Meat processing: Animal slaughter. Carcass composition and quality, pre and post-mortem muscle metabolism. Meat hygiene practices at slaughter. Meat microbiology. Manufactured meat products including non-meat ingredients. Dairy processing: composition of milk. Food safety hazards. Microbiology of milk. Milk products and processing techniques including membrane technologies. Poultry and egg processing: animal slaughter and processing. Poultry microbiology. Handling and storage. Egg structure and composition. Assessment of egg quality. Poultry and egg microbiology. Egg products.
Faculty
Department
FACULTY OF AGRICULTURE
Combination of APS & AFS
Contact Details
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu
