976301 Production of primary food of animal origin


Type
Lecture
Semester hours
2
Lecturer (assistant)
Hartinger, Kristina
Organisation
Offered in
Sommersemester 2022
Languages of instruction
Deutsch

Content

Further points are discussed in the lecture content:

- Key figures of Austrian agriculture
- Growth and tissue
- Pork & meat
- Beef & meat
- Poultry & meat
- Slaughtering
- Meat quality
- Food Safety
- Milk
- Egg
- Other mammals
- Aquaculture

Previous knowledge expected

no substantive conditions required

Objective (expected results of study and acquired competences)

The students are capable to reproduce the relevant practical knowledge, will be able to give their expertise as well as to identify relationships, describe and discuss topics of animal production.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.