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280.106 Added-Value Processing of Meat and Meat Products (15 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.

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 Two non-standard Distance