Co-products Derived from Meat Animals

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.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.



The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).



Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.



Process and Environmental Technology

Course planning information

Course notes

This course is available only to students enrolled in the Diploma in Meat Technology and is offered in odd years only.


Similar content

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Define terminology applicable to meat co-products and to describe processes and the science underpinning their production.
  • 2 Utilise knowledge of the microbiology, chemistry, biochemistry and technology that underpin the production of the industry's co-products to trouble-shoot and solve any processing problems as well as introduce new improvements.
  • 3 Predict the outcome of a change to the rendering and processing of hides and pelts as well as other industry co-products using appropriate information.
  • 4 Discuss and describe the range of concerns that potential consumers may have for the safety of casings and edible or inedible blood for animal and human consumption.
  • 5 Describe and discuss the nutritional concerns and health benefits that consumers have regarding blood, meat meals and tallow products.
  • 6 Evaluate the appropriateness or quality of alternative processing or product options on the basis of relevant criteria.

Learning outcomes can change before the start of the semester you are studying the course in.


Assessment Learning outcomes assessed Weighting
Written Assignment 1 2 3 17%
Written Assignment 4 5 17%
Written Assignment 1 2 3 4 5 6 17%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 5 6 49%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Technology-based or experience-based simulations.
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.