FDSC40550 Meat and Meat Products O/L

Academic Year 2023/2024

This module is for students taking the Graduate Certificate, Graduate Diploma or MSc in Food, Nutrition and Health.

This module is intended to equip students with knowledge of meat chemistry and the technology associated with the handling and processing of meat. The module will cover the structure and composition of muscle and adipose tissue, the principal constituents of meat.

The biochemical changes that accompany the post-slaughter conversion of muscle to meat will be explored. The chemistry of meat colour, texture and flavour will be studied and the impact of pre-slaughter (diet, production system) and post-slaughter (ageing, environment) factors on these sensory attributes of meat will be evaluated. The chemistry and technology underlying the manufacture of processed meats will be studied.

The module will be delivered through the UCD Blackboard system including:
• Audio and demonstrations by the lecturers
• Online assessed multiple choice quizzes
• Virtual classroom environments
• Asynchronous discussion threads
• Synchronous chat

Students are not required to attend lectures at the UCD campus as part of the course.Students are expected to spend a total 125 hours workload during the trimester including:
• Lectures (audio) during the trimester
• Discussion threads/synchronous chats
• Autonomous learning
• MCQs and online examination

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Curricular information is subject to change

Learning Outcomes:

On successful completion of this module student will 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;
• Integrate their knowledge of muscle and adipose tissue structure and composition into meat product manufacture and formulation;
• Explain the processing steps involved the role of non-meat ingredients in the production of different processed meats products.

Student Effort Hours: 
Student Effort Type Hours
Lectures

24
Autonomous Student Learning

75
Online Learning

24
Total

123
Approaches to Teaching and Learning:
On line lectures, demonstrations of product manufacture; MCQs. 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
FDSC40500 - Chemistry of Nutrients(O/L)


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Multiple Choice Questionnaire: Two MCQ Examinations Throughout the Trimester n/a Graded No

25
Assignment: 3 Hour End of Semester Assignment Unspecified n/a Graded No

75

Carry forward of passed components
Yes
 
Resit In Terminal Exam
Autumn Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

Students will receive feedback on the MCQs taken over the course of the semester.

Name Role
Dr Simona Grasso Tutor
Ms Michelle Kearns Tutor
Dr Fiona Lalor Tutor
Catherine McGinn Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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