FDSC40060

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Academic Year 2025/2026

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Fresh&Processed Meat Products (FDSC40060)

Subject: : Food Science

College: : Health & Agricultural Sciences

School: : Agriculture & Food Science

Level: : 4 (Masters)

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 a knowledge of the chemistry of meat and of the technology associated with the handling and processing of meat. You will become informed about the structure and composition of muscle and adipose tissue, the principal constituents of meat, and about the biochemical changes that accompany the post-slaughter conversion of muscle to meat. The chemistry underlying the sensory (colour, texture and flavour) quality of meat and the impact of pre-slaughter (e.g. diet, production system) and post-slaughter (e.g. ageing, environment) factors on these sensory attributes will be studied and evaluated. The module will also explore the chemistry and technology of relevance to the manufacture of processed meats. A series of laboratory practicals, focussing on the sensory properties of meat and on the manufacture of processed meat products, will run in tandem with the lectures. \ The module will contribute to the development of the following competencies considered core to your development as a professional in Food Science: \ - Food chemistry and analysis (meat chemistry and laboratory analysis)\ - Food safety and microbiology (meat safety concepts)\ - Food processing and engineering (technology used in post-slaughter carcass and meat handling and in processed meat product manufacture)\ - Applied food science (sensory properties of meat and pre- and post-slaughter effects on meat composition and quality) \ - Success skills (communication skills, oral and written communication, listening, etc.; information acquisition skills; organizational skills, e.g. time management)\

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 structure and composition of muscle and adipose tissue\ - explain the biochemical changes that accompany the conversion of muscle to meat\ - identify which meat components contribute to the sensory (colour, flavour, texture) quality of meat and explain the factors (pre- and post-slaughter) which contribute to the variation in each sensory attribute\ - compare the processing steps involved in the production of different cured and processed meats products and integrate their knowledge of muscle and adipose tissue structure and composition into meat product manufacture and formulation\ - explain the role of non-meat ingredients in the manufacture of processed meats

How will I learn?

Student Effort Hours:

\

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

Learning Requirements:\

n/a

Learning Exclusions:\

n/a

Learning Recommendations:\

n/a

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Module Requisites and Incompatibles

Pre-requisite:\ FDSC20010 - Food Macronutrients, FDSC20020 - Nutritional Energy Metabolism, FDSC20090 - Food Macronutrients\ \ Additional Information:\ Pre-requisites: FDSC20020 and one of FDSC20010 or FDSC20090\ \ \  \

How will I be assessed?

Assessment Strategy

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Carry forward of passed components

Yes

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What happens if I fail?

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

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.

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