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ANP303Agricultural Sciences2 Unitsintermediate

Introduction To Animal Products Processing And Preservation

This course introduces students to animal products processing and preservation. It covers the classification of animal products and by-products, examining the milk, egg, and meat industries in Nigeria. Students will learn about animal growth, body composition, and the conversion of muscle to meat. The course also explores various preservation, processing, and storage methods for animal products, equipping students with essential knowledge for the animal sciences field.

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55h
Study Time
13
Weeks
4h
Per Week
basic
Math Level
Course Keywords
Animal ProductsProcessingPreservationMeatMilk

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Animal Products

2

Meat Processing

3

Egg Production

4

Milk Production

5

Preservation Techniques

6

Food Safety

Total Topics6 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Animal Production Manager

Apply your skills in this growing field

Food Processing Technician

Apply your skills in this growing field

Quality Control Inspector

Apply your skills in this growing field

Livestock Farmer

Apply your skills in this growing field

Agricultural Extension Officer

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Food ProductionAgricultureAnimal HusbandryDairy IndustryMeat Processing

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Animal Products and By-products

3h

Unit 1: Animal Products and By-Products

3 study hours
  • •Read about the definition and classification of animal products and by-products.
  • •Understand the uses of animal products in food and industry.
  • •Complete Self Assessment Exercise 1.1.
Week
2

Module 1: Animal Products and By-products

3h

Unit 2: Animal Products Industry in Nigeria

3 study hours
  • •Examine the structure of the milk, egg, and meat industries in Nigeria.
  • •Analyze the challenges and opportunities within each industry.
  • •Complete Self Assessment Exercise 1.3.
Week
3

Module 2: Meat Production and Processing

6h

Unit 1: Animal Growth and Development

6 study hours
  • •Define growth and development in animals.
  • •Describe prenatal and postnatal growth phases.
  • •Complete Self Assessment Exercise 2.1.
Week
4

Module 2: Meat Production and Processing

6h

Unit 2: Body Composition

6 study hours
  • •Explain the principles of evaluating animal body composition.
  • •Distinguish between judging and grading.
  • •Complete Self Assessment Exercise 2.2.
Week
5

Module 2: Meat Production and Processing

6h

Unit 3: Slaughter and Conversion of Muscle to Meat

6 study hours
  • •Describe the structure of muscle and its role in meat production.
  • •Explain muscle contraction and relaxation.
  • •Complete Self Assessment Exercise 2.3.
Week
6

Module 2: Meat Production and Processing

3h

Unit 4: Meat Preservation, Processing and Storage

3 study hours
  • •Discuss methods of meat preservation, processing, and storage.
  • •Understand the importance of packaging.
  • •Complete Self Assessment Exercise 2.5.
Week
7

Module 3: Egg production and Processing

3h

Unit 1: Egg Formation and Production

3 study hours
  • •Describe the components of an egg.
  • •Explain the process of egg formation and production.
  • •Complete Self Assessment Exercise 3.1.
Week
8

Module 3: Egg production and Processing

3h

Unit 2: Egg Processing and Storage

3 study hours
  • •State the attributes of eggs used in industrial processing.
  • •Enumerate different types of industrial egg products.
  • •Complete Self Assessment Exercise 3.3.
Week
9

Module 4: Milk Production and Processing

3h

Unit 1: Milk Production

3 study hours
  • •Describe the essential nature and composition of raw milk.
  • •Understand the nutritional value of milk.
  • •Complete Self Assessment Exercise 4.1.
Week
10

Module 4: Milk Production and Processing

3h

Unit 2: Milk Quality

3 study hours
  • •Describe the quality characteristics of good quality milk.
  • •Identify differences between good and poor quality milk.
  • •Complete Self Assessment Exercise 4.2.
Week
11

Module 4: Milk Production and Processing

3h

Unit 3: Milk Processing and Storage

3 study hours
  • •Describe the basic processing methods for milk.
  • •Distinguish between pasteurization and sterilization.
  • •Complete Self Assessment Exercise 4.3.
Week
12

Modules 1 & 2

4h

Review of Modules 1 & 2

4 study hours
  • •Review all modules
  • •Work on assignments
  • •Prepare for TMAs
Week
13

Modules 3 & 4

4h

Review of Modules 3 & 4

4 study hours
  • •Review all modules
  • •Work on assignments
  • •Prepare for TMAs

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create flowcharts detailing meat processing steps from Units 5-8.

2

Practice calculating Haugh units from Unit 10 egg quality examples.

3

Compare and contrast preservation methods from Units 4, 8, and 12.

4

Review diagrams of animal reproductive systems from Units 7 and 9.

5

Focus on understanding microbial effects on spoilage from Units 4, 8, and 12.

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