AGRI100462 Animal food technologies
- Type
- course with non-continuous assessment
- Semester hours
- 2
- Lecturer (assistant)
- Gierus, Martin , Geitner, Fabian , Brüggemann, Dagmar
- Organisation
- Animal Nutrition, Livestock Products and Nutrition Physiology
- Offered in
- Sommersemester 2026
- Languages of instruction
- Deutsch
- Content
-
The course covers fundamental chemical, physical and microbiological principles that are important for the processing and preservation of animal-based foods. Building on this, selected processing technologies for meat, milk and eggs are discussed, including the effects of technological process steps on the structure, composition, safety and quality of the products.
Another focus is on the technological use and utilisation of animal by-products. In addition, current developments and challenges in the field of animal-based foods, such as innovative approaches, product development and reformulation strategies, are discussed.
- Objective (expected results of study and acquired competences)
-
After successfully completing the course, students will be able to:
1. explain the chemical, physical and microbiological principles relevant to the processing of animal-based foods;
2. describe and classify the main technological methods and process steps involved in the processing of milk, meat and eggs;
3. analyse and evaluate the influence of technological measures on the structure, safety and quality of animal-based foods;
4. compare and contrast fundamental differences and similarities in the processing of various animal-based raw materials;
5. explain and classify possibilities for the technological use and utilisation of animal by-products;
6. analyse and critically evaluate current issues, challenges and approaches to innovation and reformulation in animal-based foods on a sound technical basis.
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.