Lectures                                     approx. 12                              no
Exercises and discussions         approx.  32                              yes
Examination and evaluation     approx.   8                              yes

Individual studies, not scheduled

Literature studies                       approx. 8                               no

Literature

Required reading is made available on CD-ROM and as URLs on the World Wide Web.

Examination

Written examination and/or oral presentation of assignments