976103 Animal food technology


Type
Lecture
Semester hours
2
Lecturer (assistant)
Wetscherek, Wolfgang , Wernert, Wolfgang
Organisation
Offered in
Sommersemester 2022
Languages of instruction
Deutsch

Content

Providing of practical knowledge about the processing of animal food, especially from milk, egg, meat and fish;

Objective (expected results of study and acquired competences)

Technological relevant components of milk, egg, meat, fish. Technologies of consumer milk / cream / sour milk / evaporated milk / milk powder / fresh cheese / ripened cheese / processed cheese / by-products of dairies / pasteurised and frozen liquid egg products / egg powder / cooked eggs / frozen meat and fish / pickled meat and fish / smoked meat and fish / canned meat and fish / sausages / brined fish / formed meat and fish pastry / butter / butter-oil / slaughter fats / fractionated animal fats

lecture will be held in 4 parts
You can find more details like the schedule or information about exams on the course-page in BOKUonline.