Course Code: VET413

Course Title : Milk and Meat Technology

Weekly Teaching Hours: (2,1)

Course Description : The course is designed to provide 8th. semester students with a strong knowledge and practical experience in milk and milk-derived food products handling and processing, slaughter methods, meat and meat product handling and processing, techniques for quality control of products of animal origin,environmental health and sanitation from a food science perspective.

Recommended Textbook(s) and Supplementary Books:

  • Animal Products Technology by Mandal and Biswas. 2014

  • The Complete Technology Book on Meat, Poultry and Fish Processing  NPCS Board of Consultants & Engineers by 2nd. Ed. 2013

  • Dairy Science and Technology by Walstra, Wouters and Geurts. 2 nd. Ed. 2006

Course Assessment:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

  • Attendance 95%compulsory.