976103 Animal food technology

Semester hours
Lecturer (assistant)
Offered in
Sommersemester 2023
Languages of instruction


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.