Elementary chemistry, biology and physics as they apply to meat science. Atomic and molecular structure, bonding, chemical equilibria, acids and bases as well as an introduction to organic chemistry. Biological systems including single and multicellular organisms. The study of force, work, energy, heat, light and electricity.
Elementary mathematics applicable to the operation of a meat processing plant including mathematical principles as linear equations and statistics.
280.101 Animal Production Through to Carcass Classification15 credits
Current and future practices for meat production from farm to carcasses leaving the slaughter floor. Topics include animal growth and development, genetics and breeding, on-farm opportunities to influence carcass and meat quality, pre-slaughter handling of meat-producing animals, slaughter and carcass dressing procedures, carcass classification, animal welfare, occupational safety and health, and factory farming.
280.102 Preparation and Preservation of Fresh Meat15 credits
The microbiology, biochemistry and technology involved in the production of fresh and frozen meat and meat products as well as ways of increasing their chilled and frozen shelf life. Includes a review of hazardous microbes carried by fresh meat and meat products and their control in a modern processing facility.
280.103 Meat Plant Services and Utilities15 credits
Theory and application of services into the meat plant, including refrigeration, steam, hot water, air and the supply of potable water and the handling of wastewater as well as other waste streams. Issues such as waste minimisation, legislation environmental management, and resource optimisation will also be considered.
280.104 Co-products Derived from Meat Animals15 credits
Technology including the applied microbiology and chemistry involved in the processing of hides and pelts to the finished leather stage, inedible and edible processing of blood, foetal blood and co-products, casings, specialised chemicals, collagen and yields for the various co-product options.
280.105 Quality Assurance for the Meat Industry15 credits
Food safety from farm to the consumer's plate will be examined using methods for product and process control and improvement including, HACCP, risk management, ante- and post-mortem inspection, auditing principles, general food safety principles and occupational safety and health. Consideration will also be given to current legislation and OMAR requirements that impact on the meat processing industry.
Process and Environmental Technology
280.106 Added-Value Processing of Meat and Meat Products15 credits
The chemistry, microbiology and processing of the production of a wide range of added value meat products will be covered in the course. Topics include restructured meat technologies, hamburger manufacture, ready-to-eat meals, packaging, canned products, surimi processing, bone and mechanically recovered meat processing, tallow refining, fine chemical processing, additive properties and uses, yields and product costing.
280.107 Automation & New Technology in the Meat Industry15 credits
Introduction to automation, new technology and product development methods in the international meat industry including consideration of drivers and constraints and case studies. Technologies covered will include but are not limited to: sensors and machine vision, data capture, traceability, factory farming, biotechnology, cultured meats, and advances in packaging, preservation, decontamination.
An industry focused course in microbiology with particular reference to the importance of microorganisms and their application in selected industries. This programme of study examines the growth and control of industrially important microorganisms, the role of microbes in the production of food products, their application in both waste treatment and in industrial fermentation, and the role of microbes in the health sector. A laboratory course.
280.271 Heat and Mass – Conservation and Transfer15 credits
This course extends the concepts of the conservation and transport of heat and mass and thermodynamics in processing systems, the material and system properties that affect these processes and the sourcing or prediction of appropriate material and system data. Unit operations in food or chemical processing industries will be used to demonstrate the application of these principles. A practical course.
280.272 Fluid Flow and Particle Technology15 credits
This course extends the concepts of fluid flow and particulate systems. The principles of fluid mechanics and characterization of rheological properties are applied for Newtonian and non-Newtonian fluids. The characterization and dynamics of particulate systems are introduced and applied to unit operations used in the food and chemical industries, such as cyclones, settlers, centrifuges, fluid beds and filtration. A practical course.
280.304 Bioseparation and Purification Processes15 credits
The principles and practice of bioseparations and purification processes. The following unit operations will be included: distillation, leaching, liquid/liquid extraction, protein fractionation, flocculation and chromatographic separations. A laboratory course.
This course will review physical, chemical, and biological principles and processes to treat pollutants with emphasis on the design and operation of biological treatment processes based on bioenergetics and biokinetics principles. Students are introduced to the processes for waste management, nutrient removal, hazardous pollutant detoxification, energy generation from waste, and the use of algae and macrophytes in environmental technology.
The application of engineering principles to operations used in the food or chemical processing industries. Operations such as evaporation, drying , membrane technologies, refrigeration and process cooling systems will be used as examples of how the underlying principles of thermodynamics, conservation and transport of heat, mass and momentum can be used to select, design and optimise industrial processes.
280.372 Reaction Technologies and Process Modelling15 credits
A systematic approach to modelling processing operations in terms of heat, mass and momentum transfer. Modelling reactions and reactor systems to predict the progress of reactions in food preservation and processing operations, chemical and enzymatic catalysis, and biochemical reaction systems. A laboratory course.
Practical process control techniques including tuning single proportional integral derivative controllers, choosing appropriate control loops for a processing plant and measurement instrumentation. An overview of advanced control techniques. Programmable logical controllers. A practical course.
This course critically appraises key industrial processes by establishing their core reaction engineering and thermodynamics, identifying theoretical limits in terms of material and heat balances across product life cycles and by defining their current effectiveness. ‘Potential for further improvement’ is evaluated, such as new emerging competitor processes, alternative reaction pathways, process intensification concepts, hazard mitigation, or emerging life cycle custodianship practises.
The customer/contractor interface and preparation of specifications; ozone depletion, global warming and refrigerant choice; estimation of heat loads; prediction of chilling and freezing and design of chillers and freezers; product weight loss; refrigeration plant layout and design; operational efficiency of refrigeration systems; absorption refrigeration; water vapour and refrigeration.
280.771 Chemical and Bioprocess Engineering15 credits
Integrated design of processes based on the application of thermodynamic and transport phenomena principles. Systematic methods for the development of dynamic modelling, simulation and visualisation of heat and mass transport applied to chemical and bioprocessing industries.
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Last updated on Tuesday 02 April 2019