The quality of the products of animal origin

Subject description

  • production systems and their impact on the quality of eggs, meat and milk,
  • the analysis of the influence of certain factors (a cross-breed, age, diet, type, season, transport, slaughter procedures) on the quality of the milk, meat and eggs
  • the link between growth and quality of the meat
  • the problem of the sexual scent of fat boar
  • the sensory perception of pig meat products
  • the freshness of the eggs, and methods to preserve their freshness
  • the impact of the environment and new technologies on the quality of milk and meat
  • the quality of organic foods of animal origin compared to conventional foodstuffs of animal origin (GMO and GMO-free)
  • the impact of veterinary medical resources on food quality and safety
  • risk factors (linked to the quality and safety) in the production of milk and meat.
  • quality schemes of agricultural products and foodstuffs (with an emphasis on livestock products)
  • use of Proteomics for the quality control of raw materials of animal origin.

The subject is taught in programs

Objectives and competences

Students learn about the processes and techniques of farming, the factors that affect the quality of the products of animal origin and to build up knowledge of the biochemical and microbiological processes, taking place during the processing of milk or meat. Learn about procedures in the design of products and higher or special quality, monitoring to ensure the quality and safety of products of animal origin. Students will also learn about the differences between organic and conventional production methods and the difference in quality. Qualification for independent management and the planning of production and processing of products of animal origin.

Teaching and learning methods

Lectures, consultations, seminar workshops.

Expected study results

Knowledge and understanding:

Knowledge and understanding of the criteria for achieving and assessing the quality of the products of animal origin from the stable to the table.

Basic sources and literature

Petersen B., Nüssel M., Hamer M. 2014. Quality and risk management in agri-food chains. Wageningen Academic Publisher: 320 str. ISBN: 978-90-8686-236-8

Klopčič M., Kuipers A. Hocquette J.F. 2012. Consumer attitudes to food quality products. Wageningen Academic Publisher: EAAP Scientific Series Volume 133: 304 str., ISBN: 978-90-8686-207-8

Luning A.P., Marcelis W.J. 2009. Food quality management Technological and managerial principles and practices. Wageningen Academic Publisher: 426 str., ISBN: 978-90-8686-116-3

Zollitsch W., Winkler C., Waiblinger S., Haslberger A. 2007. Sustainable food production and ethics. Wageningen Academic Publisher: 550 str., ISBN: 978-90-8686-046-3

Pieternel A. Luning and Willem J. Marcelis. 2020. Food quality management: Technological and managerial principles and practices. 474 str., ISBN: 978-90-8686-348-8;

Grunert Klaus G. 2017. Consumer trends and new product opportunities in the food sector. 236 str., ISBN: 978-90-8686-307-5;

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