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Quality of Products of Animal Origin
Last Updated: 2026-02-05 16:22:10
Abstract
Relevant quality traits of milk, meat and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered, with special emphasis on economically relevant issues.
Objective
After attending the course, the students are able to name, describe and interpret the important properties describing the quality of milk, meat and eggs. They know about the possibilities to modify the quality in the areas genetics, feeding, husbandry and processing. They have learned in laboratory exercises how to operate the corresponding devices for measuring quality.
Content
- Chapter 1. Introduction: Course program and conditions, goals of the course, definition of product quality - Chapter 2. Products from slaughtered animals: Harvest of carcasses, carcass quality and its modification, meat and meat products, leather and wool - Chapter 3. Dietetic quality of products of animal origin: macro- and micro-nutrients, undesired substances, harmful substances, microbial load, modification of dietetic quality - Chapter 4. Physicochemical attributes of products of animal origin: Sensory quality attributes, fat-dependent quality attributes, protein-dependent attributes/water-binding capacity, tenderness (includes a lab exercise on meat quality determination) - Chapter 5. Milk and milk products: milk constituents, determination of milk quality, modification of milk quality, processing technology, spectrum of milk products (includes a lab exercise on milk quality determination) - Chapter 6. Eggs: Properties of shell and egg content, determination of egg quality, modification of egg quality, products from entire eggs, yolk and albumen (includes a lab exercise on egg quality determination) - Chapter 7. Marketing of high-quality products of animal origin: quality-based payment schemes, label production, ISO certification, marketing measures
Resources
Lecture Notes
The students will get copies of the slides as pdf’s to be downloaded via Moodle.
General Information
- Language
- English
- Levels
- BSC , MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
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| lecture with exercise |
Quality of Products of Animal Origin
From FS23 the contents from the course Milk Science will be an integral part of 'Quality of Products of Animal Origin'. Please note that lectures take place on Thursdays 8-10 during the WHOLE semester, and on Mondays 16-18 during the first half of the semester.
Additional dates for lab courses will be communicated in the beginning of the semester.
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3 h weekly |
Offered In
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Electives (The electives listed are recommended. However, electives can be chosen from the complete course offer of the ETH Zurich and University of Zurich.)
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