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280.104 Co-products Derived from Meat Animals (15 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.

Note(s): This course is available only to students enrolled in the Diploma in Meat Technology and is offered in odd years only.

Requirements Requirements help

Offerings Offerings help

Year Semester Mode Location
2021 Semester One non-standard Distance