Certificate in Aquaculture - Special Topics in Animal Product Technology AGRI 5610   Special Topics in Animal Product Technology
This course will review areas important in the technology of foods derived from animals (meat, fish, eggs, milk). Such areas could include chemistry (lipid oxidation, Maillard reactions), physics (changes caused by freezing, sol-gel conversion, colour) and microbiology (spoilage, pathogenic organisms, modified-atmosphere packaging, HACCP). Each student will be expected to present a review of a particular topic.
NOTES: Fall semester
FORMAT COMMENTS: to be arranged with the instructors.
PREREQUISITES: Permission of the instructor and Faculty Graduate Coordinator