COORDINATOR: F. GANDIYA

 OBJECTIVE:

The course is designed to acquaint final year students with the principles used in the processing of meat (including fish and poultry),  milk and by-products of animal origin. The factors which affect the  quality, safety and nutritional properties of the various products are examined.  Students will undertake some of these processing procedures  in the laboratory and evaluate the quality of the product.

 COURSE ORGANIZATION

 LECTURES:                         50 x 1 hour
 PRACTICALS:                       7 x 2 hours
 FIELD TRIPS:                        3 x 5 hours
 TESTS:

 FINAL EXAM:
1 three hour examination. There will be a midsemester examination. Other tests may be given during lecture time.

CONTINUOUS ASSESSMENT: 30% of final grade.

Students will be assessed on practicals, reports on field trips, class presentations and tests.
Other written work may also be required.

Weighting of marks for continuous assessment:

  Practicals, field trips etc.                  30
  Mid-semester exam                       70
                                                      100

  Final grade:

  Continuous assessment                    30
  Final written exam                         70
                                                      100
In accordance with University rules and regulations students are advised  to attend all lectures and practical classes. If there is reason to miss (a) lecture(s) it is the  student's responsibility to notify the Dean's Office or the Assistant Registrar.
 
 

 COURSE OUTLINE

 Introduction to food processing -- Mrs F. Gandiya

 MILK PROCESSING: MRS GANDIYA
      Biochemistry of milk
      Milk storage and handling
      Milk processing and milk products

 POULTRY:  DR GOMEZ

 Biochemistry and physiology of poultry meat. Handling and processing of poultry meat and eggs.

 MEAT: MRS GANDIYA, DR N. KUSINA, MR MUSHAWATU

 Biochemistry and physiology of red meat.
 Factors affecting the quality of meat.
 Meat grading and marketing.
 Abbatoir design and management.
 Meat processing and preservation.

 FISH: PROFESSOR NDLOVU

 Quality of fish and sea products.
 Handling, processing and marketing of fish products.

 FOOD EVALUATION: DR MUTUKUMIRA

 Introduction to sensory evaluation of food.

 BY-PRODUCTS OF ANIMAL ORIGIN: MRS F. GANDIYA

 Non-conventional Meat products
 Contamination of foods and
 Quality assurance