Meat Technology (3cr)
Code: C-02472-8B00DK53-3005
General information
- Enrollment
- 10.11.2025 - 14.12.2025
- Registration for introductions has not started yet.
- Timing
- 07.01.2026 - 10.05.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 3 cr
- Institution
- Seinäjoki University of Applied Sciences, SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Seats
- 0 - 100
- Course
- C-02472-8B00DK53
Evaluation scale
1-5
Objective
The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes
Content
• Operations in the meat industry • Animal species in meat production • Butchering processes • Structure and composition of carcase • Post-slaughter changes in meat • Manufacture of meat products.
Materials
Lecturer's material Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus. Puolanne: Lihateknologia 1, Helsingin yliopisto
Teaching methods
Lectures, tasks
Exam schedules
The exam during the course timetable and retest according to the school practices.
Completion alternatives
Reported working life skills and a separate task.
Student workload
Total work load of the course: 81 h - of which scheduled studies: 18 h - of which autonomous studies: 63 h
Qualifications
ood Microbiology and Process Hygiene Food technology basic Food Chemistry