Objectives and competences

Objectives: Within the course, students will be introduced to: • various animal products (with the emphasis on meat and milk) and the role of production and processing of animal products, • different aspects of the quality of animal products, the importance of these aspects for the consumers and the food-processing industry, and factors affecting the quality of animal products, • legislation related to production and processing of animal products, • and the quality policy for animal products (protection, trademarks, etc.). Competencies: At the end of the course, students are able to understand and assess the processes in the raw material (milk, meat), the effect of different factors on the processes in raw material, processing processes and the quality of animal products.

Content (Syllabus outline)

• Definitions of different animal products • Production and processing of animal products (chain for meat and milk) • Chemical composition of animal products and its importance to the quality of products • Definition of quality of animal products • Different aspects of quality of animal products and their importance for the consumers and food-processing industry (nutritional value, technological quality, sensory quality, safety, etc.) • Factors affecting the quality of raw material • Organisation of market for animal products • Legislation related to the assurance of animal products quality • EU quality policy – special agricultural products and trade marks • Special topic: boar taint

Learning and teaching methods

• lectures and seminars will be oral, presentation of data using modern computer and video equipment • field work and individual work (seminar work)

Intended learning outcomes - knowledge and understanding

Knowledge and Understanding At the end of the course, students will: • get knowledge about various economically important animal products and the chain of production and processing of them, • be able to define and evaluate the concept of quality of animal products from the point of view of various stakeholders in the chain of meat, production and processing (consumer, processing industry), • be able of integrating the quality and safety of animal products throughout the production and processing chain with the commercial, marketing and other socio-economic aspects of the agri-food sector, • be familiar with legislation and quality policy in the field of animal products, • and understand the importance of ensuring the quality and safety of the foods in the chain of production and production for the marketing and sustainable development of the industry.

Intended learning outcomes - transferable/key skills and other attributes

Readings

Temeljna literatura / Reading materials • Izročki s predavanj • Prevolnik Povše in sod. (2015): Pitanje prašičev na večjo težo in predelava mesa v izdelke posebne kakovosti (Prikazi in informacije, 285). Ljubljana: Kmetijski inštitut Slovenije, 190 str. http://crp2014.kis.si/crp2014/images/Pitanje_prasicev_na_vecjo_tezo_in_predelava_mesa_v_izdelke_posebne_kakovosti.pdf. • Škrlep in sod. (2013): Merjenje lastnosti kakovosti mesa pri govedu. Ljubljana: Kmetijski inštitut Slovenije, 20 str. • Šegula in sod. (2010): Ocenjevanje klavnih trupov in kakovosti mesa prašičev. Ljubljana: Kmetijski inštitut Slovenije, 58 str. Priporočena dodatna literatura / Recommended additional reading materials • Čandek-Potokar, M (ur.), Nieto, R(ur.). European local pig breeds - diversity and performance : a study of project TREASURE. London: IntechOpen, 2019. XIV, 303 str. • Font-i-Furnols, M (ur.), Čandek-Potokar, M (ur.), Maltin, C (ur.), Prevolnik Povše, M (ur.). A handbook of reference methods for meat quality assessment : Cost Action FA1102 "Optimising and standardising non-destructive imaging and spectroscopic methods to improve the determination of body composition and meat quality in farm animals (FAIM)". [S. l.: SRUC, 2015]. 106 str. • Fuquay J. Encyclopedia of Dairy Sciences, 2nd Edition, Elsevier Academic Press, London, UK, 2011 • Warriss P.D. Meat Science, 2nd edition, An introductory text. CAB International, 2010

Prerequisits

None.