FDSC30150
Source: https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=FDSC30150&TERMCODE=202500&ACYR=2026 Parent: https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=COURSE&MAJR=ANS1&AUDIENCE=
Academic Year 2025/2026
Principles of Meat Science (FDSC30150)
Subject: : Food Science
College: : Health & Agricultural Sciences
School: : Agriculture & Food Science
Level: : 3 (Degree)
Credits: : 5
Module Coordinator: : Dr Simona Grasso
Trimester: : Autumn
Mode of Delivery: : On Campus
Internship Module: : No
How will I be graded? : Letter grades
Curricular information is subject to change.
This module is intended to give students an introduction to meat science. The module will cover meat in the context of the human diet, the structure and composition of meat, and meat quality attributes. The impact of pre-slaughter factors on carcass and meat composition and on the sensory and nutritional quality of meat will be explored. The impact of post-mortem factors, including aging and packaging of meat, on meat quality attributes, particularly colour, flavour and texture, will be studied. Students will learn how selected meat products are manufactured.
About this Module
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What will I learn?
Learning Outcomes:
On completion of this module students should be able to: describe the composition of meat and elaborate on differences between species; describe the meat constituents that control the sensory quality of meat; explain how pre and post-slaughter factors affect meat quality; describe the processes involved in the manufacture of selected processed meat products.
How will I learn?
Student Effort Hours:
| Student Effort Type | Hours |
|---|---|
| Autonomous Student Learning | 64 |
| Lectures | 30 |
| Laboratories | 6 |
| --- | --- |
| Total | 100 |
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Approaches to Teaching and Learning:
Active/task-based learning; lectures; laboratory demonstrations; in class quizzes.\ Please note that AI may not be used on this module.
Am I eligible to take this module?
Requirements, Exclusions and Recommendations
Not applicable to this module.
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Module Requisites and Incompatibles
Pre-requisite:\ BIOL10010 - Animal Biology and Evolution, BIOL10030 - Cell and Plant Biology, CHEM00020 - Introductory Chemistry (Ag), CHEM10040 - The Molecular World, FDSC20010 - Food Macronutrients, FDSC20090 - Food Macronutrients\ \ Additional Information:\ Pre-requisites: Animal Biology and Evolution (BIOL10010); Cell and Plant Biology (BIOL10030);one of Food Macronutrients (FDSC20010) OR (FDSC20090) Food Macronutrients and one of Introductory Chemistry (CHEM00020) OR The Molecular World (CHEM10040). \ \ \ \
How will I be assessed?
Assessment Strategy
| Description | Timing | Component Scale | Must Pass Component | % of Final Grade | In Module Component Repeat Offered |
|---|---|---|---|---|---|
| Exam (In-person): Examination: End of semester examination | End of trimester Duration: 2 hr(s) | Graded | No | 70 | No |
| Quizzes/Short Exercises: Multiple Choice Questionnaire (Short): 5 x 10 minute in class tests each worth 6% | Week 1, Week 2, Week 3, Week 4, Week 5, Week 6, Week 7, Week 8, Week 9, Week 10, Week 11, Week 12 | Graded | No | 30 | No |
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Carry forward of passed components
Yes
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What happens if I fail?
| Resit In | Terminal Exam |
|---|---|
| Spring | Yes - 2 Hour |
Please see Student Jargon Buster for more information about remediation types and timing. \
Assessment feedback
Feedback Strategy/Strategies
• Group/class feedback, post-assessment\
How will my Feedback be Delivered?
Students will receive group feedback on continuous assessment (MCQs) taken over the semester
Associated Staff
| Name | Role |
|---|---|
| Matta Asaad Mesak Ebaid | Tutor |
| Ms Zhiyi Lin | Tutor |
| Professor Frank Monahan | Tutor |
| Joy Chidinma Nnadiegbulam | Tutor |
When is this module offered?
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
| Autumn | Lecture | Offering 1 | Week(s) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 12 | Mon 10:00 - 10:50 |
| Autumn | Lecture | Offering 1 | Week(s) - Autumn: All Weeks | Thurs 16:00 - 17:50 |