Introduction To Animal Products Processing And Preservation
- Agricultural Sciences
- 300 level
- 2 credit units
- 67 pages
- 11 units
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.
About this course
- Difficulty
- Intermediate
- Study hours
- 55 hours
- Maths
- Basic
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor marked assessments
- Final examination
What you'll read
The real module and unit structure of ANP303, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
ANP303 · UNIT 1 ANIMAL PRODUCTS AND BY- PRODUCTS
Animal products refer to products that can be obtained from animals totally or partially. That is, they are either produced by the animal or taken from the animal. This term is generally not applied to products made from fossilized or decomposed animals, which include petroleum. Further, crops grown on soils fertilized with animal remains cannot be called animal products.
What you should be able to do
- Differentiate between animal products and by-products
- Explain meat, egg, and milk industry structures
- Describe growth and development in animals
- Identify properties of fresh meat and preservation methods
- Explain milk storage and preservation techniques
What it prepares you for
- Animal Production Manager
- Food Processing Technician
- Quality Control Inspector
- Livestock Farmer
- Agricultural Extension Officer
- Food Production
- Agriculture
- Animal Husbandry
- Dairy Industry
- Meat Processing
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2: Meat Production and Processing
Unit 3: Slaughter and Conversion of Muscle to Meat
Understanding the transformation from muscle to meat requires grasping complex biochemical processes and enzymatic actions post-slaughter.
- Module 4: Milk Production and Processing
Unit 2: Milk Quality
Requires understanding of microbiology and sanitation practices to ensure milk safety and quality.
A suggested way through it
13 weeks, about 50 hours in total. Yours will differ.
- Week 1Module 1: Animal Products and By-products
Unit 1: Animal Products and By-Products · 3 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 2Module 1: Animal Products and By-products
Unit 2: Animal Products Industry in Nigeria · 3 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 3Module 2: Meat Production and Processing
Unit 1: Animal Growth and Development · 6 hours
Define growth and development in animals.. Describe prenatal and postnatal growth phases.. Complete Self Assessment Exercise 2.1..
- Week 4Module 2: Meat Production and Processing
Unit 2: Body Composition · 6 hours
Explain the principles of evaluating animal body composition.. Distinguish between judging and grading.. Complete Self Assessment Exercise 2.2..
- Week 5Module 2: Meat Production and Processing
Unit 3: Slaughter and Conversion of Muscle to Meat · 6 hours
Describe the structure of muscle and its role in meat production.. Explain muscle contraction and relaxation.. Complete Self Assessment Exercise 2.3..
- Week 6Module 2: Meat Production and Processing
Unit 4: Meat Preservation, Processing and Storage · 3 hours
Discuss methods of meat preservation, processing, and storage.. Understand the importance of packaging.. Complete Self Assessment Exercise 2.5..
- Week 7Module 3: Egg production and Processing
Unit 1: Egg Formation and Production · 3 hours
Describe the components of an egg.. Explain the process of egg formation and production.. Complete Self Assessment Exercise 3.1..
- Week 8Module 3: Egg production and Processing
Unit 2: Egg Processing and Storage · 3 hours
State the attributes of eggs used in industrial processing.. Enumerate different types of industrial egg products.. Complete Self Assessment Exercise 3.3..
- Week 9Module 4: Milk Production and Processing
Unit 1: Milk Production · 3 hours
Describe the essential nature and composition of raw milk.. Understand the nutritional value of milk.. Complete Self Assessment Exercise 4.1..
- Week 10Module 4: Milk Production and Processing
Unit 2: Milk Quality · 3 hours
Describe the quality characteristics of good quality milk.. Identify differences between good and poor quality milk.. Complete Self Assessment Exercise 4.2..
- Week 11Module 4: Milk Production and Processing
Unit 3: Milk Processing and Storage · 3 hours
Describe the basic processing methods for milk.. Distinguish between pasteurization and sterilization.. Complete Self Assessment Exercise 4.3..
- Week 12Modules 1 & 2
Review of Modules 1 & 2 · 4 hours
Review all modules. Work on assignments. Prepare for TMAs.
- Week 13Modules 3 & 4
Review of Modules 3 & 4 · 4 hours
Review all modules. Work on assignments. Prepare for TMAs.
Preparing for the exam
- Create flowcharts detailing meat processing steps from Units 5-8.
- Practice calculating Haugh units from Unit 10 egg quality examples.
- Compare and contrast preservation methods from Units 4, 8, and 12.
- Review diagrams of animal reproductive systems from Units 7 and 9.
- Focus on understanding microbial effects on spoilage from Units 4, 8, and 12.
Questions students ask about this course
What is ANP303 about?
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.
How many units does ANP303 have?
ANP303, Introduction To Animal Products Processing And Preservation, has 11 units across 4 modules, over 67 pages of course material. You can read it one unit at a time.
How many credit units is ANP303?
ANP303 carries 2 credit units, at 300 level in Agricultural Sciences.
Is ANP303 hard?
ANP303 is rated intermediate level, with basic mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does ANP303 take to study?
About 55 hours of study, spread across its 11 units.
How is ANP303 assessed?
ANP303 is assessed by assignments, tutor marked assessments and final examination.
What can I do with ANP303?
Animal Production Manager, Food Processing Technician, Quality Control Inspector, Livestock Farmer and Agricultural Extension Officer.