Search result: Catalogue data in Spring Semester 2015
Agroecosystem Science Master | ||||||
Majors According | ||||||
Major in Animal Science | ||||||
Disciplinary Competences | ||||||
Livestock in the World Food System | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
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751-7702-00L | Tropical Animal Genetics and Breeding | W+ | 1 credit | 1V | M. Goe | |
Abstract | The course provides an overview on animal breeding and genetics in the tropics with focus on livestock production in low-input farming systems. Topics covered include elements of different types of breeding programmes and the management and conservation of animal genetic resources. | |||||
Objective | Lectures and independent exercises allow students to gain a general understanding of animal genetics and breeding in the tropics. | |||||
Lecture notes | Handouts will be provided at the beginning of the course. Selected books and other references will be communicated as needed during the course. | |||||
752-2302-00L | Milk Science | W+ | 1 credit | 1V | J. Berard, C. Lacroix, L. Meile | |
Abstract | The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain. | |||||
Objective | Students attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers. | |||||
Content | Topics (contact hours) - Milk synthesis and composition (Michael Kreuzer): 4 h - Hygienic aspects of milk and milk products (Leo Meile): 6 h - Milk processing (Christophe Lacroix): 4 h Total contact hours: 14 h Self-study within semester: 16 h (especially preparation for the examination) | |||||
Lecture notes | Documentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of M. Kreuzer can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail. | |||||
Literature | Information on books and other references will be communicated during the course. | |||||
Prerequisites / Notice | A special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food. This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course. Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used). | |||||
752-5106-00L | Meat Technology Prerequisite: successful participation in "Quality of Products of Animal Origin" (751-7800-00L, take place in FS). | W+ | 1 credit | 1G | D. Suter, M. Kreuzer | |
Abstract | The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course these procedures are demonstrated in practice, while the corresponding theoretical background is taught by accompanying lectures. | |||||
Objective | The course in meat technology shall give in a reality-near manner an insight into meat production and processing, cover theoretical and practical aspects, and provide knowledge of the versatile aspects of meat hygiene and meat technology. The language used in this MSc course is German. | |||||
Content | Blockkurs Fleischtechnologie - Vorlesungen: Einführung in die Fleischwirtschaft und Schlachtviehvermarktung (Landesversorgung, Marktgeschehen, Organisationen, Preis- und Qualitätsmerkmale). Technik und Hygiene des Schlachtvorganges (Geflügel, Schweine, Grossvieh). Fleischqualität und Fleischwarensorten. Fleisch- und Fleischwarentechnologien (Handwerk und Industrie). Aspekte der Fleisch- und Fleischwaren - Mikrobiologie und -Hygiene. Fleischchemie. Molekularbiologische Aspekte (Tierartbestimmung, BSE). Gesetzgebung und Produktehaftpflicht im Bereich Fleisch und Fleischwaren. - Praktische Uebungen: Kalbs- und Schweine-Zerlegung. Stückbenennung und -verwendung. Herstellung verschiedener Fleischwaren. - Exkursion: Besuch eines Grossbetriebs mit Schweineschlachtung und Produktion sowie eines Geflügelschlachthofes unter fachlicher Leitung. | |||||
Lecture notes | Vorhanden, wird stundenweise verteilt. | |||||
Literature | Fleisch, Technologie und Hygiene der Gewinnung und Verarbeitung; Verlag Eugen Ulmer 1988. ISBN 3-8001-2135-2 Fleischtechnologie; Behr's Verlag1996 ISBN 3-86022-188-4 | |||||
Prerequisites / Notice | Besonderes zum Besuch der Veranstaltungsteile der Lerneinheit „Fleischtechnologie“: Die Lehrveranstaltung „Qualität tierischer Produkte“ ist Voraussetzung für die Belegung des Blockkurses. - Der Blockkurs Fleischtechnologie findet in Spiez (Ausbildungszenter für die Schweizer Fleischwirtschaft) und in Courtepin nach Ende des Frühjahrssemester statt. |
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